Apricot – Mascarpone – Charlotte

Ingredients for 1 servings:

• 4 m.-sized eggs
• 150 g sugar
• 3 tbsp sugar
• 1 packet of vanilla sugar
• 75 g flour
• 75 g cornstarch
• 1 tsp baking powder
• 200 g apricot jam
• 9 sheets of white gelatin
• 1 gr. can/n apricot(s), 820 g
• 500 g mascarpone
• 150 g natural yogurt
• 100 ml egg liqueur
• 100 g whipped cream
• tbsp pistachios, chopped

Instructions

Working time approx. 1 hour; Rest time approx. 4 hours; Cooking/baking time approx. 25 minutes; Total time approx. 5 hours 25 minutes

looks great and is very tasty, for 16 pieces

Line a baking tray (approx. 35×40 cm) with baking paper. Separate the eggs. Beat the egg whites until stiff, then add 75 g of sugar and vanilla sugar. Beat in the egg yolks one at a time. Sift the flour, cornstarch, and baking powder together and fold in. Spread the mixture onto the baking tray. Bake in a preheated oven (electric oven: 200°C/fan: 175°C/gas mark 3) for 15-25 minutes. Warm the jam. Sprinkle a tea towel with 3 tablespoons of sugar. Turn the sponge cake out onto the baking sheet and immediately remove the baking paper. Spread the jam over the sponge cake. Using the tea towel, roll it up lengthwise and allow to cool. Cut into approximately 24 slices. Place a rimmed baking sheet (26 cm diameter) on a cake plate. Place approximately 14 sponge cake slices on the edge, then place the remaining slices close together in the center as the base. Soak the gelatin in cold water. Drain the apricots, reserving the juice. Dice all but 10 apricot halves. Combine the mascarpone, yogurt, liqueur, 175 ml apricot juice, and 75 g sugar. Squeeze out the gelatin and dissolve it. Stir in 4 tablespoons of the mascarpone cream, then stir into the remaining cream. Fold in the fruit cubes. Spread into the dish. Refrigerate for about 3-4 hours. Whip the cream until stiff peaks form. Decorate the cake with cream, pistachios, and apricot halves.