Hi sweet readers 
Wow! It seems to be a while ago I have posted a recipe on my baking blog,
I was planned to post a few recipes while I was in Chicago, but the time zone and being so busy and bad Wi-Fi in the hotel made it impossible.
But I am back home and today is a good day for blogging.

About this charlotte royal, it looks complicated but it is easy,

The filling is a lemon & raspberry cheesecake filling, it is very light and delicious.

See the video below how this cake come together, and I hope you get inspired to make this yourself.

 

CHARLOTTE ROYALE & CHEESECAKE FILLING

SWISS ROLL

  • 4 LARGE EGGS, ROOM TEMPERATURE
  • ¾ CUP (170 G) SUPERFINE OR GRANULATED SUGAR
  • 1 TABLESPOON VEGETABLE OIL
  • 2 TABLESPOONS BUTTERMILK, ROOM TEMPERATURE
  • 1-2 TEASPOONS VANILLA BEAN PASTE OR VANILLA EXTRACT
  • 1 CUP (110 G) SIFTED ALL-PURPOSE FLOUR
  • 1 TEASPOON BAKING POWDER
  • ½ TEASPOON SALT

 

FILLING FOR THE SWISS ROLL;

  • 1 CUP RASPBERRY JAM

 

RASPBERRY CHEESECAKE FILLING;

  • 6 GELATIN LEAVES
  • 1 ¼ CUPS (300 ML) RASPBERRY PUREE
  • ½ CUPS (120 ML) FRESH LEMON JUICE
  • 1 ½ CUPS (340 G) PHILADELPHIA CREAM CHEESE, CHILLED
  • 1 CUP (240 ML) HEAVY WHIPPING CREAM, CHILLED
  • 1 CUP (110 G) CONFECTIONERS’ SUGAR, SIFTED

DECORATION;

  • CONFECTIONARY SUGAR FOR DUSTIN

 

DIRECTION FOR THE SWISS ROLL;

  • Preheat oven to 350°F (180°C).
  • Grease a 9×13-jelly roll pan with Bake Easy Spray and line with parchment paper.
  • In a large bowl of a standing mixer, beat eggs for five minutes.
  • In a medium bowl, sift the flour, baking powder, and salt.
  • With the mixer still running, slowly add the superfine sugar and mix for 3 minutes longer.
  • Add the vegetable oil, buttermilk, and vanilla paste to the whipped eggs and mix until just combined.
  • Stop the mixer and sift in half of the flour mixture.
  • Use a large spatula to stir and fold in the flour mixture until most of the flour is no longer visible.
  • Continue sifting and folding in remaining flour mixture, making sure you maintain the batter’s volume while folding. It is important not to deflate the batter.
  • Pour batter into prepared pan and use a spatula to distribute batter evenly.
  • Bake for 12-15 minutes.
  • While the cake is in the oven, sprinkle a tea towel with confectioners’ sugar.
  • Check cake for doneness at 12 minutes. The cake is ready when it springs back when lightly pressed with two fingers and has a golden color.
  • Once the cake is done, turn quickly onto a prepared tea towel.
  • Peel off the parchment paper and immediately roll cake up in the tea towel, beginning at the narrow end.
  • Roll as tightly and evenly as possible.
  • Place rolled cake on a cooling rack, seam-side down and let cool completely before filling the cake.
  • Carefully unroll the cooled cake, allowing the most tightly rolled end to curl slightly.
  •  Spread the raspberry jam on the inside of the cake.
  • Then re-roll the cake gently but tightly.
  • Use a sharp serrated knife to cut the Swiss roll into slices between ½ inch-1 inch thick.
  • You’ll need a bowl that holds 3-4 quarts. 
  • Line the bowl with plastic wrap, extending up and over the sides of the bowl.
  • Press the slices into the bowl, right up next to each other, covering the bottom and sides of the bowl, and set aside.

 

DIRECTION FOR THE RASPBERRY CHEESECAKE FILLING AND CHARLOTTE ROYALE

  • Soak the gelatin leaves in cold water for 5 minutes.
  • Meanwhile pour the raspberry fruit puree, lemon juice and confectioners’ sugar in a medium saucepan.
  • Bring to a boil and remove the pan from heat.
  • Gently wring the gelatin leaves to remove excess water and add them to the raspberry & lemon mixture.
  • Stir until completely dissolved; set aside to cool.
  • In a standing mixer bowl fitted with the whisk attachment beat cream cheese, heavy whipping cream, and vanilla bean paste on low speed for 1 minute.
  • Increase speed to medium and beat for another minute.
  • Return speed to low and gradually add the cooled raspberry & lemon fruit mixture.
  • Continue mixing on medium-high speed for another minute or two or until soft peaks forms.
  • Pour the filling into the cake bowl—it will be fairly liquid.
  • If there’s happen to be a large gap between the top of the filling and the top of the cake along the sides, you can just trim the cake.
  • Cover the top with plastic wrap, and refrigerate overnight to set the filling.
  • To serve the cake, remove the plastic wrap from the top. Place a plate or cake stand upside-down on top of the bowl, then invert the bowl so the cake rests on the plate.
  • Gently lift the bowl up, and peel the plastic wrap from the top of the cake.
  • This cake is best to serve chilled, and it can be kept in the refrigerator, well-wrapped, for up to 2 days.
  • enjoy

 

HAVE A BEAUTIFUL DAY YOU ALL. LOVE MANUELA XO

Facebook Comments

5 Comments

  1. When you say “raspberry purée” is that something you buy or do you purée raspberries

  2. Hi…can you use gelatin powder in this recipe? If so, can you please recommend how much for this recipe?

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