Charlotte Royal

For the sponge cake, scrape out the vanilla pod. Beat the yolks with half of the sugar until creamy, then add the vanilla pulp and the salt. Beat the egg whites with the other half of the sugar until stiff. Sift together the flour, vanilla pudding powder and baking powder. Gently fold the snow into the egg yolk mixture, then gently fold in the flour mixture. Spread the sponge mixture on a tray lined with buttered baking parchment and bake in a heated oven at 230 °C for about 10 minutes. Spread the sponge with the cherry jam and carefully roll up and cool.

For the wine cream, soak the gelatine. Heat the wine with the sugar and juice of one lemon and let the squeezed, soaked gelatine melt in it. Whip the whipped cream until stiff and when the cream begins to gelatinize, gently mix in 2/3 of the whipped cream.

Grease a baking dish or a round baking pan to finish the cake.

Cut the sponge cake roulade into narrow slices and spread the baking dish with them. Pour the wine cream into the mold. When the wine cream has set a little, cover with the remaining roulade slices. Leave the charlotte to cool for about 2 hours. Decorate with the remaining whipped cream and candied cherries.

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