Charlotte Royal

Ingredients for 6 servings:

• 4 egg whites
• 130 g sugar
• 1 packet of vanilla sugar
• 4 egg yolks
• 150 g flour
• 1 pinch of baking powder
• Butter, for greasing
• Sugar, for sprinkling
• 450 g jelly (currant, raspberry or cherry)
• 8 sheets of white gelatin
• 2 lemons, juice
• 1 orange(s), juice
• e.g. white wine, to top up
• 3 egg yolks
• 100 g sugar
• 2 tbsp Armagnac or rum
• 3 egg whites
• 1 pinch of salt
• 0.38 liters of cream
• 1 pack of cream stiffener
• Cocktail cherry(s) or garnish cherries

Instructions

Working time approx. 2 hours; Cooking/baking time approx. 12 minutes; Total time approx. 2 hours 12 minutes

Delicious feast for the eyes

Preheat the oven to 200-220 degrees Celsius (gas mark 3-4). Line a baking sheet with baking paper, folding the paper up at the front. Dough: Beat the egg whites with the cream until stiff peaks form. Then gradually add the sugar and vanilla sugar, beating continuously until the mixture is very fine and glossy. Lightly whisk the egg yolks and pour on top. Mix the flour and baking powder and sift them over the cake. Fold everything in loosely. Spread the sponge mixture onto the baking sheet and bake for about 12 minutes. Then turn out onto a tea towel dusted with sugar, moisten the paper, and peel off. Spread the smooth jelly onto the hot dough. Roll it up using the tea towel and let it cool completely. Then cut into thin slices. Filling: Soak the gelatin in cold water and let it swell. Make up the lemon and orange juice with white wine to about 1/4 liter. Place the egg yolks, sugar, and some of the liquid in a bowl and beat until frothy and the sugar is dissolved. Then add the remaining wine mixture and the Armagnac or rum, and mix in the gelatin dissolved according to the package instructions. Leave to set in the refrigerator. Whisk the egg whites with a pinch of salt until stiff peaks form, and then the cream with the cream stabilizer until stiff peaks form. As soon as the cream begins to set, fold in 3/4 of the cream and the beaten egg whites. Return this mixture to the refrigerator for a few minutes. Transfer the remaining cream to a piping bag and refrigerate. Line a smooth, round-bottomed bowl with sponge cake discs. Pour in the cream, smooth it out, and top with the remaining sponge cake discs. Refrigerate for 4-5 hours to set. Before serving, turn the Charlotte out onto a round plate. To do this, dip the dish in hot water for a few seconds. Use the remaining cream in the piping bag to dot the top edge. Drain the cocktail cherries or cherries and place them on top as a decoration.