Apricot charlotte with vanilla cream

Name: Apricot charlotte with vanilla cream
Cook time: 50 min
Total time: 50 min
Yield: 16
Ingredients: 4 oeufs + 4 jaunes d'oeufs (taille M); 1 pinch Salt; 75 g + 60 g + 100 g sugar; 1 package Vanillin sugar; 75 g Flour; 75 g Cornstarch; 1 coated Tsp Baking Powder; 300 g Apricot Jam; 350 ml Milk; 1 package Pudding powder "Vanilla"; 300 g + 100 g whipped cream; 1 package Cream stabiliser; 8 sheets white gelatine; 3 can(s) (425 ml each) Apricots; 1 TEASPOON chopped pistachios for decoration; baking paper

AUTHOR
Kelli Murphy

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 16

4 oeufs + 4 jaunes d'oeufs (taille M)
1 pinch Salt
75 g + 60 g + 100 g sugar
1 package Vanillin sugar
75 g Flour
75 g Cornstarch
1 coated Tsp Baking Powder
300 g Apricot Jam
350 ml Milk
1 package Pudding powder "Vanilla"
300 g + 100 g whipped cream
1 package Cream stabiliser
8 sheets white gelatine
3 can(s) (425 ml each) Apricots
1 TEASPOON chopped pistachios for decoration
baking paper

Directions

1
Line a baking tray (approx. 35 x 40 cm) with baking paper. Separate the eggs. Beat 4 egg whites, 2 tbsp. cold water and salt until stiff, while pouring in 75 g sugar and vanillin sugar. Beat 4 egg yolks separately into the mixture. Sift flour, starch and baking powder into the mixture and fold in. Spread on the baking tray. Bake in the preheated oven (electric cooker: 175 °C/circulating air: 150 °C/gas: level 2) for approx. 18 minutes
2
Fall onto a damp tea towel. Remove baking paper immediately. Mix 200 g jam. Spread the sponge cake with it. Roll up with the help of the cloth from the long side. Cooling down
3
Mix 6 tablespoons of milk, 4 egg yolks, pudding powder and 60 g sugar. Boil up the rest of the milk. Stir in pudding powder and simmer for about 1 minute while stirring. Let it cool down lukewarm for about 20 minutes, stirring more often. Whip 300 g of cream until stiff, pour in the cream firmer. Stir the pudding. Stir half of the cream into the pudding with the hand mixer, fold in the second half
4
Cut the sponge roll into about 22 slices. Place the springform pan rim (26 cm Ø) on a cake plate. Place approx. 11 slices close to each other on the inside of the cake tin rim. Place the rest of the slices in the middle as a cake base
5
Spread half of the cream on it. Chill for about 30 minutes
6
Soak the gelatine in cold water. Drain the apricots. Puree the apricots, except for 8 halves, and 100 g sugar. Squeeze the gelatine, dissolve over low heat. Stir in 3 tablespoons of puree, then stir into the rest of the puree. Chill for about 20 minutes until it starts to gel. Spread half the puree on the cream. Chill for about 5 minutes. Spread the rest of the cream first, then the rest of the puree on top. Chill for at least 4 hours.
7
Heat 100 g jam, pass through a sieve. Spread the cake rim with it. Halve the rest of the apricots. Whip 100 g cream until stiff. Decorate cake with apricots, cream, pistachios