Charlotte Royal

Which queen gave the Charlotte royal its name is unfortunately not handed down. But the dessert is truly royal. It seems to have been much appreciated in princely houses, even by the male guests.

Whip egg whites with half the sugar until stiff. Fold in remaining sugar, vanilla sugar and egg yolks. Combine pudding powder, baking powder and flour, dust over and mix quickly. Place the dough on a baking tray lined with parchment paper in the heated oven. Baking time: 10- 15 min

Electric stove: 200 °C

gas stove: level 4

Turn out the dishes. Brush paper with cold water, peel off carefully. Spread cherry jam evenly on the dough. Lift up the dish and form the dough into a roll. Cool. Quickly divide into 20 cuts with a sharp kitchen knife. Egg metal bowl with a round bottom with the cuts spread out. Leave a few.

For the cream, mix Jell-O powder with wine. Allow to swell for 10 minutes. Add sugar. Heat, stirring throughout, until everything has dissolved together. But do not make. Cool. Whip the whipped cream until stiff. Once the mixture begins to gel, fold in the whipped cream. Fill cream into mold and smooth out. Place remaining pastry slices on top. Place in refrigerator for four to five hours to set. Turn out Charlotte royal. Decorate with whipped cream and coktail cherries.

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