Charlotte en rosaces

Name: Charlotte en rosaces (Apricot bavarian cream molded in sponge cake)
Yield: For 10 to 12
Cuisine: French
Ingredients: ½ cup (1 dL) apricot jam; 4 eggs, separated, and 2 extra yolks; 4 eggs, separated, and 2 extra yolks; ⅔ cup (1½ dL) heavy cream; ¾ cup (140 g) granulated sugar; 1½ packages unflavored gelatin; 4 to 5 tablespoons orange liqueur or Benedictine; 1 vanilla bean, split in half; 1½ cups (3½ dL) milk; 3 cubes sugar; 6 ounces (170 g) dried apricots; 4 to 5 tablespoons orange liqueur or Benedictine; 1 large orange; 2 to 3 tablespoons orange liqueur or Benedictine; Pinch of salt; ¾ cup (1¾ dL) apricot jam; 2 to 3 tablespoons orange liqueur or Benedictine; 3 eggs, separated; ½ cup (100 g) granulated sugar; ½ teaspoon vanilla extract; ½ cup (70 g) all-purpose flour

Apricot bavarian cream molded in sponge cake

Preparation info

For
10 to 12

Difficulty
Medium

Appears in

New Menus from Simca's Cuisine

By Simone Beck and Michael James

Published 1979

About

Ingredients

For the jelly roll

3 eggs, separated
½ cup (100 g) granulated sugar<

Europe
France
Supper
Mediterranean
Cake

Method

Line the jelly-roll pan with foil and butter well. Beat the egg yolks with ¼ cup (50 g) of the sugar until the mixture is fluffy and pale lemon-colored. Stir in the vanilla extract and then the flour. The