Charlottes are among the fine desserts of international cuisine. Also the Emperor Charlotte, which is dedicated to all the emperors of the world. How to make it:
Line charlotte or custard dish with parchment paper. Cover bottom with biscotti. ( No spaces.) Fill inside rim with half upright cookies.
For the cream, beat butter, sugar and salt in a baking bowl ( preferably with an electric whisk ) until creamy. gradually add egg yolks. Beat for 10 minutes. Add coffee powder and lemon zest.
Fill half of the cream into the mold. Roll the rest of the biscuits on top. Add remaining cream.
Cover and place in refrigerator for 120 min.
Take out. Turn out onto a round plate.
For the glaze, grate chocolate in a saucepan. Bring to a boil with the water, stirring. Make until frosting is creamy. Remove from the heat.
Place a 5 cm wide ring of parchment paper around the Kaiser Charlotte. Spread glaze evenly over the Kaiser- Charlotte.
For garnish, heat butter in a frying pan. Roast flaked almonds in it for 5 minutes until golden. Cool. Spread evenly over the charlotte. Set aside to cool for 60 min. Remove parchment paper. Whip cream with vanilla sugar until stiff. Fill into piping bag. Garnish the charlotte with it just before serving.
min Preparation: 25 min. without cooling time Menu 5/80
Tip: Do you prefer milk chocolate or dark chocolate? Depending on the ve
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