Charlotte with wine cream

Ingredients for 1 servings:

• 4 egg whites
• 125 g sugar
• 1 packet of vanilla sugar
• 4 egg yolks
• 1 pack of pudding powder, vanilla
• 1 tsp, leveled baking powder
• 100 g flour
• Jam, for spreading
• 2 packs of jelly, lemon
• ½ liter white wine
• ½ liter whipped cream
• 300 g sugar
• 1 pack of cake glaze, clear

Instructions

Working time approx. 30 minutes; Rest time approx. 8 hours; Total time approx. 8 hours 30 minutes

Beat the egg yolks with the sugar and vanilla sugar until thick and foamy. Beat the egg whites until stiff peaks form and carefully fold into the egg yolk mixture. Mix the flour, custard powder and baking powder, sift over the egg mixture and carefully fold in. Line a baking tray with baking paper, spread the dough on it and bake at 175 degrees Celsius (convection oven) for about 10 minutes. Turn out onto a tea towel, spread with jam and shape into a roll. Once cooled, cut the Swiss roll into slices and line a bowl (I use a colander) with them. For the cream, mix the jelly with the wine. Let it sit for 10 minutes. Add the sugar. Heat while stirring until everything has dissolved. Do not let it boil! Then cool. As soon as the cream starts to set, whip the cream until stiff peaks form and fold in. Pour the mixture into the dish and refrigerate overnight. The next day, turn out and cover the sponge slices with a clear glaze.