Charlotte Royale: The Making Of
For my mother’s birthday, I made a Charlotte Cake with Red Berries, according to a recipe by the German patissier Bernd Siefert. The recipe is transparent and has clear instructions; try it out if you like and don’t let the German language put you off: Google translator is your friend in need. The only thing I would do different next time is lowering the amount of lemon juice: half a lemon would suffice, as the taste gets quite lemony (or perhaps life gave me a lemon that was too big, and a small one would be just fine). Furthermore, I used quark instead of cream cheese, but you can use anything you like. Instead of the strawberry puree, I pureed raspberries and sifted out the seeds.
Here are some pictures during the process of baking, and I just thought they’d be nice to share. So you know, the colours of the photos are all way off, as I baked at night. Enjoy!
- To make things even more labour-intensive, I first made my own strawberry jam, put most of it in jars and saved some for my cake roll.
- Then I made my biscuit layer; at first I thought it would be way too thick, but I was able to compress it quite easily whilst rolling it.
- Once rolled up, I cut it into slices (carefully!)
- Then I covered the bowl with them. I used the bowl of my mixer, just to be sure it would be big enough.
- Finally, I put in my quark/cream/fruit/gelatin mixture, and used the leftover rolls for the base. Note: Try and resist the temptation of eating any leftover cake (or give them to family members, as I did) you’ll need it to fill up the gaps!
I covered it with clingfilm, put a plate on top and some cans I found in the fridge for extra weight, and left it to cool overnight. I garnished it with berries from our garden.