Apricot Charlotte

For 16 pieces
  • 4 eggs (size M)
  • 175 g Sugar
  • 2 Packet Vanillin sugar
  • 75 g flour
  • 75 g Cornstarch
  • 1 TL baking powder
  • 150 g white couverture
  • 350 ml Milk
  • 1 packet Custard powder 'Vanilla flavor'
  • 4 Egg yolks (size M)
  • 400 g Whipped cream
  • 1 packet cream stabilizer
  • 300 g Apricot jam e
  • 6 sheet Gelatine
  • 3 Can (s) (425 ml) Apricots
  • chopped pistachio kernels
  • baking paper
120 minutes
Separate eggs. Beat the egg white until stiff, sprinkling in 75 g of sugar and 1 packet of vanilla sugar. Beat in the egg yolks one by one. Sieve the flour, starch and baking powder on top and fold in. Spread the mixture on a baking sheet lined with baking paper. Bake in a preheated oven (electric stove: 200 ° C / convection: not suitable / gas: level 3) for 15-20 minutes. Turn the sponge cake out onto a damp tea towel, remove the baking paper immediately. Cover with a damp tea towel and let cool down. In the meantime, finely chop the couverture. Bring 250 ml milk to the boil. Stir 100 ml milk with pudding powder until smooth, add to the boiling milk and bring to the boil while stirring. Melt the couverture while stirring. Let cool down. Whisk the egg yolks and stir with 2 tablespoons of warm pudding until smooth, stir into the pudding. Let the pudding cool down. Whip 300 g cream until stiff, pour in the cream setting agent and vanilla sugar. Stir the cold cream well. First fold in 1/3 of the cream, then the rest of the cream. Heat 200 g of jam, spread it over the sponge cake and roll up lengthways using the tea towel. Cut the Swiss roll into 22 slices. Line the edge of a springform pan (26 cm Ø) with sponge cake slices. Place the remaining slices in the middle as a base. Spread half of the cream on the floor and chill for about 30 minutes. In the meantime, soak the gelatine in cold water. Drain the apricots. Bring the apricots to the boil, up to 8 halves, with 100 g sugar. Purée finely with the hand mixer. Squeeze out the gelatine well and dissolve it in the puree. Let the jelly cool down, stirring occasionally. Put half of the apricot jelly on the cream. Refrigerate. As soon as the jelly starts to gel, spread the rest of the cream on top. Approx. Chill for 30 minutes. Put the rest of the jelly on top and refrigerate for 3-4 hours. Remove the springform pan. 100 g apricot jamheat and brush the edge of the cake with it. Whip 100 g cream until stiff, put in a piping bag with a star nozzle and squirt tuffs onto the cake. Halve 8 apricot halves again. Decorate the cake with it. Sprinkle with pistachios
Wait approx. 4 1/2 hours. Photo: Först,
1 piece approx:
  • 360 kcal
  • 1510 kJ
  • 7 g protein
  • 16 g fat
  • 49 g carbohydrates


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