Charlotte a la Eberbach

Ingredients for 1 servings:

• 4 eggs, separated, salt
• 125 g sugar
• 4 tbsp water, hot
• 125 g flour
• 50 g cocoa powder
• 125 g butter, melted
• 1 cl rum
• 8 eggs, separated
• 8 tbsp sugar
• 8 tbsp flour
• 6 tbsp water, hot
• 1 tbsp vanilla sugar
• 1 lemon(s), grated peel
• 1 tsp baking powder
• 1 jar apricot jam
• 6 cups of cream
• 7 oranges
• 1 lemon(s)
• 40 ml rum
• 80 ml wine, red, dry
• 2 tbsp apricot jam
• 2 pts. gelatin (powder)
• 2 tbsp powdered sugar
• 1 jar apricot jam
• 2 Pkt. Cake glaze, clear
• 500 ml water

Instructions

Working time approx. 1 hour; Rest time approx. 12 hours; Total time approx. 13 hours

Base: Line the bottom of a 26cm springform pan with baking paper. For the batter, beat the egg whites with a pinch of salt until stiff peaks form, then add 50g of sugar and continue beating until stiff peaks form. Chill. Meanwhile, preheat the oven to 180°C (top/bottom heat). Beat the egg yolks with the water until frothy, then add the remaining sugar and continue beating until creamy. Then add the flour, rum, and cocoa powder and stir in with the butter. Finally, fold in the beaten egg whites and pour the mixture into the prepared pan. Bake in the preheated oven for about 20-25 minutes. Let cool slightly in the pan. Roulade: Beat the egg yolks with sugar until frothy. Grate the lemon zest and mix in with the vanilla sugar. Mix in the hot water. Combine the flour and baking powder, then add to the egg mixture and mix. Fold in the stiffly beaten egg whites. Place everything in the oven at 170°C (350°F) for 30 minutes. Let cool. Cut once horizontally and spread apricot jam on both sheets. Roll up and chill. Then cut into 1.5 cm thick slices. Chop the roulade ends and scraps into small pieces for the cream mixture. Filling: Squeeze the oranges and lemons. Mix the juice with the sugar, apricot jam, rum, and wine. Whip the cream until stiff and chill. Process the gelatin according to the package instructions and mix with the orange juice. Place in a domed dish in the refrigerator for about 2 hours. Then mix with the cream. Stir in the leftover roulade. When the cream mixture has set, turn it out onto the rum-soaked base. Arrange the roulade slices on top. Pour the prepared glaze on top. Refrigerate overnight, ideally.