Charlotte Royale Aka Brain Cake
The Charlotte Royale, playfully nicknamed the "Brain Cake," is a show-stopping dessert that’s equal parts elegant and whimsical. Featuring a dome-shaped design made from delicate slices of jam-filled Swiss roll, this cake is lined with tender sponge and filled with luscious Bavarian cream to create a creamy, cloud-like texture inside. The subtle vanilla-infused custard is lightened with whipped cream and can even be tinted with a touch of pink or red food coloring for a spookier "brain-like" effect—perfect for themed parties or Halloween gatherings. This deceptively intricate-looking dessert is surprisingly achievable with step-by-step preparation, and its fruity, creamy layers make it as delicious as it is visually striking. Sure to impress any guest, the Charlotte Royale is a timeless European classic with a quirky twist!
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Recipe Information
Ingredients
- 4 large Eggs
- 120 grams Granulated sugar
- 120 grams All-purpose flour
- 200 grams Strawberry jam
- 250 milliliters Whole milk
- 10 grams Gelatin
- 4 large Egg yolks
- 100 grams Caster sugar
- 1 teaspoon Vanilla extract
- 300 milliliters Heavy cream
- 2 drops Pink or red food coloring (optional)
Instructions
Preheat your oven to 180°C (350°F). Line a Swiss roll baking tray (approximately 13x9 inches) with parchment paper.
In a mixing bowl, beat 4 large eggs and 120 grams of granulated sugar using an electric mixer until the mixture is pale, thick, and tripled in volume. This should take about 5-7 minutes.
Sift in 120 grams of all-purpose flour gradually, folding gently with a spatula to avoid deflating the batter.
Pour the batter into the prepared Swiss roll tray. Smooth out the surface and bake for 12-15 minutes, or until the sponge is golden and springs back when touched.
Turn the cooked sponge onto a sheet of parchment dusted with a little sugar. Peel off the parchment from the bottom and roll the sponge gently while warm (with the parchment inside). Allow it to cool completely.
Unroll the cooled sponge and spread an even layer of 200 grams of strawberry jam. Re-roll tightly and set aside. This makes the Swiss roll base for the cake.
Prepare the Bavarian cream by blooming 10 grams of gelatin in 2 tablespoons of cold water and setting it aside for 5 minutes.
Heat 250 milliliters of whole milk in a saucepan until just below boiling point.
In a separate bowl, whisk 4 large egg yolks with 100 grams of caster sugar and 1 teaspoon vanilla extract until pale. Gradually add the hot milk to the egg mixture, whisking constantly to temper the eggs.
Pour the mixture back into the saucepan and cook over low heat, stirring constantly, until it thickens slightly and coats the back of a spoon. Do not boil.
Remove from heat and stir in the bloomed gelatin until fully dissolved. Let the custard cool to room temperature.
Whip 300 milliliters of heavy cream until soft peaks form. Fold the whipped cream gently into the cooled custard to create the Bavarian cream.
Add 1-2 drops of pink or red food coloring if desired, and stir until even.
Line a medium-sized round bowl (about 2 liters capacity) with plastic wrap. Cut the Swiss roll into thin slices, about 5mm thick, and use them to line the entire inside of the bowl, fitting them snugly together like a puzzle.
Pour the Bavarian cream into the Swiss roll-lined bowl, leaving a slight gap at the top. Cover with any remaining Swiss roll slices to seal the bottom.
Wrap the entire bowl with plastic wrap and refrigerate for at least 6 hours or overnight to allow the cream to set.
Once set, invert the bowl onto a serving plate and gently remove the plastic wrap. Your Charlotte Royale will now resemble a brain-like dome.
Slice and serve! Enjoy the spongy, creamy textures and fruity flavor of this unique dessert.
Nutrition Facts
Calories |
3560 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 146.5 g | 188% | |
| Saturated Fat | 77.6 g | 388% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 1813 mg | 604% | |
| Sodium | 519 mg | 23% | |
| Total Carbohydrate | 468.4 g | 170% | |
| Dietary Fiber | 3.3 g | 12% | |
| Total Sugars | 354.4 g | ||
| Protein | 56.8 g | 114% | |
| Vitamin D | 8.8 mcg | 44% | |
| Calcium | 539 mg | 41% | |
| Iron | 11.0 mg | 61% | |
| Potassium | 878 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
