Raspberry Rose Charlotte Cake
Ingredients
2/3 cup sugar
2/3 cup water
vanilla
2 cups whipping cream
500 g cream cheese
1/4 cup rose syrup
1/3 cup condensed milk
300 g lady fingers
300 g raspberries
berry or rose jam (optional)
Method
In a saucepan, boil the water and sugar until it dissolves. Add the vanilla. Set aside.
Whip the whipping cream until stiff peaks form.
Add the cream cheese, rose syrup, and condensed milk.
In a 9’ springform pan, cut the ends of the ladyfingers, dip them in the syrup, and place them on the rim of the pan.
Line the bottom of the pan with more of the ladyfingers dipped in the syrup.
Add around 1-2 tbsps of jam and spread it on top.
Add half of the raspberries followed by half of the cream.
Repeat the layers again, dipping the ladyfingers in the syrup, jam, raspberries, and cream.
Pipe the remaining cream on top or smooth it out.
Refrigerate overnight.
