Best 5 Charlotte Royale Aka Brain Cake Recipes

CHARLOTTE ROYALE

Steps:

• Preheat the oven to 350 F. Line the bottom of a 15-x-10-inch jelly roll pan with parchment paper.
• Place the egg yolks and icing sugar in a large bowl or in the bowl of a stand mixer fitted with the whip attachment and whip until the yolks have doubled in volume and hold a ribbon when the whip is lifted, about 4 minutes. Whip in the vanilla.
• In a separate, or cleaned bowl, whip the egg whites with the salt first on low speed until foamy, then increase the speed to high and pour in the granulated sugar, whipping until the whites hold a medium peak.
• Sift half of the flour into the yolk mixture and fold in using a whisk, then fold in half of the whipped egg whites. Repeat with the remaining flour, and then change to a spatula to fold in the last of the whites until evenly incorporated. Spread the batter into the prepared pan, taking the time to ensure the batter is level.
• Bake the cake for about 12 minutes, until the cake springs back when gently pressed in the centre. Let the cake cool for about 2 minutes on a cooling rack, then loosen the sides with a spatula. Sift a layer of icing sugar over the surface of the cake and cover with a clean tea towel. Place a second cake pan over the towel and quickly invert the cake, removing the pan it was baked in. Peel off the parchment paper and dust this surface with icing sugar. Roll the cake up from the 10-inch side with the towel and let it cool completely (cooling it rolled sets its "memory" so the cake won't crack once filled).
• Stir the raspberry jam to soften. Unroll the cake and spread an even layer of jam over the cake. Roll the cake back up again, dust the top with icing sugar. Cover and store at room temperature until ready to serve.
• The cake can be prepared up to a day in advance and stored, wrapped and unrefrigerated.
• Bring the milk up to a simmer along with the scraped seeds from the vanilla bean (or the vanilla bean paste, if using). In a separate bowl, whisk the egg yolks and sugar. Slowly pour the hot milk into the yolks while whisking constantly, then return the entire mixture to the pot. Cook the custard over medium heat, stirring constantly with a wooden spoon, until the mixture thickens and coats the back of the spoon, about 4 minutes. Strain the custard into a bowl.
• Stir the gelatin with 1/3 cup of cool water and let it soften for a minute. Whisk this into the custard while it is still hot. Cool the custard completely to room temperature, then chill the custard for about 15 minutes, so that it is cool to the touch but not setting.
• Whip the cream to soft peaks and fold this (using a whisk) into the cool custard mixture. Assemble the charlotte while the custard is still fluid.
• Line a 6-cup bowl or charlotte mold with plastic wrap. Slice the jelly roll into ½ inch slices and line the entire bowl, pressing the jell roll slices together as tightly as possible without altering their shape. Pour the Bavarian cream into the mold and place any remaining jelly roll slices on top. Cover the charlotte with plastic and chill for at least 4 hours to set.
• To serve, invert the charlotte onto the serving plate and peel away the plastic wrap. Slice into wedges to serve.

CHARLOTTE ROYALE WITH CHOCOLATE ICE CREAM

Steps:

• For the cake: Preheat the oven to 350 degrees F. Line a half sheet pan (18-by-13-inch baking sheet) with parchment paper and spray only the bottom with nonstick cooking spray.
• Roll the almond paste between two sheets of parchment paper into a 9-by-14-inch rectangle; set aside.
• In the bowl of a stand mixer fitted with the whisk attachment, add the egg whites and salt and whisk just until foamy. Whisk in the cream of tartar. Slowly add 1/2 cup (100 grams) of the granulated sugar and whisk on high speed until stiff peaks form. (Be careful not to overwhip to the point of dryness or clumping.) Transfer the egg whites to a large clean bowl.
• In the same stand mixer bowl (you needn't clean it), add the egg yolks, vanilla and the remaining granulated sugar and whisk on high speed until the mixture is pale yellow and forms ribbons when you lift the whisk.
• Stir one-third of the egg whites into the yolk mixture. Using a large rubber spatula, gently fold in the remaining egg whites. Sift the cocoa powder over the egg mixture and fold into the batter until just combined. Transfer the mixture to the prepared sheet pan. Using a large offset spatula, spread the batter evenly into the prepared pan. Bake for 25 minutes, or until the cake springs back lightly when touched.
• Sprinkle the confectioners' sugar onto a clean kitchen towel in an even layer. Run a very sharp paring knife along the side of the pan and release the cake. Invert the cake onto the towel and remove the parchment.
• While the cake is still very warm, place the rectangle of almond paste onto the cake. Using the kitchen towel to help you, roll the cake into a jelly roll and wrap the towel tightly around the cake to keep it in place. Allow to cool completely.
• For the coffee simple syrup: Put the coffee and granulated sugar in a small saucepan and heat, stirring, until the sugar is dissolved. Let cool.
• To assemble the Charlotte Royale: Line a 10-inch metal mixing bowl with plastic wrap so that the plastic wrap hangs over the side. Cut the jellyroll into rounds 1/3 inch thick. Dip the bottom of each round quickly into the coffee simple syrup and use the rounds to line the bowl. Start at the middle and place them packed tightly together soaked-side down. Use 1/2 cup of the cookie crumbs to coat the inside of the rolls in the bowl, pressing gently with your hands to get in between any gaps in the rolls.
• Add 1/2 gallon of the softened chocolate ice cream into the center of the cake-lined bowl, packing it in gently and spreading to even and smooth the top. Add 1/2 cup crushed chocolate wafer cookies in an even layer, then top with the remaining 1/2 gallon ice cream, packing it in gently again and using an offset to spread evenly. Finish with an even layer of the remaining 1/2 cup cookie crumbs. Place in the freezer until firm (at least 4 hours or overnight).
• Trim any overhang from the cake base. Invert onto a serving platter and use the plastic wrap to coax the Charlotte out of the bowl. Remove the plastic wrap. Allow the cake to rest for about 30 minutes in the refrigerator to thaw to a temperature where it can be sliced. Slice and serve immediately.

CHARLOTTE ROYALE CAKE

Steps:

• Prepare your pans: Line a 9-inch round cake pan with parchment, and spray the parchment with nonstick cooking spray. Spray a 12x18-inch rimmed baking sheet (half sheet size) with nonstick cooking spray. Line it with parchment, spray the parchment, and dust it with a light layer of flour. Don't skip this step or you won't be able to roll the cake properly!
• Preheat the oven to 325 F.
• In a large bowl, sift or whisk together the cake flour, ¾ cup (5.25 oz) granulated sugar, the baking powder, and salt.
• In a separate small bowl, whisk together the oil, water, yolks, and vanilla extract.
• Place the egg whites in the bowl of a large stand mixer fitted with the whisk attachment. Begin to whip them on medium speed. When the whites are frothy, add the cream of tartar and continue whipping.
• Once they start to hold soft peaks, slowly add the remaining ¼ cup sugar, a spoonful or two at a time, until it's all added. Beat the whites on medium-high speed until they're glossy and hold firm peaks.
• Add the yolk mixture to the dry ingredients, and stir them together with a spatula until smooth.
• Gently fold a third of the beaten egg whites into the cake batter, trying not to over-mix and deflate the whites. Add the rest of the whites in two batches, stirring delicately.
• Scoop 1 1/2 cups of batter (6 oz) into the 9-inch round pan, and spread it into an even layer. Pour the rest of the cake batter into the sheet pan and gently smooth it into an even layer.
• Bake the cakes at 325 F for 14-16 minutes, until they are a light golden brown and the cake springs back when lightly pressed. The two cakes might be done at different times, so watch them both carefully. Cool the cakes on a wire rack until they are at room temperature.
• Once cool, spread the strawberry jam in a thin layer on top of the entire surface of the sheet cake.
• Beginning at the long end nearest to you, start rolling the cake into a spiral, peeling the parchment off the back as you roll. Once it is a tight spiral, wrap cling wrap around the roll and refrigerate it for at least 2 hours. This chilling time will make the cake much easier to cut and will give you cleaner slices. The cake can be refrigerated overnight if desired.
• To assemble this recipe, you'll need a 3 or 4 quart round bowl. The exact size of every bowl will vary, so it helps if you're flexible during the assembly process! Line the bowl with plastic wrap, extending up and over the sides of the bowl.
• Use a sharp serrated knife to cut the Swiss roll into slices between 1/2 inch-1 inch thick. If you're using a smaller bowl, you can make thicker slices, but if you're using a larger bowl, you'll need more pieces so you should err on the side of thinner cake slices. My bowl is about 3 1/2 quarts and my slices were about 3/4-inch thick.
• Press the slices into the bowl, right up next to each other, covering the bottom and sides of the bowl. The cake slices can be squished together to get the most even coverage-the goal is to have as few gaps between cake slices as possible! When you get to the top of the bowl, you can cut the slices to fit the top of the bowl, re-roll them so they're smaller, or otherwise manipulate them to get an even layer at the top of the bowl.
• To make the filling, whip the cream and powdered sugar together until they form firm peaks. Spread a thin layer of whipped cream on the inside of the bowl-this will keep any of the filling from leaking through to the outside of the cake, since it's fairly liquid when you pour it in before it sets. Refrigerate the remaining whipped cream and the cake bowl.
• Combine the gelatin and cold water in a small bowl, and whisk them together. Let the gelatin sit and absorb the water, for about 5 minutes, then microwave for 15-20 seconds, until melted and liquid.
• Combine the milk, almond meal, and granulated sugar in a saucepan, and bring to a simmer, stirring while the sugar dissolves. Remove the saucepan from the heat and whisk in the melted gelatin.
• Fill a bowl or sink with ice water, and place the bottom of the saucepan in the cold water. Whisk while the milk cools until it is no longer warm to the touch. You want it to remain liquid, so don't cool it so much that it starts jelling together, but it should be fairly cool to the touch when you're done. Add the vanilla and almond extracts, if using, and stir well.
• Fold the remaining whipped cream into the cool milk mixture. Stir in the freeze-dried strawberries, then pour the filling into the cake bowl-it will be fairly liquidy at this point.
• If there's a large gap between the top of the filling and the top of the cake along the sides, you can either trim the sides of the cake, or fill the gap with more sweetened whipped cream.
• Finally, press the 9-inch round of cake on top of the filling, trimming it if necessary. Cover the top with plastic wrap, and refrigerate for at least 6-8 hours, or overnight, to set the filling.
• To serve the cake, remove the plastic wrap from the top. Place a plate upside-down on top of the bowl, then invert the bowl so the cake rests on the plate. Gently lift the bowl up, and peel the plastic wrap from the top of the cake. This cake is best serve chilled, and it can be kept in the refrigerator, well-wrapped, for up to a week.

CHARLOTTE ROYALE (AKA BRAIN CAKE)

Steps:

• Cut the cakes into about 1 1/2cm (half inch) slices.
• Butter a bowl (or mold or springform pan) and place 1 1/2cm slices of jam roll around the sides, fitting them tightly together so that there are no spaces for the custard to seep through. Reserve some slices for placing on top of the Bavarian cream (which will be the bottom of the cake when removed from the mold). Refrigerate until you are ready to fill the mold.
• If using gelatine, soak gelatine in 3 tablespoons cold water.
• Heat milk with vanilla over a medium heat. Add gelatine (or agar-agar) to the milk and bring it gently to the boil, stirring continuously. Remove from the heat and allow to cool slightly.
• While cooling, whisk together egg yolks, icing sugar and salt until smooth, and pour the yolk mixture into the milk while stirring constantly.
• Stir continuously with whisk over a gentle heat until the mixture coats the back of a spoon. The mixture must NOT boil. Pour into a bowl and allow to cool, then refrigerate until the custard is cold and just beginning to thicken.
• While the custard is cooling, whip the cream until it just starts to thicken, then add the icing sugar. Continue whipping to soft peaks. Fold in the fruit or purée and/or liqueur if using.
• Fold cream together with the cooled, but not set, custard. (If the custard has cooled and set a bit too fast, use your mixer to make it creamy before blending it with the whipped cream.).
• Pour into the prepared dish, top with reserved slices of sponge roll and chill overnight.
• To unmold, briefly place the bowl into warm water, cover with serving plate and invert. Tap gently and ease the bowl off of the cake. Add whipped cream and fruit as a garnish if you like.
• For vegetarian use agar-agar.

CHOCOLATE CHARLOTTE

Steps:

• Filling: Place chocolate in a medium heatproof bowl. In a small bowl, sprinkle gelatin over 2 tablespoons milk; let stand until softened, about 5 minutes. In another medium bowl, whisk together egg yolks and granulated sugar.
• Bring 1/4 cup cream and remaining 1/4 cup milk to a simmer in a medium saucepan over medium heat. Add one-third of cream mixture to yolk mixture, whisking constantly. Add remaining cream mixture in a slow, steady stream, whisking constantly; return to saucepan. Cook over medium heat, whisking constantly, until custard coats the back of a spoon, about 3 minutes. Remove from heat and stir in gelatin mixture. Strain mixture through a fine-mesh sieve into bowl with chocolate; let stand until softened, 1 minute. Stir until smooth. Cover with plastic wrap, pressing it directly onto surface to prevent skin from forming; let cool completely.
• Whisk remaining 3/4 cup cream to soft peaks and gently fold into custard. Refrigerate until ready to assemble, up to 1 day.
• Ladyfingers and Cake Layers: Preheat oven to 350 degrees. Using a pencil and ruler, make a template that will be the guide for piping ladyfingers and cake layers: On a piece of parchment, draw two sets of parallel lines spaced 3 1/2 inches apart. On a second piece of parchment, trace three 5-inch circles. Place each piece of parchment, pencil-side down, on an unrimmed baking sheet. Sift together flour and 1/4 cup cocoa into a medium bowl.
• In the bowl of a mixer fitted with the whisk attachment, beat together egg whites, salt, and vanilla on medium speed until frothy. Increase speed to high and gradually add 1/2 cup granulated sugar, beating until stiff, glossy peaks form, about 3 to 5 minutes. In a separate bowl fitted with the whisk attachment, beat egg yolks with remaining 1/4 cup granulated sugar until thick and pale yellow, about 2 minutes. Gently fold egg-yolk mixture into egg-white mixture, then fold in flour mixture in three additions. Transfer to a piping bag fitted with a 1/2-inch round tip.
• Pipe ladyfingers crosswise onto prepared templates, spacing 1/4 inch apart (you'll need about 16), then pipe cake rounds, starting in center of each circle and spiraling outward until you reach edge of template. Whisk together remaining 1 tablespoon cocoa and confectioners' sugar; sift over cake rounds. Bake ladyfingers and cake rounds until firm and springy, about 14 minutes. Transfer sheets to wire racks; let cool completely.
• Assembly: Place a 6-by-3-inch cake ring on a parchment-lined baking sheet; line ring with a 20-by-3-inch parchment strip to form a collar. Bring rum and granulated sugar just to a boil in a small saucepan, stirring until sugar is dissolved; remove from heat. Place ladyfingers standing upright inside of ring, with domed sides facing out (use just enough to fit snugly). Place one cake layer at bottom of ring. Brush ladyfingers and cake with rum syrup. Pour half of chocolate filling into cake ring and top with a second cake layer. Brush cake with syrup and top with remaining chocolate filling. Top with final cake layer and brush with syrup. Refrigerate until firm, at least 4 hours or overnight.
• Just before serving, whisk cream and confectioners' sugar to soft peaks. Carefully remove charlotte from bottom piece of parchment and transfer, still in cake ring, to serving platter. Remove ring and gently peel off parchment strip. Dollop whipped cream on top of cake and sprinkle with chocolate shavings.