Charlotte Cake Recipe

“Indulge in this elegant Charlotte cake recipe featuring a light sponge cake, creamy raspberry mousse, and a hint of raspberry preserves. This easy-to-make dessert combines fresh raspberries and whipped cream, creating the perfect balance of sweetness and tang. Ideal for holidays, special occasions, or dinner parties, this classic French dessert is sure to impress. With a delicate texture and refreshing raspberry flavor, this Charlotte cake is a must-try for anyone who loves fruity, creamy desserts. Perfect for anyone looking for a show-stopping dessert that’s both beautiful and delicious!”

Ingredients:

For the Raspberry Mousse:

• 10 oz (2 1/2 cups) frozen raspberries
• 1/2 cup granulated sugar
• Juice of 1 medium lemon (2 tbsp for mousse, 1 tbsp for simple syrup)
• 1 tbsp unflavored Knox gelatin (from 1 1/4 packets)
• 3 cups heavy whipping cream
• 6 tbsp confectioners’ sugar

For the Sponge Cake:

• 4 large eggs (room temperature)
• 2/3 cup granulated sugar
• 2/3 cup cake flour
• 1/4 tsp baking powder
• 7 oz package ladyfingers
• 3-4 tbsp raspberry preserves or jam

For the Simple Syrup:

• 1 cup warm water
• 1 tbsp fresh lemon juice
• 1 tbsp sugar

For the Topping/Cake Decor:

• 1 cup fresh raspberries
• Mint leaves for garnish

Instructions:

1. Make the Raspberry Syrup:
   • In a medium saucepan, combine the frozen raspberries and sugar. Cook over medium heat, stirring occasionally, until the mixture reaches a jam-like consistency. Remove from heat and strain the mixture through a sieve, pressing the fruit with a spoon to extract as much juice as possible (you should have about 2/3 cup syrup).
   • Stir in 2 tbsp lemon juice and 1 tbsp gelatin into the syrup. Return to the saucepan and heat gently until the gelatin dissolves. Remove from heat and cool to room temperature.
2. Make the Sponge Cake:
   • Preheat your oven to 350°F (175°C) and line a 9″ springform pan with parchment paper.
   • In a mixer, beat the eggs on high speed for 1 minute. Gradually add the sugar, and continue beating on high for 7 minutes until the mixture is thick and tripled in volume.
   • Sift the cake flour and baking powder together. Add the flour mixture to the whipped eggs in two additions, folding gently after each addition. Be careful not to overmix.
   • Bake at 350°F for 23-25 minutes, or until the top is golden and springs back when lightly touched. Let the cake cool completely on a wire rack before slicing it into two horizontal layers.
3. Assemble the Charlotte Cake:
   • Line the sides of the springform pan with plastic wrap. Trim the edges of the cake layers by about 1/2 inch on all sides and place the first layer at the bottom of the pan.
   • Trim the ladyfingers so that they fit snugly around the edge of the pan. Place the cut side down in a tight ring around the cake base. Brush the cake with 1/3 of the simple syrup and brush the backs of the ladyfingers with another 1/3 of the syrup. Spread 1 1/2 tbsp of raspberry preserves over the cake layer.
4. Make the Mousse:
   • Beat the heavy cream and powdered sugar on high speed until thick and spreadable. Set aside 1 1/2 cups of whipped cream in a piping bag with a star attachment for decorating later.
   • Gently fold the cooled raspberry syrup into the remaining whipped cream, adding 1/4 of the syrup at a time. This creates the mousse.
5. Finish Assembling:
   • Spread half of the mousse over the cake layer inside the springform. Place the second cake layer on top and brush with the remaining simple syrup. Spread the second layer with 1 1/2 tbsp raspberry preserves and top with the remaining mousse.
   • Pipe the reserved whipped cream on top of the cake and decorate with fresh raspberries and mint leaves.
6. Chill:
   • Cover the cake with plastic wrap and refrigerate for at least 3 hours or overnight to allow it to set. Once ready to serve, carefully remove the springform sides and plastic wrap.

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Tips

• Eggs: Ensure your eggs are at room temperature for better volume when beaten.
• Sponge Cake: Be gentle when folding the flour into the whipped eggs to maintain the airiness of the cake.
• Mousse: Don’t let the raspberry syrup cool too long before mixing with the cream, as it can become difficult to incorporate.

Variations and Substitutions

• Fruit Variations: You can replace raspberries with strawberries, blueberries, or blackberries for a different flavor.
• Sugar Substitutes: Swap the granulated sugar for honey or a sugar substitute like stevia for a lower-sugar version.
• Ladyfingers Alternative: If you can’t find ladyfingers, you can substitute with sponge cake or biscuits.

FAQs

Can I make this cake ahead of time?
Yes, Charlotte cake can be made a day or two ahead and stored in the fridge. It actually tastes better when it has had time to chill and set.

Can I freeze the cake?
While the mousse and sponge cake freeze well individually, freezing the assembled Charlotte cake may alter the texture. It’s best enjoyed fresh after chilling in the fridge.

Serving Suggestions

• Serve with a dollop of whipped cream on top and a side of fresh fruit for an extra indulgent treat.
• Pair this dessert with a glass of champagne or sparkling wine for a festive touch.

Why You’ll Love This Recipe

This Charlotte cake combines the perfect balance of light, fluffy sponge cake and creamy raspberry mousse, creating a dessert that’s as delicious as it is beautiful. With a fresh, fruity flavor and a decadent, yet not too heavy, mousse, this cake is perfect for any special occasion or holiday. Its elegant appearance and refreshing taste will make it the highlight of your dessert table.