Classic Charlotte Royale Dessert Cake

Bake the mixture in a lined and sprayed baking tray at 180°C for 14 minutes.

Roll the baked cake to make the longest roll, from long edge to long edge.

Unroll the cake and allow it to cool.

Spread the unrolled cake with 8 tsp @hartleysfruit raspberry jam.

Mix @lindahls_uk kvarg white with almond extract and spread it on the cake.

Roll up the cake again and chill it for an hour.

Cut the rolled cake into slices.

Line a bowl with clingfilm and add the cake slices starting at the base and stacking up the sides, squeezing them in where needed; leave some to cover the base if desired.

For the filling, in a @pyrexuk official jug, combine 2 Tbsp @nkdliving erythritol granulated, 2 egg yolks, 150ml milk, 1 Tbsp cornflour, and @foodie_flavours raspberry flavouring.

Cover with clingfilm and microwave for 1 minute, then stir and microwave for another minute.

Stir the mixture, cover directly on top of the custard to prevent skin from forming, and leave it to cool.

Mix 3 x @thelaughingcow_uk extra light cheese triangles, @lindahls_uk kvarg vanilla, and pink food colouring, then incorporate the cooled custard.

Pour the filling into the cake-lined bowl and top it off with some of the remaining cake rolls.

Wrap the clingfilm over the top and refrigerate overnight.

Unwrap the top, turn it out onto a plate, and dress it as desired.