Charlotte Cake

1. Preparing the Sponge Cake

1. Separate the eggs.
2. Add the cold water and powdered erythritol to the yolks, then beat with a mixer for 5–10 minutes until foamy.
3. Whisk the egg whites with a pinch of salt until stiff peaks form.
4. Gradually add the oat flour and baking powder to the yolk mixture.
5. Gently fold in the whipped egg whites.
6. Bake the sponge in a tray lined with parchment paper (180°C for approx. 20 minutes). Do not open the oven during baking!
7. Once baked, crack the oven door open and let it rest for 2–3 minutes.
8. Remove the sponge and peel off the parchment paper (if it sticks, lightly spray with cold water).

2. The Sponge Roll

1. Place the still-warm sponge on a clean kitchen towel.
2. Roll it up tightly starting from the long side.
3. Let it rest for 5–10 minutes.
4. Unroll, spread with strawberry jam, then roll it back up.
5. Cut into finger-thick slices.

3. Assembling the Cake

1. Line a large bowl with plastic wrap.
2. Line the bottom and sides of the bowl tightly with the sponge roll slices.

4. Preparing the Cream

1. Mix the Vegajó yogurt alternative and the Vegajó Cottage cream.
2. Add the finely chopped strawberries and sweetener.
3. Blend slightly with a mixer until the strawberries break down a bit.
4. Finally, stir in the gelatin fix.

5. Finishing Touches

1. Pour the cream into the sponge-lined bowl.
2. Cover the top with the remaining sponge slices.
3. Cover with plastic wrap and refrigerate overnight.
4. The next day, flip it onto a serving plate to achieve the classic Charlotte cake shape.