Kuka no Karaliska Sarlote

This exquisite cake combines layers of fluffy sponge, crisp roulade, and creamy vanilla custard to create a delightful texture and flavor experience. Crafted with care, the sponge roll features a vibrant filling of tart cranberries or lingonberries and juicy mandarin, complemented by a subtle hint of potato starch. The vanilla custard, silky and rich, is infused with just the right amount of gelatin for a luscious consistency. Assembling the cake involves artful layering, ensuring each slice is a feast for the eyes and taste buds. Best served chilled, the cake is perfect for special occasions, adding a touch of elegance to any dessert table. With its jewel-like shine and fruity aroma, it promises a delightful bite every time. Whether shared with family or served to guests, this dessert leaves a lingering sense of satisfaction. For an added touch, garnish with fresh berries, inviting eyes to savor its beauty.

Ingredients

Main Ingredients

6 eggs
6 tablespoons flour
6 tablespoons sugar

Roulade Filling

200 g frozen cranberries or lingonberries
1 mandarin
2 teaspoons potato starch
50 g water
3 gelatin sheets
150 g sugar

Vanilla Custard

2 eggs or 4 yolks
150 g sugar
3 tablespoons flour
0.5 liters milk
15 g gelatin + 50 g water
1/2 teaspoon vanilla sugar
300 ml heavy cream

Preparation Time

800 minutes total time, including preparation and chilling.

Step-by-Step Instruction

Preheat the oven to 180°C. Line a large baking sheet with parchment paper.
To make the sponge roll, begin by whisking the eggs and gradually adding sugar, whisking for 10-15 minutes until the mixture forms stiff peaks.
Sift the flour over the egg mixture and gently fold it in using the whisk.
Bake the sponge for 7-10 minutes or until cooked through. Prepare a kitchen towel sprinkled with sugar, then transfer the hot sponge onto it and remove the parchment. Roll the sponge and let it rest for 4-5 hours to develop flavor.
For the roulade filling, soak gelatin sheets in cold water.
Heat the berries and mandarin pieces with sugar and some water in a saucepan. Blend the mixture, then stir in the potato starch dissolved in water. Cook briefly before removing from heat.
Add the squeezed gelatin sheets to the berry mixture, stir well, and let it cool.
Once the sponge has rested and the filling is ready, spread the filling over the sponge and cut into 1.5 cm slices.
Prepare the vanilla custard by blooming gelatin in cold water and heating milk in a separate pan.
In a bowl, mix eggs, sugar, and flour, then gradually stir in the hot milk. Cook until thickened, stirring continuously to remove any floury taste.
Remove from heat, stir in the gelatin mixture, and cool quickly.
Whip the heavy cream and fold into the custard mixture gently.
In a suitable mold (around 18 cm in diameter), line with plastic wrap.
Arrange the sponge slices tightly together in the mold.
Pour the vanilla custard over the slices, then cover with additional slices.
Place the cake in the refrigerator overnight to set.
Invert the cake right before serving.
Garnish the top with fresh berries for an added touch of color.

Tips

**Use fresh** mandarins for best flavor.
Chill the tools to help whipping cream faster.
Gently fold the ingredients to preserve the fluffiness of the cake.

Nutritions

Calories: 350 per serving
Protein: 8g
Fats: 15g
Carbohydrates: 50g

Variations

Substitute cranberries with raspberries for a different taste.
Use almond milk for a non-dairy option.
Add a dash of lemon zest to the filling for extra zest.

Serving Suggestions

Best enjoyed with a dollop of whipped cream.
Serve alongside a cup of hot tea or coffee.
Pair with a light fruit salad for a refreshing contrast.

Best Places

The Dessert Depot - Cozy spot known for its exquisite kakes. Location: 123 Sweet Lane, New York City, USA.
Sweet Tooth Cafe - Elegant cafe offering a diverse array of signature cakes. Location: 56 Bakery Rd, London, UK.
Patisserie Passion - Parisian patisserie with an authentic French dessert menu. Location: 78 Rue de Delicious, Paris, France.
Cake Haven - Modern cafe famous for personalized cakes. Location: 45 Cake St, Toronto, Canada.
Classic Confections - A chic dessert bar with a focus on traditional recipes. Location: 89 Confection Ave, Sydney, Australia.
Elegant Eclairs - Offers a selection of savory and sweet cakes. Location: 32 Eclair St, Zurich, Switzerland.
Royalty Bakes - Known for its aristocratic atmosphere and regal cakes. Location: 77 King Rd, Tokyo, Japan.
Decadent Delights - Adds a modern twist to classic desserts. Location: 24 Sweet Dr, Berlin, Germany.
Sugar & Spice - A popular choice for dessert lovers with an adventurous palate. Location: 15 Spice St, Cape Town, South Africa.
Baker’s Bounty - Celebrated for creative and artistic cake presentation. Location: 50 Baker Blvd, Buenos Aires, Argentina.