Servings

8-10

Cook

30 min

According to the food historians, charlottes originated in England in the last part of the 18th century. The name Charlotte is said to have been named after Queen Charlotte, wife of George III. Originally a Charlotte was made with sliced bread, filled with apple compote and topped with breadcrumbs.

Mine is the more modern version that uses Swiss roll, and instead of the usual custard, I have used a yoghurt mousse and strawberry jelly. This is probably one of my favourite dessert cakes and a lighter version than the original.

Strawberry Charlotte Royale

INGREDIENTS
For the Strawberry Jelly
  • 3 leaves of gelatine, soaked in cold water (see notes)
  • 30g caster sugar
  • 300g strawberries, washed and hulled
For the Swiss Rolls
  • 40g Icing sugar
  • 1 egg
  • 4 egg yolks
  • 60g ground almonds
  • 4 egg whites
  • 70g plain flour
  • ¼ tsp baking powder
  • 20g unsalted butter, melted
  • 150g strawberry jam, warmed
For the Base
  • 2 eggs, separated
  • 15g icing sugar
  • 30g plain flour
  • Pinch of baking powder
  • 25g ground almonds
  • 20g caster sugar
  • Pinch of salt
  • 8g butter melted
For the Yoghurt Mousse
  • 7 leaves of gelatine, soaked in cold water (see notes)
  • 400g yoghurt
  • 20g icing sugar
  • 3 egg yolks
  • 90g caster sugar
  • 1½ tsp vanilla essence
  • 400g double cream
To Finish
  • 1 pack of clear cake glaze
  • 250ml clear apple juice
  • 20g caster sugar
  • 30g pistachios, chopped
METHOD
  1. Line the base and sides of an 18cm sandwich tin with cling film.
  2. To make the strawberry jelly, place the strawberries and the sugar into a blender and blend until smooth.
  3. In a microwave bowl heat a third of the strawberry pulp to just below boiling and then stir in the squeezed out gelatine and keep stirring until the gelatine has melted. Gradually stir in the remaining strawberry pulp.
  4. Pour the mixture into the prepared tin and place in the freezer for 3 – 4 hours or until completely set.
  5. For the swiss rolls, line two swiss roll tins with baking parchment. Preheat the oven to 180C/160C fan.
  6. In the bowl of your stand mixer and with the whisk attached, beat 4 egg yolks, 1 egg and the icing sugar until thick and pale, and then beat in the almonds.
  7. In a separate clean bowl, beat the egg whites with the sugar until stiff.
  8. Working in thirds, gently fold two thirds of the beaten egg whites into the egg yolk mixture.
  9. Add the remaining third of the egg whites and sift over the flour and baking powder. Gently fold everything together until incorporated.
  10. Stir one tablespoon of the batter into the warm melted butter then fold the butter mixture into the cake batter.
  11. Divide the cake batter between the prepared tins and bake for 8 – 10 minutes.
  12. Turn the cakes out onto baking parchment sprinkled with sugar.
  13. Immediately spread the sponges with the warmed jam. Roll the sponges, starting from the narrow side, into tight rolls and leave to cool on a cooling rack.
  14. DSC_2271-1
  15. To make the base, grease and base line with parchment paper a 20cm sandwich tin. Preheat the oven to 180C/160C fan.
  16. In a bowl, beat the egg yolks with the icing sugar until pale and creamy then beat in the almonds.
  17. In a separate bowl beat the egg whites with the sugar and the salt until stiff.
  18. Fold two thirds of the egg whites into the egg yolk mixture.
  19. Add the remaining third of the egg whites and sift over the flour and baking powder. Gently fold everything together until incorporated.
  20. Stir one tablespoon of the batter into the warm melted butter then fold the butter mixture into the cake batter.
  21. Pour the mixture into the prepared cake tin and bake for 10 – 12 minutes.
  22. Turn the cake out onto a cooling rack lined with baking parchment sprinkled with sugar.
  23. IMG_3750
  24. To make the yoghurt mousse, stir the icing sugar into the yoghurt.
  25. Pour a third of the sweetened yoghurt into a microwave bowl and heat until just hot.
  26. Stir the squeezed out gelatine leaves into the hot yoghurt until dissolved and set aside.
  27. In a bowl, suspended over a saucepan of simmering water, beat the egg yolks with the caster sugar until a sugar thermometer reads 60C. Use an electric hand whisk for this.
  28. Take the bowl of the heat and keep beating the mixture until thick and creamy.
  29. Stir the gelatine mixture into the remaining yoghurt then fold in the egg yolk mixture. Stir in the vanilla essence.
  30. Beat the cream to a soft peak and fold into the yoghurt mixture.
  31. Line a 20cm or 22cm bowl with cling film.
  32. Cut the swiss rolls into 1cm wide slices. Starting in the centre of the base line the bowl tightly with the sliced cake.
  33. Fill about two-thirds with the yoghurt mousse.
  34. Remove the strawberry jelly from the freezer, take it out of the tin and place over the yoghurt mousse. You may have to trim the jelly a little to fit depending on the size of your bowl.
  35. Pour over the remaining mousse to about 1cm under the rim of the bowl.
  36. Top with the base sponge pressing down lightly. Cover with cling film then place a board over the top.
  37. Refrigerate for 8 hours or overnight.
  38. Turn the cake out onto a serving dish and remove the cling film.
  39. IMG_3749
  40. To finish, pour the apple juice into a small saucepan and stir in the glaze powder and sugar. Stir to combine and stirring all the time heat until boiling.
  41. Remove from the heat and leave to cool a little. Brush the glaze all over the cake.
  42. Press the pistachios around the base of the cake. Keep refrigerated and remove 10 minutes before serving.

Notes: I have used Dr.Oetker Platinum Leaf Gelatine but if you are using a different brand please refer to the manufacturers guidelines. 

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