Strawberry Charlotte
The dome cake with strawberries and quark is not only impressive because of its appearance! The fruity strawberry filling goes perfectly with the airy sponge cake.
INGREDIENTS
FOR THE SPONGE CAKE
5 eggs
150 g sugar
1 packet of vanilla sugar
1 pinch of salt
150 g flour
1 teaspoon of baking powder
3 tablespoons of sugar
200 g strawberry jam
FOR THE FILLING
500 g strawberries
4 sheets of gelatine
250 g low-fat quark
1 packet of vanilla sugar
3 tablespoons of sugar
200 g whipped cream
PREPARATION
Step 1
For the sponge cake, beat the eggs with the sugar and vanilla sugar for about 3-4 minutes until the mixture thickens. Line a baking tray with baking paper. Preheat the oven to 180 degrees (fan oven: 160 degrees). Mix the salt with the flour and baking powder and gradually fold into the egg mixture. Place the dough on the tray and smooth it out.
Step 2
Bake in the preheated oven for about 15 minutes. Place a fresh tea towel on the worktop and sprinkle with a little sugar. Turn the still warm sponge cake out onto the tea towel. Remove the baking paper and allow to cool for about 10 minutes. Spread strawberry jam on the sponge cake. Use the tea towel to roll it up as tightly and as completely as possible over the long side. Cut the sponge cake roll into pieces about 2-3 cm wide (makes about 20 pieces).
Step 3
For the filling, wash the strawberries and remove the stalks. Finely puree 200 g of the strawberries with a hand blender. Dice the remaining 300 g of strawberries and set aside. Soak the gelatine in cold water for a few minutes according to the instructions on the packet. Squeeze the gelatine leaves well and melt them in a saucepan with 1 tablespoon of low-fat quark on a low heat.
