Raspberry Charlotte Cake Recipe
The Raspberry Charlotte Cake Recipe is elegant and delicious. It’s perfect for summer parties or romantic dinners.
Ingredients
For the Raspberry Mousse:
- 3 cups fresh raspberries
- 3/4 cup granulated sugar
- 1 tablespoon lemon juice
- 2 1/2 teaspoons powdered gelatin
- 2 tablespoons cold water
- 1 1/2 cups heavy cream
For Assembly:
- 24 –30 ladyfinger cookies
- 1/4 cup raspberry jam
- Fresh raspberries for garnish
- Mint leaves optional garnish
- Powdered sugar optional dusting
Instructions
- Line pan sides with ladyfingers vertically.
- Make raspberry purée in a saucepan over heat.
- Add lemon juice and sugar, stir until dissolved.
- Strain mixture to remove seeds, cool slightly.
- Dissolve gelatin in cold water, then warm gently.
- Stir gelatin into purée, mix until fully combined.
- Whip cream until stiff peaks form.
- Fold whipped cream into raspberry mixture gently.
- Pour mousse into prepared pan, spread evenly.
- Chill cake for at least six hours or overnight.
- Garnish with raspberries, mint, or powdered sugar.
Notes
- Chill bowl before whipping cream for best texture.
- Use fresh raspberries for better flavor and consistency.
- Dip ladyfingers in raspberry jam for extra flavor.
- Let mousse set completely before removing the ring.
- Decorate just before serving to keep toppings fresh.