Charlotte Royal Recipe

This Charlotte Royal recipe is one of the gems from my family cookbook. I prefer to make Charlotte Royal as a Dessert for all my family get-togethers. I would really appreciate a feedback on this recipe of Charlotte Royal. Thank You.

Summary

Difficulty LevelEasyHealth IndexAverage
CuisineAmericanCourseDessert
MethodBaked

Ingredients

 
4 eggs, separated, plus 2 egg yolks
 
1/2 cup (100 g) sugar
 
Pinch of salt
 
Few drops of vanilla extract
 
3/4 cup (75 g) all-purpose flour
 
1/2 teaspoon baking powder
 
1 lb. (450 g) cherry or raspberry jam
 
Filling:
 
2 envelopes unflavored gelatin
 
1 cup (250 ml) white wine
 
1/2 cup (100 g) sugar
 
1 tablespoon lemon juice
 
Pinch of salt
 
1-1/2 cups (350 ml) whipping cream
 
Candied cherries

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.

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