Charlotte Cake

Ingredients

5 egg whites

200 g almonds

5 eggs

50 g butter

50 g flour

200 g sugar

25 g powdered sugar

For the frosting:

4 tbsp sugar

4 tbsp milk

2 eggs

2 tsp instant coffee

200 g butter

For the glaze:

50 g butter

3 tbsp sour cream

125 g white chocolate

Make the sponge cake. Using a mixer, beat 3 eggs with sugar and almonds for 5 minutes. Continue beating, then add the remaining eggs one at a time.

Melt the butter, add 1 tbsp of the resulting egg-almond mixture, stir, and set aside.

 Beat the egg whites with powdered sugar until stiff, but not stiff. Fold the beaten whites into the egg-almond mixture and fold gently.

Add the sifted flour, add the melted butter, and fold until the dough has the consistency of thick sour cream.

Preheat the oven to 230°C. Grease a round baking pan with butter and sprinkle with semolina. Then, mentally divide the dough into three parts, pour 1/3 of the dough into the pan, and smooth the surface. Bake for 7 minutes.

Bake two more layers in the same way. You can bake the layers the night before and let them rest overnight, covered with a towel.

Prepare the cream. Pour the milk into a saucepan, add 4 heaping tablespoons of sugar, and bring the mixture to a boil.

 In a separate bowl, lightly beat the eggs with a whisk. While whisking, pour in the hot milk and sugar in a thin stream. Bring the mixture almost to a boil in a double boiler, stirring constantly. Then cool to room temperature.

While the syrup is cooling, beat the butter until it becomes fluffy and elastic. While whisking, gradually pour in the cooled milk syrup and coffee, which should have been dissolved in 30 ml of water. Beat until fluffy. Refrigerate the finished cream for 20 minutes.

Prepare the glaze. Crumble the white chocolate with your hands and place it in a saucepan. Add the butter and sour cream.

Heat in a double boiler, stirring constantly, until all ingredients are completely dissolved. Then, mix the glaze with a mixer until smooth.

Assembling the cake: Frost two sponge layers with the cooled cream. Place one cake layer on top of the other, top with a third sponge layer, and frost the sides of the cake.

Carefully pour the still-warm glaze over the cake. Smooth the surface with an offset spatula. Sprinkle the sides of the cake with almond flakes, if desired. Decorate the cake with nuts. Refrigerate for about two hours.

Enjoy!