Apricot and mascarpone charlotte

For 16 pieces
  • 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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