Charlotte Cake with Strawberry Cream

Ingredients

• 500 g strawberries
• 10 sheets gelatin
• 500 g strawberry yogurt
• 2 tbsp Lime juice
• 2 tbsp lemon juice
• 500 ml whipped cream
• 4 tbsp strawberry jam

Instructions

1. 1.

   Preheat the oven to 180°C (350°F) with both top and bottom heating. Line a baking sheet with parchment paper. Separate the eggs; beat the egg whites into stiff peaks, allowing half of the sugar to drip through while whisking until firm. Whisk the yolks with the remaining sugar and vanilla sugar until creamy. Fold in the beaten egg whites, sift flour with starch and baking powder over the mixture, and gently fold everything together to form a light batter. Spread onto the prepared sheet and bake in the middle of the oven for about 12 minutes until golden brown. Transfer to another parchment paper, carefully peel off the paper, and brush the warm sponge with jam. Using the new parchment, roll tightly around the jam-coated sponge and place on its cut side to cool.

2. 2.

   For the cake base, separate the eggs again. Beat the egg whites with half of the sugar into stiff peaks. Whisk the yolks with the remaining sugar until creamy, add the beaten whites, then sift flour with baking powder over the mixture. Gently fold everything together and pour into a 24 cm (9 inch) springform pan lined with parchment paper. Smooth the surface and bake in the oven for about 10 minutes until golden brown. Remove, cool, release from the mold, and let rest on a cooling rack.

3. 3.

   Line a bowl with plastic wrap. Slice the strawberry roulade into approximately 1.5 cm thick slices and line the bowl with them.

4. 4.

   For the filling, rinse and trim the strawberries, then chop finely. Soak the gelatin in cold water for 5-10 minutes. Mix the yogurt with lime juice and lemon juice. Squeeze out excess water from the gelatin and melt it gently over low heat. Stir in 4-5 tbsp of yogurt cream, then fold the gelatin into the yogurt mixture. Whip the cream to stiff peaks and fold the strawberries into the cream. Pour the mixture into the bowl and smooth the top. Cover with the round cake base (trim if necessary) and press lightly. Refrigerate for at least 5 hours, preferably overnight. When ready to serve, pour out, remove the plastic wrap, and garnish as desired with roses.