Ingredients for the sponge cake:
Preheat oven to 180 degrees (top/bottom heat). Line a tray with baking paper. Separate eggs. Beat the egg whites with salt in a fat-free bowl until stiff. While beating, sprinkle in half the sugar.
In another bowl, beat the egg yolks with water and the remaining sugar until creamy. Sift in the flour, cornstarch and baking powder and fold in. Fold in the egg whites too. Immediately pour the mixture onto the baking tray and spread it quickly. Bake until golden brown, 10-12 minutes.
Turn the sponge cake plate out onto baking paper or a tea towel while it is still warm. Carefully remove the bottom baking paper. Spread the dough sheet with strawberry jam and cut it in half lengthwise. Then roll up both sheets of dough tightly from the longer side. Allow to cool completely and then cut into slices about 1 cm wide.
Brush the inside of a dome-shaped bowl with very little oil and line it with cling film. Cover the inner wall of the bowl tightly with the sponge cake slices until a semicircular shape is formed. Set aside a few slices for the base.
Ingredients for the filling:
Soak gelatin in cold water for 5-10 minutes. To do this, place the leaves individually in the water so that they do not stick together and can swell well. Place about an eighth of the cream in a small saucepan and heat slightly. Remove from the heat, add the squeezed gelatine and stir until it has dissolved.
Beat the remaining cream in a bowl until stiff. Grate the zest of the lemon. Clean strawberries and cut into small pieces. Mix the quark, sugar and lemon zest in a bowl. Stir in the cream and gelatin mixture until it is completely combined with the mixture. Chill for 10 minutes. Then fold in the whipped cream. Finally, carefully add the strawberry pieces.
Pour some of the cream into the bowl and spread well around the edge of the sponge cake. Pour in the rest of the cream and smooth the surface. Place the remaining sponge cake slices on top.
Chill the charlotte for at least 3 hours, preferably overnight. Turn out onto a cake plate and carefully remove the bowl. Heat the apricot jam slightly and spread it over the charlotte.
Further information
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Tastes. Always. | April 28, 2024