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Viennese cake with Evlogia Strawberry jam (charlotte royale)

For the dough

  • 1 cup all-purpose flour
  • 1 cup of sugar
  • 1 tsp. baking powder
  • 1/2 tsp. salt
  • 1/2 cup oil
  • 1/4 cup water
  • 4 egg yolks
  • 1 tsp. vanilla
  • 6 egg whites
  • 400 g (14.11 oz) Evlogia Strawberry jam

For the filling

  • 2 1/2 cups cream
  • 1/2 cup icing sugar
  • 1 tsp. powdered gelatin
  • 3/4 cup milk
  • 3/4 cup finely chopped almonds
  • 1/2 cup sugar
  • 1 tsp. vanilla
  • 1 1/4 cups frozen strawberries

INSTRUCTIONS

FOR THE SPONGE CAKE:

Spread a thin layer of flour on a baking sheet and spray it with non-stick cooking oil spray. Preheat the oven at a moderate temperature (180° C, 160° C fan-assisted, 350° F, Gas Mark 4).

In a large bowl, sift the flour and beat it with 3/4 cup of sugar, baking powder and salt. In a small bowl, whisk together the oil, water, yolks and vanilla extract.

Put the egg whites in the mixer and beat until they become a meringue. Slowly add the remaining sugar, and continue beating.

Add the mixture with the yolks and mix them using a rubber spatula until they soften. Slowly add the beaten egg whites to the mixture, trying not to ruin the texture.

Spread 1 1/2 cups of dough on the baking tray, covering the surface with a layer as uniform as possible. At a slow pace spread the dough evenly.

Bake in a moderate hot oven (200° C, 185° C fan-assisted, 400° F, Gas Mark 6) for 14-16 minutes, until it turns into a light golden color and leave it at room temperature.

When it has cooled down, spread the handmade Evlogia Strawberry jam, creating a thin layer. Starting from one of the sides, roll up the dough removing the baking sheet. Once everything is rolled up, re-wrap the dough with the baking sheet and refrigerate it for at least two hours.

FOR THE FILLING

Beat the cream and the icing sugar. Spread a layer of the mixture on the inside of the bowl. Refrigerate it with the bowl. Allow the gelatin to sit and absorb the water in a bowl for about 5 minutes, then put it into a microwave oven for 15-20 seconds, until it melts. Mix the milk, the almond oil and the icing sugar in a cooking pot. Allow it to simmer and add it into the melted gelatin.

Fill a bowl (or the sink) with ice water and submerge the pot to freeze. Stir the milk while it is freezing and add the vanilla to this cold mixture.

Spread the remaining whipped cream over the cold milk mixture. Add the frozen strawberries, then pour the filling into the bowl — it will be quite moist. Cover the top with plastic wrap and refrigerate overnight.

Remove the plastic wrap. Place a plate upside down on top of the bowl, then invert the bowl so that the cake remains on the plate. Carefully remove the bowl. It should be served frozen.

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