Castle Charlotte

A heartwarming cake made from rolls. Its appearance alone will attract attention, and its delicious taste will further increase the interest in it.

Details

  • Preparation Time: 255 minutes
  • Cooking Time: 18 minutes
  • Difficulty: 3
  • Spiciness: 0
  • Number of Servings: 12

Ingredients

  • 20 g Butter, unsalted

  • 1 handful Strawberries

biskvit

  • 1 pinch Salt, table

  • 1 pod Vanilla, extract, natural

  • 125 g Sugar, white

  • 4 pieces Egg, fresh

  • 100 g Wheat flour, white, multi-purpose

  • 1 teaspoon Baking powder

  • 1 bag Pudding, vanilla

filling

  • 6 pieces Gelatin powder, unsweetened

  • 2.5 dl Alcohol, Wine, White

  • 100 g Sugar, white

  • 375 ml Sweet cream

  • 1 spoon Juice, lemon

namaz za biskvit

  • 500 g Marmalade, orange

Steps

  1. Sift the flour into a large bowl. Add baking powder, sugar (reserve a tablespoon of sugar), and vanilla pudding powder. Cut the vanilla pod in half, scrape out the seeds with the tip of a knife, and add them to the flour; discard the pod. Mix all the ingredients well.

  2. Separate the egg yolks from the whites into two bowls. Add a tablespoon of sugar to the yolks and whisk them until frothy. Add a tablespoon of cold water and salt to the egg whites. Whisk them until stiff peaks form. Gradually add the egg whites to the yolks, gently folding them in with a whisk. Gradually add the flour (a tablespoon at a time) and mix until you get a smooth batter without lumps.

  3. Preheat the oven to 230 °C. Line a shallow baking tray with parchment paper and pour the prepared batter into it. Spread the batter evenly in the tray. Place the tray in the preheated oven and bake the sponge for 8 minutes. Remove the tray from the oven and place the sponge with the parchment paper on a work surface. Spread it with marmalade and roll it up without the paper. Let the roll cool slightly, then slice it into 1 cm thick slices.

  4. Grease a round bowl well with butter and line it with the slices of the roll, ensuring the inside of the bowl is completely covered.

  5. Soak the gelatin in cold water and let it sit for 5 minutes. Meanwhile, heat the wine, sugar, and lemon juice in a small pot over low heat. Be careful not to let the liquid boil. Once the sugar is completely dissolved, remove the pot from the heat. Squeeze out the gelatin and dissolve it in the warm wine mixture. Let the liquid cool slightly.

  6. Whip the sweet cream until stiff and gradually add the wine mixture. Mix everything well and pour it into the bowl. Place the remaining slices of the roll on top of the mixture and refrigerate the bowl for at least 4 hours to allow the cream to set.

  7. Wash the strawberries. Take the chilled Charlotte out of the refrigerator, place an inverted serving plate on top of the bowl, and flip it over so the Charlotte lands on the plate. Decorate the Charlotte with strawberries and serve.

Nutrition Information (Per 100g)

  • Calories: 274.15 kcal
  • Fat: 3.18 g
    • Saturated Fat: 1.4 g
  • Carbohydrates: 54.6 g
    • Sugars: 46.21 g
  • Protein: 7.3 g
  • Fiber: 0.16 g