When I first saw this cake, I was attracted by its appearance, so I decided to make it today!!
("Royal Charlotte"-a cake with a crown shape, created by a French chef and presented to Queen Charlotte of England. It belongs to inverted cake. Finger cake or jam cake rolls are usually spread and served with cream or cheese...)
Royal Charlotte
By EliCassin
Recipe Recommendations
- egg of 2
- low powder 34 grams
- mango 170 grams
- milk 16 grams
- oil 16 grams
- sugar 20 grams
- the gelatine powder 8 grams
- water 50 grams
- light cream 250 grams
- sweet and sour
- baking
- a day
- ordinary
Steps for Royal Charlotte
1
Put plastic wrap on the bowl.
2
Cool the cake roll, apply apple sauce and roll into a roll. Leave the roll in the refrigerator for a while and cut into small rolls.
3
Place the small rolls in the bowl.
4
Beat mangoes into mud.
5
Whisk 20 grams of light cream and sugar until textured.
6
Soak the gelatine powder in water; put in water to heat it; let it cool slightly.
7
Add the mango puree to the whipped cream.
8
Then add the warm fish glue into it and mix well.
9
Pour 1/2 of it into the spread bowl of egg roll.
10
Then spread the round cake slices in the middle, pour in the remaining cream paste, spread the remaining cake rolls, wrap them in a fresh-keeping mold and refrigerate overnight.