One of my favorite parts of summer is all the delicious fruits that become available, and one of my favorite fruits is the plump, flavor-filled, juicy little raspberry.
Like many other fruits, they are packed with flavor and only get more delicious when cooked, making them the perfect pairing with a fluffy raspberry Charlotte cake recipe.
The Raspberry Charlotte cake is just as beautiful in flavor as it is.
It combines vanilla sponge cake, raspberry mousse, whipping cream, and crispy ladyfingers.
It is the perfect cake to make for any summertime gathering.
Table of Contents
Raspberry Charlotte Cake Recipe
Raspberry Mousse
2 1/2 cups fresh raspberries
1/4 cup water
1/2 cup granulated sugar
2 tablespoons lemon juice
1 tablespoon Knox unflavored gelatin
3 cups heavy whipping cream
8 tablespoons icing sugar
Raspberry Mousse Directions
In a medium saucepan, combine the raspberries, water, and sugar.
Stir occasionally until it has a jam-like look to it.
Remove from the heat and strain through a sieve.
Use a spoon to push as much of the juice through as you can.
Stir in the lemon juice and gelatin.
Pour it back into your saucepan and put it back on the burner on medium heat.
Whisk until the gelatin has fully dissolved. Remove from the heat and transfer to another bowl to cool to room temperature.
Beat the whipping cream in the stand mixer on med-high speed with the icing sugar until thick.
Remove 1 1/2 cups of the whipping cream and place it inside a piping bag fitted with your chosen attachment.
This will be used to decorate the top of your cake. Place in the fridge until you’re ready to use it.
Once the raspberry syrup is at room temperature, gently fold it into the whipping cream.
Add 1/4 cup at a time.
Place in the fridge until you’re ready to use it.
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1 cup water
1 tablespoon lemon juice
1 tablespoon sugar
Place in a saucepan on medium heat and allow to come to a low boil. Remove from heat and set aside.
Sponge Cake Directions
4 large eggs; room temp
2/3 cups granulated sugar
2/3 all-purpose flour
1 tablespoon cornstarch
1/4 teaspoon baking powder
Line the bottom of a 9″ pan with parchment paper and preheat the oven to 350*F.
With the whisk attachment, beat the eggs in the bowl of your mixer for one minute on high speed. Gradually add the sugar and continue beating for an additional 8 minutes or until the mixture is thick and 3-4 times larger in volume.
Sift the flour, cornstarch, and baking powder together in one bowl. Gradually add the flour to the whipped eggs and fold in using a spatula. Be sure not to over-mix the flour, which will create a dense cake.
Bake for 25 minutes or until golden brown and a toothpick comes out clean.
Remove the cake from the pan. If it sticks a little, use the edge of a spatula to run it around the outside of the pan. Transfer it onto a wire rack, remove the parchment paper, and allow it to cool.
One cooled slice of the cake in half to create two cake layers.
Extra Needed Ingredients
Raspberry jam preserve
Package of ladyfingers
Assembly
Cover your springform pan with plastic wrap, covering the bottom and all edges. Trim off 1/2″ of cake from around the edges; this allows the ladyfingers to be easily placed around the cake.
Lay the first layer of cake into the bottom of your pan. Trim about 1/2″ off the bottom of all your ladyfingers using a sharp knife.
Place the lady fingers around the cake, cut side down until you’ve made a ring around your cake with the cookies.
Brush your cake with a good helping of the simple syrup. Be sure to brush the backs (side facing the cake) of the ladyfingers as well.
Spread 2 tablespoons of the jam on the top of the cake.
Directions
Spread half the mousse on top of the cake in an even layer. Place the second layer of cake on top of the mousse. Repeat brushing it with the simple syrup and jam preserve. Add the remaining raspberry mousse on top. Pipe the whipped cream on the cake and decorate it with fresh raspberries or mint leaves.
Cover with plastic wrap and refrigerate for at least 3 hours. When you’re ready to serve, remove the outside of the springform pan and plastic wrap. Gently transfer the mixture to a flat serving dish or leave it on the bottom of the pan—it’s up to you!
Raspberry Charlotte Cake Recipe
This is fabulous! I so want some!
This sounds delicious– and it’s so pretty!
Can’t wait to make this. Gorgeous and sounds delicious. I have a new cake stand that will be perfect for this.
Hi Jennifer, What a beautiful dessert! Thanks for sharing this attractive and I’m sure delicious cake with us! Blessings, Janet
What a beautiful dessert that looks delicious!
Thank you for joining us and sharing at Thoughts of Home.
We are so glad you are here!
Laura
White Spray Paint
Oh wow! This cake is a must pin for when I get my baking on, it looks delicious! Raspberry is an absolute favourite of mine Jennifer 🙂 I found you via #FoodieFriDIY’s linkup party, hope to see you soon x
https://missfoodfairy.com/2016/07/14/creamy-smoked-salmon-penne/
Can’t wait to make this perfect Summer Time recipe, so gorgeous and sounds delicious!
Thank you for joining us at Thoughts of Home.
We are so glad you are here!
This looks delicious!!! I am pinning this so that I can make it for my family this weekend. Thanks for sharing!!!!!!
This looks so delicious! I love your pictures, makes me want to lick the screen!
Yum!!! Not only does it look delicious but its so pretty too!