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The Russian charlotte is a molded cake made of a crust of boudoirs and a Bavarian cream. The royal charlotte replaces the spoon biscuits with a rolled cake cut into thin slices. A sumptuous dessert, perfect to impress your guests! You can make this royal charlotte with raspberry, strawberry, pears and chocolate …
Ingredients [ For 6 to 8 people ] [ Preparation time : 60 minute – Cooking time : 25 minutes ]
For Rolled Biscuit
- 3 large eggs
- 100 g caster sugar
- 100g of flour
- 1/2 jar of raspberry jam
For Bavarian Raspberries
- 380 g of raspberries
- 14 g of food gelatin (7 sheets of 2 g)
- 5 egg yolks
- 100 g caster sugar
- 50 cl of milk
- 30 cl liquid cream with 35% fat
- 40 g icing sugar
- 1/2 teaspoon vanilla powder
Prepare the rolled cake
- Whisk one whole egg and 2 yolks with sugar. Incorporate the flour.
- Beat the 2 egg whites until stiff. Incorporate them gently into the preparation with a Maryse.
- Divide the dough into a rolled cake silicone mat or a baking sheet covered with greaseproof paper.
- Bake for 10 minutes in the preheated oven at 180 ° C.
- At the end of the oven, unmold the biscuit on a clean cloth. Roll it gently on itself to give it the shape of the rolled cake. Be careful not to get too tight, you could crush the biscuit.
- See the video “How to unmold and roll a rolled biscuit”
- Let the cookie cool.
- Then roll it gently and spread it over the surface with raspberry jam.
- Roll the biscuit tight. Place on a plate and let it sit in the refrigerator.
Prepare the Bavarian
- Mix the raspberries to obtain a coulis. If you have frozen raspberries, cook them for a few minutes or take them out in advance to defrost them).
- Soak the gelatine leaves in cold water.
- Prepare the custard: mix the egg yolks and the powdered sugar in a salad bowl. Bring the milk to a boil and then remove it from the heat and gradually pour over the egg yolks. Put the mixture over medium-low heat and cook until the cream slices the spoon to have a custard. Attention, it is better not to cook on fire too strong, you risk of boiling the cream and having lumps. If this happens, you can catch the custard by mixing it.
- Squeeze the gelatine between your hands and add it to the custard.
- Add raspberry coulis and mix well. Book in the cool (time to do the chantilly). Be careful, do not leave this cream more than 30 min – 1h in the refrigerator because the gelatin will solidify it.
- Whip the chantilly cream with the icing sugar and vanilla.
- Gently stir in the whipped cream in the raspberry custard (almost cold to avoid melting the Chantilly cream, about 27 ° C), using a soft spatula type Maryse. It will have a little thicker in the refrigerator.
- Add fresh raspberries to the Bavarian mousse.
- Cut the cake into thin slices.
- Cover a bowl of plastic film (I used a glass bowl about 22 cm in diameter). Line it with pieces of rolled biscuits by squeezing them so that there is no space between the cookies.
- Pour the Bavarian raspberry.
- Cover with plastic film on top and leave to refrigerate for at least 6 hours.
- When serving, unmold your cake on a plate and gently remove the food films.
Enjoy it !!