Apricot and mascarpone charlotte
- 4 eggs (size M)
- 75 g + 75 g sugar
- 1 packet Vanillin sugar
- 75 g flour
- 75 g cornstarch
- 1 TL baking powder
- 200 g apricot jam
- 6 sheet white gelatine
- 2 jar (s) (à 425 ml) Apricots
- 500 g Mascarpone
- 150 g Whole milk yoghurt
- 10 Tbsp (100 ml) egg liqueur
- 100 g whipped cream
- 1 EL chopped pistachios
- baking paper
90 minutes
light
- 1.
- Separate eggs. Beat the egg white until stiff, pour in 75 g of sugar and vanilla sugar. Fold in the egg yolks. Mix the flour, starch and baking powder and fold in. Spread the dough on a baking sheet (35 x 40 cm) lined with baking paper. Bake in a hot oven (electric stove: 200 ° C / convection: 175 ° C / gas: level 3) for 15-25 minutes
- 2.
- Heat the jam. Tip the sponge cake onto a tea towel, peel off the paper immediately and brush the sponge cake with jam. Roll up lengthways and let cool. Cut into 18 slices. Place the shape edge
- 3.
- (26 cm Ø) on a cake plate. Place the slices on the edge and on the bottom
- 4.
- Soak the gelatine. Drain the apricots, measure 175 ml of juice. Dice the apricots up to 10 pieces. Mix the mascarpone, yoghurt, liqueur, juice and 75 g sugar. Squeeze out the gelatine, dissolve it, stir in. Fold in the fruit cubes. Fill into the mold. Chill for 3 hours. Decorate with cream tuffs, pistachios and apricots
1 piece approx:
- 330 kcal
- 1380 kJ
- 5 g protein
- 18 g fat
- 34 g carbohydrates
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