Summary

Ingredients

For the ground:

• Melt 100 g butter (half fat)
• 200 g ladyfiners

For the cream:

• 200 g cream cheese
• 150 g puddin powder, vanilla cream
• 1 pack cream stabilizer
• 2 tablespoon sugar
• 1 cup cream

For covering:

• 375 g plums (plums), ripe

For the cast:

• 250 ml apple juice or water
• 1 pack cake topping

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Instructions

1. Place the edge of the springform pan with the ladyfingers (sugar side facing inwards) and shorten the biscuits so that they are about 1 cm shorter than the height of the springform pan. Put the cut biscuits aside.
2. Finely crumble the leftover biscuits and mix with the butter. Press the mixture onto the bottom of the springform pan.
3. Now put the biscuits that have been set aside back to the edge and press a little into the bottom. Then let it set in the refrigerator.
4. Mix the cream cheese with the cream pudding, sugar and cream stiffener to create a creamy mixture. Beat and fold in the cream stiffener.
5. Pour the mixture into the springform pan and let it set a little in the refrigerator.
6. Halve the plums, remove the stone and cut into fine wedges.
7. Pile on top of the cream like a mountain.
8. Prepare the icing with apple juice or water and pour over the plums. Refrigerate.
9. Let the charlotte rest in the refrigerator overnight so that the biscuits can pull through a little and the cream can set.