Lactose-free berry charlotte

Ingredients for 1 servings:

• 2 eggs
• 75 g butter, soft, lactose-free
• 90 g sugar
• 1 pinch of salt
• 90 g flour
• Butter, lactose-free, for the baking pan
• 200 g ladyfingers, approx.
• 250 g mixed berries, e.g. strawberries, raspberries, blueberries
• 100 ml cream, lactose-free
• 5 ½ sheets of gelatin
• 250 g quark, lactose-free
• 40 g powdered sugar
• ½ orange(s), organic, grated peel
• 2 tbsp orange juice
• 1 vanilla pod(s), including the pulp

Instructions

Working time approx. 50 minutes; Rest time approx. 3 hours; Cooking/baking time approx. 30 minutes; Total time approx. 4 hours 20 minutes

For the batter, separate the eggs, beat the egg whites until stiff, and refrigerate. Melt the butter and let it cool slightly. Beat the egg yolks with sugar and salt until creamy. Stir in the flour, then the butter. Fold in the beaten egg whites. Pour the batter into a greased 20 cm diameter pan and bake at 180°C for about 30 minutes. Let the base cool and place a cake ring around it, leaving space around the edge for the sponge fingers (with the bottoms trimmed slightly). For the filling, wash the berries and halve the large fruits. Whip the cream until stiff. Soak the gelatin leaves according to the package instructions, then melt them. Stir 2 tablespoons of quark into the gelatin. Mix the remaining quark with the powdered sugar, vanilla pulp, orange zest, and orange juice. Stir in the gelatin mixture. Fold in the cream and some of the fruit (reserve the rest for decoration on top), pour the mixture into the pan, and smooth it down. Sprinkle with the remaining berries. Refrigerate for at least 3 hours. Remove the cake ring and place a ribbon around the cake.