Royal charlotte is fundamentally different from the usual charlotte with apples with their appearance, composition and taste. Pompous design this charlotte gives her every right to be called royal. Such dessert will undoubtedly be a spectacular decoration of the festive table. Royal Charlotte is assembled in the form of a dome and consists of a shell lined with raspberry jam roll slices, and filled with a gentle, like silk, Bavarian cream. Raspberry jam sweet roll sweetens with its berry acidity taste of vanilla cream. You can bake roll in advance, and per day serve to prepare the filling, fill it with a form and put in Fridge freeze. Share with friends: 
Time: 1 hour. 25 minutes Difficulty: hard Servings: 12-16 In the recipes volumetric containers are used in volume: 1 cup (tbsp.) – 240 ml. 3/4 cups (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (Art.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Contents
Ingredients for the recipe:
Swiss roll with jam
- 4 large eggs, room temperature, divide
- 1/4 Art. powdered sugar + optionally for sprinkling
- 1 tsp vanilla extract
- 1/8 tsp salt
- 2 tbsp. l Sahara
- 3/4 Art. flour for baking (flour with reduced gluten)
- 2/3 Art. raspberry jam
Bavarian cream
- 1 tbsp. whole milk
- Half a vanilla pod or 1.5 tsp. vanilla paste
- 4 large egg yolks
- 2/3 Art. Sahara
- 2 tbsp. l gelatin powder
- 1.5 tbsp. whipping cream
Recipes with similar ingredients: eggs, icing sugar, vanilla extract, sugar, confectionery flour, raspberry jam, vanilla pod, milk, gelatin, cream
Recipe preparation:
- Preheat the oven to 175 ° C. Cover with baking paper 37×25 cm roll form
- Put egg yolks and icing sugar in a large bowl or in a bowl of a stationary mixer equipped with a whipping nozzle, and whisk until the mixture doubles in volume and drain with a whisk tape, about 4 minutes. Stir in the vanilla.
- In a separate bowl, beat the egg whites with salt first on low speed until foam, then increase speed mixer until high and stir in sugar, whisking until medium peaks.
- Sift half the flour into the yolk mixture and mix it whisk, then stir in half the whipped proteins. Similar stir in the remaining flour, and then use the spatula to stir remaining whipped squirrels. Put the dough in the prepared form and distribute it evenly.
- Bake a biscuit for about 12 minutes until it springs with light pressure. Cool it in a mold on a wire rack for 2 minutes, then use a spatula to remove the edges from the mold. Sift the sugar powder over the entire surface of the biscuit and cover with a clean towel. Put the second one on the towel and flip it over quickly a biscuit, having removed the form in which it was baked. Remove the paper and sprinkle the surface of the biscuit with powdered sugar. With a towel roll the cake into the roll on the shorter side and give it cool completely (the biscuit cooled by the roll does not crack when you roll it again with the filling).
- Stir the raspberry jam to make it softer. Expand roll and grease it with an even layer of jam. Roll the roll again and sprinkle with powdered sugar. Cover and keep at room temperature before assembling charlotte.
- Roll can be prepared the day before the assembly of charlotte and stored, covering at room temperature.
- Scrape the seeds from the vanilla pod into milk and bring it to boil (or with vanilla paste if you use it). In a separate whisk the yolks and sugar in a bowl. Pour hot milk slowly into yolks, whisking constantly, then pour the whole mixture back into the pan. Boil the cream over moderate heat, stirring constantly with a wooden spoon until the mixture thickens and covers back of the spoon, about 4 minutes. Strain the cream in a bowl.
- Pour gelatin in 1/3 tbsp. cold water and leave for a minute so that it is soft. With a whisk, mix gelatin into a hot cream. Cool it to room temperature and then refrigerate for 15 minutes, so that it becomes cold to the touch, but does not have time to freeze.
- Whip the cream until soft peaks and mix them (using corolla) into a cooled custard. Collect Charlotte while the cream is still liquid.
- A bowl of 1.5 liters. or a special form for charlotte cover with cling film. Cut the roll into slices 1 cm thick. and lay them the entire surface of the bowl, tightly pressing the slices to each other, but not warping them. Fill the mold with Bavarian cream and put the remaining slices of roll on top. Cover the charlotte cling film and refrigerate for at least 4 hours to the cream is frozen.
- Before serving, lay the charlotte on a serving platter and remove the film. Slice and serve.
