Cherry Charlotte Cake Recipe

Instructions

1. Mix egg yolk and sugar, add cornstarch and mix, then add vanilla bean paste and mix.
2. Pour in the hot milk little by little, mix, place on low heat and heat until thickened, then transfer to another bowl, cover and cool.
3. Grind the removed cherries in a blender finely, put it in a saucepan with sugar, boil it down to a thick consistency, and cool it.
4. Soak the gelatin in cold water for about 10 minutes.
5. Sift the cooled custard cream through a sieve, remove the water from the soaked gelatin and melt it in the microwave for about 10 seconds, then add it to the custard cream and mix.
6. Add sugar and mix, add 50% whipped cream and mix. Divide the cream in half and add boiled cherries in one place and mix.
7. Glue the cut lady finger cookies to the edges and spread a 12cm sponge cake sheet on the bottom.
8. Place the cherry cream and white cream alternately, and then put the removed cherry on the side, then put the white cream on top and put the lady finger cookies cut into smaller pieces on the side.
9. Fill with the remaining cream alternately and harden in the refrigerator for 3 hours.