French ladyfinger cake
0.25 oz of unflavored gelatin powder (1 packet)
16 fl oz of whipping cream
2 vanilla bean Petit Pots
1 pack of ladyfingers
Preparation: 30 mins.
Resting time: 3 hours.
Heat half of the cream up until boiling. Add the gelatin powder and mix quickly with a whisk.
Whip the other half of the cream and slowly add the half with gelatin once it's cooled down before adding your vanilla bean Petit Pots.
Place ladyfingers upright in a tight ring around and at the bottom of the cake base.
Spread half of the cream inside the springform, followed by some berries and then the other half of the cream.
Top it with more berries and leave it in the fridge for at least 3 hours before serving.