Russian Charlotte

A nice light cake, with a little experience, always succeeds

Preparation steps

Separate the egg yolks from the egg whites, beat with the sugar, until foamy and white
Separately beat the egg whites into a stiff batter
Gradually and lightly add flour with baking powder and a little oil to the egg yolk mixture
at the end mix the snow very carefully and lightly
Bake at 200 C, turn over on a wet cloth, roll up and leave to cool a bit
Whip the cream into the whipped cream by adding vanilla sugar after 1 minute of mixing
Top the biscuit with jam and cut to about 2 cm. Coat a round dish, eg for salad, with the roulade slices, very densely next to each other. Leave a few plates to cover the top
Pour a little lukewarm water over the gelatin leaves and leave it to swell for about 10 minutes
Put lemon juice and sugar in the wine and heat but so that it does not boil, it must be warm but not too hot
Dissolve the swollen gelatin in a mixture of wine and lemon juice and leave it to cool a bit more, when it starts to thicken, pour the liquid very lightly and carefully into the whipped cream. The resulting mixture will be quite liquid
Pour the liquid whipped cream on the roll. Cover with the remains of the plates and leave to cool in the refrigerator for at least two hours
When the whipped cream hardens, turn the cake on the base

Serving

Instead of a round bowl, the roll can be stacked in an ordinary cake pan, poured with whipped cream and decorated with whipped cream or strawberries (see picture). If we work in a round bowl, we will get a very decorative cake when turned upside down.

Ingredients

Biscuit roll

8eggs
8 tbspsugar
8 tbspflour
1/2baking powder
teaspoonoils
grated lemon zest
a few tablespoonsplum, currant, strawberry or raspberry jam (red)

Cream

3/8 lwhipping cream
250 mlof white wine
tablespoonlemon juice
10 dayssugar
7 ticketsgelatin
1 packetvanilla sugar

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Rosa Cooking