Super lemon charlotte

Preparation steps

• Blueberry puree: Chop the blueberries and cook with sugar to some 400-420 g (15-20 minutes of cooking).
• Walls and substrate: Carefully line the walls of the mold with biscuits, placing the sugar side of the biscuits on the outside. It would be good for the mold to stand in a place where you don't need to move it until further notice ... because once you have arranged the biscuits, the least you need is for them to collapse, the so-called domino effect;) The mold does not need to be lubricated with anything or put baking paper - the cake separates perfectly from the walls and is finely cut without gluing to the bottom. Carefully spread the rest of the biscuit on the bottom in one layer (as much as it can fit). Soak them with a mixture of 100 ml of milk and 25 ml of liqueur.
• Lemon cream: Put mascarpone, half of powdered sugar (50 g), finely grated lemon zest in a bowl and mix briefly. Add fresh lemon cheese twice. Mix at the lowest speed, just enough to combine - by mixing, you break up the structure of the mascarpone cheese. Combine 600 ml of cream with the rest of the powdered sugar (50 g) and with an ampoule of lemon aroma. Mix into a slightly reddish icing, like solid yogurt. Put the gelatin leaves in cold water to swell. Squeeze 80 ml of lemon juice and bring to a boil. Remove from heat. Add 1 sheet of gelatin to the heat and drain briefly by hand. The gelatin should melt completely .. you are free to put it back on the fire to make sure that everything has melted, but the gelatin must not boil at all (thus it partially loses its gelling property). Add two tablespoons of mascarpone / quark to this lemon jelly and stir vigorously. Now add this to the mascarpone / quark bowl and mix briefly. The mass will already begin to slowly gel. The next step is to add half of the whipped cream to the lemon cream. Best on 2 occasions. Work fast because the gelatin slowly starts to shrink as soon as it comes in contact with the cold ingredients. When everything is mixed, be sure to try if it is sweet enough .. now you can add more powdered sugar if desired. Take out the cream: halve it into 2 parts. Pour 1 part spoon by spoon on the biscuits, making sure to fill all the holes. Leave part 2 at room temperature. Put the cake in the fridge.
• Further stacking: For the blueberry jelly, put the gelatin to soak. Heat the previously prepared blueberry puree and stir in the hot gelatin to melt completely. Add blueberry liqueur. Put Amaretto or Limuncello liqueur in a bowl and dip the almond biscuits. Arrange the biscuits along the walls of the biscuit, making a large ring of amaretti. Arrange a layer of lukewarm blueberry cabbage inside the ring ... you won't spend it all, so save the rest of the cabbage for decoration. Put 2 layers of lemon mousse on a layer of cabbage. Align. Leave the cake to cool well in the fridge, for at least 2 hours or overnight.
• Decorations: -> chopped curls and lemon slices - Cut 3-4 thin lemon slices. Peel the rest of the lemon crosswise with a peeling knife to get long strips. Boil the rings and crusts in three waters to burn them .. this takes 15-20 minutes for a short time, because it is a small amount. Then put sugar and water on the fire to melt and boil everything. Add the boiled lemon rings and zest, reduce the heat to low and let simmer for 15 minutes. The further procedure for making curls is very vividly described here. -> Arrange fresh blueberries and lemon zest curls on the cake. Fix this mosaic with lemon jelly. -> Lemon greens - leave the gelatin to swell in cold water. Again boil the syrup in which the lemon curls were cooked, add water and fresh lemon juice. Melt the gelatin leaves in the hot. When the jelly is lukewarm, pour a spoonful of fruit and garnish. -> Purple polka dots - 1 full spoon of blueberry cabbage with a fork. Add the whipping cream and possibly 1 tablespoon of the remaining lemon zest, to make it sweeter. Mix to the desired firmness, place in a decorating bag and squeeze the dots on the cake.