Rhubarb Charlotte


Rating: 4.00 / 5.00 (6 Votes)


Total time: 1 hour

Servings: 8.0 (servings)

Ingredients:











Instructions:

For the rhubarb charlotte, first cut the rhubarb into pieces and steam with the liqueur for 15 minutes until soft.

Soak the gelatine according to the package instructions and stir into the still hot rhubarb with the sugar.

Line a cake springform pan (24 cm diameter) with baking paper. Cut the strawberries in half and place them in the mold with the cut side facing up.

Sprinkle a quarter of the rhubarb over the strawberries, refrigerate the remaining rhubarb.

Line cake ring with biscuits.

Crush the marzipan paste with a fork and mix with crème fraîche. Whip 250 g whipped cream until stiff and fold into the remaining rhubarb with the marzipan cream. Pour the mixture into the mold and refrigerate for at least 6 hours.

Whip the remaining whipped cream until stiff, turn out the rhubarb charlotte and garnish with the whipped cream.

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