Charlotte with Apricot Yogurt Cream

For the Charlotte with apricot-yogurt cream, separate the eggs and beat the egg whites until stiff. Beat yolks, powdered sugar, water until thick and creamy.

Mix flour with baking powder and fold in well. Carefully fold in the snow. Spread the mixture on a baking tray. Remove the finished sponge cake from the oven and immediately spread with apricot jam.

Roll up the roulade tightly and let it cool. Then cut the cooled roulade into 2 cm thick slices.

For the cream, drain the apricots well and cut into small cubes. Whip the cream until stiff. Mix in yogurt, powdered sugar and gelatine. Mix in well drained apricot cubes.

Line a bowl (approx. 2 l capacity) with cling film, line the bowl tightly with roulade slices (set aside a few slices for the finish).

Pour in the cream and cover with the remaining roulade slices. Refrigerate for about 5 hours.

For the garnish, cover the charlotte with a plate and turn it over, supporting it on the plate. Whip the whipped cream until stiff and brush the charlotte all around with it. Decorate the charlotte with apricot-yogurt cream as desired.

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