Charlotte Royale

Preparation steps

• Let's start with the preparation of the biscuit for the roll. I immediately note that you should never bend this biscuit while it is warm, leave it to cool completely, and after you spread it with the cream, roll it into a roll.
• For the biscuit, separate the egg yolks from the egg whites, then whisk the egg yolks with the sugar, and beat the egg whites with a little salt until stiff.
• Pour milk and oil into the egg yolk mixture, then add sifted flour with baking powder and cocoa. Whisk everything well with a mixer. Finally, stir in the egg whites with a slightly sharp spoon.
• Bake the mixture in a 40x35 cm oven pan at 180 ° C for about 10 minutes.
• While the biscuit is baking and cooling, prepare the cream. Cook the pudding according to the instructions on the bag, just do not add 500 ml but 300 ml of milk, otherwise the cream will be too thin.
• When you have cooked the pudding inside add one tablespoon of Lino Lade nougat and mix well. Allow the cream to cool. When it cools, add the prepared butter and coat the biscuit. Roll up and wrap in foil to squeeze the cream with the biscuit.
• Let’s start now with the preparation of the charlotte filling cream. Cook the chocolate and nougat pudding again according to the instructions on the bag (cook the puddings together), this time the same with 300 ml of milk per pudding. When the pudding is done add two tablespoons of Lino Lade nougat and one tablespoon of rum to it.
• Allow to cool and mix in 100 ml of whipped cream and gelatin (prepared according to the instructions on the bag). Finally add the cherries.
• Assembling the charlotte: Line a round bowl or, in my case, a strainer with plastic wrap. Cut the roulade into slices and "glue" along the edge of the bowl.
• I have a little extra roll left, but it wasn't thrown away;) When you have made that part, pour in the cream, then put a few more slices of roll over the cream as a base.
• Leave in a cool place or in the refrigerator for a good 10-12 hours to squeeze and cool. When cool, turn it over on a serving plate and garnish as desired. I decorated it with a little cream that I kept for that purpose.