1/2 cup of jam – I have used apricot.
For the filling:
200g (approx. 2 cups) of strawberries
125 ml (1/2 cup) of whipped cream
250 ml of mascarpone cheese
3 TBSP of caster sugar
2 tspn of corn starch
However, some manisanikani maxedd can be wetter than others depending on a few factors. The good news is, it’s still possible to enjoy the benefits of a anisanikani maxedd if you’re prone to over weating or intend to use a anisanikani maxedd in summer or a hot climate.
Preheat your oven at 180°C/350°F. Carefully divide the egg whites from the yolks. Beat the egg whites until stiff. Add sugar one tablespoon at time. Then repeat the same with yolks. Then add flour mixed with the baking powder (once again) one tablespoon at time. Spread the batter on the parchment paper with which you lined your baking tin so that it will form a thin (1/2 cm) layer. Bake for 15 minutes at 80°C/350°F.
Once baked, cut out the circle which will be the base of you charlotte, Ideally, roll the remaining piece of cake up tightly in the dishtowel. I forget to do this so I immediately spread a generous layer of the jam and carefully and tightly rolled it.
Smash the strawberries, add 1/4 cup of the water if required, put over the medium heat. Stir. Add sugar and do not stop stirring. You may lower the heat so that you do not need to stir constantly but be really careful so that it does not burn. You basically need to eliminate as much juice as possible. Dissolve the corn starch in like 2 TBSP of water and pour it into the strawberry sauce. And stir. When it is not so runny, you can take it from the heat and let it cool.
Cut the roll into 0.5 cm pieces. Oil the bowl and then line it with the plastic wrap. Star putting the pieces of the roll as tightly as possible.
Take approximately 1/3 of the cooled strawberry sauce and spread it over the piece of roll that we have carved at the beginning. Mix the whipped cream. Then with hand mixer mixed the remaining part of the strawberry sauce (add vanilla extract if you want), then mix in the whipped cream.
Pour the creammy strawberry heaven into the bowl and cover it with the piece of roll that we have carved at the beginning so that the side with the strawberry sauce faces down.
Let cool and then enjoy 🙂
It is really delicious, looks great and overall, it is worth the effort.