Pie: Peach and Cream Cheese Charlotte

Preparation of the Swiss roll:

1. Separate the eggs for the Swiss roll. Beat egg white and salt until stiff. Put aside. In another bowl, beat the egg yolks, sugar and vanilla sugar on the highest setting with the hand mixer until creamy. Mix the flour and baking powder and sieve on the custard. Put the egg whites on top and carefully fold in everything briefly.
2. Pour the dough onto a baking sheet lined with baking paper and smooth it out. Bake in the preheated oven on the middle rack at 200 degrees for approx. 10 – 12 minutes until golden yellow. Remove and turn out onto baking paper or kitchen towel sprinkled with sugar. Leave the top baking paper on! Place a damp cloth on top and let cool for a few minutes.
3. In the meantime, heat the jam with rum in a small saucepan and stir until smooth. Remove the damp cloth from the Swiss roll, peel off the baking paper and spread the jam-rum mixture evenly on it. Roll up tightly from the long side and then let cool down.

Cream:

1. Now you can continue with the filling. To do this, wash the lemon with hot water, dry it and grate the peel finely. Squeeze out the juice. Mix both with the low-fat quark and sugar.
2. Let the gelatine soak in 6 tablespoons of cold water for about 10 minutes according to the instructions on the package. Heat in a saucepan, stirring constantly, until the gelatin dissolves. Take off the stove. Stir in two tablespoons of the quark mixture. Make sure that no lumps form. Gradually stir in the rest of the quark mixture. Refrigerate.
3. Drain the peaches, catching the juice and storing it for later icing. Dice the peaches. Whip the cream until stiff and fold into the quark mixture together with the peach pieces as soon as it starts to gel. Chill again.

Assemble the Charlotte:

1. Cut the Swiss roll into thin slices (approx. 1.5 – 2 cm). Line a dome-shaped bowl with cling film (approx. 1.5 liters). Cover the inside of the bowl tightly with slices of sponge cake. Close small gaps with leftovers. Put some slices aside for the later base.
2. Pour the quark cream into the well and distribute it in it. Ideally, the cream should line up exactly with the edge of the biscuit slices. Paint smooth. Cover the surface with the remaining sponge cake slices. Let the charlotte set in the refrigerator for at least 3 hours, but better overnight.

The conclusion:

1. Carefully tip the Charlotte onto a cake plate. Peel off the foil. Prepare the icing with the sugar and peach juice according to the instructions on the packet. Brush the Charlotte all around with it. When the glaze is firm, the charlotte can be eaten.
2. Variations: Instead of peaches and peach jam, you can also use other combinations, e.g. raspberries and raspberry jam, strawberries, cherries, apples, apricots, plums, oranges etc …
3. You can also omit the icing.