Charlotte Royal

INSTRUCTIONS

Preheat the oven to 180 degrees top/bottom heat and line a baking tray with baking paper.

Separate the eggs. Beat the egg whites with the sugar and vanilla sugar until stiff. Add the egg yolks. Mix the flour and baking powder, sift it into the mixture and fold it in gently but thoroughly.

Spread the dough thinly on the baking tray. Bake the sponge cake for about 13 minutes.

step 2

Immediately after baking, turn the sponge cake out onto a clean tea towel. Then spread the jam straight away. If you are using two different types of jam, cut the rectangle in half horizontally and spread each type on one half.

Then roll the sponge cake up tightly from the long side. Allow it to cool completely.

Then cut the roulade into slices about 0.8-1cm thick.

step 3

Cover the inside of the bowl with cling film. Then place the sponge cake slices inside. Leave 5-6 of them for the base. In the meantime, put the bowl in the fridge.

Now you can prepare the cream! Mix all the ingredients (except the gelatine) in a bowl. Add the gelatine according to the instructions on the packet. Pour the cream into the bowl onto the sponge cake slices until it reaches about 1cm below the edge.

Place the remaining slices of the roulade on top. Now chill the Charlotte overnight or for at least 5-6 hours.

Then turn it out by turning the bowl upside down. Remove the cling film and serve your Charlotte Royal!