Pina Colada – Charlotte

Preparations:

1. First cook the jelly and put it in the fridge.
2. Clean and trim the fresh fruit and cut into small cubes. Soak gelatine in cold water. Roughly grate half of the chocolate and heat the rest in a bain-marie, not too hot so that it doesn’t crumble. Cut the vanilla pod lengthways and scrape out the pulp with a knife.
3. Cut about 20 sponge fingers straight on one side at the height of the cake ring, about 2cm. Brush the liquid chocolate with a pastry brush and dip into the grated chocolate and place on a grid or baking paper to dry.

Preparation:

1. Cream cheese, quark, vanilla sugar, flavor and the pulp with a whisk or electric. Mix the mixer together. First let the cut fruit drain on a sieve, (collect the juice and set aside) and fold the coconut grater up to 3 tablespoons under the quark mixture, do not beat again.
2. Place the cake ring or springform pan (20cm diameter) on a cake plate. Place the biscuits on the edge of the ring. Cut up the rest and spread it tightly on the bottom and fill in the gaps with grated biscuit.
3. Beat the cream with the sugar until stiff, carefully … after the butter comes hard. Heat the small amount of fruit juice, squeeze out the gelatine leaves and completely dissolve lumps in the warm juice and stir quickly into the cheese mixture. Now immediately fold in the whipped cream, do not beat here either.
4. Pour the cream or mass into the mold, spread it in a dome shape and put it in the cold for at least 2 hours.
5. Heat the rest of the chocolate again until it runs and garnish the cold cake with the brush. I do it like when I hit the brush. not in mother’s kitchen that causes trouble. Dice or chop the firm rocking peter (jelly) and use the rest of the desiccated coconut to garnish.
6. Very carefully remove the edge of the mold from the charlotte with the help of a knife.
7. The Charlotte can be prepared with any taste, just change the fruit and flavors. ” ENJOY YOUR MEAL “