Scarlett Empress

By

Spiral slices of jam-filled tender Biscuit Roulade form a dome to enclose a smooth vanilla Bavarian Cream. This is a light, intensely flavorful cake with a dramatic design. It is especially delicious and attractive served with a tart raspberry sauce.

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Ingredients

  • SPECIAL EQUIPMENT NEEDED
  • 1 6-cup round-bottom bowl
  • 17-inch by 12 inch jelly roll pan
  • CAKE COMPONENTS
  • 1/2 cup Cordon Rose Raspberry Conserve
  • 1 recipe Biscuit Roulade
  • 1 recipe Vanilla Bavarian Cream
  • 1 recipe Shiny Apricot Glaze
  • 1 recipe raspberry sauce

Preparation

Step 1


METHOD FOR ASSEMBLING THE CHARLOTTE
1. Lightly oil the 6-cup bowl and line it as smoothly as possible with a sheet of plastic wrap, leaving a small overhang. Measure the inside diameter of the bowl. You will need a round biscuit base that just fits inside.

2. As soon as the biscuit has finished baking, use the lining to slip it out of the pan onto the counter and cut off a strip from one of the short ends just wide enough to serve as the top.

3. While still hot, roll the remaining biscuit as indicated in the recipe and allow it to cool.

4. When the cut strip has cooled, cut it with shears into a circle for the base. Wrap in plastic and set aside.

5. The jelly-roll slices used to line this charlotte must be tightly rolled for the most attractive appearance. To accomplish this, unroll the cooled biscuit, leaving it on the nonstick liner or towel, and spread the crust side with a very thin layer of raspberry conserve or jam. If the jam is too thick to spread easily, thin it with 2 teaspoons chambord or warm water.

6. Roll up the biscuit tightly about 1/3 of the way and turn it so that the unrolled portion is facing you. Fold over the lining or towel to cover the rolled section and a little of the flat section. With the edge of a baking sheet held at an angle on top of the towel, just at the point where the rolled section ends, press firmly against the roll and tug the bottom of the towel toward you to compress the roll. Lift away the towel overlap, roll up another 1/3 of the way, and repeat the process. Repeat one more time, again angling the baking sheet at the base of the roll. The completed roll will be 2 inches in diameter.

7. Wrap snugly with plastic wrap and then foil and freeze until firm enough to slice.

8. With a small serrated knife, cut the roll into 1/4-inch slices.

9. To line the bowl, place one slice in the very center and place the other slices around it as tightly as possible to avoid gaps. It is usually necessary to cut the slices in half or smaller to fit the last row.

10. Cover the bowl tightly to keep it from drying out until the filling is ready.

11. Make the Vanilla Bavarian Cream, spoon it into the mold, and place the round biscuit in place. Cover tightly and refrigerate until set (at least 8 hours).

TO UNMOLD
Invert onto a serving plate and lift away the bowl, tugging gently on the plastic wrap to release it. To pevent drying out, glaze with Shiny Apricot Glaze or simply leave the plastic wrap in place until shortly before serving.

TO MAKE THE APRICOT GLAZE
Sprinkle 1 teaspoon gelatin over 1/2 cup water and allow it to sit for at least 3 minutes. Heat until the gelatin dissolves. Heat 1/4 cup apricot preserves and strain it. Stir in the gelatin mixture and allow it to thicken slightly. Brush onto the cake. Serve.

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