Blueberry Charlotte

Swiss roll

1. First we need a biscuit roll – you can find the recipe for this under: quick, small, simple biscuit – half of the blueberry jam is spread over the finished biscuit roll and rolled up tightly on the longer side

Preparation of the blueberry cream filling

1. Let the gelatine swell with cold water – during this, heat the rest of the blueberry jam with a little milk and mix well – refine with lime juice – now gently heat the gelatine until it becomes liquid – then add the gelatine to the blueberry mixture, mix well and add vanilla sugar Season to taste – add the frozen blueberries – finally whip the soy cream until stiff and stir into the cooled mass

and now we are making the Charlotte:

1. First line the mold for the Charlotte with cling film (I used 2 medium-sized salad bowls because I wanted to give away a small Charlotte, otherwise you could of course also place everything in 1 larger bowl) – for the Charlotte we now cut the roulade into approx . 1 cm wide slices and place them close together in the bowl – fill in the blueberry cream – finally another layer of sponge cake on top – close the cling film tightly and press everything firmly with the palm of your hand – the charlotte for at least 1-2 hours or more Chill at night