How to cook
Open the jar with dulce de leche and spread the bottom of the cake tin on the edges.
Stick the ladyfingers by going around the whole cake tin. In a bowl, beat the cream and when it becomes hard, add the remaining dulce de leche.
Prepare the gelatin according to the instructions and add it. Stir well.
Assemble the ladyfinger cake by covering the bottom with ladyfingers, soaked briefly in milk.
Pour some cream, arrange the raspberries, ladyfingers again and so on, until you run out of products, by finishing off with cream and beautifully decorate with raspberries on top.
Leave your cake in the refrigerator for at least 12 hours.
The Charlotte Cake with Raspberries is ready.