Charlotte

Ingredients

• 4 egg yolks
• 3 tbsp warm water
• 60 g honey
• 0.5 tsp vanilla
• 4 egg whites
• 1 pinch salt
• 80 g flour
• 40 g finely ground buckwheat
• 350 g rosehip pulp
• 6 sheets white gelatin
• 3 egg yolks
• 100 g honey
• 0.5 untreated lemon (including zest)
• juice of one lemon
• 200 ml white wine
• 2 tbsp cognac
• 3 egg whites
• 400 ml whipping cream
• 250 g grapes
• 1 tbsp chopped pistachios

Instructions

1. 1.

   Preheat the oven to 200°C fan-forced. Whisk the egg yolks with water, 80 g honey and vanilla until fluffy. Beat the egg whites very stiffly and fold them into the yolk mixture. Sprinkle flour and buckwheat over the batter and gently fold everything together. Line a baking tray with parchment paper and fold up the edges. Spread the dough onto the tray, smooth it out and bake for about 12 minutes. Then transfer to a kitchen towel, brush the paper with water, remove it and spread rosehip pulp on the sponge. Immediately roll the sponge with the help of the towel and let it cool.

2. 2.

   Soak gelatin in cold water for the filling. Whisk the egg yolks with 80 g honey, lemon zest, lemon juice and white wine until frothy. Squeeze out excess liquid from the gelatin and melt it gently in a small pot. Stir some yolk mixture into the cooled gelatin and then fold this into the entire yolk-wine mixture. Mix in cognac and chill until set. Beat egg whites very stiffly, whip 200 ml cream very stiffly and fold both into the semi-solid cream. Return to the fridge.

3. 3.

   Slice the sponge roll into about 1 cm thick slices and line a round, smooth bowl with them. Fill with the cream, level the surface and let it firm in the refrigerator. Before serving whisk remaining cream until stiff, sweeten with leftover honey and fill a piping bag with a star tip. Pipe the Charlotte onto a plate, spray around with cream, garnish with grapes and sprinkle pistachios.