Iced Raspberry Charlotte

A great cake recipe for any occasion:

For the sponge, beat egg whites with salt until stiff. gradually add honey and continue beating until the mixture begins to shine. Add the egg yolks and continue beating until the mousse has a pale yellow shine. Fold in lemon zest and millet flour loosely, spread thinly on a baking sheet covered with baking paper and bake at 200 °C in a heated oven for 10 minutes, then turn out on the spot onto a floured kitchen towel, remove the paper, roll up together with the crockery and cool.

Unroll the sponge, spread with jam, roll up tightly, cut into narrow slices and line a large baking dish rinsed with cold water with them.

Mix the raspberry pulp (1), honey and vanilla pulp, stir in the marbled cream and fold in the raspberry (2). Pour the mixture into the baking dish and cover with the remaining sponge rolls. Cover with aluminum foil and place in the freezer to chill for a couple of hours.

Turn out the charlotte and cut into pieces. Bring to the table cold.

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