CHOCOLATE TANGERINE CHARLOTTE ROYALE CAKE RECIPE TUTORIAL PART 2 | INTHEKITCHENWITHELISA

This chocolate and tangerine charlotte royale cake recipe is an absolute show stopper! It might look difficult to make but I want to prove that wrong :) If you have time before a party or a birthday and want to make a show stopper cake, here is a great recipe with a tutorial for you! This is the 2nd part of the recipe. You can find the roulade recipe here: https://www.youtube.com/watch?v=OLwDvTAXL0M THE RECIPE Take a 28cm wide bowl and cover the bottom with cling film. Make sure the bottom is completely covered. Now cut the roulade into about 1cm wide pieces and lay all over the bottom of the bowl (like in video). Leave the rest of the pieces for the top layer. Prepare the filling. Filling for the Charlotte Royale 800g whipping cream 6 tbsp sugar 6 tbsp quark 10 gelatin leafs 525g tangerine preserve Soak gelatin leafs in water according to package instructions. Whip the cream until stiff. Add sugar and quark and mix well. Add tangerines and mix well. Drain gelatin leafs and melt them with some hot water. Add gelatin to cream (according to package instructions). Mix well and pour the cream over the cake base. Then cover the top with some more roulade pieces like in video. Cover with cling film, press it lightly onto the cake so that the parts in between the roulade get filled with the cream. Place a plate over the cake and let the cake set in the fridge for 6 hours or over night. To serve the cake remove the cling film from the top, take a serving plate and transfer the cake onto it. Then remove the rest of the cling film. Serve chilled right from the fridge. Give a thumbs up if you liked this video and subscribe to my channel for more weekly recipes! FOLLOW ME HERE: Instagram: https://www.instagram.com/inthekitchenwithelisa Facebook: https://www.facebook.com/inthekitchenwithelisa/ Pinterest: https://fi.pinterest.com/elisasandstroem/ #charlotteroyale #chocolatecake #cakerecipe

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