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Alejandra

Alejandra Cota

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Carlota Royal

1 h
15 min
Easy
4.5
|
112
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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.
Learn more about Alejandra Cota

Ingredients

6 servings
  • 6 pieces of egg white for the cake
  • 1/4 of Cup of sugar for the cake
  • 6 pieces of egg yolk for the cake
  • 1/2 Cup of sugar for the cake
  • 8 spoonfuls of flour (80 g) sifted, for the sponge cake
  • 2 spoonfuls of cornstarch (20 g) sifted, for the sponge cake
  • 1/2 Cup of Strawberry jam
  • 1 Cup of milk for the filling
  • 1/4 of Cup of sugar for the filling
  • 1 teaspoonful of vanilla for the filling
  • 2 pieces of egg yolk for the filling
  • 1/2 tablespoon of cornstarch (8 g) for the filling
  • 1 piece of unflavored gelatin hydrated for filling
  • 1 Cup of whipping cream for the filling
  • 1 Cup of Strawberry chopped for the filling
  • 100 grams of chantilly cream to decorate

    Preparation

    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.

    PRESENTATION

    Garnish with fruit and whipped cream.

    TIPS

    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
    * Percentage of daily values ​​based on a 2,000-calorie diet.
    Calories
    457
    kcal
    23%
    Carbohydrates
    80.8
    g
    27%
    Proteins
    3.8
    g
    7.5%
    Lipids
    17.2
    g
    26%
    Fiber
    3.0
    g
    6.0%
    Sugar
    58.0
    g
    64%
    Cholesterol
    62.7
    mg
    21%
    Esha
    Rate this tip
    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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