Easter Charlotte

Easter Charlotte

serves about 12
Easter Charlotte
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  • 3 eggs
  • 200 g Dansukker Granulated Sugar
  • 120 g plain flour
  • 1 tsp Dansukker Vanilla Sugar
  • 1 1/2 tsp baking powder
  • 30 ml boiling water

Swiss roll filling

  • 200 ml whipping cream
  • 100 ml apricot jam


  • 1 tin of peaches (800 g)
  • 600 ml whipping cream
  • 6 sheets of gelatine

Beat the eggs and sugar until fluffy. Mix together the flour, vanilla sugar and baking powder and fold into the mixture along with the water. Line a large oven pan with baking parchment and brush with oil. Spread with the cake mixture and bake in the centre of the oven at 250 °C for about 5 minutes. Sprinkle the cake with a little granulated sugar and turn it out onto a sheet of baking parchment.

Whip the cream to stiff peaks and fold into the jam. Spread the cake with the filling and roll it up. Cut thin slices of cake and use them to line the bottom and sides of a springform tin measuring about 26 cm. Rinse the peaches in cold water and drain. Cut the peaches into pieces and arrange them in the tin. Soften the sheets of gelatine in plenty of water for 5 minutes. Combine the cream, and sugar in a saucepan, bring to the boil and boil for 1 minute. Add the gelatine. Allow to cool slightly, then pour the mixture into the cake tin. Refrigerate until set.

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