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🍰 Charlotte Royale – smarter

472 kcal · 30 min · 4 servings

Charlotte Royale – smarter Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Separate the four eggs. Put the egg whites, three tablespoons of water, and a pinch of salt into a bowl. Beat the mixture until stiff.
  2. 2. Gradually stir 100 grams of sugar into the egg whites. Continue beating until the sugar is completely dissolved.
  3. 3. Stir the four egg yolks into the egg mixture briefly.
  4. 4. Mix flour and starch in a separate bowl.
  5. 5. Sift the flour mixture over the egg whites.
  6. 6. Gently fold the flour mixture into the egg mixture.
  7. 7. Line a baking sheet with baking paper (approx. 40 x 30 cm).
  8. 8. Spread the mixture evenly onto the baking sheet.
  9. 9. Preheat the oven. Bake the dough at 200 °C (convection 180 °C, gas mark 3) on the second rack from the bottom.
  10. 10. Bake the dough for 11 to 12 minutes.
  11. 11. Remove the sponge cake from the oven.
  12. 12. Lightly dust a kitchen towel with sugar.
  13. 13. Immediately turn out the hot sponge cake onto the kitchen towel.
  14. 14. Carefully peel the baking paper off the sponge cake.
  15. 15. Stir the jelly until smooth.
  16. 16. Spread the jelly evenly over the still-warm sponge cake.
  17. 17. Roll the sponge cake tightly using the towel.
  18. 18. Let the sponge roll cool.
  19. 19. Soak the gelatin in cold water.
  20. 20. Beat the soy cream with the carob bean powder until stiff.
  21. 21. Separate the remaining three eggs.
  22. 22. Put the egg yolks, remaining sugar, and champagne into a mixing bowl.
  23. 23. Place the mixing bowl over a bowl of hot water.
  24. 24. Beat the mixture with a hand mixer or hand whisk for approx. 10 minutes until thick.
  25. 25. Squeeze the soaked gelatin.
  26. 26. Stir the gelatin into the hot mixture while stirring until it has dissolved.
  27. 27. Place the mixing bowl with the mixture in a cold water bath.
  28. 28. Let the cream cool while beating.
  29. 29. Fold the soy cream into the cooled cream.
  30. 30. Place the cream in the refrigerator for about 10 minutes until it thickens.
  31. 31. Wash the redcurrants.
  32. 32. Strip the redcurrants from the stems using a fork.
  33. 33. Let the redcurrants drain well on kitchen paper.
  34. 34. Fold 300 grams of redcurrants into the cream.
  35. 35. Slice the sponge roll into 24 pieces.
  36. 36. Line six dessert glasses or bowls.
  37. 37. Use three sponge slices per glass.
  38. 38. Distribute the cream on the sponge slices.
  39. 39. Place the glasses in the refrigerator for about 2 hours.
  40. 40. Decorate the desserts with the remaining redcurrants before serving.
  41. 41. Optionally decorate the desserts with mint leaves.

Nutrition per serving