Charlotte Royal

Rating: 3.00 / 5.00 (31 Votes)

Total time: 1 hour

Servings: 1.0 (servings)

For the sponge cake roulade:

For the cream:


For the Charlotte Royal, first prepare the roulade. Whip the yolks with 30 g sugar, salt, lemon zest and vanilla. Beat the egg whites with 90 g sugar until creamy and add to the yolk mixture.

Finally, fold in the sifted flour-starch mixture. Spread evenly on a baking sheet lined with baking paper and bake at 210 degrees (convection oven) for 11 minutes.

Then, on a baking paper sprinkled with sugar, put the finished dough and roll up once. Unroll the roulade again and spread with the jam. Then roll it up again and let it cool. Cut into thin slices.

In the meantime, prepare the cream. To do this, add 80 g of sifted powdered sugar to the finished custard. Soak the gelatine in cold water, then squeeze it out and dissolve it in some rum.

Add the dissolved gelatin to the sugared pudding. Finally, carefully fold down the whipped cream. Line a semicircular dish (20-25 cm in diameter) with plastic wrap and place the roulade, cut into thin slices, close together in the dish.

Important: there must be slices left over for the bottom. Once the mold is completely lined, spread the cream on top and finish with the remaining roulade slices. Then place the Charlotte Royal in the refrigerator for a few hours.

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