Football Charlotte Black-Red-Gold

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Directions

1. 1

   For the sponge cake, beat the eggs, 2 tablespoons of cold water, 120 g sugar and 1 packet of 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 cooker: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) for 12-15 minutes. Turn out onto a damp tea towel sprinkled with sugar, 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. Cut the sponge roll into approx. 25 slices. Rinse the mixing bowl (24 cm Ø; approx. 3 litres capacity) and cover with foil. Line mould with sponge cake slices

2. 2

   Soak 3 sheets of gelatine in cold water. Mix 150 g mascarpone, 50 g sour cream, 30 g sugar and 1/2 sachet vanillin sugar. Roughly chop the chocolate and melt in a bowl over a warm water bath. Stir 3 tablespoons of cream into the chocolate. Squeeze the gelatine and dissolve in it. Stir the chocolate cream into the rest of the cream and chill until it begins to gel. Whip 50 g cream with the milk frother until stiff. Fold the cream into the chocolate cream. Pour the chocolate cream into the lined mould and chill for approx. 1 hour

3. 3

   Soak 3 sheets of gelatine in cold water. Select the raspberries, mash them and pass through a sieve. Mix 250 g mascarpone, 100 g sour cream, 50 g sugar, raspberry puree and 1/2 sachet vanilla sugar. Squeeze the gelatine, dissolve carefully. Stir in 2-3 tablespoons of cream, then stir everything into the remaining cream. Chill the cream until it starts to gel. Beat 150 g cream until stiff and fold into the cream. Colour with some food colouring. Spread the cream over the chocolate layer and chill for about 1 hour

4. 4

   Soak 9 gelatine leaves in cold water. Finely puree the apricots with the juice. Squeeze the gelatine, dissolve carefully. Stir in 2-3 tbsp. puree, then stir everything into the rest of the puree. Pour the puree onto the raspberry mousse and chill for at least 4 hours

5. 5

   waiting time approx. 7 1/2 hours

Nutrition Facts

KCAL
330 kcal

CARBS
38 g

FATS
16 g

PROTEINS
7 g