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🍰 Classic Charlotte with Honey-Rosehip Cream

315 kcal · 30 min · 4 servings

Ingredients

• 4 egg yolks
• 3 tbsp warm water
• 60 g honey
• 0.5 tsp vanilla
• 4 egg whites
• 1 pinch salt
• 80 g flour
• 40 g finely ground buckwheat
• 350 g rosehip puree
• 6 sheets white gelatin
• 3 egg yolks
• 100 g honey
• 0.5 untreated lemon (for the zest)
• juice of one lemon
• 200 ml white wine
• 2 tbsp cognac
• 3 egg whites
• 400 ml whipping cream
• 250 g grapes
• 1 tbsp chopped pistachios

Instructions

1. 1. Preheat the oven to 200 degrees Celsius with fan.
2. 2. Whisk the egg yolks with water, 80 grams of honey, and vanilla until frothy.
3. 3. Beat the egg whites until very stiff.
4. 4. Gently fold the egg whites into the yolk mixture.
5. 5. Sprinkle flour and buckwheat over it and mix everything carefully.
6. 6. Line a baking tray with baking paper and fold up the edges.
7. 7. Spread the dough evenly on it and smooth it out.
8. 8. Bake for about 12 minutes.
9. 9. Turn the cake out onto a kitchen towel.
10. 10. Moisten the paper with water and peel it off.
11. 11. Spread rosehip puree over the sponge.
12. 12. Immediately roll the tray using the towel and let it cool.
13. 13. Soak the gelatin in cold water.
14. 14. Whisk the egg yolks with 80 grams of honey, lemon zest, lemon juice, and white wine until frothy.
15. 15. Squeeze the gelatin well and melt it in a small pot over low heat.
16. 16. Stir some of the egg yolk mixture into the cooled gelatin.
17. 17. Fold this into the rest of the egg yolk-wine mixture.
18. 18. Mix in the cognac.
19. 19. Place the cream in the refrigerator until it sets.
20. 20. Beat the egg whites until very stiff.
21. 21. Beat the cream until very stiff as well.
22. 22. Fold both into the semi-set cream.
23. 23. Place the cream back in the refrigerator.
24. 24. Cut the sponge roll into slices about 1 centimeter thick.
25. 25. Line a round, smooth bowl with them.
26. 26. Fill in the cream and smooth the surface.
27. 27. Let it set in the refrigerator.
28. 28. Whip the remaining cream until stiff.
29. 29. Sweeten it with the rest of the honey.
30. 30. Put it into a piping bag with a star nozzle.
31. 31. Turn the Charlotte out onto a plate.
32. 32. Pipe cream around the sides.
33. 33. Garnish with grapes.
34. 34. Sprinkle with pistachios.

Nutrition per serving

• kcal: 315
• Protein: 8 g · Fett/Fat: 16 g · Carbs: 29 g