charlotte royale

Charlotte Royale

I love to eat and make a charlotte royale cake. You guys must try this recipe as your dessert time. This cake is suitable for party and tea time with family.

History of Charlotte Royale

Charlotte is a dessert created by an English chef in honour of Queen Charlotte, wife of George III of England. Originally, charlotte is a warm dessert made by baking a fruit filling in a mold lined with buttered bread; it is then inverted out of its mold for service. Later on, chef Antoine Careme made a cold version of this dessert, which he called charlotte russe in honour of Russian Czar Alexander in the 19th century. Charlotte russe is lined with lady fingers instead of buttered bread and filled with bavarois instead of fruit filling. Now we know why there's warm and cold charlottes.

Ingredients

For the Swiss roll:

4 large eggs, separated and at room temperature
1/4 cup  icing  sugar, plus extra for dusting
1 tsp vanilla extract
1/8 salt
2 tbsp sugar
2 tbsp granulated sugar
3/4 cup  cake and pastry flour
2/3 cup  raspberry jam


For the Bavarian cream:

1 cup  whole milk
1/2 vanilla pod or 1 1/2 tsp vanilla pod paste
4 large egg yolks
2/3 cup  sugar
2 tbsp gelatine powder
1 1/2 cups  whipping  cream


Method

How to make Charlotte Royale

1. Preheat the oven to 175°C. Line the bottom of a 15-x-10-inch Swiss roll tin with parchment paper.

2. Place the egg yolks and icing  sugar in a large bowl or in the bowl of a stand mixer fitted with the Whip  attachment and Whip  until the yolks have doubled in volume and hold a ribbon when the Whip  is lifted, about 4 minutes. Whip  in the vanilla.

3. In a separate, or cleaned bowl, Whip  the egg whites with the salt first on low speed until foamy, then increase the speed to high and pour in the granulated sugar, whipping  until the whites hold a medium peak.

4. Sift half of the flour into the yolk mixture and fold in using a whisk , then fold in half of the whipped  egg whites. Repeat with the remaining flour, and then change to a spatula to fold in the last of the whites until evenly incorporated. Spread the batter into the prepared pan, taking the time to ensure the batter is level.

5. Bake the cake for about 12 minutes, until the cake springs back when gently pressed in the centre. Let the cake cool for about 2 minutes on a cooling rack, then loosen the sides with a spatula. Sift a layer of icing  sugar over the surface of the cake and cover with a clean tea towel. Place a second cake pan over the towel and quickly invert the cake, removing the pan it was baked in. Peel off the parchment paper and dust this surface with icing  sugar. Roll the cake up from the 10-inch side with the towel and let it cool completely (cooling it rolled sets its “memory” so the cake won’t crack once filled).

6. Stir the raspberry jam to soften. Unroll the cake and spread an even layer of jam over the cake. Roll the cake back up again, dust the top with icing  sugar. Cover and store at room temperature until ready to serve.

7. The cake can be prepared up to a day in advance and stored, wrapped and unrefrigerated.

8. Bring the milk up to a simmer along with the scraped seeds from the vanilla bean (or the vanilla bean paste, if using). In a separate bowl, whisk  the egg yolks and sugar. Slowly pour the hot milk into the yolks while whisking  constantly, then return the entire mixture to the pot. Cook the custard over medium heat, stirring constantly with a wooden spoon, until the mixture thickens and coats the back of the spoon, about 4 minutes. Strain the custard into a bowl.

9. Stir the gelatin with 1/3 cup  of cool water and let it soften for a minute. whisk  this into the custard while it is still hot. Cool the custard completely to room temperature, then chill the custard for about 15 minutes, so that it is cool to the touch but not setting.

10. Whip  the cream to soft peaks and fold this (using a whisk ) into the cool custard mixture. Assemble the charlotte while the custard is still fluid.

11. Line a 6-cup bowl or charlotte mold with plastic wrap. Slice  the Swiss roll into ½ inch slices  and line the entire bowl, pressing the jell roll slices  together as tightly as possible without altering their shape. Pour the Bavarian cream into the mold and place any remaining jelly roll slices  on top. Cover the charlotte with plastic and chill for at least 4 hours to set.

12. To serve, invert the charlotte onto the serving plate and peel away the plastic wrap. Slice  into wedges to serve.