Charlotte Royal

Charlotte Royal


For 4–6 persons:

4 eggs

1 pinch salt

160 g sugar

20 g powdered sugar

100 g flour

5 sheets Gelatine

300 g low-fat quark cheese

100 g Darbo all natural strawberry jam (sieved)

300 g whipped cream

 00 g Darbo double-fruit strawberry fruit spread


Cling film

Baking paper



Separate yolks from egg whites. Whisk egg whites and salt until thick. Add 80 g sugar to the mixture. Stir egg yolks and powdered sugar until foamy. Sift some flour over and mix. Carefully knead in egg whites. Spread the sponge cake mixture on a baking tray lined with baking paper until smooth. Bake for approx. 15 minutes in a preheated oven (electric oven: 175° C/ circulating air: 150° C/ gas: see manufacturer’s instructions). Remove the sponge cake plate with the baking paper from the oven, cover with a damp tea towel, and let cool.


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