Red Fruit Compote – Charlotte

Ingredients for 1 servings:

• 75 g butter
• 75 g sugar
• 1 egg(s)
• 150 g flour
• 1 tsp baking powder
• 100 ml buttermilk
• 1 pack of gelatin, ground
• 400 ml buttermilk
• 200 g cream cheese
• 200 ml cream
• Sugar or sweetener as desired
• 1 jar of red fruit jelly (500g each)
• 1 pack of ladyfingers (200 g)
• Berries, fresh, cleaned

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

fruity, fresh and very simple

Grease a springform pan or line the bottom with baking paper. Preheat the oven to 200°C (top/bottom heat). Cream the butter and sugar until light and fluffy, then beat in the egg. Mix the flour and baking powder together with the buttermilk, then stir in the buttermilk. Pour into the prepared pan and bake in the preheated oven for about 15-20 minutes. Meanwhile, soften the gelatin for the cream. Place the cream cheese in a bowl and beat with a little buttermilk until smooth. Gradually add the remaining buttermilk to prevent clumping. Dissolve the gelatin, stir in about 2-3 tablespoons of the buttermilk mixture. Then quickly stir the entire gelatin mixture into the buttermilk mixture. Refrigerate until the mixture begins to set. Remove the finished pastry case from the pan, place it on a cake plate, and re-enclose it with the springform pan rim – or a cake ring. Line the cake edge with ladyfingers (i.e. place the ladyfingers ON top of the pastry case on the side of the springform pan!) so that the rounded ends are roughly flush with the side of the springform pan and the sugared side is on the inside and the smooth side is on the outside. Set the remaining ladyfingers aside. Whip the cream until stiff and fold it into the gelling buttermilk cream. Sweeten to taste with sugar or sweetener; if you like, you can also add a little vanilla extract. Spread the pastry case between the ladyfingers with about half of the fruit compote. Spoon about half of the buttermilk cream on top and smooth it down. Cover with the remaining ladyfingers so that another kind of “separating layer” is created. Spread the remaining fruit compote on top, except for 1-2 tablespoons (preferably without any fruit pieces). Spread the remaining buttermilk cream on top. Dollop the remaining fruit compote on top and marble it with a fork. Garnish with some fresh berries and let it set in the refrigerator for at least 2-3 hours, then remove the springform pan from the cake.