Strawberry Charlotte with Hat

For the strawberry charlotte, first prepare the sponge cake. For the sponge, beat the whole eggs and sugar until thick and briefly stir in the flour.

Spread the dough on a baking tray lined with baking paper and bake in the oven at approx. 170 °C for 25 minutes. Turn the sponge out onto a tea towel sprinkled with powdered sugar, spread with strawberry jam and roll up.

Line a bowl with cling film and line with pieces of the sponge roll. For the cream, whip the whipped cream with the sugar, briefly stir in the strawberries and yogurt.

Soak the gelatine leaves in cold water, squeeze them out, dissolve them in a little water and lemon juice by carefully warming them up and stir them into the strawberry cream.

Pour the mixture into the bowl, cover with the remaining sponge roulade pieces and refrigerate for a few hours.

Before serving, turn out and decorate the strawberry charlotte with a (homemade) hat and eyes and mouth made of strawberries.

Preparation Tip:

The strawberry charlotte is an ideal cake for graduation or as a carnival cake with different hats conceivable.

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