Charlotte with mascarpone egg liqueur cream

Name: Charlotte with mascarpone egg liqueur cream
Cook time: 45 min
Total time: 45 min
Yield: 12
Ingredients: 4 Eggs (size M); 150 g Sugar; 1 package Vanillin sugar; 75 g Flour; 75 g Cornstarch; 1 TEASPOON Baking Powder; 250 g Apricot Jam; 6 sheets white gelatine; 2 can(s) (each 425 ml, 250 g) Apricots; 500 g Mascarpone; 150 g Whole milk yoghurt; 100 ml Egg liqueur; 125 g Whipped cream; 7-10 Tbsp chopped pistachio kernels and icing sugar; baking paper

AUTHOR
Harley Romero

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 12

4 Eggs (size M)
150 g Sugar
1 package Vanillin sugar
75 g Flour
75 g Cornstarch
1 TEASPOON Baking Powder
250 g Apricot Jam
6 sheets white gelatine
2 can(s) (each 425 ml, 250 g) Apricots
500 g Mascarpone
150 g Whole milk yoghurt
100 ml Egg liqueur
125 g Whipped cream
7-10 Tbsp chopped pistachio kernels and icing sugar
baking paper

Directions

1
Separate eggs. Beat egg whites until very stiff. Add 75 g sugar and vanillin sugar. Stir in egg yolk. Mix flour, starch and baking powder and fold into the egg mixture. Spread the sponge mixture on a baking tray (39 x 33 cm) lined with baking paper. Bake in a preheated oven (electric: 200 °C/ gas: level 3) for about 15 minutes.
2
Warm up the apricot jam. Puree with the cutting stick of the hand mixer. Turn out the sponge cake base onto a tea towel. Carefully remove baking paper. Coat the sponge cake base with the jam and roll up from the long side. Let it cool down completely. Cut the roll into 18 slices of about 2 cm each. Place snails on the bottom and on the edge of a springform pan (26 cm Ø) lined with baking paper. Soak the gelatine. Drain the apricots and collect the juice. Dice the apricots (put 10 aside for decoration). Stir mascarpone and yoghurt until smooth. Add advocaat, apricot juice and remaining sugar.
3
Cut the roll into 18 slices of about 2 cm each. Place snails on the bottom and on the edge of a springform pan (26 cm Ø) lined with baking paper. Soak the gelatine. Drain the apricots and collect the juice. Dice the apricots (put 10 aside for decoration). Stir mascarpone and yoghurt until smooth. Add advocaat, apricot juice and remaining sugar. Squeeze the gelatine and stir into the mascarpone cream. Fold in the apricot pieces. Pour the cream into the mould and smooth it down. Chill for about 2 hours. Whip the cream until stiff and squirt it onto the cake as a dab. Decorate with remaining apricot halves, pistachios and icing sugar
4
Squeeze the gelatine and stir into the mascarpone cream. Fold in the apricot pieces. Pour the cream into the mould and smooth it down. Chill for about 2 hours. Whip the cream until stiff and squirt it onto the cake as a dab. Decorate with remaining apricot halves, pistachios and icing sugar
5
Preparation time 45 minutes (without waiting time)