Charlotte Royal

Ingredients for 1 servings:

• 4 eggs
• 4 tbsp water
• 200 g sugar
• 1 pinch of salt
• 1 packet of vanilla sugar
• 80 g flour
• 80 g cornstarch
• 1 tsp baking powder
• Sugar for sprinkling
• 450 g raspberry jam
• 9 sheets of gelatin
• 3 eggs
• 4 tbsp water
• 100 g sugar
• 5 oranges, squeezed
• 1 lemon(s), squeezed

Instructions

Working time approx. 1 hour 30 minutes; Rest time approx. 3 hours; Cooking/baking time approx. 6 minutes; Total time approx. 4 hours 36 minutes

Dome cake

Beat the four eggs until frothy, add 4 tablespoons of water and beat until fluffy. Add the sugar, salt, and vanilla sugar. Beat everything until creamy and the sugar is dissolved. Mix the flour, cornstarch, and baking powder, sift them into the egg mixture, and fold in. Spread the batter on a baking sheet lined with baking paper and bake for about six minutes at 200°C (fan oven). Then sprinkle the sponge cake with sugar and turn it out onto a baking sheet. Remove the other baking sheet. Spread the sponge cake with raspberry jam and roll it up from the wide side. Then let it cool. Soak the gelatin in cold water. Separate the eggs. Beat the egg yolks and 4 tablespoons of water until frothy. Gradually add the sugar. Pour in half of the orange and lemon juice. Squeeze out the gelatin and melt in the microwave at 600 watts for one minute, then add the remaining juice and chill everything. Beat the egg whites until stiff peaks and fold into the egg yolk mixture. Cut the Swiss roll into approximately 2 cm wide slices. Line a domed bowl (21 cm in diameter) with the sponge cake slices and pour in the orange cream. Let everything set in the refrigerator. Then turn out.