Cherry – Mascarpone – Charlotte

by Editorial Staff

Summary

Prep Time 45 mins
Total Time 3 hrs 45 mins
Course Baking
Cuisine European
Servings (Default: 1)

Ingredients

For the sponge cake base:

  • 150 g flour (type 405)
  • 1 teaspoon Baking powder
  • 4 egg (s)
  • 90 g suar
  • 1 packet vanilla sugar
  • 220 g jam, (cherry jam)
  • some sugar

For the filling:

  • 6 sheets gelatin
  • 1 glass cherry (s) (350 g filling quantity)
  • 500 g mascarpone
  • 150 g yourt, pure
  • 10 tablespoon sauce, (vanilla sauce)
  • 75 grams sugar

For decoration:

  • 100 g whipped cream
  • 1 pack cream stabilizer
  • possibly grated chocolate
Cherry – Mascarpone – Charlotte
Cherry – Mascarpone – Charlotte

Instructions

  1. Preheat the oven to 200 ° C. Separate the eggs and beat the egg whites until stiff. Beat the egg yolks with the sugar until frothy. Mix the flour and baking powder and let it trickle in slowly. Then fold in the egg whites. Spread the dough on a baking sheet lined with baking paper and bake in the oven (gas level 3; fan 180 ° C) for 15 to 20 minutes.
  2. Sprinkle a tea towel with sugar, turn the biscuit over it and peel off the baking paper. Then spread the sponge cake evenly with jam, roll it up lengthways using the towel and let it cool.
  3. Soak the gelatine in cold water for 5 minutes. Meanwhile, drain the cherries and collect the juice. Measure 175 ml of the juice.
  4. Mix the mascarpone with the yogurt, vanilla sauce, sugar and juice. Dissolve the gelatine in a saucepan over low heat, do not (!) Let it boil. Remove from heat and slowly stir the cream into the gelatin.
  5. Cut the Swiss roll into strips approx. 1 cm wide. In a springform pan (ø 26 cm) first line the edge, then the base. Cover the sponge cake with the filling and spread the cherries on top. A few cherries reserved for decoration. Spread the remaining filling over the cherries and refrigerate the cake for at least 3 hours
  6. Whip the cream until stiff and stir in if necessary. Then fill into a piping bag and sprinkle dots on the cake. Also distribute the cherries that were retained on the cake.
  7. Tip: With mascarpone you can also take the reduced-fat variant with only 25% fat.
  8. 3.5% natural yoghurt, but also 1.5% or cherry yoghurt can be used.
  9. It is best to put the Swiss roll with the tea towel in the refrigerator for about 15 minutes.
  10. If you like, you can also use chocolate shavings for the decoration.

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