Strawberry – Vanilla – Charlotte à la Uschi

Ingredients for 1 servings:

• 4 eggs
• 120 g sugar
• 1 tbsp vanilla sugar, real bourbon
• 1 tsp oil
• 100 g spelt flour, type 630
• 1 pack of pudding powder, vanilla
• 1 tsp, leveled baking powder, cream of tartar
• 3 tbsp jam (strawberry jam)
• 3 eggs
• 90 g sugar
• 70 g spelt flour, type 630
• 1 pack of pudding powder, vanilla
• 1 tsp, leveled baking powder, cream of tartar
• 500 g whipped cream
• 2 packs of cream stiffener
• 500 g yogurt (vanilla yogurt), 5% fat
• 2 tbsp eggnog
• 10 sheets of gelatin
• 500 g strawberries
• 2 tbsp orange liqueur, for marinating the strawberries

Instructions

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

for bottomless baking pleasure!

Quickly wash the strawberries in a sieve and cut all but 6 strawberries into small pieces and marinate with 2 tablespoons of orange liqueur. For the roulade sponge cake, beat the eggs with the sugar until very foamy (approx. 7-8 minutes) and finally add the oil. Mix the flour with the custard powder and baking powder and, after sifting, fold it into the foam mixture by hand with a whisk. Place a baking frame on a wire rack lined with non-stick baking paper, spread the sponge cake batter evenly over it and bake on the second shelf from the bottom at 190°C for approx. 12 minutes. After baking, carefully remove the baking frame. Spread the strawberry jam over the still-warm sponge cake, roll it up and let it cool. Repeat the process with the batter ingredients for the second sponge cake and bake it in a 26 cm round baking ring at 190°C for 12-15 minutes until golden brown (test with a skewer), then let it cool. For the filling, soak 10 gelatin leaves in cold water. Whip the cream with cream stiffener until stiff and refrigerate. However, first remove some cream for decoration and also refrigerate it. Squeeze out the soaked gelatin well and dissolve according to the package instructions. First stir 4 tablespoons of the yogurt into the gelatin, never the other way around, and gradually stir in the remaining yogurt. Carefully fold in the whipped cream and advocaat. Cut the sponge roll into approximately 1.5 cm wide slices. Line a 26 cm diameter Charlotte tin with plastic wrap and arrange the sponge slices evenly from the center out (if you don’t have one, you can use any bowl). Cut off a base of the round sponge approximately 2 cm high; the rest can be used for another purpose or frozen. Pour half of the yogurt and cream mixture into the bowl and top with the marinated, previously drained strawberries. Spoon the remaining cream on top and smooth it out. Finally, place the round sponge cake base on top, press down lightly, and refrigerate the cake for at least 6 hours, but preferably overnight. Turn the cake out of the tin onto a cake plate, remove the foil, and pipe rosettes of the reserved cream onto the bottom edge of the cake as desired. Decorate with halved strawberries.