Beat the eggs with the sugar and vanilla sugar until very foamy – then fold in the flour. Spread the mixture on a baking tray lined with baking paper and bake at 170 °C for approx. 18 minutes.
Remove the sponge from the paper, spread with jam and roll up while still warm. For the cream, puree about half of the strawberries. Whip the cream until stiff and refrigerate.
Mix curd, yogurt, some lemon juice and powdered sugar. Warm the softened gelatine leaves with a little alcohol and mix into the mixture – also stir in the pureed strawberries.
Chop the remaining strawberries and fold into the cream with whipped cream. Line a large mixing bowl with plastic wrap, cut the roulade into slices about 1 cm thick and place them evenly in the bowl.
Empty the cream on top as well and cover with the remaining roulade slices at the end.
Place in the refrigerator for a few hours (or overnight). Finally, turn the charlotte out onto a cake plate and peel off the cling film.
Preparation Tip:
The sponge cake roulade for this charlotte can be spread with any jam.
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