How to make
Prepare a cake tin with a removable ring.
Arrange a row of ladyfingers on the bottom, by soaking them in lukewarm coffee first.
Arrange the ladyfingers along the ring wall, by breaking off a small portion of each one.
Beat the mascarpone, the sour cream (set aside 3 tbsp.), the confectionery cream and the honey into a thick cream, by using a mixer.
Dissolve the gelatin in cold water and after it swells, heat it briefly in a water bath.
Add the gelatin and mix again.
Spread a thick layer of the cream over the arranged ladyfingers.
Spread a thin layer of the blueberry jam.
Arrange the ladyfinger pieces.
Pour the rest of the cream and smooth it out.
Melt the white chocolate in a water bath and add 3 tbsp. of sour cream.
Mix, until a homogenous mixture is obtained and spread it out evenly.
Chill the sponge cake overnight in the refrigerator, then carefully remove the ring.
Easy Birthday Cake - White Chocolate and Mascarpone Charlotte Cake!
