Berry charlotte with two fillings

Ingredients

Directions

1. 1

   For the sponge cake, beat eggs, 2 tablespoons of cold water, sugar and vanilla sugar until fluffy. Mix flour and baking powder and sieve into it. Fold in carefully. Spread the mixture on a baking tray lined with baking paper and bake in a preheated oven (electric range: 200 °C/ gas: level 3) for 12-15 minutes.

2. 2

   Turn onto a damp tea towel, remove baking paper immediately and roll up the sponge cake with the towel lengthwise. Leave to cool. Stir the jelly until smooth, unroll the sponge cake and spread it on top. Roll up again without the cloth.

3. 3

   Cut the sponge roll into 20 slices. Line a dome form (1 1/2 litre capacity) with sponge rolls. Soak gelatine in cold water for the filling. Clean, wash and dab dry the berries.

4. 4

   Puree 300 g strawberries. Whip cream and icing sugar until stiff. Dissolve gelatine at low heat. Add cherry brandy. First add a few tablespoons of cream to the gelatine. Then, in reverse, fold the gelatine and cream mixture into the remaining cream.

5. 5

   Fold the strawberry puree under 2/3 of the cream and 2/3 of the berries. Pour this mixture into the mould and cover with more sponge cakes. Fold the remaining berries into the rest of the cream and put them on the snails.

6. 6

   Smooth it down and let it set in the refrigerator, preferably overnight. Pour the chalotte onto a plate. Heat the apricot jam while stirring. Spread the cake with it. Makes 12 pieces.