Charlotte royale aux figues

Ingredients for 1 servings:

• 4 eggs, separated
• 4 tbsp water, hot
• 50 g sugar
• 75 g honey
• 125 g flour
• 4 tbsp jam (fig jam)
• Cake base (if required) made from:
• 150 g biscuits, cantuccini
• 75 g butter (half-fat is possible), melted
• 250 g mascarpone
• 250 g yogurt
• 5 sheets of gelatin
• 2 tbsp honey
• 250 g cream or Cremefine for whipping
• 3 figs, ripe
• 50 g yogurt
• 2 tsp honey
• 1 fig(s), ripe

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

noble dome cake made of honey sponge filled with mascarpone cream and fresh figs

Beat the egg whites with a little salt until stiff, then add 50g of sugar and beat again until stiff. Place in the refrigerator. Grease a baking tray and line it with baking paper. Preheat the oven to 200°C. Whisk the egg yolks with the water, then gradually add the honey. When the mixture is thick and creamy, sift the flour over it. Pour the beaten egg whites over it and carefully fold everything in. Place the sponge cake on the prepared baking tray and bake in the preheated oven for about 10-12 minutes. Immediately turn it out onto a work surface and carefully remove the baking paper. Spread with the jam, roll it up using the towel and let it cool slightly. Meanwhile, for the cream, soak the gelatine. Remove the stems from the figs and dice the fruit. Mix the mascarpone with the yogurt and honey until smooth. Dissolve the gelatine, stir in about 2-3 tablespoons of the cream, and then fold the gelatine mixture into the cream. Whip the cream until stiff and fold in the diced figs. Line a bowl (approx. 1-1.2 l) with cling film. Cut the roll into approximately 1 cm thick slices and place them close to you in the bowl, pressing down slightly if necessary. There should be absolutely no gaps! You should now have a piece of Swiss roll left! Now pour the fig and honey cream into the bowl. Cut slices from the remaining piece of Swiss roll and place them on top of the cream. The biscuit base is no longer necessary! If the Swiss roll is no longer big enough, you can make a refrigerator base the size of the bowl using the crumbled biscuits and melted butter. The Charlotte should now chill for at least 4-5 hours, but ideally overnight. Then turn it out onto a plate or onto the biscuit base. Mix the yogurt with the honey and place small dots of it on the Charlotte, garnish with figs and nuts.