Simone's Strawberry Charlotte

Ingredients for 1 servings:

• 4 eggs
• 4 tbsp water
• 125 g sugar
• 1 tbsp vanilla sugar
• 75 g flour
• 75 g cornstarch
• 1 tsp baking powder
• 125 g flour
• 80 g butter, soft
• 1 egg yolk
• 40 g sugar
• 500 g whipped cream
• 500 g quark (low-fat quark)
• 8 sheets of gelatin
• 250 g strawberries
• 150 g sugar
• 200 g jam (strawberry)

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

Sponge roll: Separate the eggs, beat the egg whites and 4 tablespoons of water until stiff, then drizzle in 80g of sugar/vanilla sugar. Stir in the egg yolks one at a time, then fold in the sifted flour, cornstarch, and baking powder. Spread the dough onto a baking sheet lined with paper. Bake in a preheated oven at 200°C for about 12 minutes. Turn out onto a damp tea towel dusted with sugar. Peel back the paper, wrap it in the tea towel while still warm, and let it cool slightly—this will keep the sponge cake supple and prevent it from breaking. Base: Knead 125g flour, 80g butter, egg yolk, and 40g sugar into a dough, press into a 24cm baking pan, and bake at 200°C for another 12 minutes. Meanwhile, roll out the sponge roll, spread with strawberry jam, and roll it up again. Cut into approximately 1 cm thick slices. Line a 24 cm diameter, approximately 1.5 l bowl with the sponge rolls. Filling: Mix the low-fat quark and 150 g of sugar until smooth. Whip the cream until stiff peaks form. Dissolve the gelatine according to the instructions and stir in the quark mixture. When the quark mixture begins to set, carefully fold in the cream and the chopped strawberries. Pour the quark and cream mixture into the tin on top of the sponge rolls, cover with the base, and refrigerate for at least 4 hours. Then turn the Charlotte out onto a cake plate.