Raspberry and strawberry cream Charlotte cake

Ingedients for the swiss roll:

• 4 eggs
• 4 tablespoons of sugar
• 5 tablespoons of flour
• 1 teaspoon of vanilla flavour
•  4 tablespoons of raspbery jam

 Separate the eggs and beat the whites with the sugar. Mix the yolks with the vanilla flavour and stir the mixture into the whites carefully. Sift the flour into the egg mixture and give it another good stir, until you can't see any flour lumps any more. Lay some parchment paper on a baking tin and spread the sponge cake dough on the paper. Bake it for 15 minutes at 160 deg Celsius. Take it out and while it's still hot, roll the sponge cake into a dish towel (clean of course:)) and let it cool down. When it's cold, roll it out, peel the paper off, spread the jam on the inside of the sponge cake, and roll it back up. Let it rest for a while.

Ingreidents for the raspberry cream:

• 8 dls of cream
• 4 tablespoons o sugar
• 60 grs of instant gelatine
• 50 dkgs of fresh or frozen raspberries
• 15 dkgs of fresh strawberries 
• juice of half a lemon

Whip the cream with the sugar and the lemon juice, plus the instant gelatine. 3/4 of the whipped cream goes with the raspberries, you have to mix the fruit with the cream carefully. The rest is for the strawberries which need to be cut in small pieces. If you want to make it sweeter, you can add more sugar.

How to put the cake together:

Slice the swiss role as thin as you can. Get a round bowl and line it with plastic wrap. You will have to line the inside of the bowl with the swiss role pieces. Then fill it first with the raspberry cream, then the strawberry. Cover it with plastic wrap again, and leave it in the fridge for a night. The next day get the plate that you want the cake on, and put it on the bowl, turn it upside down and if you did everything right, the cake will stand on the plate in one piece :)