Charlotte Cake
This elegant Charlotte Cake is layered with soft sponge cake, fresh raspberry mousse, and whipped cream, all encased in a border of ladyfingers. Topped with whipped cream and fresh berries, it’s a show-stopping dessert that’s light, fruity, and perfect for special occasions.
Ingredients
For the Raspberry Mousse:
- 10 oz 2½ cups frozen raspberries
- ½ cup granulated sugar
- Juice of 1 lemon 2 Tbsp for mousse, 1 Tbsp for syrup
- 1 Tbsp unflavored gelatin
- 3 cups heavy whipping cream
- 6 Tbsp confectioners’ sugar
For the Sponge Cake:
- 4 large eggs
- ⅔ cup granulated sugar
- ⅔ cup cake flour
- ¼ tsp baking powder
For Assembly:
- 7 oz ladyfingers
- 3 –4 Tbsp raspberry preserves or jam
For the Simple Syrup:
- 1 cup warm water
- 1 Tbsp fresh lemon juice
- 1 Tbsp sugar
Topping (Optional):
- 1 cup fresh raspberries
- Mint leaves for garnish
Instructions
- Make raspberry syrup: Simmer raspberries and sugar until jammy.
- Strain, add lemon juice and gelatin. Heat until gelatin dissolves. Cool.
- Bake sponge cake: Beat eggs and sugar until thick.
- Fold in sifted flour and baking powder.
- Bake at 350°F for 23–25 min. Cool and slice.
- Assemble: Line springform pan with wrap and ladyfingers.
- See full steps with tips & photos → https://wimpysdiner.net/charlotte-cake/
Notes
- Make the sponge cake ahead and freeze for easier assembly.
- Use a mix of fresh and frozen raspberries for added texture.
- Swap raspberry jam for strawberry or cherry preserves if preferred.
- For cleaner slices, chill overnight and use a sharp knife wiped clean between cuts.