Charlotte Royale: The Making Of
For my mother’s birthday, I made a Charlotte Cake with Red Berries, according to a recipe by the German patissier Bernd Siefert. The recipe is transparent and has clear instructions; try it out if you like and don’t let the German language put you off: Google translator is your friend in need. The only thing I would do different next time is lowering the amount of lemon juice: half a lemon would suffice, as the taste gets quite lemony (or perhaps life gave me a lemon that was too big, and a small one would be just fine). Furthermore, I used quark instead of cream cheese, but you can use anything you like. Instead of the strawberry puree, I pureed raspberries and sifted out the seeds.
Here are some pictures during the process of baking, and I just thought they’d be nice to share. So you know, the colours of the photos are all way off, as I baked at night. Enjoy!