Blackberry – Lime – Charlotte

Ingredients for 1 servings:

• 4 egg yolks
• 125 g sugar
• 4 tbsp water, hot
• 75 g flour
• 50 g cornstarch
• 4 egg whites
• 1 pinch of salt
• 4 tbsp jelly (blackberry jelly)
• 2 egg yolks
• 150 g sugar
• 50 g butter
• 1 tbsp milk
• 65 g flour
• 1 tsp baking powder
• 1 tsp vanilla sugar
• 2 egg whites
• 400 g blackberries
• 1 tbsp lemon juice
• 2 tbsp water
• 25 g powdered sugar
• some cornstarch
• 1 lime(s), untreated
• 10 sheets of gelatin
• 500 g yogurt
• 400 g sour cream
• 150 g sugar
• 200 g cream
• n. B. Jelly e.g. apricot, lemon, quince

Instructions

Working time approx. 1 hour; Rest time approx. 4 hours; Total time approx. 5 hours

Dome cake

Note: The Swiss roll is particularly easy to cut if made the day before, frozen, and then cut while still almost frozen. Swiss roll: Whisk the egg yolks with water, gradually add 75g of sugar, and beat until the mixture is almost white. Mix the flour with the starch and sift it over the cake. Beat the egg whites with a little salt until stiff peaks form, then add the remaining 50g of sugar and continue beating until stiff peaks form. Pour onto the egg yolk mixture and carefully fold everything in. Place on a baking tray lined with baking paper. Bake at 200°C on the lowest rack for about 10 minutes. Turn the sponge cake out onto a slightly damp towel, remove the baking paper, and immediately spread with the blackberry jelly. Carefully roll up using the towel. Allow to cool. Meanwhile, prepare the bottom layer (sponge cake with meringue): Beat 50g of sugar with the egg yolks, butter, sugar, and milk until very fluffy. Mix the flour with the baking powder and stir in. Spread into a springform pan (26 cm diameter) lined with baking paper. Beat the egg whites until stiff, then add 100 g of sugar and vanilla sugar and beat again until stiff. Spread the mixture on the base. Bake at 190°C on the middle rack for 25-30 minutes. While the pan is baking, prepare the blackberry filling: Cook all ingredients for one minute. Purée the berries, pass them through a sieve, and reduce the liquid over medium heat, stirring frequently, until the liquid has reduced to about 100 ml. Thicken with a little cornstarch if desired. Spread it on the meringue base and let it cool. Line a 2.5-3 liter round-bottomed bowl with cling film. Cut the Swiss roll into slices about a finger thick and line the bowl with them. Use any leftover roll to fill any gaps. Now prepare the lime cream: Rinse the lime with hot water and finely grate the zest. Peel the skin off each lime segment and set the finely chopped segments aside, along with any juice and zest. Soak the gelatin in water. Mix together the yogurt, sour cream, and sugar. Dissolve the gelatin, stir in about 2-3 tablespoons of the yogurt mixture, and then quickly stir the gelatin mixture into the yogurt cream. Stir in the lime juice and lime segments. Whip the cream until stiff and fold into the cream. Pour the cream into the bowl. Place the meringue base, blackberry side down, on the bowl. Chill for at least 3-4 hours. Turn out and, if desired, cover with heated jelly for a more beautiful shine.