Snowy Cinnamon Charlotte

Ingredients for 1 servings:

• 4 eggs, separated
• 4 tbsp water, hot
• 125 g sugar and 1 pinch of salt
• 100 g flour
• 50 g ground almonds
• g jelly (blackcurrant)
• 1 packet of pudding powder (cream or vanilla)
• 400 ml milk
• 50 g honey
• 400 g sour cream
• 10 sheets of gelatin
• 1 tsp cinnamon
• e.g. sugar or sweetener
• 200 ml cream
• 2 tbsp jelly (blackcurrant)
• 2 tbsp water
• 4 meringues
• Grease for the tray

Instructions

Working time approx. 1 hour; Rest time approx. 6 hours; Total time approx. 7 hours

Decorative Christmas cake

For the filling, mix the custard powder with 50 ml of milk. Bring the remaining milk to a boil with the honey, stir in the mixed milk, and bring to a boil again while stirring until the mixture thickens. Transfer to a mixing bowl and immediately cover with cling film. Beat the egg whites with a little salt until stiff peaks form. Sprinkle in 50 g of sugar and beat again until stiff peaks form. Place in the refrigerator. Grease a baking tray and line it with baking paper. Preheat the oven to 200°C. Whisk the egg yolks with the water, then gradually add the remaining sugar. When the mixture is thick and creamy, sprinkle the flour with almonds and, if desired, cinnamon over it. Pour the beaten egg whites on top and carefully fold everything in. Place the sponge cake on the prepared baking tray and bake in the preheated oven for about 12 minutes. Immediately turn it out onto a tea towel sprinkled with sugar and remove the baking paper. Spread with the possibly slightly warmed jelly and carefully roll up from the longer side using the cloth. Allow to cool slightly. Meanwhile, for the filling, soften the gelatin. Uncover the pudding, which should now be lukewarm at most, and stir gently again. Dissolve the gelatin, remove from the heat, and gradually stir in the sour cream. Mix the pudding with the gelatin and sour cream mixture, sweeten to taste with sugar or sweetener, and stir in the cinnamon. Refrigerate until the mixture begins to set. Meanwhile, line a bowl with a capacity of approximately 1.5 liters with plastic wrap. Cut the Swiss roll into approximately 1 cm thick slices and line the bowl with them, pressing the slices down slightly if possible and filling any gaps with leftover sponge cake to prevent any of the filling from leaking out. Now whip the cream until stiff peaks form and fold it into the pudding and cinnamon cream. Pour into the lined bowl and let it set in the refrigerator for at least 4 hours, preferably overnight. Then turn it out onto a cake plate. Briefly bring the jelly and water to a boil and stir until smooth. Spread it over the Charlotte. Crush the meringues using a rolling pin or in a food processor and sprinkle them over the Charlotte as snow.