Charlotte Royale Aka Brain Cake

This has become a firm favourite at our home and wherever i take it; it's fairly straightforward to make (very easy, if your local supermarket sells jelly rolls - what i would usually call jam sponge rolls) and serves a lot of people (at least 12 large serves, usually 16). It's visually quite different and a delicious variation from the usual charlotte recipe. I found the basic recipe on www.axis-of-aevil.org/, and varied it to suit. The recipe works well with either gelatin or agar-agar ï¿½ both are easy to use; i usually go the vegetarian route, having one of those in the house.

Steps

Cut the cakes into about 1 1 / 2cm slices.

Butter a bowl and place 1 1 / 2cm slices of jam roll around the sides , fitting them tightly together so that there are no spaces for the custard to seep through.

Reserve some slices for placing on top of the bavarian cream.

Refrigerate until you are ready to fill the mold.

If using gelatine , soak gelatine in 3 tablespoons cold water.

Heat milk with vanilla over a medium heat.

Add gelatine to the milk and bring it gently to the boil , stirring continuously.

Remove from the heat and allow to cool slightly.

While cooling , whisk together egg yolks , icing sugar and salt until smooth , and pour the yolk mixture into the milk while stirring constantly.

Stir continuously with whisk over a gentle heat until the mixture coats the back of a spoon.

The mixture must not boil.

Pour into a bowl and allow to cool , then refrigerate until the custard is cold and just beginning to thicken.

While the custard is cooling , whip the cream until it.

Ingredients

jelly sponge rolls, gelatin powder, whole milk, vanilla essence, egg yolks, icing sugar, salt, whipping cream, berries, liqueur