Charlotte Royale Cake | Keto | Low Carb

____________________ INGREDIENTS: ROLL CAKE 3 Eggs 40 g Erythritol 90 ml Heavy Cream 50 g Almond Flour ½ Tsp Baking Powder ¼ Tsp Salt Bake at 320°F/160°C for 20 mins ____________________ JAM 120 g Frozen Strawberries 150 g Frozen Cherries 100 g Erythritol ____________________ CUSTARD 200 ml Heavy Cream 4 Egg Yolks 100 g Erythritol ____________________ SPONGE CAKE (for bottom) 1 Egg 40 g Erythritol 30 ml Heavy Cream 20 g Almond Flour ¼ Tsp Baking Powder Pinch of Salt Bake at 320°F/160°C for 15 mins ____________________ 28 g (2 Tbsp) Gelatin 70 ml Water 250-300 ml Heavy Cream 250 g Cream Cheese Vanilla ___________________________________________ 1st LAYER of CREAM ½ of Custard 1/3 of Bloomed Gelatin 50 ml Heavy Cream 50 g Cream Cheese ____________________ 2nd LAYER of CREAM ½ of Custard 2/3 of Bloomed Gelatin Leftover J