Charlotte Cake with Strawberries & Peaches

RECIPE PROCEDURE 

1. Wash the strawberries and peaches, remove the stalks, and cut them into small pieces. Add 1 tablespoon of sugar, mix gently, and let the fruits rest in the refrigerator. 
2. In a large saucepan, whisk together the eggs and sugar until well combined. Gradually add the flour, one spoon at a time, stirring continuously to avoid lumps. 
3. Heat the milk without letting it boil. Slowly pour it into the egg mixture, whisking constantly. Place the saucepan on low heat and cook, stirring continuously, until the cream thickens. 
4. Divide the cream equally into two bowls. Add vanilla extract to one bowl and sifted cocoa powder to the other. Mix well and allow both creams to cool completely, stirring occasionally. 
5. Soak the gelatine sheets in cold water until softened. 
6. Whip the fresh cream until soft peaks form. Gently fold half of the whipped cream into each bowl of custard. 
7. Squeeze excess water from the gelatine and dissolve it in a couple of tablespoons of warm water (do not overheat). Quickly mix half of the gelatine into each cream to ensure a smooth texture. 
8. Trim about ½ cm from the base of each ladyfinger. Line a cake ring placed on a serving plate with the ladyfingers. Use the remaining ladyfingers to cover the base and lightly soak them with milk. 
9. Spread an even layer of chocolate cream over the base. Add a layer of marinated strawberries, then place another layer of ladyfingers. Finish with vanilla cream and generously decorate with strawberries and peaches. 
10. Refrigerate the cake for at least 3–4 hours to set properly. 
11. For an elegant finish, decorate with a ribbon before serving. 

ENJOY!