This Royal Charlotte is an extremely spectacular dessert. It has a creamy strawberry interior made with Bavarian cream and is covered with delicious jam rolls. Best of all, it has a stunning presentation.
2 tablespoons cornstarch, (20 g) sifted, for the cake
1/2 cups strawberry jam
1 cup cow's milk, for the filling
1/4 cups sugar, for the filling
1 teaspoon vanilla essence, for the filling
2 egg yolks, for the filling
1/2 tablespoons cornstarch, (8 g) for the filling
1 unflavored gelatin powder, hydrated for the filling
1 cup whipping cream, for the filling
1 cup strawberries, chopped for the filling
100 grams chantilly cream, for decoration
Preparation
1h
15 mins
Low
Preheat the oven to 180°C.
Beat the egg whites with ¼ cup of sugar to soft peak stage. Set aside.
Beat the egg yolks with ½ cup of sugar until fluffy. Gently fold in the egg whites. Add the flour and cornstarch and mix until homogeneous.
Pour the mixture into a baking tray lined with paper or a silicone mat and bake for 7 minutes or until the surface no longer leaves fingerprints when touched. Remove from the oven and cool.
Spread a very thin layer of jam on the surface of the cake and carefully roll it up. Freeze for 20 minutes. Cut into rolls and set aside.
Line a deep round mold with plastic wrap and cover the entire surface with the jam rolls. Set aside.
For the filling, in a pot over medium heat, heat the milk with the sugar and vanilla.
In a bowl, mix the egg yolks with the cornstarch and temper with a little of the hot milk. Pour this mixture into the pot and cook over low heat until thickened. Add the gelatin and mix. Cool to room temperature.
Whip the cream until soft peaks form and mix with the previous preparation, adding the strawberries.
Pour the filling into the bowl with the jam rolls and level it off. Refrigerate for 1 hour or until the filling sets. Unmold and decorate with more strawberries and whipped cream.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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