Charlotte Royal with Strawberry Mousse
Making not one but 3 cakes in one day starting to taking a toll on my body! I have to admit I am no longer 20 yrs old..well when I was that age, I don't know how to cook, let alone baking.
I asked the birthday boy what he wanted to eat for his birthday cake. He wants so many things that I end up proposed to his this cake. Never did this before and why not give it a try.
Charlotte Royale with Strawberry Mousse
For the Swiss Roll (Sponge cake)
4 eggs, room temp
150 g icing sugar
1 tsp vanilla extract
150 g all purpose flour
1/2 tsp baking powder
Pinch of salt
25 g butter, melted
Strawberry jam
Preheat oven at 180 deg C
Grease and line swiss roll tin with baking paper.
In a bowl, whisk together eggs, sugar and salt until thick and pale. Sift the flour and baking powder over the mixture and gently fold in. Add in the butter. Fold again the mixture.
Pour the batter into the prepared tin and bake for 15 mins
Sprinkle a large piece of baking paper with sugar, turn the sponge on this paper. Spread the strawberry jam and carefully roll up tightly. Keep aside
Strawberry Coulis
400 g strawberry
1 packet of agar agar powder
In a saucepan, bring to a boil over a medium heat for 10 minutes.
Transfer to blender and puree until fine.
In a small bowl, take 50 g of the coulis, sprinkle the agar agar powder over the coulis and mix well. Add the agar agar mixture into the puree and heat it for about 5 minutes. Set aside to cool
Bavarian Cream
200 ml sweetened whipped cream
2 egg whites, room temp
40 g sugar
Whipped the cream and set aside.
In a clean bowl, whipped egg white until fluffy, slowly add sugar, continue beating for few more minutes. Set aside
To assemble the cream:
Fold in slowly the puree into the whipped cream, Fold in now the whipped egg white, gently fold everything in.
To assemble the cake:
Cover the serving bowl with cling film and line with the swiss roll slices, pressing gently.
Pour the mousse into the mold and cover the mousse with the remaining swiss roll slices.
Refrigerate at least 4 hrs before serving.
To serve:
put a serving dish on top of the mold and invert. Remove the cling film,
The cake is best serve chill with some fresh fruits
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