How to Make an Elegant Raspberry Charlotte Cake

How to Make an Elegant Raspberry Charlotte Cake

The Raspberry Charlotte Cake is a perfect combination of elegance and flavor, featuring a light and fluffy sponge cake, luxurious mousse, and fresh raspberries. This cake, with its sophisticated appearance and delicious taste, makes an excellent centerpiece for any celebration. Here’s a step-by-step guide to creating this delightful dessert.

Ingredients for Raspberry Charlotte Cake

For the sponge cake (ladyfingers):

• 5 large eggs
• 100g (1/2 cup) granulated sugar
• 1 teaspoon vanilla extract
• 90g (3/4 cup) all-purpose flour
• 10g (1 tablespoon) cornstarch
• Pinch of salt
• Powdered sugar for dusting

For the raspberry mousse:

• 400g (14 oz) fresh raspberries (or frozen, thawed)
• 250g (1 cup) heavy cream
• 200g (7 oz) cream cheese
• 150g (3/4 cup) granulated sugar
• 2 teaspoons lemon juice
• 1 tablespoon unflavored gelatin
• 4 tablespoons water

For the raspberry coulis (optional but recommended for garnish):

• 200g (7 oz) fresh raspberries
• 1 tablespoon sugar
• 1 tablespoon lemon juice

For assembly:

• Fresh raspberries for decoration
• Mint leaves for garnish

Instructions for Making a Raspberry Charlotte Cake

Step 1: Prepare the Sponge Cake (Ladyfingers)

1. Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. Whisk the eggs: Separate the eggs and place the egg whites in a large mixing bowl. Add a pinch of salt and whisk until soft peaks form. Gradually add 50g (1/4 cup) of sugar while continuing to whisk, until stiff peaks form.
3. Whisk the egg yolks: In another bowl, whisk the egg yolks with the remaining 50g (1/4 cup) sugar and vanilla extract until thick and pale.
4. Combine: Gently fold the egg yolk mixture into the egg whites, being careful not to deflate the batter. Sift the flour and cornstarch together and fold them into the egg mixture.
5. Pipe the ladyfingers: Transfer the batter into a piping bag and pipe the batter into long, straight lines, about 3 inches long, onto the prepared baking sheet. Dust the ladyfingers lightly with powdered sugar.
6. Bake: Bake for about 10-12 minutes or until they are golden and firm. Once done, let them cool completely.

Step 2: Make the Raspberry Mousse

1. Prepare the gelatin: In a small bowl, combine the gelatin with water and let it sit for about 5 minutes to bloom.
2. Cook the raspberries: Puree the raspberries in a blender or food processor, then strain the mixture through a fine sieve to remove the seeds. You should have about 1 cup of raspberry puree.
3. Whip the cream: In a separate bowl, whip the heavy cream to soft peaks.
4. Heat the raspberry puree: Place the raspberry puree in a saucepan over low heat. Stir in the sugar and lemon juice and let the mixture simmer for a few minutes. Remove from the heat.
5. Dissolve the gelatin: Add the bloomed gelatin to the warm raspberry mixture, stirring until it fully dissolves.
6. Combine with cream cheese: Allow the raspberry mixture to cool slightly before folding it into the softened cream cheese. Then, gently fold in the whipped cream until everything is combined into a smooth mousse.

Step 3: Prepare the Raspberry Coulis (Optional)

1. Cook the coulis: In a saucepan, heat the raspberries, sugar, and lemon juice over low heat, stirring occasionally. Once the raspberries break down, remove from the heat and strain the mixture to remove the seeds.
2. Cool the coulis: Let the raspberry coulis cool completely before using it as a garnish.

Step 4: Assemble the Cake

1. Prepare the mold: Line the sides of a 9-inch round cake pan or springform pan with parchment paper. Arrange the ladyfingers around the inside of the pan, with the rounded side facing outward. The ladyfingers should form a perfect ring around the edge of the pan. Place a few at the bottom to cover the base.
2. Add the mousse: Spoon the raspberry mousse into the center of the pan, filling it up to the top. Smooth the surface using a spatula.
3. Chill the cake: Refrigerate the cake for at least 4 hours or overnight to allow the mousse to set properly.

Step 5: Decorate the Cake

1. Remove the cake: Once the mousse has set, carefully remove the cake from the pan. Peel off the parchment paper to reveal the beautiful ladyfinger crust.
2. Garnish: Top the cake with fresh raspberries and mint leaves. If you made raspberry coulis, drizzle it over the cake for an extra touch of color and flavor.

Step 6: Serve and Enjoy

Slice the Raspberry Charlotte Cake into wedges and serve. The combination of the light sponge, creamy mousse, and fresh raspberries will make this cake a showstopper at any event.

Tips for Success:

• Gelatin: Make sure the gelatin is completely dissolved in the raspberry puree to avoid any lumps in the mousse.
• Ladyfingers: You can use store-bought ladyfingers if you’re short on time, but homemade ones add an extra level of freshness and texture.
• Raspberries: Fresh raspberries will give the cake a burst of flavor, but frozen raspberries can be used if fresh ones are unavailable.
• Chilling: Be patient when chilling the cake; the mousse needs time to set properly for the best results.

The Raspberry Charlotte Cake is a stunning dessert that combines freshness, creaminess, and a touch of elegance. It’s sure to impress your guests and satisfy your sweet tooth with every bite.