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ILIKECAKES
Charlotte of strawberry mousse
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Ingredients
Directions
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Line the bottom of the spring form with baking paper.
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Let the gelatin soak in cold water.
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Cut off a piece of the long fingers and place them upright against the edge of the spring form, with the sugared side facing out.
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Keep a few nice strawberries apart and puree the rest with 100 grams of caster sugar.
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Squeeze the gelatine and heat with the lemon juice until the gelatine is completely dissolved. Pour into the strawberry puree and beat everything firmly together.
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Beat the yoghurt evenly through it.
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Beat the whipped cream until stiff.
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In another, clean bowl, beat the egg whites with the rest of the sugar.
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Carefully pour the whipped cream into the strawberry mixture and then spread the egg white foam through it. Pour cautiously into the mold.
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Cover the Charlotte with foil and let it stiffen in the refrigerator for about 4 hours.
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Garnish the Charlotte with the rest of the strawberries and the almond shavings.
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Nutrition
350Calories
Sodium0% DV0g
Fat26% DV17g
Protein16% DV8g
Carbs14% DV41g
Fiber0% DV0g
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