Apple and Mascarpone Charlotte

Name: Apple and Mascarpone Charlotte
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 16
Ingredients: 4 Eggs (Gr. M); 75 g + 75 g sugar; 1 package Vanillin sugar; 75 g Flour; 75 g Cornstarch; 1 TEASPOON Baking Powder; 200 g Apricot Jam; 6 sheets white gelatine; 2 can(s) (425 ml each) Apricots; 500 g Mascarpone; 150 g Whole milk yoghurt; 10 tablespoons (100 ml) Egg liqueur; 100 g Whipped cream; 1 TABLESPOON crushed pistachios; baking paper

AUTHOR
Cassandra Brock

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 16

4 Eggs (Gr. M)
75 g + 75 g sugar
1 package Vanillin sugar
75 g Flour
75 g Cornstarch
1 TEASPOON Baking Powder
200 g Apricot Jam
6 sheets white gelatine
2 can(s) (425 ml each) Apricots
500 g Mascarpone
150 g Whole milk yoghurt
10 tablespoons (100 ml) Egg liqueur
100 g Whipped cream
1 TABLESPOON crushed pistachios
baking paper

Directions

1
Separate eggs. Beat the egg whites until stiff, add 75 g sugar and vanillin sugar. Fold in egg yolk. Mix flour, starch and baking powder and fold in. Spread the dough on a baking tray (35 x 40 cm) covered with baking paper. Bake in a hot oven (electric cooker: 200 °C / convection oven: 175 °C / gas: level 3) for 15-25 minutes
2
Heat the jam. Turn the sponge onto a tea towel, remove the paper immediately and coat the sponge with jam. Roll up lengthwise and allow to cool. Cut into 18 slices. Form edge
3
(26 cm Ø) onto a cake plate. Place slices on the edge and on the base
4
Soak the gelatine. Drain the apricots, measure 175 ml of juice. Dice apricots, except for 10 pieces. Mix mascarpone, yoghurt, liqueur, juice and 75 g sugar. Squeeze gelatine, dissolve, stir in. Fold in the fruit cubes. Pour into the mould. Cool for 3 hours. Decorate with cream tuffs, pistachios and apricots