Berry-Lemon Charlotte

Ingredients for 1 servings:

• 3 eggs
• 80 g sugar
• 90 g flour
• ½ tsp baking powder
• 3 tbsp jam (berry jam)
• n. B. Liqueur of your choice
• 100 ml lemon juice from about 2 lemons
• 125 ml milk
• 125 ml water
• 1 large egg yolk
• 25 g cornstarch
• 60 g sugar
• 125 g quark
• 125 ml cream
• 3 sheets of gelatin
• 300 g mixed berries, e.g. raspberries, currants, blackberries
• 80 g sugar
• 125 g quark
• 125 ml cream
• 3 sheets of gelatin
• n. B. Berries for decoration
• n. B. Vanilla sugar for the cream

Instructions

Working time approx. 1 hour 30 minutes; Rest time approx. 4 hours; Cooking/baking time approx. 15 minutes; Total time approx. 5 hours 45 minutes

Preheat the oven to 180 degrees Celsius. For the sponge cake, separate the eggs and beat the egg yolks with half the sugar until frothy. Beat the egg whites with the other half of the sugar and a pinch of salt until stiff peaks form, then fold in. Finally, mix the flour with the baking powder, sift it onto the egg custard, and fold it in. Spread onto a baking sheet lined with baking paper and bake for about 8-10 minutes. The surface should spring back when lightly pressed. Meanwhile, mix the jam with a little liqueur (I used Cointreau) until smooth. Immediately after baking, turn the sponge cake out onto a sugar-dusted towel. Brush the paper with a little water and carefully peel it off. Turn the dough over again and spread a thin layer of jam on the baking skin. Roll it up tightly, wrap it in cling film, and place it in the freezer. For the lemon curd, combine the lemon juice with the milk and water in a saucepan. Take a few tablespoons of the liquid and whisk in the starch, sugar, and egg yolk. Bring the remaining liquid to a boil and add the mixed mixture while stirring. Let it boil for at least another 2 minutes until the cream thickens. Transfer to a container and cover with cling film. Leave to cool. Cover the edge of the 26 cm cake ring with cling film and secure it securely. This side will later be the top of the cake. If you like, you can also line the inside edge; this makes it easier to remove the ring later. Place the cake ring with the film side down on a smooth plate or board. Let the Swiss roll thaw slightly and then cut into 0.5-1 cm thick slices. Use this to tightly line the edge. It is recommended that the roulades are turned upside down, i.e. the opening should be facing upwards. Soak the gelatine in water and warm it gently in a saucepan. Mix the quark with the cream until smooth and add the gelatine. Whip the cream with 1 tablespoon of vanilla sugar and a pinch of salt until stiff and fold in as soon as the cream sets. Pour into the cake ring and refrigerate. For the berry mousse, puree the berries with the sugar and mix with the quark until smooth. Soak the gelatin in water, warm it slightly, and stir it into the berry quark. Whip the cream with 1 tablespoon of vanilla sugar and a pinch of salt until stiff and fold in as soon as the mixture sets. Then spread it on the lemon curd. Spread the remaining Swiss roll slices tightly over the berry mousse. Cover with cling film and refrigerate for at least 4 hours (preferably overnight). Turn out the Charlotte and decorate with the berries. Since I had no other use for the leftover egg whites, I whipped them until stiff and folded half into each of the creams with the cream. This assumes, of course, that the cake will be constantly chilled and eaten soon. In terms of consistency, both creams are more like mousse. If you want them to be firmer, add more gelatin.