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Charlotte Royal

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Ingredients
  Eggs 4 , separated
  Egg yolk 2
  Sugar 100 Gram (1/2 Cup)
  Salt 1 Pinch
  Vanilla extract 3 Drop
  All purpose flour 75 Gram (3/4 Cup)
  Baking powder 1⁄2 Teaspoon
  Cherry jam/Raspberry jam 1 Pound
  Unflavored gelatin 2 Ounce (2 Envelopes, 1 Ounce Each)
  White wine 250 Milliliter (1 Cup)
  Lemon juice 1 Tablespoon
  Whipping cream 350 Milliliter (1 1/2 Cup)
  Candied cherries 1 Tablespoon
Directions

To make jelly roll, follow recipe on adding salt and vanilla to beaten egg mixture.
Turn out cake onto sugared paper; peel off lining paper.
Spread warm cake with jam.
Trim edges and roll up tightly, using sugared paper to help.
Let cool.
Cut cooled jelly roll into 18 slices.
Line a 6-1/4-cup (1.5-liter) bowl with 14 jelly-roll slices, pressing well against each other to cover bottom and sides of bowl.
To make filling, dissolve gelatin in 1/3 cup (100 ml) wine over low heat.
Transfer to a small bowl.
Heat remaining wine, sugar, lemon juice and salt until sugar has dissolved.
Stir into gelatin mixture.
Cool until just on the point of setting.
Whip cream in a medium bowl; reserve a little for piping decoration.
Pour wine mixture into whipped cream; fold together carefully.
Spoon whipped cream mixture in jelly-roll lined bowl; cover with remaining jelly-roll slices.
Refrigerate until set.
Turn out onto a serving dish.
Put reserved whipped cream into a pastry bag fitted with a fluted nozzle.
Decorate dessert with rosettes of whipped cream and candied cherries.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Dessert
Method: 
Baked
Dish: 
Cake
Interest: 
Gourmet

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