Apricot – Mascarpone – Charlotte

Ingredients for 1 servings:

• 5 m.-sized eggs
• 5 tbsp water, hot
• some lemon peel, untreated, grated
• 200 g sugar
• 5 tbsp water, hot
• 250 g flour
• 1 tsp baking powder
• 200 g apricot jam
• 6 sheets of white gelatin
• 2 can/n apricot(s) (425 g each)
• 500 g mascarpone
• 150 g natural yogurt (full milk yogurt)
• 75 g sugar
• 10 tbsp eggnog (100 ml)
• 100 g cream
• 1 tbsp pistachios
• Sugar for sprinkling

Instructions

Working time approx. 1 hour 15 minutes; Rest time approx. 5 hours; Total time approx. 6 hours 15 minutes

with alcohol

Separate the eggs. Beat the egg yolks with 5 tablespoons of hot water, the sugar, and a little lemon zest with a mixer until light yellow and fluffy. Mix the flour with the baking powder and stir into the cream. Beat the egg whites until stiff peaks form and fold into the cream mixture with a whisk. Pour the batter onto a baking sheet lined with baking paper and smooth it down. Bake at 200°C for about 15-17 minutes. Turn the sponge cake out onto a damp cloth sprinkled with sugar, peel off the paper, and heat the jam. Spread it over the sponge cake and, using the cloth, roll it up lengthwise. Let cool. Then cut into 18 slices. Place a 26 cm springform pan on a cake plate. Place the sponge cake slices around the edge of the pan and on the base. Soak the gelatine. Dice all but 10 of the apricots. Combine the mascarpone, yogurt, liqueur, apricot juice, and 75g of sugar. Squeeze out the gelatin, dissolve it, and stir it into the mascarpone mixture. Fold in the diced apricots. Pour into the tin. Chill for about 4 hours. Remove the springform pan. Whip the cream until stiff and fill a piping bag with a star nozzle. Decorate the cake with whipped cream, pistachios, and apricots.