Strawberry Mascarpone Charlotte

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   Separate the eggs for the sponge roll. Beat egg whites until stiff. Add 75 g sugar and 1 pinch of salt. Stir in the egg yolks one after the other. Mix flour and baking powder, sieve over the egg cream, fold in carefully.

2. 2

   Smooth out on a baking tray lined with baking paper (approx. 35 x 40 cm). Bake in a hot oven (electric cooker: 200 °C/circulating air: 175 °C/gas: see manufacturer) for approx. 10 minutes.

3. 3

   Turn the sponge cake immediately onto a tea towel sprinkled with 2 tablespoons of sugar, remove baking paper. Stir 300 g jam until smooth. Spread the sponge cake with it, roll it up from the long side, let it cool down.

4. 4

   Cut the roll into about 18 slices (each about 2 cm thick) and line a springform pan (26 cm Ø) with them.

5. 5

   For the cream, wash, clean and slice the strawberries. Soak gelatine in cold water. Whip the cream until stiff. Stir mascarpone with 125 g sugar and lemon juice until smooth. Squeeze the gelatine, dissolve carefully.

6. 6

   Stir in 2-3 tablespoons of cream, then stir everything into the rest of the cream. Fold in the cream.

7. 7

   Spread half the cream on the floor. Spread half the strawberries on top. Carefully spread the rest of the cream on top and spread the remaining strawberries on top. Chill the cake for about 2 hours. Heat 100 g jam and stir until smooth.

8. 8

   Loosen the cake. Spread strawberries with jam.

Nutrition Facts

KCAL
410 kcal

CARBS
38 g

FATS
25 g

PROTEINS
6 g