Charlotte Royal Recipe
Ingredients
| 4 eggs, separated, plus 2 egg yolks | ||
| Sugar | 1/2 Cup (16 tbs) | |
| Salt | 1 Pinch | |
| Few drops of vanilla extract | ||
| All purpose flour | 3/4 Cup (16 tbs) | |
| Baking powder | 1/2 Teaspoon | |
| Raspberry jam | 1 Pound | |
| 2 envelopes unflavored gelatin | ||
| White wine | 1 Cup (16 tbs) (Filling:) | |
| Sugar | 1/2 Cup (16 tbs) (Filling:) | |
| Lemon juice | 1 Tablespoon (Filling:) | |
| Salt | 1 Pinch (Filling:) | |
| Whipping cream | 1/2 Cup (16 tbs) (Filling:) | |
| 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.
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.
Chef
