Raspberry Charlotte Cake
Raspberry Charlotte Cake
Ingredients
For the Raspberry Mousse
- 12 ounces fresh or frozen raspberries
- 1/2 cup granulated sugar
- 1 tablespoon lemon juice
- 2 teaspoons unflavored gelatin powder
- 1/4 cup cold water
- 1 1/2 cups heavy cream, chilled
- 2 tablespoons powdered sugar
For the Ladyfingers and Assembly
- 24 ladyfingers, approximately
- 1/4 cup raspberry liqueur or simple syrup
- 1/2 cup fresh raspberries, for garnish
- 1 tablespoon fresh mint leaves, for garnish
Instructions
- 1
Prepare the raspberry puree: In a medium saucepan, combine the raspberries, granulated sugar, and lemon juice. Cook over medium heat, stirring occasionally, until the raspberries break down and the sugar dissolves, about 5-7 minutes. Remove from heat.
⏱️ 10 min
- 2
Strain the raspberry mixture through a fine-mesh sieve into a clean bowl, pressing on the solids to extract as much liquid as possible. Discard the seeds. You should have about 1 cup of smooth raspberry puree. Let it cool slightly.
⏱️ 5 min
- 3
Bloom the gelatin: In a small bowl, sprinkle the gelatin powder over the cold water. Let it sit for 5 minutes to bloom.
⏱️ 5 min
- 4
Melt the gelatin: Gently heat the bloomed gelatin in a microwave for 10-15 seconds, or over a double boiler, until completely dissolved and clear. Do not boil.
⏱️ 2 min
- 5
Combine gelatin with puree: Stir the dissolved gelatin into the cooled raspberry puree until well combined.
⏱️ 2 min
- 6
Whip the cream: In a large, chilled bowl, whip the heavy cream and powdered sugar with an electric mixer on medium-high speed until soft peaks form.
⏱️ 5 min
- 7
Fold the mousse: Gently fold the raspberry-gelatin mixture into the whipped cream until no streaks remain. Be careful not to deflate the cream.
⏱️ 5 min
- 8
Prepare the mold: Line the bottom of a 6-inch springform pan with parchment paper. Lightly brush the inside edges of the pan with a little water.
⏱️ 3 min
- 9
Assemble the ladyfingers: Quickly dip one side of each ladyfinger into the raspberry liqueur or simple syrup. Arrange the ladyfingers, sugared side facing out, vertically around the inside edge of the springform pan, pressing them gently against the sides. Trim the bottoms of the ladyfingers if necessary to fit snugly.
⏱️ 10 min
- 10
Fill the cake: Pour the raspberry mousse into the ladyfinger-lined pan. Smooth the top with a spatula.
⏱️ 2 min
- 11
Chill: Cover the Charlotte cake loosely with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, until the mousse is set.
⏱️ 240 min
- 12
Garnish and serve: Carefully remove the springform pan sides. Garnish the top of the cake with fresh raspberries and mint leaves before serving.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Raspberry Charlotte Cake
Ingredients
For the Raspberry Mousse
- 12 ounces fresh or frozen raspberries
- 1/2 cup granulated sugar
- 1 tablespoon lemon juice
- 2 teaspoons unflavored gelatin powder
- 1/4 cup cold water
- 1 1/2 cups heavy cream, chilled
- 2 tablespoons powdered sugar
For the Ladyfingers and Assembly
- 24 ladyfingers, approximately
- 1/4 cup raspberry liqueur or simple syrup
- 1/2 cup fresh raspberries, for garnish
- 1 tablespoon fresh mint leaves, for garnish
Instructions
- 1
Prepare the raspberry puree: In a medium saucepan, combine the raspberries, granulated sugar, and lemon juice. Cook over medium heat, stirring occasionally, until the raspberries break down and the sugar dissolves, about 5-7 minutes. Remove from heat.
⏱️ 10 min - 2
Strain the raspberry mixture through a fine-mesh sieve into a clean bowl, pressing on the solids to extract as much liquid as possible. Discard the seeds. You should have about 1 cup of smooth raspberry puree. Let it cool slightly.
⏱️ 5 min - 3
Bloom the gelatin: In a small bowl, sprinkle the gelatin powder over the cold water. Let it sit for 5 minutes to bloom.
⏱️ 5 min - 4
Melt the gelatin: Gently heat the bloomed gelatin in a microwave for 10-15 seconds, or over a double boiler, until completely dissolved and clear. Do not boil.
⏱️ 2 min - 5
Combine gelatin with puree: Stir the dissolved gelatin into the cooled raspberry puree until well combined.
⏱️ 2 min - 6
Whip the cream: In a large, chilled bowl, whip the heavy cream and powdered sugar with an electric mixer on medium-high speed until soft peaks form.
⏱️ 5 min - 7
Fold the mousse: Gently fold the raspberry-gelatin mixture into the whipped cream until no streaks remain. Be careful not to deflate the cream.
⏱️ 5 min - 8
Prepare the mold: Line the bottom of a 6-inch springform pan with parchment paper. Lightly brush the inside edges of the pan with a little water.
⏱️ 3 min - 9
Assemble the ladyfingers: Quickly dip one side of each ladyfinger into the raspberry liqueur or simple syrup. Arrange the ladyfingers, sugared side facing out, vertically around the inside edge of the springform pan, pressing them gently against the sides. Trim the bottoms of the ladyfingers if necessary to fit snugly.
⏱️ 10 min - 10
Fill the cake: Pour the raspberry mousse into the ladyfinger-lined pan. Smooth the top with a spatula.
⏱️ 2 min - 11
Chill: Cover the Charlotte cake loosely with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, until the mousse is set.
⏱️ 240 min - 12
Garnish and serve: Carefully remove the springform pan sides. Garnish the top of the cake with fresh raspberries and mint leaves before serving.
⏱️ 1 min