Charlotte with Strawberries

Beat eggs, sugar and vanilla sugar until thick and creamy. Then fold in flour. Spread a greased baking tray with parchment paper, coat with the batter and bake in the oven at 180 °C for twelve minutes.

For the strawberry puree, rinse the strawberries, remove the stems and cut them into pieces. Put sugar, strawberries and lemon juice in a large enough bowl and puree.

Turn out finished sponge cake onto a kitchen towel. Cut off the edge, brush the sponge with strawberry pulp and twist it into a roll using the towel. Place the roll in the refrigerator for about 45 minutes.

For the vanilla cream, whip egg yolks, sugar and vanilla sugar until creamy. Heat the milk and slowly stir into the egg cream.

Squeeze out the gelatin soaked in cold water and fold in. When the cream begins to set, add the whipped cream, let cool and refrigerate for about 1 hour.

For a nice look, grease a round baking dish with butter, cut sponge cake roll into 5-7 mm thick slices, line baking dish with them and spread vanilla cream evenly inside.

Place in the refrigerator for about 8 hours. When the charlotte is firm, turn it out and decorate with whipped cream and strawberries to taste. Serve the charlotte.

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