Sparkling Mascarpone Charlotte

Name: Sparkling Mascarpone Charlotte
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 16
Ingredients: 4 Eggs (size M); 175 g Sugar; 1 package Vanillin sugar; 100 g Flour; 25 g Cornstarch; 1 TEASPOON Baking Powder; 250 g Apricot Jam; 6 sheets Gelatine; 2 can(s) (each 314 ml; separation weight: 175 g) Mandarin Oranges; 500 g Mascarpone; 200 ml Sparkling wine; 200 g Whipped cream; 1 package clear, unsugared cake glaze; 7-10 Tbsp Melissa; baking paper; 7-10 Tbsp Sugar

AUTHOR
Sheila Zhang

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 16

4 Eggs (size M)
175 g Sugar
1 package Vanillin sugar
100 g Flour
25 g Cornstarch
1 TEASPOON Baking Powder
250 g Apricot Jam
6 sheets Gelatine
2 can(s) (each 314 ml; separation weight: 175 g) Mandarin Oranges
500 g Mascarpone
200 ml Sparkling wine
200 g Whipped cream
1 package clear, unsugared cake glaze
7-10 Tbsp Melissa
baking paper
7-10 Tbsp Sugar

Directions

1
Separate eggs. Beat egg whites until very stiff. Add 75 g sugar and vanillin sugar. Stir in the egg yolks one after the other. Mix flour, starch and baking powder and fold in. Put the sponge mixture on a baking tray (approx. 32 x 38 cm) lined with baking paper and spread evenly. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 10-12 minutes. Heat up the jam and puree it with the chopping stick.
2
Sprinkle tea towel with sugar. Turn out the sponge cake plate and carefully remove the baking paper. Spread jam on top and roll up from the long side. Let it cool down. Cut 1 thin slice from each side of the roll. Cut the roll into 16 slices. Place the edge of a springform pan (26 cm Ø) on a cake plate. Place rolls on the base (7 pieces) and on the edge (9 pieces). Soak the gelatine. Drain the mandarins and collect the juice. Mix mascarpone, 75 g sugar, champagne and 100 ml juice. Squeeze out the gelatine, dissolve it and mix with 2 tablespoons of the cream. Stir everything into the remaining cream. Whip the cream until stiff, fold in half of the mandarins. Pour cream into the mould and smooth it down, chill for about 2 hours.
3
Soak the gelatine. Drain the mandarins and collect the juice. Mix mascarpone, 75 g sugar, champagne and 100 ml juice. Squeeze out the gelatine, dissolve it and mix with 2 tablespoons of the cream. Stir everything into the remaining cream. Whip the cream until stiff, fold in half of the mandarins. Pour cream into the mould and smooth it down, chill for about 2 hours. Remove the cake from the ring. Spread the rest of the tangerines on the cake. Mix icing powder with 25 g sugar. Stir in 250 ml of collected juice. Bring to the boil while stirring, remove from the stove. Spread the icing on the mandarins. Chill for 15 minutes. Serve the cake decorated with lemon balm
4
Remove the cake from the ring. Spread the rest of the tangerines on the cake. Mix icing powder with 25 g sugar. Stir in 250 ml of collected juice. Bring to the boil while stirring, remove from the stove. Spread the icing on the mandarins. Chill for 15 minutes. Serve the cake decorated with lemon balm