Apr 16, 2021
Yield: 6 SERVINGS
Prep time: 25 MIN
Cook time: 15 MIN
Total time: 40 MIN
Create this beautiful cake - Strawberry Charlotte Royale - to take a bite out of summer. The dessert is stunning, lined with a rolled cake and packed with silky Bavarian cream and fresh raspberries. You'll come back for more because it's rich, soft, and delicious!
FOR THE CAKES:
6 large egg (separate the yolks and egg whites), room temperature
1 ½ teaspoon baking powder
1 teaspoon salt
1 teaspoon vanilla extract
¾ cup flour
1 ¼ cups sugar
FOR THE CREAM CHEESE FILLING:
16 oz cream cheese
½ cup sugar
½ cup whipping cream
TO MAKE THE CAKES:
Preheat the oven to 350°F (180°C). Line a 9x13-inch baking pan with parchment paper.
Into a bowl, mix 6 yolks, baking powder, salt, vanilla, flour, milk together until combine.
Into a large bowl, beat the egg whites and sugar until stiff peak. Fold in the egg yolk mixture.
Spread the batter evenly into the prepared pan and bake for about 15 minutes. Let cool to room temperature.
TO MAKE THE CREAM CHEESE FILLING:
Into a large bowl, add cream cheese and sugar, mix until mixture comes together and no chunks of cream cheese remain. Add whipping cream, mix until combine.
Transfer the cream cheese frosting to a piping bag.
Cutting the cake widthways into 4 equal pieces. Spread the jam into 2 pieces. Then place the two rectangles together and top with a rectangle without any jam.
Transfer the stack of cake with jam onto a cutting board. Cut in half longways. Then cut widthways into 1 cm (½ inch) thick slices. The cut pieces of cake should be about square in shape.
Arrange the sliced pieces on the cake into a medium-sized bowl lined with cling film. Alternate the direction the lines are facing to create a checkered-like pattern. As you reach the edges of the bowl, you may need to cut the pieces to fit.
Fill the cake with the cheesecake filling. Spreading evenly.
Arrange the strawberries on top making sure they slightly overlap each other.
Cover the cake with slices of the 4th piece of cake. Wrap the exposed cake with cling film and refrigerate for at least 4 hours.
To serve, unwrap the bottom layer of the cake, and place a plate on top. Flip the plate and carefully remove the bowl, and the remaining cling film.