Cherry Mascarpone Charlotte

Ingredients for 1 servings:

• 150 g flour (type 405)
• 1 tsp baking powder
• 4 eggs
• 90 g sugar
• 1 packet of vanilla sugar
• 220 g jam (cherry jam)
• some sugar
• 6 sheets of gelatin
• 1 jar of cherries (350 g capacity)
• 500 g mascarpone
• 150 g yogurt, pure
• 10 tbsp sauce (vanilla sauce)
• 75 g sugar
• 100 g whipped cream
• 1 pack of cream stiffener
• possibly chocolate shavings

Instructions

Working time approx. 45 minutes; Rest time approx. 3 hours; Total time approx. 3 hours 45 minutes

Preheat the oven to 200°C. Separate the eggs and beat the egg whites until stiff peaks form. Beat the egg yolks with the sugar until frothy. Mix the flour and baking powder and slowly add them. Then fold in the beaten egg whites. Spread the batter onto a baking sheet lined with baking paper and bake in the oven (gas mark 3; fan oven 180°C) for 15 to 20 minutes. Sprinkle a tea towel with sugar, turn the sponge out onto it, and peel off the baking paper. Spread the sponge evenly with jam, roll it up lengthwise using the towel, and let it cool. Soak the gelatine in cold water for 5 minutes. Meanwhile, drain the cherries, reserving the juice. Measure out 175 ml of the juice. Mix the mascarpone with the yogurt, vanilla sauce, sugar, and juice. Dissolve the gelatine in a saucepan over low heat; do not let it boil. Remove from the heat and slowly stir the cream into the gelatine. Cut the Swiss roll into strips approximately 1 cm wide. Line a springform pan (ø 26 cm) with the filling, first along the edges and then along the base. Cover the sponge base lightly with the filling and arrange the cherries on top. Reserve a few cherries for decoration. Spread the remaining filling over the cherries and refrigerate the cake for at least 3 hours. Whip the cream until stiff, stirring in cream stiffener if desired. Then fill it into a piping bag and dot the cake. Arrange the reserved cherries on the cake as well. Tip: You can also use the reduced-fat version of mascarpone with only 25% fat. You can use 3.5% natural yogurt, but also 1.5% or cherry yogurt. It’s best to place the Swiss roll in the refrigerator for about 15 minutes, covered with a tea towel. If you like, you can also use chocolate shavings for decoration.