Charlotte Royal with strawberry and lime cream

Ingredients for 1 servings:

• 3 eggs
• 90 g sugar
• 2 tbsp water, hot
• 1 pack of lemon peel flavoring, e.g. Citroback
• 70 g flour
• ½ tsp baking powder
• 3 tbsp raspberry jam
• 62 ½ g lime juice
• 150 g cream cheese
• 1 tsp agar-agar
• 100 g milk
• 75 g sugar
• n. B. Food coloring, yellow or green
• 100 g whipped cream
• 25 g strawberries
• 150 g cream cheese
• 50 g water or strawberry juice
• 1 tsp agar-agar
• 1 packet of vanilla sugar
• n. B. Food coloring, red
• 50 g strawberries
• 100 g wholemeal butter biscuits
• 75 g butter

Instructions

Working time approx. 1 hour 45 minutes; Cooking/baking time approx. 5 minutes; Total time approx. 1 hour 50 minutes

To make the Swiss roll, first preheat the oven to 240°C (top/bottom heat). Put the eggs, sugar, and hot water in a mixing bowl and mix for 7 minutes at around 37°C. The mixture is ready when it has turned lighter in color. Add the lemon zest, flour, and baking powder and stir in. Line a baking tray (approx. 35 x 40 cm) with baking paper and spread the sponge cake batter evenly. Bake the sponge cake on the middle rack for approx. 4 minutes (baking time may depend on your oven). Line a damp kitchen towel and turn the baked sponge cake out onto the prepared towel. Use a second wet towel to smooth the baking paper over the baking paper and then carefully peel it off. Now use the damp kitchen towel to tightly roll up the dough starting at the longest side and let it cool briefly. Line a bowl or dome dish (approx. 22 cm in diameter, approx. 10 cm high) with cling film. Roll out the cooled sponge cake again, spread with the jam, and roll it up tightly again. Chill the roll for about 10 minutes (preferably in the freezer). Cut the sponge cake roll into approximately 0.5 cm thick slices and line the prepared bowl with the sponge cake slices. For the lime cream, prepare the agar-agar according to the package instructions. Mix the lime juice and cream cheese in a mixing bowl. Mix in the agar-agar. Whisk the milk with the sugar, then add it to the lime juice/cream cheese and mix. Finally, color the mixture with the food coloring. I always use yellow or green. Pour the lime cream into the center of the hemisphere and spread it up to the edges so that all the rolls are evenly covered with the cream, but still leave room in the center for the strawberry cream. Chill the cake for 25 minutes. For the strawberry cream, whip the cream until stiff. Purée the strawberries and scrape them down with a spatula. Prepare the agar-agar according to the package instructions. Place the cream cheese and water or strawberry juice in the mixing bowl and mix with the puréed strawberries. Mix in the agar-agar. Then add the vanilla sugar and food coloring. Now fold the whipped cream into the strawberry mixture with a spatula. Remove the cake dish from the refrigerator and pour the strawberry mixture onto the lime cream, smoothing it down. Hull the strawberries, halve them, and press them into the strawberry cream, making sure the cut ends are still visible. For the base, crush the biscuits. Melt the butter. Add the melted butter to the biscuit crumbs and mix with a spoon. Pour the biscuit mixture onto the strawberry cream and press down lightly. The biscuit mixture should completely cover the strawberry cream. Chill the finished Charlotte for another 30 minutes. Then turn it out onto a cake plate and remove the foil.