Raspberry Charlotte

Ingredients for 1 servings:

• 4 eggs, whole
• 120 g sugar
• 1 tsp oil
• 100 g flour
• 20 g starch flour
• 1 pinch of baking powder, cream of tartar
• 200 g jelly, raspberry
• 3 eggs
• 90 g sugar
• 80 g flour
• 10 g starch flour
• 1 pinch(s) of baking powder
• 12 sheets of gelatin
• 300 g raspberries, fresh or frozen
• 250 g mascarpone
• 250 g quark, 20% fat
• 300 g natural yogurt, stirred until creamy
• 100 g sugar
• 1 packet of vanilla sugar or bourbon vanilla paste
• 300 g whipped cream

Instructions

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

For the roulade sponge cake, beat 4 eggs with the sugar for 8 minutes until very foamy, then add the oil. Mix the flour with the baking powder and sift it into the egg mixture by hand using a whisk. Now transfer the sponge cake to a baking tray lined with baking paper and bake on the second rack from the bottom at 180°C for approx. 12 minutes. After baking, remove the sponge cake from the tin and spread with the raspberry jelly, immediately roll it up and allow to cool. Repeat the process with the other ingredients for the round sponge cake and bake this in a springform pan at 180°C for 12-15 minutes until golden brown, then allow to cool. For the filling: Soak 12 sheets of gelatine in cold water. Whip the cream until stiff peaks form, then combine the mascarpone, quark, yogurt and sugar until creamy and the sugar has dissolved. Dissolve the gelatine, adjust the mixture with 4 tablespoons, then stir in completely. Fold in the cream and raspberries. Cut the sponge roll into approximately 1 cm wide slices. Line a large 26 cm diameter bowl with plastic wrap and arrange the sponge slices evenly. Cut the second sponge cake in half crosswise. Pour half of the cream mixture into the bowl, place the first sponge cake on top, pour in the remaining mixture and smooth it down. Place the second sponge cake on top, press down lightly, and refrigerate for 4 hours. Turn the cake out and cut into slices.