Strawberry Charlotte

Ingredients for 1 servings:

• 4 eggs
• 140 g sugar
• 1 packet of vanilla sugar
• 75 g flour
• 75 g starch flour
• 1 tsp baking powder
• 400 g jam (strawberry jam)
• 12 sheets of white gelatin
• 500 ml buttermilk
• 90 g sugar
• 1 packet of vanilla sugar
• 1 lemon(s), grated peel
• 350 g strawberries
• 200 g cream
• Water

Instructions

Working time approx. 1 hour; Rest time approx. 9 hours; Total time approx. 10 hours

Separate the eggs. Beat the egg whites, 4 tablespoons of water, 125g sugar, and vanilla sugar until stiff. Gradually add the egg yolks and mix in. Mix the flour, starch, and baking powder and lightly fold into the mixture with a whisk. Line a baking tray with baking paper and spread the batter onto it. Bake for 12-15 minutes at 175°C. Lightly sprinkle a tea towel with sugar and immediately turn the still-warm sponge cake out onto it. Carefully peel off the baking paper. Spread a thin layer of jam over the sponge cake. Using the tea towel, roll up from the long side. Using an electric or very sharp knife, cut into approximately 22 thin slices. Line a round dish or bowl (approx. 2 liters capacity) first with cling film, then with the sponge cake slices, leaving some for the base. Soak the gelatin in cold water. Mix together the buttermilk, sugar, vanilla sugar, and lemon zest. Squeeze out the gelatin, dissolve it over low heat, and mix with a little buttermilk. Then fold into the remaining buttermilk. Chill and allow to thicken slightly. Meanwhile, finely puree the strawberries using the blade of a hand mixer. Stir into the buttermilk. Whip the cream until stiff peaks form and fold in. Pour the strawberry cream into the lined bowl and smooth it down. Top with the reserved sponge cake slices and let it set overnight. Turn out onto a plate and remove the cling film.