Strawberry-Basil Charlotte

Ingredients for 1 servings:

• 3 eggs
• 1 egg yolk
• 60 g sugar
• 1 packet of vanilla sugar
• 80 g flour
• ½ tsp baking powder
• 300 g jelly, red, e.g. currant jelly
• 375 g white jelly, e.g. apple jelly
• 100 g flour
• ½ tsp baking powder
• 50 g sugar
• 1 tbsp vanilla sugar
• 1 egg white
• 60 g butter or margarine, soft
• 1,000 g quark
• 500 g cream
• 8 stalks of basil
• 4 packages of white gelatine, ground
• 50 g powdered sugar
• 500 g strawberries
• e.g. lime juice
• 1 pack of chopped pistachios for sprinkling

Instructions

Working time approx. 1 hour; Rest period approx. 1 day; Cooking/baking time approx. 30 minutes; Total time approx. 1 day 1 hour 30 minutes

Dome cake

Preheat oven to 180°C. Sponge cake: Beat the eggs and egg yolks in a mixing bowl with a mixer on high speed for 1 minute until frothy. Sprinkle in the sugar mixed with vanilla sugar while stirring for 1 minute and beat the mixture for another 2 minutes. Mix the flour with the baking powder and stir in briefly on the lowest speed. Spread the dough evenly on the baking tray and bake on the middle rack for about 8 minutes. Loosen the sponge cake from the edge and, using the baking paper, turn it out onto a tea towel sprinkled with sugar. Let it cool with the baking paper. Knead dough: Put the flour and baking powder in a mixing bowl. Add the remaining ingredients and quickly knead into a smooth dough. Chill for about 30 minutes. Draw a circle about 25 cm in diameter on a piece of baking paper and roll out the dough on it (cut out with a cake ring if necessary). Pull the dough, using the baking paper, onto a baking tray and prick it several times with a fork. Bake on the middle rack for about 12 minutes. Transfer the base with the baking paper to a wire rack and let cool. Line a dome-shaped mixing bowl or dome cake tin with plastic wrap. Strain the red jam through a sieve and warm. Carefully peel the baked baking paper off the sponge cake. Spread the sheet with red jam and roll up from the long side. Cut the roll into slices about 1 cm wide. Line the dish with the slices. Filling: Soak the gelatine according to the package instructions. Finely dice the strawberries. Purée the basil with powdered sugar and a little cream using a hand blender. Mix the quark and basil mixture, season with lime juice and sugar to taste. Dissolve the gelatine according to the package instructions. First, whisk together 4 tablespoons of the quark mixture with the gelatine, then stir in the remaining mixture. Whip the cream until stiff peaks form. When the quark mixture begins to set, whisk in the cream and strawberries. Smooth the cream into the prepared bowl. Place the dough base on top and gently press down. Refrigerate the cake overnight. Turn the cake out onto a cake plate, remove the bowl, and remove the cling film. Bring the apple jelly to a boil in a small saucepan. Spread the jelly over the cake using a pastry brush. Press the pistachios onto the bottom edge of the cake using a pastry scraper.