Victoria's crown Archive

Name: Victoria's crown Archive
Ingredients: 6 large free-range eggs, separated; 300g/10Â½oz golden caster sugar; 3 tsp vanilla paste; 270g/9Â¾oz plain flour; 50g/1Â¾oz icing sugar; 400g/14oz rhubarb, trimmed and roughly chopped; 4 pieces stem ginger in syrup, finely chopped; 120g/4Â¼oz caster sugar; 5 sheets leaf gelatine; 250g/9oz caster sugar; 270ml/9Â½fl oz full-fat milk; 5 tsp vanilla paste; 800ml/1â…“ pint double cream; 10 large egg yolks; 15 sheets gelatine; reserved juice from roasted rhubarb; red food colouring; 1 bag of ice; 110g/4oz fresh ginger, thinly sliced; 160g/5Â¾oz golden granulated sugar; 4-5 lemon verbena leaves; 5 sheets gelatine; 50g/1Â¾oz caster sugar; 50g/1Â¾oz fondant icing sugar; edible gold spray; edible silver balls; 2 large clear edible diamonds, 2cm/Â¾in diameter (optional); 24 clear edible diamonds, 1cm/Â½in diameter (optional)

beebrecipes.co.uk

Ian's ornate charlotte russe is shaped to resemble Queen Victoria's crown. For this recipe you will need a 23cm/9in springform cake tin, 4 large baking trays, 3 large piping bags, a 12mm/Ã‚Â½in...

View Original

Share this recipe: