raspberry charlotte royale

Take a bite out of summer and make this stunning cake - raspberry Charlotte Royale. Lined with a rolled biscuit and filled with silky Bavarian cream and fresh raspberries, the dessert looks astonishing. Rich, sweet, and delicious - you will surely get back for more!

Charlotte Royale Cake 

eggs

+ 1/2 tablespoon (120 g) granulated sugar

+ 7 teaspoons (60 g) all-purpose flour

(60 g) potato starch

oz raspberry jam

+ 2 teaspoons (300 ml) whole milk

gelatine sheets

+ 5 1/2 teaspoons (100 g) granulated sugar

vanilla bean

(150 g) whipping cream

oz (400 g) fresh raspberries

cake glaze or neutral topping

To make the rolled biscuit, sift flour, and potato starch in a large bowl and set aside. Separate the whites from the yolks with an egg separator. Beat the whites at medium speed, gradually adding sugar. Once the meringue is glossy, decrease the mixer speed and add egg yolks whisked as for an omelet. Beat the mixture for the other 15 seconds till all the ingredients are well incorporated. Add the sifted dry ingredients and gently mix with a rubber spatula.

Divide the dough into two parts. Spread the first part of the dough on a Lekue 12 by 16-inch/30 x 40 cm non-spill baking sheet (no need to grease it) or a baking sheet covered with parchment paper up to the thickness of  5 mm, smooth with a bent spatula, and bake for 10 minutes. Once the biscuit is ready, take it out of the oven and cover it with a tea towel. Flip it on top of the cloth and carefully remove the silicone sheet or parchment: gently lift the corners and then the mat or paper's whole surface. Cover the biscuit with another parchment layer and roll it in to let cool and keep the moisture. Repeat the same with the second part of the biscuit dough.

When the biscuit is cooled, unwrap it. Spread a thin layer of the raspberry jam and roll tightly with the help of parchment. Wrap the rolled biscuit in a plastic film and refrigerate for about three to four hours to facilitate cutting.

To make Bavarian cream,

soak gelatin sheets in cold water for 10 minutes. Bring whole milk with the scraped vanilla seeds to a boil. In a separate bowl, whisk egg yolks with sugar, then pour in the hot milk slowly while continually stirring. Bring the mixture back to a saucepan and heat over low, and continue whisking. Once the custard starts thickening, take the pot out of the heat and add the drained gelatin. Transfer the custard to another bowl, let it cool, stirring occasionally.

Once the custard has cooled, whisk whipping cream until soft peaks and add to the cold custard. Gently mix with the spatula. Let it rest to thicken slightly, stirring occasionally.

To assemble the cake,

line the bottom and sides of a bowl eight inches/20 cm in diameter with a plastic film. Cut the rolled biscuit into 5 mm thick slices and arrange them at the bottom and sides of the bowl, pressing them against each other and the dish. Pour a third of the Bavarian cream in the center and distribute half of the fresh raspberries. Pour another third of the cream again and repeat the layer of raspberries. Finish with the cream. Cover the bottom of the bowl with the remaining rolled biscuit slices, place a plastic film on top of the biscuits. Also, cover it with a cardboard base to pack everything additionally. Refrigerate the Charlotte cake for at least 6 hours and up to 24 hours.

When ready to serve, remove the cardboard and plastic, flip the cake on a serving plate, lift off the bowl, and serve immediately. Or brush the cake with a thin layer of a cake glaze or a neutral topping and refrigerate until serving. 

God, this cake looks good. Absolutely worth the trouble of making it!

Now, this is calling my name. I love berries, especially in a dessert. This cake would be a hit at my next bbq party. I might have to make two, so I can have some leftovers.

As you might imagine, after nearly ten years of reading eighty or so recipes a week for my work, very few make me stop and say, "Hey, that not only looks delicious, but I am actually going to make it." This one did. Oh my gosh, you hit it out of the park!

This is so beautiful!!! And I bet it tastes as good as it looks!

There's something about the name of this cake that just sounds so delightful! I love how easy the base is and that Bavarian cream is a gorgeous addition to this dessert!

I know my family would go crazy for this recipe!

That looks amazing! I don't think I'd make quite such a neat job, but I'm eager to try this.

This royal cake is so... rich! Such a great name for something as delicious and inviting as this deliciousness. Very excited to give it a try!

The excellent details included in this recipe means I know I won't fail. What a stunning dessert - I am excited to try this!

This cake is gorgeous!! I can't wait to make it for something special like Christmas! Thank you for sharing!

This recipe turned out delicious. The fresh raspberries are the kicker. I was worried that the custard would not set up, but it holds and is a delicious, creamy texture.

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Charlotte Royale Cake

Top 1 raspberry charlotte royale recipes from across the web

The most viewed raspberry charlotte royale recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Charlotte Royale Cake

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