Apricot Charlotte

Ingredients for 1 servings:

• 5 eggs
• 1 packet of vanilla sugar
• 175 g flour
• ½ tsp baking powder
• 225 g sugar
• 9 sheets of gelatin
• 6 apricots, halved (12 halves)
• 500 g mascarpone
• 150 g yogurt
• 175 ml apricot juice
• 200 g apricot jam

Instructions

Working time approx. 1 hour; Rest time approx. 4 hours; Total time approx. 5 hours

For the sponge cake, preheat the oven to 200°C (180°C fan/convection oven). Separate the eggs. Beat the egg yolks with 150g sugar, 5 tablespoons of hot water, and vanilla sugar until frothy. Beat the egg whites until stiff and fold in. Mix the flour with the baking powder and add a spoonful at a time, stirring constantly. Spread the batter evenly on a baking sheet. Bake for 20 minutes. Sprinkle the sponge cake with a little sugar and cover with a towel. Turn the cake over and roll it up in the towel. For the filling, soak the gelatin. Dice the apricots. Mix the mascarpone, yogurt, 75g sugar, and apricot juice. Fold in the apricot cubes. Dissolve the gelatin in 3 tablespoons of warm water and stir in. Unroll the sponge cake and spread with the jam. Unroll again and then cut into approximately 2cm thick slices. Line a 1.5-2 liter bowl with cling film. Line the bowl with sponge cake slices, making sure they are as evenly spaced as possible. Pour in the cream and cover with the sponge cake slices. Chill for about 4 hours. Cover with a cake plate or a plate and turn them upside down. I don’t recommend turning the cake out; even if it’s well-made, it’ll come out of the bowl quicker than you’d like!