Charlotte à la marmelade d'oranges





  • 85 g ( 0,18 lbs ) granulated sugar
  • 85 gr ( 0,18 lbs ) flour
  • 2 eggs
  • 1 jar of orange marmalade
  • some margarine
  • A little powdered sugar
  • some cherry juice
  • Some flour for the mold
  • 400 g ( 0,88 lbs ) raw cream
  • Orange cake made in 1 long cake tin
  • A little cinnamon powder
  • Some dark chocolate candies


For the roll cake, beat the eggs with granulated sugar until you get a foamy and shiny mixture. Add the flour and mix it. Line a 30x35 cm ( 11,81 x 13,77 inch ) cake tin that you buttered and floured with grease-proof baking paper. Put the dough inside. Bake in a preheated 170 degree ( 338 ) oven for 6-7 minutes. After removing the biscuit cake from the oven, transfer it to the parchment paper sprinkled with powdered sugar and leave to cool.

After it cools, separate it from the parchment paper. After soaking 1/3 of the cake with water and 2/3 with a mixture of cherry liqueur, spread orange marmalade on it. With the help of the parchment paper at the bottom, lift the end of the cake (Start the wrapping process from the narrow part of the marmalade cake.) and roll it up.

After wrapping the roll, cover the edges with parchment paper and wrap tightly with aluminum foil. Rest in the refrigerator for 2 hours. (You can prepare the marmalade roll cake 1 day in advance.) When the marmalade roll cake cools down, take it out of the refrigerator and slice into 1.5 cm ( 5,90 inch ) thick slices.

Arrange the slices of marmalade roll cake on the sides of the deep cake mold with a height of 6 cm and a diameter of 18.5 cm. ( 72,83 inch) Slice the orange cake horizontally. Also cut a few triangular slices. Place the triangular cake slices at the bottom of the mold to form a star shape. Beat the raw cream with 2 tablespoons of powdered sugar and a pinch of cinnamon powder. Transfer some of the cream into the bowl and arrange the slices of orange cake soaked in cherry liqueur. Spread the cream on it and cover the last layer with cake slices. Press down lightly with your hand. Chill in the refrigerator for 4 hours.

After it cools down, place the charlotte with orange marmalade upside down on a plate. Fill the remaining cream into a piping bag and decorate the cake with chocolates.

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