Charlotte Cake Recipe with Raspberries
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5
141 reviews
Excellent
Charlotte Cake Recipe with Raspberries
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The Charlotte Cake with Raspberries features a raspberry mousse made from cooked raspberries, sugar, gelatin, and whipped cream, layered with a delicate sponge cake and ladyfingers. A lemon-infused simple syrup moistens the cake layers. The cake is garnished with fresh raspberries and mint for a fresh finish, creating a light, airy dessert that showcases fresh raspberry flavors.
Description
This Charlotte Cake recipe combines a raspberry mousse and a homemade sponge cake to make a refined layered dessert. The raspberry mousse is prepared by cooking frozen raspberries with sugar into a thick syrup, mixing with lemon juice and gelatin, then folding into lightly sweetened whipped cream for a smooth, airy texture. The gelatin ensures the mousse sets firmly.
The sponge cake is made by beating eggs and sugar until thick and voluminous, then folding in sifted cake flour and baking powder, producing a light and tender crumb. Ladyfingers and raspberry jam add further texture and flavor. A lemon simple syrup moistens the sponge and ladyfingers, keeping the cake moist and adding a citrus brightness.
The cake is assembled with layers of sponge, raspberry mousse, and ladyfingers, then chilled to set. Fresh raspberries and mint garnish the top, offering a fresh contrast. The resulting dessert balances creamy, fruity, and cakey elements, suitable for special occasions.
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Ingredients
For the Raspberry Mousse:
- 10 oz raspberries 2 1/2 cups frozen
- 1/2 cup granulated sugar
- lemon juice 2 Tbsp for mousse + 1 Tbsp for simple syrup below, juice from 1 medium lemon
- 1 Tbsp Knox Unflavored Gelatin from 1 1/4 packets
- 3 cups heavy whipping cream
- 6 Tbsp confectioners sugar powdered sugar
For the Sponge Cake:
- 4 egg room temperature, large
- 2/3 cup granulated sugar
- 2/3 cup cake flour make your own with 2 ingredients!
- 1/4 tsp baking powder
- ladyfingers 7 oz package
- 3-4 Tbsp raspberry jam or preserves
For the Simple Syrup, stir together:
- 1 cup water warm
- 1 Tbsp lemon juice fresh
- 1 Tbsp sugar
Topping/ Cake Decor for Charlotte Cake:
- 1 cup raspberries fresh, for garnish
- 1 cup mint fresh, for garnish
Instructions
Make the raspberry syrup first:
- In medium sauce pan, combine: 10 oz frozen raspberries and 1/2 cup sugar. Cook stirring occasionally until jam consistency. Remove from heat and strain through a sieve, pressing on the fruit with a spoon to extract as much raspberry juice as possible (you should get 2/3 cup syrup).
- Into the raspberry syrup, stir in 2 Tbsp lemon juice and 1 Tbsp gelatin. Pour syrup back into sauce pan and place back over medium heat, whisk until gelatin is dissolved. Do not boil. Remove from heat and cool to room temp.
Make the Sponge Cake:
- Line a 9" springform pan with parchment paper. Preheat oven to 350˚F. In the bowl of your mixer with the whisk attachment on high speed, beat 4 eggs for 1 minute. Gradually add 2/3 cup sugar and continue beating on high 7 min until thick and 3 to 4 times in volume.
- Stir together cake flour and baking powder then sift flour into whipped eggs in 2 additions, folding to incorporate between each addition. Scrape from the bottom to catch any hidden pockets of flour and fold just until incorporated - don't overmix. Bake at 350˚F for 23-25 minutes or until top is golden and springs back when poked lightly.
- Once it's out of the oven, remove cake from pan by sliding a thin edged spatula around the edges. Transfer to wire rack, peel back parchment and cool to room temp. Then slice cake layers in half horizontally.
Assembling the Charlotte Cake:
- Cover springform walls with plastic wrap. Trim off 1/2" all around the edges of both cake layers (I used kitchen scissors) and place the first layer into the bottom of your springform pan. Trim about 1/2" off one end of all lady fingers. Place lady fingers in a tight ring, cut-side-down, around the cake base then brush cake with 1/3 of the simple syrup. Brush backs of lady fingers with 1/3 of syrup as well. Spread 1 1/2 Tbsp raspberry preserves over cake. Set aside.
- With the whisk attachment, beat 3 cups heavy cream with 6 Tbsp powdered sugar on high speed until thick and spreadable. Remove 1 1/2 cups of whipped cream to a piping bag fitted with a star attachment and refrigerate to use as topping later.
- Once raspberry syrup is completely at room temp (don't wait way too long or it will thicken and become difficult to blend), fold it into remaining big batch of whipped cream adding 1/4 syrup at a time and folding between each addition. This is your mousse.
- Spread 1/2 of the mousse over cake layer inside the springform. Top with second cake layer, brush with remaining simple syrup and spread with 1 1/2 Tbsp raspberry preserves. Add remaining mousse. Pipe whipped cream and top with fresh raspberries and mint leaves if using. Cover with plastic wrap and refrigerate until set (3 hours or overnight). To serve, remove springform walls and plastic wrap.
Genuine Reviews
User Reviews
Overall Rating
5
141 reviews
Excellent
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