Charlotte Royal

Ingredients for 10 servings:

• 4 egg yolks
• 75 g sugar
• 3 egg whites
• 1 pinch of salt
• 75 g flour
• 200 g strawberry jam
• some orange juice
• 4 egg yolks
• 100 g sugar
• 125 ml white wine
• 125 ml orange juice, freshly squeezed
• 1 orange(s), untreated, grated peel
• 1 vanilla pod(s), split
• 4 sheets of gelatin
• 250 ml whipped cream
• 1 tbsp powdered sugar
• 1 tbsp orange liqueur
• 75 g apricot jam
• 2 tbsp pistachios, finely chopped

Instructions

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

Preheat the oven to 225°C (top/bottom heat). For the sponge cake, beat the egg yolks and sugar until very creamy. Beat the egg whites with salt until stiff peaks and add to the egg yolk mixture. Sift the flour over the cake and carefully fold both mixtures in. Line a baking sheet with baking paper. Spread the sponge mixture on top. Place in the center of the preheated oven and bake for 10-12 minutes. Meanwhile, warm the strawberry jam with a little orange juice. Strain it through a sieve, if desired. Turn the sponge cake out onto a kitchen towel and remove the top layer of paper (moisten it first if necessary). Spread the sponge cake with the jam and roll it up. Then let it cool. Cut the roll into 8 mm thick slices. Line an ice cream bombe mold or bowl (approx. 1 liter capacity) tightly with 2/3 of the slices. Then cover and chill. For the cream, soak the gelatin in cold water. Beat the egg yolks and sugar until creamy. Bring the wine and orange juice to a boil with the orange zest, vanilla pulp, and vanilla pod. Pour into the egg yolk cream and heat briefly while stirring, but do not boil. Dissolve the squeezed gelatine in it. Chill the cream. When it begins to set, whip the cream with 1 tablespoon of powdered sugar until stiff. Stir the orange liqueur into the cream. Pour the cream into the dish and top with the remaining sponge cake slices. Chill for at least 4 hours. Turn out of the dish before serving. Heat the apricot jam and strain it through a sieve. Spread it all over the Charlotte. Sprinkle the bottom edge with pistachios and press down.