Summary

Ingredients

For the sponge cake base:

• 4 egg yolks
• 75 grams sugar
• 3 egg whites
• 1 pinch salt
• 75 g flour

For painting:

• 200 g strawberry jam
• some orange juice

For the cream:

• 4 egg yolks
• 100 g suar
• 125 ml white wine
• 125 ml orange juice, freshly squeezed
• 1 orange (s), untreated, grated peel it
• 1 vanilla pod (s), sliced
• 4 sheets gelatin
• 250 ml whipped cream
• 1 tablespoon powdered sugar
• 1 tablespoon orange liqueur

Moreover:

• 75 g apricot jam
• 2 tablespoon pistachios, finely chopped

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Instructions

1. Preheat the oven to 225°C (437°F) with both top and bottom heat.
2. In a bowl, whisk the egg yolks with 75 grams sugar for 3-4 minutes until pale and thick. In another bowl, beat the 3 egg whites with a pinch of salt until stiff peaks form. Fold the egg whites into the yolk mixture. Sift the flour over the mixture and gently fold in until just combined.
3. Line a baking sheet with parchment paper and spread the batter evenly onto it. Bake in the middle of the preheated oven for 10-12 minutes until a toothpick inserted in the center comes out clean.
4. While the cake bakes, warm the strawberry jam with roughly a tablespoon of orange juice over medium heat for 2 minutes. If desired, strain through a fine sieve and set aside.
5. Turn the baked cake out onto a clean kitchen towel and carefully peel off the parchment paper (moisten it slightly if it sticks). Spread the warm jam evenly over the cake and roll up tightly. Let cool to room temperature.
6. Cut the roulade into slices approximately 8mm thick. Line an ice-cream mold or bowl (about 1 liter capacity) with 2/3 of the slices. Cover and refrigerate.
7. Soak the gelatine in cold water for 5 minutes. In a bowl, whisk egg yolks with sugar for 2-3 minutes until pale. In a saucepan, bring the wine, orange juice, orange peel, and vanilla pod to a boil. Remove from heat and pour into the egg yolk mixture while stirring constantly. Heat the mixture gently over medium heat for 1 minute while stirring (do not boil). Squeeze excess water from the gelatine and dissolve it in the warm mixture. Let cool to room temperature.
8. Refrigerate the gelatine mixture for 30-45 minutes, stirring occasionally, until it begins to gel. Whip the partially set gelatine mixture with 1 tablespoon powdered sugar until stiff peaks form. Fold in the orange liqueur. Pour the mousse into the mold over the roulade slices. Top with the remaining roulade slices. Cover and refrigerate for at least 4 hours until set.
9. Unmold the Charlotte onto a serving plate. Warm the apricot jam over medium heat for 1-2 minutes and strain through a fine sieve. Brush the warm jam over the entire surface of the Charlotte. Sprinkle pistachios around the base and gently press to adhere.