Raspberry Charlotte Cake Recipe
Posted November 3, 2023 by: Admin
This Raspberry Charlotte Cake holds a special place in our hearts as it was the centerpiece of our baby girl’s first birthday celebration. She adored every element of this delightful dessert, from the cake itself to the ladyfingers and, most of all, the luscious raspberry mousse. This cake is not only a visual delight but also a truly mouthwatering treat.
Naturally, this dessert is our take on the classic French Charlotte Russe cake. It seems everyone puts their own unique spin on it, and we’re no exception. What I truly appreciate about this dessert is the perfect balance between the sweet and tart raspberry mousse and the soft cake and ladyfingers. European cakes have a special place in my heart because they tend to be pleasantly sweet without being overly sugary. By the way, I’ve taken great care to provide detailed photos and instructions, making this recipe straightforward to follow. I sincerely hope you fall in love with this fantastic Charlotte dessert!
Ingredients for the Sponge Cake:
– 4 large eggs, at room temperature
– 2/3 cup granulated sugar
– 2/3 cup cake flour (properly measured)
– 1/4 tsp baking powder
– 7 oz package of Ladyfingers
– 3-4 Tbsp raspberry preserves or jam
Ingredients for Raspberry Mousse:
– 10 oz (2 1/2 cups) frozen raspberries
– 1/2 cup granulated sugar
– Juice from 1 medium lemon (2 Tbsp for the mousse and 1 Tbsp for the simple syrup below)
– 1 Tbsp Knox unflavored Gelatin (from 1 1/4 packets)
– 3 cups heavy whipping cream
– 6 Tbsp confectioners (powdered) sugar
For the Simple Syrup, combine the following:
– 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
How To Make Charlotte Cake:
If you’ve never made a European Sponge Cake before, I recommend watching the video before you begin.
Start by making the raspberry syrup:
1. In a medium saucepan, combine 10 oz frozen raspberries and 1/2 cup sugar. Cook, stirring occasionally, until the mixture reaches a jam-like consistency. Remove from heat and strain the mixture through a sieve, pressing with a spoon to extract as much raspberry juice as possible (aim for 2/3 cup of syrup).
Stir 2 Tbsp of lemon juice and 1 Tbsp of gelatin into the raspberry syrup. Pour the syrup back into the saucepan and heat it over medium heat, whisking until the gelatin dissolves. Do not let it boil. Remove from heat and let it cool to room temperature.
Creating the Sponge Cake:
1. Begin by lining a 9″ springform pan with parchment paper and preheat your oven to 350°F. In the bowl of your mixer equipped with the whisk attachment, beat 4 eggs on high speed for 1 minute. Gradually add 2/3 cup of sugar and continue beating on high for 7 minutes until the mixture becomes thick and increases in volume by 3 to 4 times.
Tip: European sponge cakes heavily rely on the volume of eggs for proper rising. Ensure that you beat the mixture long enough, and be cautious not to overmix after adding the flour!
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Combine cake flour and baking powder, then sift the flour into the whipped eggs in two portions, gently folding to incorporate between each addition. Scrape from the bottom to capture any concealed pockets of flour, and fold just until fully incorporated – avoid overmixing. Bake at 350°F for 23-25 minutes or until the top turns golden and springs back when lightly poked.
Once removed from the oven, carefully release the cake from the pan by running a thin-edged spatula around the edges. Transfer it to a wire rack, peel back the parchment, and let it cool to room temperature. Afterward, slice the cake layers in half horizontally.
Assembling the Charlotte Cake:
Tip: If you prefer to serve it on something other than the bottom of the springform, place a 9″ cake circle at the bottom of your springform pan to make transferring easier.
Cover the springform pan’s walls with plastic wrap. Trim approximately 1/2″ from all sides of both cake layers (kitchen scissors work well), and place the first layer at the base of your springform pan. Trim around 1/2″ from one end of all ladyfingers. Arrange the ladyfingers in a close ring, cut-side-down, around the cake base, then brush the cake with 1/3 of the simple syrup. Also, brush the backs of the ladyfingers with 1/3 of the syrup. Spread 1 1/2 tablespoons of raspberry preserves over the cake. Set aside.
Utilizing the whisk attachment, whip 3 cups of heavy cream with 6 tablespoons of powdered sugar on high speed until it becomes thick and spreadable. Set aside 1 1/2 cups of whipped cream in a piping bag with a star attachment, refrigerating it for later use as a topping.
Once the raspberry syrup has cooled to room temperature (avoid waiting too long, as it may thicken and become challenging to blend), fold it into the remaining larger batch of whipped cream, adding 1/4 of the syrup at a time and folding between each addition. This creates your mousse.
Spread half of the mousse over the cake layer within the springform. Place the second cake layer on top, brush it with the remaining simple syrup, and spread it with 1 1/2 tablespoons of raspberry preserves. Add the remaining mousse, then pipe the reserved whipped cream and garnish with fresh raspberries and mint leaves if desired. Cover the cake with plastic wrap and refrigerate until it sets (for 3 hours or overnight). To serve, remove the springform walls and the plastic wrap.
Prepare the Raspberry Syrup:
- In a medium saucepan, combine 10 oz of frozen raspberries and 1/2 cup of sugar. Cook, stirring occasionally, until the mixture reaches a jam-like consistency. Remove from heat and strain it through a sieve, pressing the fruit with a spoon to extract as much raspberry juice as possible (you should have 2/3 cup of syrup).
- Stir 2 tablespoons of lemon juice and 1 tablespoon of gelatin into the raspberry syrup. Pour the syrup back into the saucepan and place it over medium heat, whisking until the gelatin is dissolved. Avoid boiling. Remove from heat and let it cool to room temperature.
Creating the Sponge Cake:
- Begin by lining a 9″ springform pan with parchment paper and preheating your oven to 350°F. In the bowl of your mixer equipped with the whisk attachment, beat 4 eggs on high speed for 1 minute. Gradually add 2/3 cup of sugar and continue beating on high for 7 minutes until the mixture becomes thick and increases in volume by 3 to 4 times.
- Combine cake flour and baking powder, then sift the flour into the whipped eggs in two portions, gently folding to incorporate between each addition. Scrape from the bottom to capture any concealed pockets of flour, and fold just until fully incorporated – avoid overmixing. Bake at 350°F for 23-25 minutes or until the top turns golden and springs back when lightly poked.
- Once removed from the oven, carefully release the cake from the pan by running a thin-edged spatula around the edges. Transfer it to a wire rack, peel back the parchment, and let it cool to room temperature. Afterward, slice the cake layers in half horizontally.
Assembling the Charlotte Cake:
- Cover the springform pan’s walls with plastic wrap. Trim approximately 1/2″ from all sides of both cake layers (kitchen scissors work well), and place the first layer at the base of your springform pan. Trim around 1/2″ from one end of all ladyfingers. Arrange the ladyfingers in a close ring, cut-side-down, around the cake base, then brush the cake with 1/3 of the simple syrup. Also, brush the backs of the ladyfingers with 1/3 of the syrup. Spread 1 1/2 tablespoons of raspberry preserves over the cake. Set aside.
- Using the whisk attachment, whip 3 cups of heavy cream with 6 tablespoons of powdered sugar on high speed until it becomes thick and spreadable. Set aside 1 1/2 cups of whipped cream in a piping bag with a star attachment, refrigerating it for later use as a topping.
- Once the raspberry syrup has cooled to room temperature (avoid waiting too long, as it may thicken and become challenging to blend), fold it into the remaining larger batch of whipped cream, adding 1/4 of the syrup at a time and folding between each addition. This creates your mousse.
- Spread half of the mousse over the cake layer within the springform. Place the second cake layer on top, brush it with the remaining simple syrup, and spread it with 1 1/2 tablespoons of raspberry preserves. Add the remaining mousse, then pipe the reserved whipped cream and garnish with fresh raspberries and mint leaves if desired. Cover the cake with plastic wrap and refrigerate until it sets (for 3 hours or overnight). To serve, remove the springform walls and the plastic wrap.
