This raspberry Charlotte Cake was my baby girls first birthday cake. She loved every part of it, the cake, the lady fingers and especially the raspberry mousse! This cake is as yummy as it is beautiful.
Of course this is our version of the classic French Charlotte Russe cake. Everyone seems to take their own spin on it. I love how the sweet/tart mouse and raspberry preserves complements the soft cake and lady fingers.
European cakes are my favorite because they typically aren’t overly sweet but rather enjoyable. P.S. I was very detailed with my photos and instructions so you would succeed but this recipe really is not overly complicated. I hope you love this fantastic Charlotte dessert!
For the Raspberry Mousse:
- 10 oz (2½ cups) frozen raspberries
- ½ cup granulated sugar
- Juice from 1 medium lemon (2 Tbsp for mousse + 1 Tbsp for simple syrup below)
- 1 Tbsp Knox unflavored Gelatin (from 1¼ packets)
- 3 cups heavy whipping cream
- 6 Tbsp confectioners (powdered) sugar
For the Sponge Cake:
- 4 large eggs, room temperature
- ⅔ cup granulated sugar
- ⅔ cup cake flour (make your own with 2 ingredients!)
- ¼ tsp baking powder
- (7 oz pkg) Lady Fingers
- 3-4 Tbsp raspberry preserves or jam
For the Simple Syrup, stir together:
- 1 cup warm water
- 1 Tbsp fresh lemon juice
- 1 Tbsp sugar
- Topping/ Cake Decor for Charlotte Cake:
- 1 cup fresh raspberries and mint leaves for garnish
Make the raspberry syrup first:
- In medium sauce pan, combine: 10 oz frozen raspberries and ½ 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 ⅔ cup syrup).
- Remove from heat and stir in 2 Tbsp lemon juice, then stir in 1 Tbsp gelatin.
- Pour syrup back into sauce pan and over medium heat, whisk until gelatin is dissolved.
- 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 ⅔ 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.
Assembling the Charlotte Cake:
- Cover springform walls with plastic wrap.
- Trim off ½” 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 ½” 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 ⅓ of the simple syrup.
- Brush backs of lady fingers with ⅓ of syrup as well. Spread 1½ 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 1½ cups of whipped cream to a piping bag fitted with a star attachment and refrigerate to use as topping later.
You can find complete recipes of this Charlotte Cake Recipe in natashaskitchen.com