How to make
To prepare this delicious and Fresh Charlotte Cake, first, prepare the cream by heating 400 ml of the milk, sugar and vanilla to a boiling point.
In another bowl, mix the cornstarch and egg yolks. Mix, until a smooth mixture is obtained and add the remaining 2/5 cup (100 ml) of milk.
Add this mixture to the hot milk in a thin stream, by stirring constantly.
Boil the cream for a few minutes, until it thickens. When bubbles form on the surface, the cake cream is ready.
Then remove it from the heat and add the butter and finely grated peel of half a lemon. Stir, until the butter is absorbed. Finally, add 3 1/3 tbsp (50 ml) of Limoncello.
Cover the cream with cling film and leave it to cool to room temperature.
As soon as the cream has cooled, beat 2/5 cup (100 ml) of liquid cream with a mixer.
Mix the mascarpone and add it in parts to the whipped cream.
To the already cooled custard, add the cream in parts, by stirring with a spatula.
A delicious and airy lemon cream is obtained.
The cream for the cake is ready and you can assemble it, but before that, set aside a small part of the cream for decorating the ladyfinger cake in a bowl and put it in the refrigerator.
Squeeze the juice of 1/2 lemon. Add 2 spoons of sugar and Limoncello and stir, until the sugar is completely dissolved. Then add about 1 cup of water.
Prepare a cake tin with removable ring, which is 10″ (24-26 cm).
Cut with a knife one of the ends of several ladyfingers, which that you will need for the boarder. Save the cutouts.
Dip the ladyfingers briefly on one side only in the lemon water and arrange them, first on the edge of the cake tin and then on the bottom.
Cover the ladyfingers with half of the cream, then repeat again with a row of ladyfingers and finish off the cake with the remaining cream.
Refrigerate it for 1 hour.
Then decorate it with the cream, which you set aside, by putting it in a piping bag with a star-shaped tip.
Sprinkle the Charlotte Cake with a little cocoa and place the cake back into the refrigerator overnight or at least for 7-8 hours.
The next day you can enjoy this extremely fresh and delicious lemon charlotte cake.
Enjoy!
