CHARLOTTE CAKE RECIPE WITH RASPBERRIES
This is our version of the classic French Charlotte cake. Everyone seems to take their own spin on it. I love how the sweet/tart mouse and raspberry preserves complements the soft cake and lady fingers.
Provided by Natasha Kravchuk
Categories Medium
Time 2h30m
Number Of Ingredients 16
Steps:
- In medium sauce pan, combine: 10 oz frozen raspberries and 1/2 cup sugar. Cook stirring occasionally until jam consistency. Remove from heat and strain through a sieve, pressing on the fruit with a spoon to extract as much raspberry juice as possible (you should get 2/3 cup syrup).
- Into the raspberry syrup, stir in 2 Tbsp lemon juice and 1 Tbsp gelatin. Pour syrup back into sauce pan and place back over medium heat, whisk until gelatin is dissolved. Do not boil. Remove from heat and cool to room temp.
- Line a 9" springform pan with parchment paper. Preheat oven to 350˚F. In the bowl of your mixer with the whisk attachment on high speed, beat 4 eggs for 1 minute. Gradually add 2/3 cup sugar and continue beating on high 7 min until thick and 3 to 4 times in volume.
- Stir together cake flour and baking powder then sift flour into whipped eggs in 2 additions, folding to incorporate between each addition. Scrape from the bottom to catch any hidden pockets of flour and fold just until incorporated - don't overmix. Bake at 350˚F for 23-25 minutes or until top is golden and springs back when poked lightly.
- Once it's out of the oven, remove cake from pan by sliding a thin edged spatula around the edges. Transfer to wire rack, peel back parchment and cool to room temp. Then slice cake layers in half horizontally.
- Cover springform walls with plastic wrap. Trim off 1/2" all around the edges of both cake layers (I used kitchen scissors) and place the first layer into the bottom of your springform pan. Trim about 1/2" off one end of all lady fingers. Place lady fingers in a tight ring, cut-side-down, around the cake base then brush cake with 1/3 of the simple syrup. Brush backs of lady fingers with 1/3 of syrup as well. Spread 1 1/2 Tbsp raspberry preserves over cake. Set aside.
- With the whisk attachment, beat 3 cups heavy cream with 6 Tbsp powdered sugar on high speed until thick and spreadable. Remove 1 1/2 cups of whipped cream to a piping bag fitted with a star attachment and refrigerate to use as topping later.
- Once raspberry syrup is completely at room temp (don't wait way too long or it will thicken and become difficult to blend), fold it into remaining big batch of whipped cream adding 1/4 syrup at a time and folding between each addition. This is your mousse.
- Spread 1/2 of the mousse over cake layer inside the springform. Top with second cake layer, brush with remaining simple syrup and spread with 1 1/2 Tbsp raspberry preserves. Add remaining mousse. Pipe whipped cream and top with fresh raspberries and mint leaves if using. Cover with plastic wrap and refrigerate until set (3 hours or overnight). To serve, remove springform walls and plastic wrap.
QUICK RASPBERRY CHARLOTTE
Saturated with brandy, cream, and raspberry purée, dried Italian-style savoiardi get the French treatment here.
Provided by Andrea Albin
Categories Milk/Cream Blender Mixer Dessert Freeze/Chill Quick & Easy Frozen Dessert Raspberry Cognac/Armagnac Gourmet Kidney Friendly
Yield 6 servings
Number Of Ingredients 10
Steps:
- Layer ladyfingers in soufflé dish. Stir Cognac into melted ice cream and pour evenly over cookies. Let stand 10 minutes.
- Purée, raspberries with water, sugar, and lemon juice in a blender until smooth.
- Beat cream with an electric mixer or a whisk until it just holds stiff peaks, then add 3/4 cup raspberry sauce and continue to beat until mixture holds soft peaks.
- Lightly press on cookies with a spatula to compact slightly, then drizzle 1/2 cup raspberry sauce over them. Spread raspberry cream evenly on top and chill, covered, in freezer 30 minutes.
- Serve charlotte with remaining raspberry sauce.
RASPBERRY CHARLOTTE
Make and share this Raspberry Charlotte recipe from Food.com.
Provided by Colbys Mom
Categories Dessert
Time 5h20m
Yield 16 serving(s)
Number Of Ingredients 8
Steps:
- Stir and press raspberries with back of wooden spoon through a strainer set over a bowl (you'll have about 1 1/3 cup puree).
- Add sugar; stir until dissolved.
- Sprinkle gelatin over juice in a medium saucepan.
- Let stand 1 minute.
- Then stir over medium heat until gelatin dissolves.
- Add half the puree; heat until warm.
- Stir into puree in bowl.
- Refrigerate, stirring occasionally, 1 hr or until consistency of unbeaten egg whites.
- Meanwhile lightly coat an 8 or 9" Springform pan with nonstick spray.
- Dust with sugar; shake out excess.
- Lay strips of ladyfingers, rounded sides out, around inside of pan.
- Cover bottom of pan with ladyfingers, flat sides down and trimmed to fit.
- Beat heavy cream in large bowl with mixer on medium-high speed until soft peaks form.
- Remove 1 cup and reserve.
- Fold remaining whipped cream into raspberry puree until blended.
- Remove 1 cup; reserve.
- Spread remaining raspberry cream evenly in prepared pan.
- Scrape reserved whipped cream into the bowl and fold into reserved raspberry cream until well blended.
- Scrape on top of first mixture; spread carefully into an even layer.
- Cover pan with plastic wrap and refrigerate overnight at least 4 hours.
- UP TO 1 DAY BEFORE SERVING: Cover top of cake with a layer of raspberries, then remove pan sides.
- Refrigerate until serving.
Nutrition Facts : Calories 185, Fat 9.4, SaturatedFat 5.5, Cholesterol 69.7, Sodium 25.5, Carbohydrate 24.1, Fiber 2.2, Sugar 17.5, Protein 2.3
CHARLOTTE RUSSE DE RASPBERRY
Here's a delicious do-ahead dessert, a showstopper designed for serving a crowd.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 4h40m
Yield 12
Number Of Ingredients 13
Steps:
- Grease 9-inch springform pan with butter. Split ladyfingers lengthwise. Sprinkle cut surfaces with liqueur. Place ladyfingers around sides and in bottom of buttered pan (cut sides facing center and top of pan).
- In small saucepan, combine water and gelatin; let stand 2 minutes to soften. Heat mixture over low heat until gelatin dissolves, stirring occasionally. Remove from heat. Stir in 1/4 cup sugar, lemon juice and raspberries; beat with wire whisk until frothy. Refrigerate 15 minutes or just until mixture begins to thicken.
- Gently fold cooled raspberry mixture into whipped cream. Pour into ladyfinger-lined pan. Refrigerate 4 hours or until mixture is set.
- Meanwhile, heat oven to 350°F. Place butter in shallow baking pan. Place pan in oven for 1 to 2 minutes or until butter is melted. Add almonds; stir until well coated. Bake at 350°F. for 8 to 10 minutes or until almonds are light golden brown, stirring occasionally. Remove from oven. Sprinkle with 2 tablespoons sugar; stir to coat. Cool completely.
- In small bowl, combine 1/2 cup whipping cream and 2 tablespoons powdered sugar; beat at high speed until stiff peaks form. Garnish top of dessert with whipped cream and sugared almonds. Store in refrigerator.
Nutrition Facts : Calories 350, Carbohydrate 28 g, Cholesterol 130 mg, Fat 4 1/2, Fiber 1 g, Protein 5 g, SaturatedFat 13 g, ServingSize 1 Serving, Sodium 55 mg, Sugar 23 g
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Reviews 31Estimated Reading Time 6 minsServings 1Published Jun 26, 2015
- Whisk the egg yolks and cornstarch together in a medium bowl until well combined. Set aside.
- In a medium saucepan, combine the raspberries, sugar, butter, and salt. Mash lightly and stir until the sugar is totally wet. Cook over medium heat, whisking frequently, until the mixture is simmering and the raspberries are almost completely broken down, about 4-6 minutes.
- Remove the raspberry mixture from the heat and slowly add ½ cup of it to the egg yolk mixture, stirring constantly. Whisking constantly, return the egg yolk mixture to the pan with the raspberries, mixing until combined.
- For the jam mixture, sprinkle the gelatin over the lemon juice in a small bowl. Let sit until softened, about 5 minutes. Heat the jam in the microwave until hot and fluid, 30-60 seconds.
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