Alejandra Cota

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Carlota Royal

15 mins
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This royal carlota is an extremely spectacular dessert. It has a creamy interior of strawberries made with bavaria cream and is covered with rich bread rolls with jam. The best part is that it has a spectacular presentation.
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6 portions
  • 6 egg whites, for the cake
  • 1/4 cups sugar, for the cake
  • 6 egg yolks, for the cake
  • 1/2 cups sugar, for the cake
  • 8 tablespoons flour, (80 g) sifted, for the sponge cake
  • 2 tablespoons cornstarch, (20 g) sifted, for the sponge cake
  • 1/2 cups Strawberry jam
  • 1 cup milk, for the filling
  • 1/4 cups sugar, for the filling
  • 1 teaspoon liquid vanilla, for the filling
  • 2 egg yolks, for the filling
  • 1/2 tablespoons cornstarch, (8 g) for the filling
  • 1 gelatin, hydrated for filling
  • 1 cup whipping cream, for the filling
  • 1 cup strawberry, chopped for the filling
  • 100 grams chantilly cream, to decorate


Preheat the oven to 180 ° C.
Beat the egg whites with ¼ cup of sugar to the point of nougat. Reservation.
Beat the yolks with ½ cup of sugar until fluff. Add the whites in an enveloping way. Add the flour and starch and add until you have a homogeneous mixture.
Pour the mixture on a baking tray with paper or silicone mat and bake for 7 minutes or until the surface is no longer marked by fingers. Remove from the oven and cool.
Place a very thin layer of jam on the surface of the cake and roll it carefully. Freeze 20 minutes. Cut rolls and reserve.
Line a round and deep mold with plasticized paper and cover the entire surface with the jam rolls. Reservation.
For the filling, in a pot over medium heat, heat the milk with sugar and vanilla.
In a bowl, mix the yolks with the starch and temper with a little of the hot milk. Pour this mixture into the pot and cook over low heat until it thickens. Add the grenetina and mix. Cool at room temperature.
Beat the cream to beat until it forms smooth peaks and mix with the previous preparation, add the strawberries.
Pour the filling into the bowl with the jam rolls and match. Refrigerate 1 hour or until the filling is set. Unmold and decorate with more strawberries and whipped cream.


Garnish with fruit and whipped cream.


Remove the cake from the tray immediately after removing it from the oven, to stop the cooking and to roll it up.

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Nutritional information

* Information per 100g serving, percent daily values based on a 2,000 calorie diet.
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Ratings (2)
Maria Eugenia Contreras Sánchez
17/12/2018 12:12:36
Aunque un poco laboriosa está de buen sabor
Daniela Bortoni
02/01/2017 09:00:06
Me encantó la receta, más fácil de lo que parece

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