Strawberry Charlotte

Ingredients for 1 servings:

• 3 eggs (free-range)
• 4 tbsp water, hot
• 100 g sugar
• 1 packet of vanilla sugar
• 1 pack of pudding powder
• 80 g wheat flour
• 1 tsp baking powder
• Sugar for sprinkling
• 200 g jam (strawberry jam)
• 10 sheets of gelatin, white or
• 1 ½ packs of gelatin powder
• 1 kg strawberries, fresh
• 500 g mascarpone
• 75 g powdered sugar
• 3 tbsp lemon juice
• 125 ml whipped cream (10% fat)
• 1 tsp sugar
• 300 g yogurt, whole milk
• Grease for the tray

Instructions

Working time approx. 1 hour; Rest time approx. 12 hours; Total time approx. 13 hours

It’s a lot of work, but it tastes great.

For the batter, beat the eggs and water with the whisk attachment on a hand mixer on high for 1 minute until frothy. Mix the sugar and vanilla sugar, sprinkle in after 1 minute, then continue stirring for about 2 minutes. Mix the flour, custard powder, and baking powder. Sift half of this onto the egg mixture and mix in briefly on the lowest speed. Mix in the rest of the flour mixture in the same way. Spread the batter onto a greased baking tray or a baking tray lined with baking paper. Fold the baking paper on the open side of the baking tray immediately before the batter to create a rim. Place the tray in a preheated oven (fan: 160-200°C, top/bottom heat: 200-220°C, gas mark 4). Bake for about 10-15 minutes. Immediately after baking, turn the sponge cake out onto a tea towel sprinkled with sugar. Peel off the paper. Spread the mixed jam onto the dough sheet and roll up from the long side, then let it cool. Cut the roll into about 30 slices. Line a round bowl (2.5 l capacity) with cling film. Place 20 slices close together. For the filling, soak the gelatin. If you prefer the powdered form, 2-3 tablespoons of water are sufficient, then continue as usual. Wash the strawberries and remove the stems. Leave 150 g of the strawberries with the stems and set aside. Puree 400 g of the hulled strawberries and finely dice the rest. Mix together the mascarpone, yogurt, powdered sugar, lemon juice, and strawberry puree. Dissolve the gelatin and stir in. Fold in the diced strawberries. Pour the mixture into the dish and top with the remaining sponge slices. It is best to refrigerate the Charlotte overnight. The next day, turn it out onto a cake plate. Whip the cream with sugar until stiff peaks form. Garnish the Charlotte with this mixture and the remaining halved strawberries. Tip: I like to serve it with strawberry and vanilla ice cream. My siblings’ and friends’ children love it. Nutritional values: 61 kcal, Protein 0.9 g, Carbohydrates: 6.5 g, Fat: 3.5 g