Charlotte aux framboises

Ingredients for 1 servings:

• 3 eggs
• 3 tbsp water, hot
• 120 g sugar
• 120 g flour
• 200 ml syrup (raspberry syrup)
• 2 tbsp jam (raspberry)
• 8 sheets of gelatin
• 100 ml milk
• 200 g chocolate, white
• 600 g yogurt
• 200 g cream
• Sugar or sweetener as desired
• 300 g raspberries
• 50 g biscuits (Amarettini), approx.

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

fruity raspberry charlotte with white chocolate yogurt filling and amaretti base

Line a baking tray with baking paper and preheat the oven to 200°C (top/bottom heat). For the sponge cake, beat the eggs and water until frothy, gradually add the sugar and continue beating until the mixture is thick and creamy. Sift the flour over the sponge cake and fold it in. Spread it onto the prepared baking tray and bake in the preheated oven for about 10-12 minutes. Meanwhile, heat the syrup. After baking, turn the sponge cake out onto a cloth dusted with sugar and spread the hot syrup as evenly as possible, smoothing it out if necessary. Then spread a thin layer of jam on top and roll up the sponge cake. Line a 1.5-liter bowl with plastic wrap. Cut the roll into slices about the thickness of a finger and line the bowl with them. Press the individual slices slightly against the bowl if necessary to avoid gaps between the sponge cake pieces. Now for the filling, soften the gelatine according to the package instructions. Meanwhile, chop the white chocolate. Dissolve the gelatin, stir in the milk, and warm everything slightly. Add the chopped white chocolate and dissolve, stirring constantly. Remove from the heat and gradually stir in the yogurt. Chill until the mixture begins to set. Whip the cream until stiff peaks form and fold in the raspberries. Sweeten the cream if desired, but the raspberry sponge cake is already quite sweet, so it’s not necessary. Pour the cream into the bowl lined with the sponge cake and cover the entire surface densely with amaretti biscuits. Refrigerate the mixture for at least 3-4 hours, but ideally overnight. Turn the mixture out onto a cake plate and garnish with amaretti biscuits.