Dome cake Charlotte Royal

Ingredients for 1 servings:

• 5 eggs
• 150 g sugar
• 1 packet of vanilla sugar
• 175 g flour
• ½ tsp baking powder
• 9 sheets of white gelatin
• 1 can apricot(s), 425 ml
• 500 g mascarpone
• 10 tbsp eggnog
• 150 g yogurt
• 75 g sugar
• 200 g apricot jam

Instructions

Working time approx. 50 minutes; Rest time approx. 4 hours; Cooking/baking time approx. 20 minutes; Total time approx. 5 hours 10 minutes

Variant with eggnog

For the sponge cake, separate the eggs. Beat the egg whites stiff. Beat the egg yolks with 150g sugar and vanilla sugar until fluffy. Stir in the flour and baking powder, then fold in the egg whites. Spread the mixture onto a baking sheet lined with baking paper. Bake in a preheated oven at 180°C (fan oven) for about 20 minutes. Remove from the oven and turn out onto a tea towel sprinkled with sugar, roll up, and allow to cool. For the filling, soften the gelatine, drain the apricots, and reserve 175ml of the juice. Dice the fruit. Mix together the mascarpone, advocaat, yogurt, and 75g of sugar. Heat the juice, squeeze out the gelatine, and dissolve it in the gelatine. Stir it into the yogurt-mascarpone mixture and fold in the fruit. Roll out the sponge cake, spread with jam, roll up again, and cut into 1/2 to 1cm thick slices. Line a bowl with cling film and line the edges with sponge cake slices, ensuring no gaps. Then pour in the cream and smooth the surface. Place the remaining sponge cake slices on top to form the base. Chill for about 4 hours, then turn out onto a plate and remove the film. Decorate as desired.