- For the cake
- 4 egg yolks
- 3 tablespoons warm water
- 60 grams honey
- ½ teaspoon Natural vanilla
- 4 egg whites
- 1 pinch salt
- 80 grams Pastry flour
- 40 grams finely ground Buckwheat
- 350 grams Red currant jelly
Preheat the convection oven to 200°C (approximately 400°F). Beat the egg yolk with water, 80 grams (approximately 4 tablespoons) of honey and vanilla until fluffy. Beat the egg whites until stiff and fold into the yolk mixture. Sift the flour and buckwheat flour over the mixture and gently fold to combine.
Line a baking sheet with parchment paper and fold up the edges. Spread the batter on it, smooth and bake for about 12 minutes. Allow to cool briefly and turn out onto a kitchen towel, spray the parchment paper with water, remove and spread the rose hip preserves evenly on the cake. Roll the cake immediately using the kitchen towel and allow to cool.
For the filling, soak the gelatin in cold water. Beat the yolks with 80 grams (approximately 4 tablespoons) of honey, lemon zest, lemon juice and white wine until foamy. Drain the gelatin well and melt in a small pan over low heat. Stir a small amount of the egg yolk mixture with the cooled gelatin and then stir into the entire yolk mixture. Add the cognac, mix and place in the refrigerator to set. Beat the egg whites until very stiff, beat 200 ml (approximately 1 cup) of the cream until very stiff and fold both into the solidifying cream and place back in the refrigerator.
Cut the cake roll into about 1 cm (approximately 1/2 inch) wide slices and line a round, smooth bowl with the slices. Fill with the cream, smooth and leave to set in the refrigerator. Before serving, beat the rest of the cream until stiff, sweeten with the remaining honey and pour into a piping bag. Turn out the Charlotte on a plate, decorate the border with cream, garnish with grapes and sprinkle with pistachios.