This recipe is based on cream, juicy pears, and a special biscuit called "spongefinger"(because of its elongated shape and itsabsorption characteristic which make it so mellow when you taste it, dipping it into milk or tea!).This biscuit will be the architecture of your cake! Absolutely necessary in other words!
Ingredients: You need
*preserved pears (canned pears contain syrup you'll need for your preparation)
*chestnut cream (if you don't like chesnut, you can replace it by 150g of cane sugar)
* sponge fingers (one box)
* 250g of low fat cottage cheese
*A charlotte mould
1) drain the pears off and conserve their syrup in a dish
2)dip one by one the sponge fingers in the pear'syrup and dispose them in circle in the mold.
3)mingle chesnut cream with cottage cheese until obtaining an homogeneous mixing. Dice the pears.
4)Cut three sponge fingers and put them in the mold's bottom. Recover them with the "cream" and then add a sheet of diced pears, and after a second sheet of sponge fingers.
5)Alternate with cream and diced pears, and after finish with spongefingers.Close the mould and turn it over.
6)Let the cake in the fridge during six hours. Turn out the charlotte in a tart dish.
Greedy suggestions gourmands: ser ve your charlotte with melted chocolate!
Enjoy your dessert!!!