One Of this Best Charlotte Royal Raspberry Way Mercotte

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    The Russian charlotte is a molded cake made of a crust of boudoirs and a Bavarian cream. The royal charlotte replaces the spoon biscuits with a rolled cake cut into thin slices. A sumptuous dessert, perfect to impress your guests! You can make this royal charlotte with raspberry, strawberry, pears and chocolate …

Ingredients    [ For 6 to 8 people ]    [   Preparation time : 60 minute  –  Cooking time : 25 minutes  ]

For Rolled Biscuit

  • 3 large eggs
  • 100 g caster sugar
  • 100g of flour
  • 1/2 jar of raspberry jam

For Bavarian Raspberries

  • 380 g of raspberries
  • 14 g of food gelatin (7 sheets of 2 g)
  • 5 egg yolks
  • 100 g caster sugar
  • 50 cl of milk
  • 30 cl liquid cream with 35% fat
  • 40 g icing sugar
  • 1/2 teaspoon vanilla powder

Preparation Method

Prepare the rolled cake

  1. Whisk one whole egg and 2 yolks with sugar. Incorporate the flour.
  2. Beat the 2 egg whites until stiff. Incorporate them gently into the preparation with a Maryse.
  3. Divide the dough into a rolled cake silicone mat or a baking sheet covered with greaseproof paper.
  4. Bake for 10 minutes in the preheated oven at 180 ° C.
  5. At the end of the oven, unmold the biscuit on a clean cloth. Roll it gently on itself to give it the shape of the rolled cake. Be careful not to get too tight, you could crush the biscuit.
  6. See the video “How to unmold and roll a rolled biscuit”
  7. Let the cookie cool.
  8. Then roll it gently and spread it over the surface with raspberry jam.
  9. Roll the biscuit tight. Place on a plate and let it sit in the refrigerator.

Prepare the Bavarian

  1. Mix the raspberries to obtain a coulis. If you have frozen raspberries, cook them for a few minutes or take them out in advance to defrost them).
  2. Soak the gelatine leaves in cold water.
  3. Prepare the custard: mix the egg yolks and the powdered sugar in a salad bowl. Bring the milk to a boil and then remove it from the heat and gradually pour over the egg yolks. Put the mixture over medium-low heat and cook until the cream slices the spoon to have a custard. Attention, it is better not to cook on fire too strong, you risk of boiling the cream and having lumps. If this happens, you can catch the custard by mixing it.
  4. Squeeze the gelatine between your hands and add it to the custard.
  5. Add raspberry coulis and mix well. Book in the cool (time to do the chantilly). Be careful, do not leave this cream more than 30 min – 1h in the refrigerator because the gelatin will solidify it.
  6. Whip the chantilly cream with the icing sugar and vanilla.
  7. Gently stir in the whipped cream in the raspberry custard (almost cold to avoid melting the Chantilly cream, about 27 ° C), using a soft spatula type Maryse. It will have a little thicker in the refrigerator.
  8. Add fresh raspberries to the Bavarian mousse.


  1. Cut the cake into thin slices.
  2. Cover a bowl of plastic film (I used a glass bowl about 22 cm in diameter). Line it with pieces of rolled biscuits by squeezing them so that there is no space between the cookies.
  3. Pour the Bavarian raspberry.
  4. Cover with plastic film on top and leave to refrigerate for at least 6 hours.
  5. When serving, unmold your cake on a plate and gently remove the food films.

Enjoy it !!



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