Charlotte Royal

Take the time to read through recipes to better comprehend what you will be doing. Figure out the order in which you will begin preparing the recipes. Like most French desserts, many times they are complicated in that they take time, and there are usually many steps to take, in order to bring about results such as this specialty cake. If you want to impress them this is a great place to begin. Consider making three or four and freeze them. This way you can pull them out of your freezer, allow them to come to refrigerator temperature, and them finish them just prior to serving to your family or guests. You can also make mini royal cakes. Either way you’ll be applauded and the flavors are ooh-la-la tres bon!

Bavarian // Charlotte Royal

Use a traditional Charlotte Mold for this cake if possible, or a large dome-shaped bowl. Any cake lined with a roulade, jaconde or lady finger siding is called a royal. 

Grease mold and line with sheet of plastic wrap allowing it to extend past the edges.

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Bake the cake, spritz, fill and roll up, the day before you assemble the cake!

30 tiny circular cuts of prepared roulade with raspberry filling … (see recipes below for both cakes:  roulade & jaconde)

2 c lemon curd warmed 190º

5 sheets gelatin bloomed

2 c heavy cream whipped bavarios (still soft)

1 slice of sponge cake spritzed with dark rum

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1) Prepare lemon curd by heating it to 190º to kill the enzymes then add gelatin, strain and cool

2) Line the sides of mold with raspberry filled roulade

3) Fold bavarios into lemon curd and fill the mold

4) Place slice of sponge cake on top and refrigerate

5) Chill throughly until firmly set

* Remove cake from mold and set on serving plate dome-side up

*Gently brush cake with hot apricot glaze prior to cutting

* Serve immediately

* Also good with white chocolate mousse.

* Freezes nicely

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Cake

Jaconde / Mona Lisa / Roulade = spritzed, filled and rolled up)

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8 large eggs

2 yolks

6 oz 10 X sugar sifted

8 oz almond flour

2 oz A. P. flour

2 oz butter melted (100º jiggled – by moving your rubber scraper rapidly while adding butter)

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6 oz egg whites

2 oz sugar ——————–> French meringue,  beat—–>>> medium to firm but not stiff  

Just a note … French meringue is the cold method.  Beat the whites and sugar at the right point and (usual method) whip until stiff peaks.  It is unstable and takes air unevenly.  It bakes dry and crunchy.  All of the sugar doesn’t get dissolved.  It is the strongest meringue but also considered the most unsafe because the whites are not cooked.

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1) Using a mixer with the beater beat eggs and yolks together

2) Sift dry ingredients together and set aside 

3) Add dry ingredients to the mixer, cover and beat on high-speed for ten minutes 

4) Make French meringue (medium and firm)

5) Fold into batter (light into heavy – heavy into light)  

(add a little meringue into the batter to lighten it and then gently fold the batter into the remaining meringue)

6) Prepare pans 1 and 1/2 sheet pans  (thumb edges … spread the batter and run your thumb along the inner edge of the pan to create a space all the way around the cake)

*   Either use sil pat with pate a cornet or grease sheet pan and line with parchment paper then flour throughly 

7) Bake 400º to 450º 8 to 10 minutes

8) Remove from pans immediately and from sil pats

* Allow to cool on rack … laid flat … freezes nicely 

Note: In America a roulade is known as a jelly roll, but rolled tighter.

** Transfer sheets are made with an edible design that is laid flat into the sheet pan (on a sil pat) before the batter is poured and baked into the cake … Cool!

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Cake 

Biscuit Roulade (bisqueee rhulade)

This is a separated egg sponge and it is springy, light brown and will puff a little bit.

4 egg yolks strained

2 1/2 oz sugar

1/2 t vanilla

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4 egg whites strained

1 1/2 oz sugar

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3 1/2 oz cake flour

pinch of salt

1) Whip yolks, sugar and vanilla in mixer 

2) Prepare 2 sheet pans with parchment paper and use Crisco to hold paper to pan, Grease also the small sides of the pans 

3) Whip whites half way and then add sugar by sprinkling it in, then stop when very soft peaks are developed 

4) Sift flour and salt into bowl and set aside 

5) Fold yolks into whites and fold twice 

6) Sift flour while folding and jiggling, adding it in stages

7) Pan the batter and thumb the edges ——->>>> (see above)

Bake 375º to 400º 5 to 8 minutes.  Cool on racks, remove from pans ASAP but leave paper on.  Freeze sooner than later wrapped in plastic wrap for about a month.

** Assembly: After completely cooled, spritz the cake and turn it over.  Spread filling of your choice, very thinly, onto the roulade.  Roll up lengthwise in plastic wrap.  Place a sheet of parchment paper on work surface and put the roulade in between the paper and using a yard stick tighten the paper and roll up the roulade in the paper.  Place in freezer and use as needed, either sliced or whole.  Use in another recipe or ice and decorate.

Need Help?  If you have any questions leave me a message and I’ll reply.

 Theresa H Hall

Freelance Writer & Independent Contractor

2005 Pastry Arts Graduate