Charlotte with cinnamon ice cream

Ingredients for 12 servings:

• 3 egg yolks
• 3 egg whites
• 3 tbsp water, lukewarm
• 150 g powdered sugar
• 1 packet of vanilla sugar
• 120 g flour
• 1 tsp baking powder
• 200 ml jam (baked apple jam)
• 6 egg yolks
• 180 g sugar
• 1 liter of cream
• 1 ½ tbsp cinnamon

Instructions

Working time approx. 30 minutes; Rest period approx. 1 day; Cooking/baking time approx. 15 minutes; Total time approx. 1 day 45 minutes

For the Swiss roll, separate the eggs. Whisk the egg yolks with the water, powdered sugar, and vanilla sugar until stiff peaks form (approx. 10 minutes). Whisk the egg whites until stiff peaks form and add to the egg yolk mixture. Mix the flour with the baking powder, sift over the top, and fold everything in. Bake on a baking sheet lined with baking paper in a preheated oven at 180 degrees Celsius for 15-20 minutes until golden brown. After baking, turn out directly onto a clean tea towel, peel off the baking paper, and roll up. When the roll has cooled, spread with baked apple jam and roll up again. For the ice cream, whisk the egg yolks and sugar until light and pale. Add the cinnamon. Whip the cream until stiff peaks form and stir into the eggs/cinnamon mixture. Cut the Swiss roll into thin slices and line a double boiler with them. Pour the whipped cream mixture into the roll and cover with more slices of the Swiss roll. Wrap tightly in foil and freeze overnight.