Charlotte Royal

by Editorial Staff


Prep Time 1 hr
Total Time 5 hrs
Course Dessert
Cuisine European
Servings (Default: 10)


For the sponge cake base:

  • 4 egg yolks
  • 75 grams sugar
  • 3 egg whites
  • 1 pinch salt
  • 75 g flour

For painting:

  • 200 g strawberry jam
  • some orange juice

For the cream:

  • 4 egg yolks
  • 100 g suar
  • 125 ml white wine
  • 125 ml orange juice, freshly squeezed
  • 1 orange (s), untreated, grated peel it
  • 1 vanilla pod (s), sliced
  • 4 sheets gelatin
  • 250 ml whipped cream
  • 1 tablespoon powdered sugar
  • 1 tablespoon orange liqueur


  • 75 g apricot jam
  • 2 tablespoon pistachios, finely chopped
Charlotte Royal
Charlotte Royal


  1. Preheat the oven to 225 top / bottom heat.
  2. For the biscuit, stir the egg yolks with the sugar until very creamy. Beat the egg whites with salt until stiff and add to the egg yolk mixture. Sift the flour over it. Carefully fold in both.
  3. Line a baking sheet with parchment paper. Spread the sponge cake on top. Put in the middle of the preheated oven and bake for 10-12 minutes.
  4. Meanwhile, warm the strawberry jam with a little orange juice. Possibly pass through a sieve.
  5. Turn the biscuit out onto a kitchen towel and peel off the top paper (moisten it beforehand if necessary). Spread the sponge cake with the jam and roll up. Then let it cool down.
  6. Cut the roulade into 8 milli thick slices. Line an ice bomb mold or bowl with a capacity of approx. 1 l with 2/3 of the slices. Then cover and chill.
  7. For the cream, soak the gelatine in cold water. Mix egg yolks with sugar until creamy. Bring the wine and orange juice with the orange peel, vanilla pulp and pod to the boil. Pour into the egg yolk cream, heat briefly while stirring, do not boil! Dissolve the squeezed gelatine in it. Chill the cream. When it starts to gel, whip the cream with 1 tablespoon of powdered sugar until stiff. Mix in the liqueur with the orange liqueur. Pour the cream into the mold, cover with the remaining sponge cake slices. Chill for at least 4 hours.
  8. Turn out before serving. Heat the apricot jam, strain through a sieve. Brush Charlotte all around with it. Sprinkle with pistachios at the bottom and press on.

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