Jiggling Brain Cake

So since we are just over half way through our education at (our soon to be newly named school) Le Cordon Bleu Portland, I feel it necessary to share a little trip down memory lane...
It was our first week of school our small class was learning about sanitation from the awesome Chef Bruce. The subject matter was a bit dry and we were all tired of sitting and very antsy to start playing with our new tool kits when Chef Erica came in with it. "It" was a Jiggling Brain Cake! Alright, "it's" real name is Charlotte Royale. So this week it was our turn to make the mysterious brain cake. (Oh come on, look at the picture, doesn't it look like a brain? AND it is made of gelatin so it jiggles ... like a ....ok, you get it.) First you make a jelly roll sponge and fill it with raspberry jam. Then it is sliced to about 1/4 inch thick and used to line a round mold (we just used mixing bowls!) Then once your mold is prepared you can begin making your bavarian cream. The bavarian cream is poured into the mold and chilled for at least 45 minutes but overnight is best because the gelatin becomes stronger the colder it gets. Once set the rest of the slices of jelly roll are placed on the bottom of the cake the edges are trim then it is flipped out onto a cake board and decorated with chantilly cream and chocolate filigree. Ta Da. Brain cake!