Charlotte Royale Aka Brain Cake Food

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 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.

MARY BERRY'S CHARLOTTE ROYALE

Steps:

• For the jam, place the strawberries in a small pan with the sugar and cook over a low heat until the sugar has melted. Add the knob of butter. Bring to the boil and boil vigorously for four minutes, or until the temperature on a sugar thermometer reaches 104C/219F (setting point). Remove from the heat and stir in the knob of butter. Transfer to a large bowl and leave to set.
• For the sponge rolls, preheat the oven to 220C/fan 200C/425F/Gas 7. Grease and line two 33cm x 23cm/13 x 9in Swiss roll tins with baking parchment. Whisk the eggs and sugar together in a large bowl until the mixture is light and frothy and the whisk leaves a trail when lifted out. Sift the flour into the mixture and carefully fold it in. Divide the mixture between the prepared tins and give it a gentle shake so that the mixture finds its own level, making sure that it has spread evenly to the corners.
• Bake in the two Swiss roll tins for 10-12 minutes, or until the sponges are golden-brown and begin to shrink from the edges of the tin. While the cakes are cooking, place two pieces of baking parchment a little bigger than the size of the tin on the work surface and sprinkle with caster sugar.
• Turn the cakes out onto the sugared parchment and peel off the paper. Trim the edges of the sponges with a sharp knife and score 2cm/¾in from the short edge, being careful not to cut right through.
• Leave to cool slightly, then spread with jam and roll up the cakes firmly from the scored end and set aside.
• For the bavarois, soak the gelatine in cold water until soft. Purée 450g/1lb of the raspberries in the bowl of a food processor. Pass the raspberries through a sieve over a bowl and discard the seeds. Stir the raspberry liqueur into the purée and set aside.
• Pour the milk into a pan and heat until just under boiling point. Whisk the egg yolks and caster sugar together until pale and creamy. Pour the hot milk over the eggs and whisk together. Drain the gelatine, squeezing out any excess moisture and add it to the custard. Return the custard to the pan and cook until the mixture coats the back of a spoon. Do not boil as this will split the custard and prevent the gelatine from setting. Remove from the heat, transfer to a clean bowl and leave to cool slightly before folding in the raspberry purée. Leave to cool for at least 30 minutes.
• Meanwhile, line the base of a 2 litre/3½ pint round bowl with cling film, to help turn the Charlotte royale out. Slice the Swiss rolls into 1.5cm/⅝in slices and use to line the base and sides of a bowl. Pack the slices closely together so that no filling can seep through, reserving enough slices to cover the top (which will become the base).
• In a bowl, whip the cream until soft peaks form when the whisk is removed from the bowl and stir into the raspberry bavarois. Fold in the remaining 100g/3½oz of raspberries and the small strawberries and spoon into the lined bowl.
• Cover with the remaining cake slices. Cover with cling film and chill in the fridge overnight until set.
• Turn out the Charlotte royale onto a cooling rack.
• To decorate, tip the caster sugar into a pan with 125ml/4fl oz water and bring to the boil. Dissolve the arrowroot in two tablespoons of cold water and stir into the sugar syrup. Bring to the boil, remove from the heat and leave to cool slightly before spooning over the Charlotte royale to glaze.
• Whip the cream and icing sugar in a bowl until soft peaks form when the whisk is removed from the bowl and spoon into a piping bag fitted with a medium star nozzle.
• Pipe a continual scallop design of cream around the base of the Charlotte royale and decorate with fanned and glazed strawberries.