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
Scale
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.
