Charlotte Yogurt – Orange

Ingredients for 1 servings:

• 5 eggs
• 100 g sugar
• 1 pinch of salt
• 75 g flour
• 1 pack of pudding powder, vanilla flavor
• 225 g jam (orange jam)
• 500 g yogurt (blood orange yogurt)
• 200 g whipped cream
• 1 packet of vanilla sugar
• 1 packet of sugar (orange sugar)
• 200 ml orange juice
• 1 pack of agar-agar (agartine, vegetable gelatin)

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

fruity – slightly sour summer treat

Beat the whole eggs (forget to separate them!) with a pinch of salt until frothy. Add the sugar and beat until creamy. Mix the flour with the custard powder, sift it over the mixture, and mix well. Spread the dough onto a baking sheet lined with baking paper and bake in a preheated oven at 200°C (top and bottom heat) for about 10 minutes. Immediately afterward, turn it out onto a tea towel sprinkled with sugar. Remove the baking paper. Stir the jam and spread it on the sponge cake. Roll it up tightly and let it rest, ideally overnight. The roll will then be much easier to cut. For the filling, boil the sachet of agartine with the orange juice for 2 minutes, wait about 2 minutes, and then whisk it into the yogurt. Whip the cream until stiff peaks and fold it into the yogurt with the vanilla sugar and orange sugar. Cut the Swiss roll into slices about the thickness of a finger and line a Charlotte pan (or a bowl) with them. Pour in the yogurt cream and cover with thinner sponge cake slices. Refrigerate for about 3 hours (longer is better, but agartine sets quickly). Then turn out onto a cake plate and enjoy!