Royal Charlotte

Votes: 7

Time: 1 hour 25 minutes
Complexity: hard
Servings: 12-16

Royal Charlotte is radically different from the traditional apple Charlotte in its appearance, composition, and taste. Its pompous design earns it the title of "royal." This dessert will undoubtedly be a stunning addition to any holiday table.

The Royal Charlotte is formed into a dome and consists of a shell lined with slices of Swiss roll with raspberry jam and filled with silky Bavarian cream. The raspberry jam in the roll adds a pleasant berry tartness to the sweet vanilla cream. You can bake the roll in advance, then prepare the filling on the day of serving, pour it into the mold, and refrigerate it to set.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Swiss roll with jam

4 large eggs, room temperature, separated
1/4 cup powdered sugar + extra for sprinkling
1 tsp vanilla extract
1/8 tsp salt
2 tablespoons of sugar
3/4 cup baking flour (low-gluten flour)
2/3 cup raspberry jam

Bavarian cream

1 cup whole milk
Half a vanilla pod or 1.5 tsp vanilla paste
4 large egg yolks
2/3 cup sugar
2 tbsp. l. powdered gelatin
1.5 cups whipping cream

Ingredient Substitution Suggestions

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Recipes with similar ingredients: eggs, powdered sugar, vanilla extract, sugar, confectionery flour, raspberry jam, vanilla pod, milk, gelatin, cream

Cooking the dish according to the recipe:

Preheat oven to 175°C. Line a 37x25cm loaf pan with baking paper.
Place the egg yolks and powdered sugar in a large bowl or the bowl of a stand mixer fitted with the whisk attachment and beat until the mixture doubles in volume and falls off the beaters in a ribbon, about 4 minutes. Stir in the vanilla.

In a separate bowl, beat the egg whites and salt at low speed until foamy, then increase the mixer speed to high and beat in the sugar until medium peaks form.
Sift half the flour into the yolk mixture and whisk it in, then fold in half of the whipped egg whites. Fold in the remaining flour in the same manner, then fold in the remaining whipped egg whites with a spatula. Pour the batter into the prepared pan and spread it out evenly.
Bake the cake for about 12 minutes, until it springs back when lightly pressed. Cool it in the pan on a wire rack for 2 minutes, then loosen the edges of the pan with a spatula. Sift powdered sugar over the entire surface of the cake and cover with a clean towel. Place a second identical pan on the towel and quickly invert the cake, removing the pan it was baked in. Remove the parchment paper and dust the surface of the cake with powdered sugar. Using the towel, roll the cake into a log along the shorter side and let it cool completely (a cake that has cooled like a log will prevent cracks when you re-roll it with the filling).
Stir the raspberry jam until it softens. Unroll the roll and spread an even layer of jam over it. Roll it up again and dust it with powdered sugar. Cover and let it sit at room temperature until you're ready to assemble the charlotte.
The roll can be prepared a day before assembling the charlotte and stored, covered, at room temperature.
Scrape the seeds from the vanilla bean into the milk and bring it to a boil (or with vanilla paste, if using). In a separate bowl, whisk the egg yolks and sugar. Slowly pour the hot milk into the yolks, whisking constantly, then pour the entire mixture back into the saucepan. 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.
Place the gelatin in 1/3 cup of cold water and let it sit for a minute to soften. Whisk the gelatin into the hot cream. Cool to room temperature, then refrigerate for 15 minutes until cool to the touch but not set.
Whip the cream to soft peaks and fold it (using a whisk) into the cooled custard. Assemble the charlotte while the custard is still runny.
Line a 1.5-liter bowl or a special charlotte mold with cling film. Cut the roulade into 1-cm-thick slices and arrange them over the entire surface of the bowl, pressing the slices tightly together without deforming them. Fill the mold with Bavarian cream and top with the remaining roulade slices. Cover the charlotte with cling film and refrigerate for at least 4 hours to allow the cream to set.
To serve, place the charlotte on a serving platter and remove the film. Cut into wedges and serve.