Raspberry Charlotte Royale

Method

1. 1

   Make the Cake. Preheat your oven to 350 F and line a half-sheet pan with parchment paper. Separate the eggs, placing the yolks in a large bowl and the whites in the bowl of a stand mixer.

2. 2

   To the bowl with the yolks, add the canola oil, water, 1 tsp. vanilla, and half of the sugar. Mix until combined. Whisk in the flour, baking powder, and salt.

3. 3

   Begin whipping the egg whites on medium speed. Once frothy, sprinkle in the remaining ½ cup sugar and cream of tartar. Increase the speed to high and beat until you reach stiff peaks.

4. 4

   Gently fold the ⅓ of the egg whites into the cake batter. Repeat this process adding the remaining whites in two additions.

5. 5

   Transfer to the parchment lined baking sheet. Using an offset spatula spread it into an even layer. Bake for 10-15 minutes or until the sponge is set and springs back when poked.

6. 6

   Remove from the oven and cool for 5 minutes. Once cooled slightly, but still warm, pull the edges of the cake away from the pan and flip it onto a sheet of parchment paper. Flip it one more time onto another sheet of parchment paper so the top side is facing up. The cake may be sticky so be careful as you peel the parchment away.

7. 7

   Spread the jam over the cake and roll the cake up, ensuring the parchment does not get caught in between the layers. Place the cake in the freezer to chill for a few minutes.

8. 8

   Make the Bavarois Cream. Place the gelatin in a small bowl with 4 tablespoons of water. Allow the gelatin to bloom for 5 minutes.

9. 9

   In a medium saucepan, bring the half & half up to a simmer. In a medium bowl, combine the egg yolks and sugar. Whip until thick and lightly pale. Whisking constantly, slowly pour the warm milk into the egg mixture.

10. 10

    Transfer the mixture back to your saucepan and cook until the mixture has thickened slightly and coats the back of a spoon. Remove from the heat and add the bloomed gelatin to melt it down. Add the other tsp. vanilla extract.

11. 11

    Place the mixture over an ice bath and let the mixture cool to room temperature, stirring occasionally. While it is cooling, whip the cream to soft peaks.

12. 12

    Fold the whipped cream into the custard mixture. Place half of the mixture into another bowl. Fold the raspberry puree into one half of the mixture. Set aside.

13. 13

    Assemble. Line a medium mixing bowl or cake pan with plastic wrap. Remove the cake from the freezer and using a serrated knife, slice it into ¼”-½“ rounds.

14. 14

    Line your mold with the cake spirals, getting them as close to each other as possible. Make sure to save a few for the top.

15. 15

    Once your mold is lined, fold the creams together, leaving them very unmixed for a swirled effect

16. 16

    Pour the bavarois cream into the cake mold. Top with additional cake pieces.

17. 17

    Cover the whole thing with plastic wrap and place in the freezer for 2 hours to set. Once set, serve the dish garnished with extra berries and whipped cream. Enjoy this delicious treat.