Preheat oven (electric cooker: 175 °C/circulating air: 150 °C/gas: see manufacturer). Line two baking trays with baking paper. Draw a circle (approx. 18 cm Ø) on a piece of baking paper, turn the paper over.
For the sponge cake, beat the eggs and 1 pinch of salt with the whisks of the mixer until foamy, adding 250 g of sugar. Sift the flour and starch over it and fold in.
Pour the sponge mixture into a piping bag with a large punched spout and use it to spray the circle on the paper. Spray 17-18 ladyfingers (7-8 cm long each) onto the second tray. Dust both with icing sugar.
Bake in a hot oven for about 10 minutes one after the other. Let them cool down.
Line a high springform pan (approx. 20 cm Ø) or a pot with foil. Place the sponge fingers close to each other at the edge. Soak 3 leaves and 7 leaves of gelatine separately. Mix crème fraîche, 100 g sugar and juice.
Squeeze 7 sheets of gelatine, dissolve. First stir in 2-3 tablespoons of cream, then the rest of the cream. Beat 250 g cream until stiff, fold in. Spread cream into the mould. Cover and chill for about 30 minutes.
Beat 400 g cream, 60 g sugar and vanilla pulp until stiff. Squeeze out 3 sheets of gelatine and dissolve at low heat. First stir in 2-3 tablespoons of cream, then the rest of the cream. Spread on the cream in the mould.
Place the sponge cake base on top, press down a little and keep covered in a cool place for about 4 hours.
Cut the pomegranate in half, remove the seeds. Whip 150 g cream until stiff, fill into a piping bag with star-shaped spout. Overturn Charlotte, remove foil. Whip Charlotte with cream and possibly chocolate rolls (see
tip) decorate. Grenade.
spread apple seeds in the middle.