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
300 g Darbo double-fruit strawberry fruit spread

Cling film
Baking paper

for 4-6 persons


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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