Strawberry Mascarpone Charlotte

Ingredients for 1 servings:

• 4 m.-sized eggs
• 150 g sugar
• 1 packet of vanilla sugar
• 75 g flour
• 75 g cornstarch
• 1 tsp baking powder
• 250 g strawberry jam
• 10 sheets of gelatin (red)
• 500 g strawberries
• 500 g mascarpone
• 150 g natural yogurt
• 100 ml egg liqueur
• 100 ml whipped cream
• 2 tbsp pistachios, chopped

Instructions

Working time approx. 1 hour; Rest time approx. 4 hours; Cooking/baking time approx. 15 minutes; Total time approx. 5 hours 15 minutes

fruity-fresh cake

Preheat the oven and line a baking tray with baking paper. Separate the eggs. Beat the egg whites until stiff, then gradually add 75g of sugar and vanilla sugar. Slowly beat in the egg yolks, one at a time. Sieve the flour, cornstarch, and baking powder over the mixture and fold in. Spread the mixture onto the baking tray and bake for about 15-20 minutes. Electric oven: 200°C; fan oven: 175°C; gas mark 3. Meanwhile, warm the jam in a saucepan. Sprinkle a tea towel with sugar and turn the still-warm sponge cake onto it. Immediately remove the baking paper and spread with the still-warm jam. Using the tea towel, roll up lengthwise and allow to cool. Then cut into approximately 1cm wide strips. Place one rim of the cake on a cake plate. Place the cut slices on the edge and use the remaining slices close together as the base. Soak the gelatin in cold water. Chop the strawberries into small pieces and sprinkle with sugar to encourage the juice to form. Set aside about 12-16 strawberries for decoration. Combine the mascarpone, yogurt, egg liqueur, 175ml strawberry juice, and 75g sugar. Squeeze out the gelatin and dissolve it. Mix some of the mascarpone cream with the dissolved gelatin and then stir it into the remaining cream, then fold in the strawberries. Spread into the tin and refrigerate for about 3-4 hours. Whip the cream until stiff peaks form and decorate the cake with cream, strawberries, and pistachios.