If you’re searching for a show-stopping dessert that’s as delightfully vibrant as it is delicious, look no further than this Charlotte Cake Recipe with Raspberries Recipe. Imagine layers of delicate ladyfingers soaked in a light raspberry-lemon syrup, enveloping a luscious raspberry mousse that balances sweet and tart in every bite. It’s a stunning centerpiece perfect for any occasion, combining beautiful textures and fresh flavors in a way that always brings smiles. Trust me, once you try this Charlotte Cake Recipe with Raspberries Recipe, it will quickly become a treasured favorite in your dessert repertoire.
Ingredients You’ll Need
Each ingredient in this Charlotte Cake Recipe with Raspberries Recipe is simple but essential, combining to build its irresistible flavor, airy texture, and that inviting rosy color. From the fresh raspberries that brighten the cake to the gentle gelatin that gives the mousse its perfect hold, every component plays a crucial role in creating a truly memorable dessert.
- Frozen raspberries (10 oz, 2 1/2 cups): Using frozen maintains consistent tartness and color for the mousse and syrup.
- Granulated sugar (1/2 cup and 2/3 cup): Balances raspberry tartness and sweetens both mousse and sponge layers.
- Fresh lemon juice (3 Tbsp total): Adds bright acidity to highlight raspberry flavor and tenderize cake.
- Knox unflavored gelatin (1 Tbsp): Essential for setting the raspberry mousse without overpowering its lightness.
- Heavy whipping cream (3 cups): Creates the luscious, airy texture that makes the mousse divine.
- Confectioners sugar (6 Tbsp): Sweetens the whipped cream softly for a smooth finish inside the mousse.
- Large eggs (4, room temperature): Used for building the tender sponge base that forms the cake’s foundation.
- Cake flour (2/3 cup): Provides a delicate crumb; you can make your own with all-purpose flour and cornstarch for extra tenderness.
- Baking powder (1/4 tsp): Gives just the right lift to the cake to keep it soft and airy.
- Lady Fingers (7 oz package): These light, spongey biscuits line the mold, soaking up syrup and adding structure.
- Raspberry preserves or jam (3-4 Tbsp): Intensifies the raspberry flavor in the layers and adds a touch of sweetness.
- Warm water (1 cup): Mixed with lemon juice and sugar to create a fragrant soaking syrup.
- Fresh raspberries and mint leaves: For the final garnish that adds freshness and visual appeal.
How to Make Charlotte Cake Recipe with Raspberries Recipe
Step 1: Prepare the Raspberry Puree and Mousse Base
Start by heating the frozen raspberries with 1/2 cup granulated sugar and 2 tablespoons lemon juice in a saucepan until the sugar dissolves and the fruit softens. Strain this mixture to remove seeds, leaving a smooth puree. While still warm, sprinkle the gelatin over the puree to dissolve completely—this will allow the mousse to set beautifully later. Meanwhile, whip the heavy cream with 6 tablespoons confectioners sugar until soft peaks form, then gently fold the raspberry gelatin mixture into the whipped cream to create a tender, airy mousse base.
Step 2: Bake the Sponge Base
Separate the 4 eggs and whip the whites to firm peaks with a pinch of sugar. In another bowl, beat the yolks with the remaining 2/3 cup sugar until light and fluffy. Gently fold the sifted cake flour and baking powder into the yolks, then carefully fold in the whites to keep the batter airy. Pour the batter into a lined baking sheet and bake for about 30 minutes until golden and springy to the touch. Once cool, cut it into strips sized to line your cake mold.
Step 3: Assemble the Charlotte Cake
Mix warm water with 1 tablespoon lemon juice and 1 tablespoon sugar to create a delicate soaking syrup. Quickly dip each ladyfinger into the syrup (don’t soak too long!), then line the inside of your mold with them vertically for a pretty exterior. Layer the bottom with cake strips and spread a thin layer of raspberry preserves. Pour half of the raspberry mousse over the base. Repeat layering with cake, preserves, and the remaining mousse, smoothing the top. Cover tightly and chill for at least 4 hours, preferably overnight, to let the mousse set and the flavors meld.
How to Serve Charlotte Cake Recipe with Raspberries Recipe
Garnishes
Fresh raspberries and sprigs of mint are classic garnishes that add a burst of color and refresh the palate. You can also dust the top lightly with powdered sugar just before serving for a delicate snowy look that makes it even more enticing.
Side Dishes
This dessert pairs wonderfully with a simple vanilla bean ice cream or a small scoop of lemon sorbet to complement the tart raspberry mousse. A light cup of tea or a crisp glass of champagne also elevates the experience, making any celebration feel just a bit more special.
Creative Ways to Present
Instead of a traditional round mold, try individual clear glass cups layered with ladyfingers and mousse for personal servings, or use a square pan lined with parchment for a modern twist. Garnishing with edible flowers or a drizzle of raspberry coulis adds an elegant artistic touch that will wow your guests.
Make Ahead and Storage
Storing Leftovers
Keep leftover Charlotte Cake covered tightly in the refrigerator for up to 3 days to preserve its delicate texture and fresh flavors. Avoid leaving it uncovered as the mousse can dry out and the ladyfingers may become soggy.
Freezing
While it’s best enjoyed fresh, you can freeze the cake by wrapping it securely in plastic wrap and aluminum foil. Thaw it overnight in the refrigerator before serving. Note that freezing might slightly alter the texture, but the flavors remain delicious.
Reheating
This cake is best served chilled and should not be reheated, as warmth will cause the mousse to melt and lose its airy structure. Simply take it out of the fridge about 10 minutes before serving to soften slightly.
FAQs
Can I use fresh raspberries instead of frozen?
Absolutely! Fresh raspberries will work wonderfully and may even provide a brighter flavor, though the frozen ones help create a consistent texture and are available year-round.
How long does it take for the mousse to set?
The mousse needs at least 4 hours in the refrigerator to set properly, but overnight chilling is ideal to allow all the flavors to fully meld and the texture to firm up perfectly.
Is gelatin the only option to set the mousse?
Gelatin is preferred because it sets the mousse gently without altering its delicate texture or flavor. Substitutes like agar-agar require different handling and might result in a firmer consistency.
Can I make this cake gluten-free?
You can! Replace the cake flour and ladyfingers with gluten-free sponge cake and gluten-free biscuits. Just keep in mind the texture might be slightly different but equally delicious.
How do I prevent the ladyfingers from getting soggy?
Make sure to dip the ladyfingers briefly in the syrup—just a quick soak so they absorb enough moisture without becoming mushy. Also, chilling the assembled cake helps keep the structure firm.
Final Thoughts
I hope this Charlotte Cake Recipe with Raspberries Recipe inspires you to create a dessert that feels both elegant and homey. It’s the kind of treat that brings joy on special occasions or simply because you deserve a little sweetness in your day. Enjoy every luscious bite and don’t be surprised if it quickly becomes one of your most beloved recipes!
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Charlotte Cake Recipe with Raspberries Recipe
- Prep Time: 120 minutes
- Cook Time: 30 minutes
- Total Time: 150 minutes
- Yield: 12 slices
- Category: Dessert
- Method: Baking
- Cuisine: French
Description
This elegant Charlotte Cake with Raspberries is a delightful layered dessert featuring a light raspberry mousse, delicate lady fingers, and fresh raspberry garnish. Perfect for special occasions, it combines fresh and frozen raspberries with a fluffy mousse and a tender cake base, finished with a hint of fresh lemon juice for brightness.
Ingredients
Raspberry Mousse
- 10 oz (2 1/2 cups) frozen raspberries
- 1/2 cup granulated sugar
- Juice from 2 Tbsp lemon (1 medium lemon)
- 1 Tbsp Knox unflavored gelatin (about 1 1/4 packets)
- 3 cups heavy whipping cream
- 6 Tbsp confectioners (powdered sugar)
Cake Base
- 4 large eggs (room temperature)
- 2/3 cup granulated sugar
- 2/3 cup cake flour (see notes for recipe)
- 1/4 tsp baking powder
Assembly and Syrup
- 7 oz package lady fingers
- 3–4 Tbsp raspberry preserves or jam
- 1 cup warm water
- 1 Tbsp fresh lemon juice
- 1 Tbsp sugar
- 1 cup fresh raspberries (for garnish)
- Fresh mint leaves (for garnish)
Instructions
- Prepare the Cake Base: Preheat your oven to 350°F (175°C). In a mixing bowl, whisk together the eggs and 2/3 cup granulated sugar until light and fluffy. Sift together the cake flour and baking powder, then gently fold into the egg mixture. Pour batter into a prepared cake pan and bake for about 25-30 minutes or until a toothpick inserted comes out clean. Let the cake cool completely.
- Make the Raspberry Mousse: In a saucepan, combine the frozen raspberries and 1/2 cup granulated sugar. Cook over medium heat until raspberries release juice and sugar dissolves. Remove from heat and strain through a fine mesh to remove seeds. While still warm, sprinkle gelatin over the juice and stir until fully dissolved. Allow the mixture to cool slightly. In a separate bowl, whip the heavy cream with 6 tablespoons confectioners’ sugar until stiff peaks form. Gently fold the gelatin-raspberry mixture into the whipped cream to create the mousse.
- Assemble the Cake: Combine warm water, 1 tablespoon sugar, and 1 tablespoon fresh lemon juice to make a simple syrup. Cut the cooled cake into slices or rounds to fit your mold or serving dish. Lightly brush or dip lady fingers in the syrup, then line the sides of the mold or pan. Spread a thin layer of raspberry preserves onto the cake layer. Pour half of the raspberry mousse over the cake base, then add another layer of soaked lady fingers. Top with the remaining mousse and smooth the surface. Cover and refrigerate the cake for at least 4 hours or overnight to set.
- Garnish and Serve: Just before serving, decorate the Charlotte cake with fresh raspberries and mint leaves for a fresh, colorful finish.
Notes
- To make cake flour substitute: Combine 2/3 cup all-purpose flour with 2 tablespoons cornstarch; sift together before measuring the 2/3 cup for recipe.
- Use room temperature eggs to ensure the cake base whips well.
- If you do not have Knox gelatin, use any unflavored gelatin powder equivalent to 1 tablespoon.
- This cake needs to chill several hours to fully set the mousse and flavors to meld.
