Lime Charlotte in Miniature

Preface:

1. If there is no lemon curd in stock, a pudding can be made from 150 ml lemon juice, 25 g sugar (to taste) and 15 g starch. But you can also choose other flavors. Then replace the amount of lemon juice with a fruit puree of your choice. To coat the base, replace the lemon curd with a fruity jam, depending on the flavor chosen, such as strawberry, peach, etc. The above ingredients are sufficient for a bowl (dome) about 22 cm in diameter and about 8 cm deep. For a larger, “normal” Charlotten dome, double the amount of the above ingredients must be taken.
2. Since the diameter of the biscuit roll should be smaller with a smaller shape, you still spread the dough (as actually required with twice the amount) over the entire tray. This makes it thinner and the roll not as thick afterwards. The edges, which bake a little harder as a result, are then cut off to the pliable dough (about 2 cm wide) and can be used for the base (see recipe point 10). If you double the amount, the edges remain soft and do not have to be straightened. 160 g of ladyfingers or shortbread biscuits, 80 – 100 g of butter and 100 g of grated nuts are used for the base.

Dough:

1. Preheat the oven to 200 ° O / bottom heat. Lightly grease the tray, lay out baking paper, press down well and smooth out. Spread out a kitchen towel and sprinkle it well and evenly with sugar, have it ready.
2. Separate eggs. Beat egg whites with a pinch of salt until stiff. Whip the egg yolks, sugar and vanilla sugar until creamy-whitish until the sugar has dissolved. Vigorously stir in 2 tbsp egg whites and then carefully fold in the rest. Then mix the sifted flour with the baking powder and gradually fold into the egg mixture in small portions with the whisk. No flour should be visible anymore.
3. Place the dough on the baking sheet and spread it completely and evenly. Do not apply the edges too thinly. Put the tray in the middle of the oven. Baking time 8 – 10 min. With double the amount of dough 10 – 15 min. The base should remain golden yellow and the edges should not brown if possible. After the baking time has elapsed, immediately place the sheet of dough with the paper side up on the prepared, sugar-coated kitchen towel. Moisten another kitchen towel strongly, spread it out on the paper, press it down very lightly and leave it there for a short time so that the paper absorbs the moisture. Then remove the cloth and carefully start peeling off the paper from one narrow side.
4. For the small version, cut the sheet of dough into a rectangle of 24 x 33 cm. At the same time remove the somewhat harder edge (see as described above). Immediately coat the finished dough sheet with the lemon curd and roll it up tightly from one long side with the help of the kitchen towel underneath, applying light pressure. Wrap the finished roll tightly in cling film and place in the refrigerator for 1 hour to harden. The cut edges (and later any remnants from the roll) should weigh at least 80-100 g. Pour into a taller container and have it ready.

Laying out the form:

1. Rinse the mold with cold water and line it with cling film as smoothly as possible. The foil should protrude approx. 8 cm over the edge. Take the Swiss roll out of the refrigerator, remove the foil from it and cut it into approx. 6 mm thin slices (8 mm for the larger version). Now – starting from the bottom – line the bowl tightly and up to the edge. Press down well. Keep ready. Add any remnants of the roll to the dough sections for the base.

Cream:

1. Mix the cream cheese, lemon curd (alternatively pudding or fruit puree), sugar, lemon zest and instant gelatine vigorously for at least 1 minute. Whip the cream until stiff and fold in when the cheese begins to set. Then pour into the middle of the bowl and carefully push against the dough slices with a spoon. Smooth the surface.
2. It is advisable to make the cream only when the form is laid out, as it binds very quickly.

Ground:

1. Let the butter melt over low heat and then pour it over the dough sections (over the slightly crumbled biscuits if there is a larger amount). Mix everything roughly with the hand blender and then fold in the ground nuts until the mixture is slightly crumbly.
2. Spread the crumbly biscuit mixture evenly on the cake surface and press gently with the flat of your hand so that a firm layer is formed. Then fold the cling film over the edge over the base of the biscuit, place a board on the bowl to weigh it down and put it in the refrigerator for at least 2 hours.

Completion:

1. Mix the juice, water, sugar and icing cold in a saucepan, then bring to the boil briefly while stirring and then allow to cool slightly but not set. Turn the shape with the board on top with swing and overturn. Lift off the form, pull the foil off the dome and pour the warm cake icing over it “shine”. Then put back in the refrigerator until you are ready to eat them.
2. This little Charlotte is enough for coffee for 4 and as dessert for 6 people.