Raspberry Charlotte Cake Recipe

Raspberry Charlotte Cake Recipe

One of my favorite parts of summer is all the delicious fruits that become available and one of my favorite fruit is the plump, flavor filled, juicy little raspberry.  They come packed with so much flavor that only gets more delicious when you cook with it, unlike many other fruits, making it the perfect pairing with a fluffy raspberry Charlotte cake recipe.

The Raspberry Charlotte cake is just as beautiful to look at as it is in flavor.  It’s a combination of vanilla sponge cake, raspberry mousse, whipping cream and crispy lady fingers.  The perfect cake to make for any summertime gathering.

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

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 back on the burner on medium heat.  Whisk until the gelatin has fully dissolved.  Removefrom 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 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 raspberry syrup is 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.

Raspberry Charlotte Cake Recipe

Simple Syrup Directions

1 cup water
1 tablespoon lemon juice
1 tablespoon sugar

Place in a saucepan on medium heat and allow to become 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 corn starch
1/4 teaspoon baking powder

Line the bottom of a 9″ pan with parchment paper and preheat the oven to 350*F.
In the bowl of your mixer, with whisk attachment, beat the eggs 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 is 3-4 times larger in volume. 
Sift the flour, corn starch and baking powder together into one bowl.  Gradually add it into your whipped eggs and fold in using a spatula.  Be sure not to over-mix your flour or it 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 and 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 the cake in half to create two cake layers.

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Extra Needed Ingredients

Raspberry jam preserve
Package of lady fingers

Assembly

Cover your springform pan with plastic wrap.  Be sure to cover the bottom and all edges.  Trim off 1/2″ of cake from around the edges, this allows the lady fingers to be easily placed around the cake. 
Lay your first layer of cake into the bottom of your pan.  Trim about 1/2″ off the bottom of all your lady fingers 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 lady fingers as well. 
Spread 2 tablespoons of the jam on the top of the cake. 

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Spread 1/2 of 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.  Follow it with adding the remaining raspberry mouse on top.  Pipe the whipped cream on the top of the cake and decorate with fresh raspberries or even mint leaves. 

Cover with plastic wrap and place in the fridge for at least 3 hours.  When you’re ready to serve remove the outside of the springform pan and plastic wrap.  Gently transfer it to a flat serving dish or leave it on the bottom of the pan.  It’s up to you! 

Raspberry Charlotte Cake Recipe

Raspberry Charlotte Cake Recipe
The Raspberry Charlotte cake is just as beautiful to look at as it is in flavor. It’s a combination of vanilla sponge cake, raspberry mousse, whipping cream and crispy lady fingers. The perfect cake to make for any summertime gathering.
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Ingredients
  1. Raspberry Mousse
  2. 2 1/2 cups fresh raspberries
  3. 1/4 cup water
  4. 1/2 cup granulated sugar
  5. 2 tablespoons lemon juice
  6. 1 tablespoon Knox unflavored gelatin
  7. 3 cups heavy whipping cream
  8. 8 tablespoons icing sugar
Simple Syrup Directions
  1. 1 cup water
  2. 1 tablespoon lemon juice
  3. 1 tablespoon sugar
Sponge Cake Directions
  1. 4 large eggs; room temp
  2. 2/3 cups granulated sugar
  3. 2/3 all purpose flour
  4. 1 tablespoon corn starch
  5. 1/4 teaspoon baking powder
Extra Needed Ingredients
  1. Raspberry jam preserve
  2. Package of lady fingers
Raspberry Mousse
  1. In a medium saucepan combine the raspberries, water and sugar.
  2. 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.
  3. Stir in the lemon juice and gelatin.
  4. Pour it back into your saucepan and put back on the burner on medium heat. Whisk until the gelatin has fully dissolved. Removefrom the heat and transfer to another bowl to cool to room temperature.
  5. 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 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.
  6. Once raspberry syrup is 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.
Simple Syrup Directions
  1. Place in a saucepan on medium heat and allow to become to a low boil. Remove from heat and set aside.
Sponge Cake
  1. 4 large eggs; room temp
  2. 2/3 cups granulated sugar
  3. 2/3 all purpose flour
  4. 1 tablespoon corn starch
  5. 1/4 teaspoon baking powder
Assembly
  1. Cover your springform pan with plastic wrap. Be sure to cover the bottom and all edges. Trim off 1/2″ of cake from around the edges, this allows the lady fingers to be easily placed around the cake.
  2. Lay your first layer of cake into the bottom of your pan. Trim about 1/2″ off the bottom of all your lady fingers using a sharp knife.
  3. Place the lady fingers around the cake, cut side down, until you’ve made a ring around your cake with the cookies.
  4. Brush your cake with a good helping of the simple syrup. Be sure to brush the backs (side facing the cake) of the lady fingers as well.
  5. Spread 2 tablespoons of the jam on the top of the cake.
  6. Spread 1/2 of 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. Follow it with adding the remaining raspberry mouse on top. Pipe the whipped cream on the top of the cake and decorate with fresh raspberries or even mint leaves.
  7. Cover with plastic wrap and place in the fridge for at least 3 hours. When you’re ready to serve remove the outside of the springform pan and plastic wrap. Gently transfer it to a flat serving dish or leave it on the bottom of the pan. It’s up to you!
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