Line 3 small baking trays with baking paper and preheat the oven to 165°C. For the roulades, beat the eggs with the sugar, vanilla, pinch of salt and rum for about 6 minutes - the mixture should be thick and creamy. Sieve and mix the cornflour with the flour and baking powder and gradually fold into the egg mixture. Pour the roulade mixture onto the tray, smooth it out and bake for about 8 minutes.
Transfer the roulades to fresh tea towels and sprinkle with a little sugar. Leave the roulades to cool and spread a generous layer of strawberry jam over the top. Then cut the rolls into slices about 2 cm wide.
Charlotte with strawberries from Val Martello
Dome cake with creamy filling
Decorative and delicious at the same time is the strawberry charlotte prepared with fresh Val Venosta strawberries. Deliciously fluffy sponge cake on the outside and fine curd yoghurt cream with strawberry pieces on the inside - the combination is perfect. You can make an impression with this great domed cake, which is toppled when served! Try it and bake Nathalie's recipe.
60 min.
Ingredients
for the roulade mixture (3 small roulades measuring 28 x 30 cm)
8 eggs
225 g sugar
A little grated vanilla
1 pinch of salt
1 lid of rum
100 g cornflour
240 g flour
2 tsp baking powder
Strawberry jam for filling the roulades
for the filling of the Charlotte
150 g whipped cream
250 g curd cheese/quark
100 g natural yoghurt
60 g sugar
3 ½ sheets gelatine (Titan)
1 sip milk
100 g pureed strawberries
½ lemon - splashes of lemon and lemon rubbing
pinch of salt
Approx. 150 g fresh, cleaned and washed strawberries
8 eggs
225 g sugar
A little grated vanilla
1 pinch of salt
1 lid of rum
100 g cornflour
240 g flour
2 tsp baking powder
Strawberry jam for filling the roulades
for the filling of the Charlotte
150 g whipped cream
250 g curd cheese/quark
100 g natural yoghurt
60 g sugar
3 ½ sheets gelatine (Titan)
1 sip milk
100 g pureed strawberries
½ lemon - splashes of lemon and lemon rubbing
pinch of salt
Approx. 150 g fresh, cleaned and washed strawberries
Preparation
Line a bowl with plastic wrap, extending it up and over the sides. Press the cake slices into the bowl, right up next to each other, covering the bottom and sides of the bowl.
Soak the gelatine leaves in cold water, whip the cream with the sugar until stiff and place in the fridge until needed. Cut the 150 g strawberries into small cubes and put to one side. In a mixing bowl, add the 100 g of pureed strawberries, the yoghurt, the pinch of salt, the splashes of lemon and lemon rubbing. Dissolve the squeezed gelatine together with the sip of milk and add to the mixing bowl. Mix carefully with the whisk so that no gelatine lumps can form. Then add the quark, mix carefully and add some of the whipped cream, mix again and fold in the remaining cream.
Pour about half of the cream over the roulade slices and sprinkle the fresh strawberry cubes on top. Then fill with the rest of the filling and finish off with the remaining slices as a base. Finally, cover with plastic wrap and leave to set in the fridge overnight.
The next day, remove the plastic wrap from the base, turn the charlotte out of the tin and remove the plastic wrap from the outside. Finally, turn the Charlotte out onto a nice cake plate and decorate with fresh strawberries and whipped cream as you like. Now you can enjoy the cake with your family.
Recipe from Nathalie Trafoier
Kuppelrain
Patisserie is female and nobody embodies it better than Nathalie Trafoier. Being the daughter of Michelin star chef Jörg Trafoier and Sonya Egger, Nathalie is responsible for desserts and patisserie at their finest at the Kuppelrain restaurant in Castelbello, Val Venosta. Diligence, passion, love of experimentation and commitment take shape every day and become delicious goodies that are a feast for both the palate and the eyes: pralines and sweets of chocolate, biscuits and typical krapfen filled with fruit and other products from Val Venosta, mini-tarts, spoon desserts, cookies and much more.
20 min.
60 min.
60 min.
40 min.
