Charlotte Russe

Ingredients for 1 servings:

• 60 ladyfingers
• 750 ml milk
• 1 pack of pudding powder (chocolate)
• 2 eggs
• 125 g sugar
• 1 packet of vanilla sugar
• 75 g dark chocolate
• 75 g almonds, chopped
• 2 tsp coffee powder
• some rum
• 7 sheets of white gelatin
• 250 ml cream
• Candied fruits

Instructions

Working time approx. 40 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 40 minutes

Petersburg cake

Place the edge of a springform pan (22-24 cm diameter) on a cake plate. Place sponge fingers, cut to size (so that they have a flat base), vertically around the pan (like a circular picket fence). Mix the custard powder and egg yolk with a little cold milk. Boil the remaining milk with the sugar and vanilla sugar, dissolve the chocolate in it, add the mixed custard, and bring to a boil briefly. Add the almonds, instant coffee, and rum, and dissolve the well-squeezed gelatin, which has been soaked in cold water for 10 minutes, into the mixture. Beat the egg whites until stiff peaks form and mix with the chocolate mixture. Let the cream cool. Just before it sets, fold in the stiffly whipped cream. Fill the pan in layers with cream and sponge fingers, including the trimmed ends. Let the cream set, then remove the cake edge. Decorate the Charlotte with sponge fingers, some of the reserved whipped cream, and candied fruit.