Strawberry charlotte

Total Preparation Time: 1 hour + cooling

Course 8 servings

Difficulty Level: Medium

Ingredients:

for the batter: 6 eggs, 6 tbsp granulated sugar, 6 tbsp plain flour, 1 sachet of baking powder
for sprinkling on top:1-2 tbsp powdered sugar
for the filling: 1 jar (280g ) Kecskeméti strawberry jam
for the filling: 400g strawberries, 3 tbsp granulated sugar, 20g gelatine powder, 1 sachet vanilla sugar, 300ml. whipping cream

1. To make the sponge cake whip half of the egg yolks with half of the sugar, using an electric whisk, in about 3 minutes, until creamy Whisk the egg whites until hard and add half of the sugar before finished. Put a third of it into the sugar and egg yolk cream, sieve a third of the flour on top and mix with light movements of the hand. Add the remaining two thirds of the sugar and egg yolk and the flour, in two parts.

2. Line a large baking tray with baking paper and spread the batter evenly. Bake for about 20 minutes in a pre-heated oven at moderate heat (180 °C; or 165 °C in a fan-assisted oven). Remove from oven, sieve powdered sugar on top. With the help of the baking paper turn it upside down and pull off the paper. Roll up the sponge cake while still hot and then leave it to cool, wrapped in a clean tea towel or the baking paper just removed.

3. Spread the strawberry jam evenly on the unrolled pastry, roll it back tightly again, place in fridge to have it firm up for easier slicing.

4. Wash the strawberries for the filling, remove leaves and cores, chop and blend with sugar. Pour half of it into a smaller pot, add the gelatine powder and the vanilla sugar and heat until the gelatine melts. Remove from heat, leave to cool for 10 minutes. When lukewarm, mix the remaining strawberry pulp in, and fold in the hard whipped cream.

5. Meanwhile, cut finger-sized slices of the sponge cake roll with the jam in. Line an approx. 2000ml spherical bowl, with cling foil. Line it with the sponge cake slices and spread the strawberry cream on evenly. Place the remaining sponge cake on top, pushing it slightly into the cream. Cover and place in fridge for a few hours to firm up.

6. To serve, place the cake onto a cutting board with the bowl up, remove the bowl, pull off the foil and cut into slices. Decorate with fresh strawberries, whipped cream, leaves of mint or lemon grass.