The Spanish Charlotte is a dessert that embodies the delicacy and richness of Iberian pastry, a true masterpiece of textures and flavors. This dessert, which combines the softness of sponge cake with the crunchiness of hazelnuts, is perfect for those seeking a balance between sweetness and a note of toasted hazelnut, enriching every bite. The preparation begins with toasting the hazelnuts, a crucial step that enhances their aroma and gives a unique depth to the dessert. The hazelnuts, once toasted and freed from their skin, are crushed to maintain a certain consistency, creating a pleasant contrast with the lightness of the sponge cake and the creaminess of the filling. Originating from Spain, this dessert is often prepared for special occasions, such as parties and celebrations, where its elegant presentation and enveloping flavor can amaze guests. There is not just one variant of the Spanish Charlotte; in different regions of Spain, you can find versions enriched with fresh fruit or chocolate, adding further nuances of taste. This dessert is wonderfully suited to be served with afternoon tea or as a conclusion to a family lunch, accompanied by a light cream or fruit sauce. The Spanish Charlotte, with its mix of tradition and innovation, is a dessert that never disappoints, capable of bringing a touch of sweetness and refinement to any table.

Preheat the oven to 200 degrees Celsius: place the hazelnuts on a baking tray and put them in the oven for a short while; then remove them and transfer to a sieve. Rub them quickly (you will see the dry skin come off easily) and place them in a mortar: crush them without turning them into powder; if you don't have a mortar, you can also finely chop them. Butter a charlotte mold and line it entirely with slices of sponge cake soaked in maraschino (diluted with a bit of water). In a bowl, whisk the egg yolks with the powdered sugar using a whisk or electric mixer; dilute with warm milk, then incorporate the crushed hazelnuts into the mixture, stirring with a wooden spoon. Pour the cream inside the sponge cake, leveling it well. Place in the hot oven, in a water bath, for 40 minutes. Once cooked, invert the charlotte onto a serving plate and serve.