Charlotte Cake Light


Prep time
15 minutes
Cooking time
20 minutes
Total time
35 minutes


Charlotte Cake Light


6 T
6 T
1⁄2 pk
baking powder
2 T
cocoa powder
strawberry jam dietary
400 g
greek yogurt
250 g
low fat curd
200 ml
whipping cream
4 T
400 g
100 ml
hot water
20 g
gelatin powder


Preparation of the dough:

 Whisk until stiff foam egg whites with a pinch of salt and xylitol (sweetener).  Mix the egg yolks separately into the foam and finally add the oatmeal flour mixed with baking powder. Add cocoa and mix everything thoroughly. Pour the dough on a baking sheet with baking paper that we painted the little bit of oil. Bake in preheated oven until pink. Carefully remove the paper and let the dough on a clean kitchen towel sprinkled with oatmeal and rolled. Let cool thoroughly. The cooled roulade then top with strawberry jam and roll up again. Let stand for a bit and cut into slices.

 Preparing yogurt filling:

 Whisk xylitol and whipped cream until foamy solid. Mix the yogurt and low fat curd  and add the whipped cream. Melt in hot water the gelatin and mix with yoghurt filling. Stir in drained strawberries.


 Shoring up one bowl with plastic wrap and landed with slices of roll. 5-6 pieces lay aside on top. Pour the yogurt filling with strawberries into a bowl and cover with slices of roll. Put into the refrigerator min. 6 hours, the yogurt filling solidified. Then with dump cake plate, remove the foil and serve.