Here, today we’re making a gluten-free royal
charlotte cake which apparently became very popular in the most recent days because it was
shown in the British bake off I just think it’s an odd-looking cake and I want to try out to make
something odd-looking and being tasty at the same time and it looks just like a very tempting
challenge to me and I’m gonna make today a royal charlotte cake that is so delicious that
it will fool everyone to think it’s the real deal I mean I’m still dumbfounded about the idea
of giving a cake a person’s name I mean, I talked about it in a chocolate cake this one
though takes it to a complete different level just think about would you mind could I have
please a slice of Royal Charlotte and he would like to have please a slice of Royal Andrews and
yeah a cup of tea would be nice with it as well, apparently a Royal Charlotte Cake
is a sponge cake filled with jam rolled up sliced and then filled with a mousse
and it looks very much like a brain a friend of mine pointed out to me since it does look like
a brain it would be a great cake for halloween it is a complicated cake it will take you
a little bit of time so plan ahead for it so let’s get started on a Royal Charlotte Cake
and the first thing I want to do is get started on the strawberry mousse what I do like though with
anything with fresh fruit is to have this really nice intense fruit flavor if it’s a strawberry
cake it should taste like real strawberries and if it’s a mango cake it should be having a real
taste of mango so what I normally do is I create almost like a pot and in this case I’mgonna do
it with frozen strawberries because unfortunately our garden strawberries are not ready yet so I’m
gonna have to go to the supermarket here are my frozen strawberries they’re still a little bit
frozen so I’m gonna defrost them in the microwave and then I’m gonna blend them and cook them in
and I normally use like 340 grams of strawberries which is around two thirds of a pound I mean
technically you can’t go wrong with strawberry so even if you want to add half a pound in it go
first and I always like to make some extra just in case and if I don’t need it I just freeze it for
another strawberry cake so here are my defrosted strawberries and i’m gonna blend them I’m gonna
pour my blended strawberries now in this pot so I’m gonna reduce now the strawberry
puree to really evaporate the water i mean strawberry is a fruit which has a very
high water content well actually a lot of fruits do and what I really want to do is just to
have a much more intense strawberry flavor so my sponge cake is done I took it out of
the oven and I let it cool down for 10 to 20 minutes but I still want it to be warm warm to
touch because otherwise it becomes very hard to roll the swiss roll and the filling for the swiss
roll will be a strawberry jam which you can buy in pretty much any store i’m going to use about
200 grams with my cake spatula I’m gonna spread it as evenly as possible I think, I need a bit
more jam so think about 200 250 kind of depending which baking sheet you’re using what i really
want to look for is that i have enough coverage and then I’m gonna start rolling up my swiss roll
and unfortunately the dough broke a little bit but that’s okay for this purpose because I’m going to
cut it in a bit and what I’m going to do is I’m going to roll it up in the kitchen towel so I’m
going to let this cool down if I want to speed up the cooling down I might put it in the fridge
if you want to learn how to do the proper method for rolling up the swiss roll check it out in my
bouche noel video so the bottom layer of my cake is now done as well it’s the same recipe I’m using
for my swiss roll so in the total it’s about one and a half of my vanilla sponge cake recipe it
could probably be one because the swiss ball was a little bit too thick which made it much harder
to roll I’m going to release the cake for that I’m going to use my cake spatula quick run it around
the sides of my cake pan and flip it over and use my bottom layer for the chocolate cream cake and
I’m gonna let the bottom layer cool down as well here’s the reduced strawberry puree it took about
30 minutes or so and I let it cool down if you want to intensify the flavor of the strawberries
even more so what you can do is add a little bit of balsamic vinegar i’m not going to taste
now the strawberry puree because depending how sweet and ripe the strawberries are you may
need more or less balsamic vinegar that is really a strong nice strawberry flavor and I’m gonna add
a little bit of vanilla extract as well the puree is a little bit sour and it definitely needs some
sugar but i’m gonna add the sugar when I’m making the mousse I’m gonna quick strain the strawberry
puree to make sure I get all the plums out and I’m going to fill this now into a measurement cup just
so that I know how much I have I got around 150 milliliters out of 340 grams of strawberries I’m
gonna get ready to make now the charlotte filling which will be a cream cheese whipped cream filling
with a strawberry puree and I normally like to add some gelatin to the filling just to stabilize
it a little bit more and to make the gelatin I’m gonna start soaking the gelatin granule and in
my black forest cake I show you the reason and why I’m using gelatin to stabilize anything with
whipped cream and sprinkle one package of gelatin granules over the water and let it sit for five
minutes to get absorbed by the gelatin granules in the meantime i’m gonna whip 500 milliliters of
heavy cream to a soft peak i’m going to pour it so I don’t want to get it too stiff you can
see the heavy cream is still pretty liquid I’m going to transfer my heavy cream to an empty
bowl because I need my mixing bowl to whip up my philadelphia cream cheese and my sugar I’m going
to measure about 250 grams of cream cheese I’m going to measure 300 grams of sugar and 300 grams
is about one and a half cups of sugar I want to make sure the cream cheese is at room temperature
to make it much easier to beat the cream cheese if it’s very cold it’s very hard to combine it
with the sugar or it takes a little bit longer I combined now the sugar with the cream cheese
now I’m gonna add the whipped cream I’m gonna quick combine now the cream cheese to sugar and
the softly peaked heavy cream and I’m gonna take from that mixture about one cup which I wanna use
as sort of a chocolate mousse and now I’m gonna add my 150 grams of strawberry and now I’m going
to quickly combine the strawberry to the mousse sometimes it’s easier to do it by hand actually
that’s a really nice strawberry mousse okay so here is the swiss roll it should have cooled
down enough so the recipe talks about covering the bowl with the swiss roll and they should
be cut in about one centimeters or half a inch and you can see how you can wedge the cake into
some of the holes to get close some of the gaps so I’m gonna have to melt the gelatin and
you can see how well it got absorbed and the best way to do it is on the stove it
looks like I need a little bit more water and I quick heated up the gelatin to make
sure that all the granules get dissolved and you can see how smooth the gelatin now is so
I’m gonna set it aside again to let it cool down and I wanna look now at the heavy cream which
i set aside to make sort of a chocolate mousse and I’m gonna add about one tablespoon of cacao
to it I’m gonna use a strainer just to make sure i don’t create too many cacao clumps I’m going
to quick do a taste test now it has a nice strong chocolate flavor to it but I want it a little bit
more liquid because it will be hard to combine it with the strawberries so I’m going to add a little
bit of heavy cream to it it’s probably around a quarter cup give it another good stir and then I’m
gonna set it aside while I’m finishing the mousse I’m checking on the gelatin chocolate is still a
little bit warm so I’m gonna add about a quarter cup of heavy cream I’m gonna whisk it while I’m
doing it to avoid lumps from forming now room temperature it’s very close to the temperature
of the mousse so it’s fine that I added to it and now I’m quick going to combine it so I’m going
to add now the strawberry mousse into the cake and what I want to do is create some chocolate
clumps in there so now I can pour that in and I will carefully mix another chocolate
mousse before I’m gonna cover the cake with my cake bottle here’s my royale charlotte
swiss roll cake it has been sitting in the fridge for four or five hours the mousse should
be settled and I’m gonna flip it now out of the form and check how it’s gonna look like
this cake button is a little bit too small but it will do the trick so I’m gonna flip the
cake over and I hope it will release or not what am I gonna do I’m gonna take my cake
spatula so here’s my small cake spatula and I’m gonna try to run that past the cake
hopefully it helps to loosen it up enough yep here we go I release the cake now with my cake
spatula I do like to go over the edges a little bit and remove any extra mousse so it looks a
little bit prettier and here is my finished royal charlotte cake or how I will call it my brain
cake let’s give this cake a quick taste test that’s definitely a strawberry cake a little bit
of chocolate is a nice addition I would probably want a little bit more chocolate but I’m a
chocolate holiday so I’m done literally that was a lot of work I hope you enjoyed watching how I made
this brain cake and if you’d like to bake along or see how I convert other recipes to be gluten-free
subscribe to my channel and check the bell to get notifications about any upcoming videos and
if you have any comments thoughts or other recipes for me to try out please put it below
in the comment box and I see you next week bye.
Leave a Reply