“FIT-FOR A QUEEN” – Gluten Free Royal Charlotte Cake 🍰👑👩‍🍳

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.

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