Plum Charlotte with vanilla cream

Ingredients for 1 servings:

• 100 g butter (half-fat), melted
• 200 g ladyfingers
• 200 g cream cheese
• 150 g pudding powder, vanilla cream
• 1 pack of cream stiffener
• 2 tbsp sugar
• 1 cup of cream
• 375 g plum(s) (prunes), ripe
• 250 ml apple juice or water
• 1 pack of cake glaze

Instructions

Working time approx. 30 minutes; Rest time approx. 8 hours; Total time approx. 8 hours 30 minutes

for an 18 cm springform pan

Line the edge of the springform pan with the sponge fingers (sugar side facing inward) and trim the sponge fingers so that they are about 1 cm shorter than the height of the springform pan. Set the trimmed sponge fingers aside. Finely crumble the remaining sponge fingers and mix with the butter. Press the mixture onto the bottom of the springform pan. Now place the reserved sponge fingers back on the edge and press them slightly into the bottom. Then let them set in the refrigerator. Mix the cream cheese with the cream pudding, sugar, and cream stiffener until smooth. Whip the cream stiffener and fold in. Pour the mixture into the springform pan and let it set slightly in the refrigerator. Halve the plums, remove the stones, and cut into thin slices. Pile them on top of the cream in a mountain-like manner. Prepare the glaze with apple juice or water and pour over the plums. Chill. Let the Charlotte rest in the refrigerator overnight so the sponge fingers can infuse and the cream can set.