Royal Raspberry Charlotte

1. 1

   Heat the oven to 175°C. Line a 30×40 cm rimmed tray and an 18 cm round pan with parchment.

   10 min

2. 2

   Whip the 4 eggs with 90 g sugar, the salt and vanilla until pale, thick and ribbon-like.

   10 min

3. 3

   Fold in the flour gently. Spread about two thirds of the batter evenly in the 30×40 cm tray and the remaining third in the 18 cm pan.

   5 min

4. 4

   Bake both sponges for 15 - 20 minutes, until set, lightly golden and springy when touched. Remove them as each becomes ready; do not let the thin sheet dry out.

   20 min

   175°C

5. 5

   Turn out the sheet sponge onto clean parchment, peel off its baking paper and let it cool until just warm. Cool the round sponge separately.

   10 min

6. 6

   Spread the 150 g raspberry jam thinly over the sheet. Roll it tightly from a 40 cm edge so the finished roulade is about 40 cm long. Wrap and refrigerate for 3 hours; keep the round sponge covered.

   185 min

7. 7

   Line an approximately 2 litre bowl, about 20 cm across the rim, with food wrap. Cut the chilled roulade into 1 cm slices and fit them closely over the bottom and sides, reserving several slices for an inner layer. The bowl size is approximate; leave enough room for the mousse and choose a rim that the 18 cm sponge can cap after minor trimming if needed.

   15 min

8. 8

   Only after the roulade shell is ready, sprinkle the 20 g powdered gelatin over 100 ml cold water and leave it for 10 minutes to bloom. If the package specifies a different liquid ratio for its bloom strength, follow the package.

   10 min

9. 9

   Blend 230 g raspberries to a puree. Warm the puree with the remaining 90 g sugar and the white chocolate over low heat, stirring until smooth. Remove from the heat; melt in the bloomed gelatin without boiling, then blend in the cottage cheese.

   15 min

   60°C

10. 10

    Cool the raspberry base to 25 - 30°C while keeping it fluid; do not leave it until the gelatin begins to set.

    20 min

11. 11

    Blend the sour cream into the cooled raspberry base. Whip the cold 35% cream to soft peaks, fold it gently into the base, and proceed immediately to the layered assembly in the next step.

    10 min

12. 12

    Add half the mousse and half the remaining 150 g whole raspberries. Add the reserved roulade slices, then the remaining mousse and berries. Level the surface and fit the cooled 18 cm round sponge inside the rim as a cap, trimming its edge only if necessary.

    15 min

13. 13

    Cover tightly and refrigerate for 8 hours, until fully set.

    480 min

14. 14

    Uncover, invert onto a plate, lift away the bowl and wrap, and cut into 12 portions.

    5 min

1 serving ≈ 133 g

Nutrition values are estimates. - means data is unavailable.