For the strawberry cream charlotte, preheat the oven to 150 °C convection oven (or approx. 180 degrees top/bottom heat). Separate the eggs. In a bowl, beat egg whites with 5 tablespoons hot water until stiff.
Slowly add 180 g of the sugar and continue beating until it is completely dissolved. Add the egg yolks. Sift flour with baking powder and fold into the egg mixture.
Line 2 baking sheets with baking paper and spread the batter evenly on them. Bake in the oven, on the middle shelf, for about 15 minutes. Heat the strawberry jam with 3 tablespoons of water. Remove the sponge from the oven.
Sprinkle a tea towel with sugar, turn the sponge out onto it and carefully peel off the baking paper. Spread a thin layer of warm jam, and roll up very tightly using the cloth! Leave to cool on a cake rack. Proceed in the same way with the second sponge cake.
Wash the strawberries and mash them with lemon juice. Soak gelatin in cold water for about 10 minutes. In a bowl, beat vanilla yogurt, low-fat curd, strawberry puree and remaining sugar until creamy.
Squeeze the gelatin well (!) and mix with 2 tablespoons of the cream, warm in a saucepan and dissolve completely. Then fold into the remaining cream. Put the whole mixture in a cool place! Whip the cream with 1 egg white until stiff.
As soon as the cream begins to gel, fold in the whipped cream mixture. Line a bowl with plastic wrap. Cut the roulades into thin slices (approx. 1 cm) and line the bowl tightly with them (including the edge of the foil).
Preparation Tip:
If you like, you can coat the outside of the strawberry cream charlotte or cover it with a white chocolate icing.
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