Recipe charlotte cake

Traditionally, the cake is made in a mold or a glass bowl and has a half-sphere shape, but you can make it in a classic cake mold. As per fruit use, most of the time, this Charlotte cake is made with raspberries and called raspberry Charlotte Royale.

Again, traditionally the Royale version of the cake is made with a classic Swiss roll, but you can try to use chocolate rolled cake. Bavarian vanilla or raspberry cream is classic for making the Charlotte Royale, while strawberry or chocolate cream is something for you to give a try.

And if you ask me whether you can use another fruit jam, fresh fruit, or even mousse instead of Bavarian cream, my answer will be 'Yes! The modern twists on a classic are always welcomed.

If you want to challenge yourself more, you can make Charlotte Royale with a graphic basket pattern. In this case, you will need to line up mold or a glass bowl with cake squares instead of Swiss roll slices. How to do this? Make the biscuit dough directed in the recipe below, divide it into two parts, and spread each piece on a silicone sheet or a baking sheet lined with parchment paper.

Then bake for 10 minutes. Once the biscuit is baked, let it cool for a few minutes, flip it onto a parchment sheet, and gently peel the parchment paper from the bottom.

Cut a biscuit circle equal to the diameter of a mold or a glass bowl to be used to assemble the cake: it will be the cake base. Cut four equal rectangles out of the remaining biscuits.

Spread the raspberry jam over three rectangle layers. Stack them, finishing with the cake layer without jam, and gently press. Wrap in a food plastic and freeze overnight.

To assemble the basket-patterned Charlotte, take the stack of biscuits from the freezer, let thaw a bit at room temperature, and trim the edges using a serrated knife. Line a mold or a glass bowl with a plastic film. Place cake squares at the bottom of the mold, alternating the position to obtain a basket pattern gradually rising towards the rim.

Be sure to tighten cake slices, so there is very little space between them. Also, press them against the mold to prevent Bavarian cream from overflowing afterward. Then pour Bavarian cream, place fresh berries as directed in the recipe below. Finish the Charlotte with a cake disk and gently press.

Traditionally, Charlotte Royale cake does not require any additional decoration, except brushing it with a think layer of a cake glaze to make it shiny and prevent it from drying out. However, if you feel about decorating your Charlotte, you can arrange red fruits and mint sprigs on top of the cake. You can also whip whipping cream with icing powdered sugar, place it in a pastry bag fitted with an open star pastry tip , and pipe a continuous design of scallops around the base of the Charlotte.

Here is a quick overview of what ingredients you will need. Follow the full recipe below for detailed amounts and instructions. I recommend making this recipe as written for the best results. Sugar: use granulated white sugar or caster sugar for this recipe. Flour: all-purpose flour is what you need here. If you want to make a gluten-free biscuit, replace all-purpose flour with corn starch or rice flour.

Potato starch: you can switch it for corn starch if you prefer. Raspberry jam: choose to use a homemade or a store-bought raspberry jam. If you are not a fan of seeds, please, use a seedless raspberry jam. You can also replace it with another fruit jam if you desire.

Milk: for the best taste, use whole milk, although you can replace it with semi-skimmed or skimmed milk. Gelatin sheets: use gelatin sheets with a strength of bloom. Vanilla bean : use the top quality Madagascar vanilla beans that are the most flavorful. Raspberries: use fresh raspberries to make the Charlotte Royale or replace them with other fresh seasonal fruits such as strawberries.

If fresh fruits are out of the season, you can use the remaining rolled biscuit slices as a filling for the Charlotte.

Just use them instead of berries: arrange slices in layers or insert them into the cream randomly. Another way to make a plain without fresh fruits Charlotte is to double the Bavarian cream recipe and add a bit more vanilla to accentuate the taste.

Cake glaze or neutral topping: it is optional, but if you make the cake in advance, you will need to brush the dessert with a cake glaze to prevent it from drying out. Try this simple Cake Pan Converter if you ever need to adjust your baking pan and re-calculate the amounts of ingredients to make your favorite dessert.

To make the rolled biscuit, sift flour, and potato starch in a large bowl and set aside. Separate the whites from the yolks with an egg separator. Beat the whites at medium speed, gradually adding sugar photo 1.

Once the meringue is glossy, decrease the mixer speed and add egg yolks whisked as for an omelet. This is a sponsored post. I had the wonderful opportunity to work with Williams Sonoma Canada to bring you this recipe. Though monetary compensation was received, all opinions are my own. Some people will be getting together with their mom for the first time in a long time and some will still be celebrating from a distance. But no matter how you choose to celebrate, it can still be special.

Williams Sonoma has everything you need to let your mom know that she is 1. Williams Sonoma Canada offers fast, free, and safe curbside pickup. You can also get free 1-on-1 personalized assistance from their team of experts via online, video chat, or phone. As delicate as the porcelain appears, it offers exceptional durability for daily use and frequent entertaining. You all deserve to be honored. Did you make this recipe?

Please kindly leave a comment with your star rating below. Keywords: charlotte cake recipe, strawberry charlotte cake. If the white cream and fresh raspberries on top are not enough to get your mouth drooling, the soft raspberry mouse filling certainly will. What I love about Charlotte cakes is every person who makes who has their own style, their own way of making them. Its like expressionism in dessert cake form. Filled with a Bittersweet chocolate truffle mousse this divine dessert recipe is sure to make any dinner party end in style.

Or maybe it could make the whole family smile. Pour the milk into a pan and heat until just under boiling point. Whisk the egg yolks and caster sugar together until pale and creamy. Pour the hot milk over the eggs and whisk together. Drain the gelatine, squeezing out any excess moisture and add it to the custard. Return the custard to the pan and cook until the mixture coats the back of a spoon. Do not boil as this will split the custard and prevent the gelatine from setting.

Leave to cool for at least 30 minutes.