charlotte cake recipe

My very light melt in your mouth charlotte cake thats the perfect treat for spring and summer

Charlotte Cake

water

sugar

beans vanilla (split)

eggs

sugar (seprate 1 oz of sugar)

all purpose flour

salt

vanilla extract

bean vanilla (split and seperated)

heavy cream

gelatin

milk

whipped cream (whipped to medium-stiff peaks)

strawberry jam

strawberries (sliced)

strawberries

apricot jam

Preheat oven to 350ºF

Place egg yolks into the bowl of a stand mixer with the whisk attachment. Turn the mixer on low and sprinkle in your first measurement of sugar. 

Once it&#39;s combined, increase the speed to medium-high and whip it until the mixture triples in volume, is pale in color, and forms a thick ribbon on the surface of the batter when you drizzle it onto itself. This should take 3-4 minutes.

Combine your flour and salt together in a bowl. 

Sift half the flour mixture over the egg mixture and gently fold it in using a spatula.

Once it&#39;s incorporated, sift in the second half of the flour and continue folding until everything is combined. Set it aside.

In a separate mixer bowl, add in your egg whites with your whisk attachment. 

While mixing on medium speed, sprinkle in the second measurement of sugar, then increase the speed to medium-high. 

Continue whipping until you reach medium stiff peaks. 

Fold in ⅓ of the meringue into the egg yolk mixture using a spatula to lighten its density. This might take a few minutes to work all the meringue in but just keep folding.

Add in your vanilla extract.

Add in the rest of your meringue and continue folding carefully until its homogeneous. Be careful not to over-mix because you will knock out the air inside your batter and your ladyfingers will not rise as much.

Place your printed templates under parchment paper on 2 sheet pans (one for rounds and one for fingers).

Fit a large piping bag with an 809 piping tip then fill it with the batter. 

Pipe the batter on top of the circle template while holding the tip about ½&quot; away from the pan so that the batter is not too thick. Stop piping about ¼” away from the outline of the circle because the batter will spread. 

Place your 8.5”x11” sheet of paper on top of the baking sheet and place some parchment on top. 

Pipe your batter in 8” long lines, leaving about ⅛” of space in between each line. You will have leftover batter, I suggest piping extra cookies or another tray of lady fingers as a backup just in case you have gaps (like I did). 

Sift an even layer of powdered sugar over all of the lady fingers including your circular ones and let it soak in for about 2 minutes. Without the powdered sugar the fingers don’t rise as much. 

Place the tray in a 350ºF oven for 15-18 minutes. Rotate your tray halfway through baking to ensure even browning. 

Remove the ladyfingers from the oven and let them cool.  Once they have cooled gently remove them from the parchment paper to avoid them sticking and tearing later. 

Set the lady fingers aside and begin making your Bavarian cream filling. 

Making Ladyfingers Step-by-Step

Sprinkle the gelatin over the 3oz of cold milk and set aside to bloom.

Pour your first measurement of cream, salt, and half of the sugar into a medium sized pot. Bring to a boil over medium heat. 

Scrape the vanilla seeds out of the pod with a small knife and place them into the cream.

While the cream is heating, whisk together the egg yolks and the other half of sugar in a separate bowl. Whisk immediate or the sugar will make your yolk lumpy.

Once the cream starts boiling, remove it from the heat, then slowly pour ⅓ of your cream into the egg yolk mixture while whisking to prevent the eggs from curdling. This is called tempering your yolks.

Pour your egg yolk mixture back into the pot with the remaining cream, and start heating it again on medium heat while stirring constantly or until the mixture thickens slightly and coats the back of a spoon smoothly.

Strain the mixture to remove the vanilla pod and fibers (and any cooked bits of egg).

While the mixture is still hot, add the bloomed gelatin and stir with a hand whisk until smooth and combined.

Set it in the fridge to cool to room temperature. If you are in a hurry you can also cool the mixture over an ice bath.

Once the mixture is at room temperature, whip the other measurement of cream in your stand mixer with the whisk attachment until it reaches medium to stiff peaks.

Fold ⅓ of the whipped cream into the cooled egg mixture until combined to lighten the density.

Add the remaining whipped cream to the mixture and fold lightly with a spatula until everything is combined. Place it in your fridge until you are ready to use it.

Bavarian Cream Step-by-Step

Pour your water and sugar in a medium sized pot over medium heat and bring to a boil.

Once the syrup boils, remove from the stove and set aside to cool to room temperature.

Infuse the syrup by placing vanilla beans into your container of choice, then pouring the syrup over leaving to infuse a minimum of 30 min. Store at room temperature.

Simple Syrup Step-by-Step

Cut the lady fingers in half down the middle evenly.

On the back of the lady fingers, brush with a layer of simple syrup.

Place the cake ring on the plate that you will be serving it. Line the interior of the ring with the rows of lady fingers. Place the ladyfinger round in the bottom of the ring. Using the trimming from the ladyfingers to fill any gaps around the bottom edge. 

Brush the bottom with a layer of simple syrup.

Spread a thin layer of strawberry reduction on the first layer of cake. 

Pour half of your Bavarian cream into the cake ring and smooth.

Add a layer of sliced strawberries on top of the jam.

Place the second round of cake and repeat the process of brushing with simple syrup, reduction, sliced strawberries and the second half of the Bavarian cream, smooth the top.

Pipe some Bavarian cream along the wall of the ladyfingers on top.

OPTIONAL: To make your strawberries topping extra shiny, mix 1 part water and 1 part apricot jam to make a shiny glaze. You can also buy neutral glaze instead.

OPTIONAL: Strain the jam over your bowl of strawberries to get rid of lumps. Mix your strawberries with the jam to make extra shiny.

Arrange your remaining strawberries in a pattern in the middle, or pile them high, whatever you choose. Brush the berries with warm apricot glaze to keep them fresh and shiny. 

Place the Charlotte Cake in the fridge for at least 4 hours to set or overnight. This can be made a day ahead. Keep leftovers covered and refrigerated. 

When ready to display, gently remove the cake ring by lifting up slowly.

Decorate by tying a ribbon around the center of the cake and topping with fresh fruit of your choice. Cut and serve the Charlotte Cake as you would any cake. 

Assembling The Charlotte Cake

https://www.youtube.com/watch?v=r6KooJ6iS74

This charlotte cake is the perfect summer dessert. Made with homemade vanilla ladyfingers, light and airy Bavarian cream and fresh juicy strawberries. It’s also a great make ahead dessert for those last minute get-togethers.

PRINTABLE RECIPE & INSTRUCTIONS ►

Lady Fingers  ►
7 large eggs, separated
6 oz granulated sugar (separate 1 oz of the sugar) 
7 oz ap flour
¼ tsp salt
1 tsp vanilla extract
½ cup powdered sugar

Bavarian Cream  ►
1 vanilla bean, split and scraped
12 ounces heavy whipping cream
¼ tsp salt
3.5 oz granulated sugar (1/2c)
6 egg yolks
½ oz powdered gelatin
3 oz cold milk
12 oz whipped cream, to medium/stiff peak
3-4 cups strawberries (or any fruit) 

Simple Syrup  ► 
1 cup granulated sugar
1 cup water 
1 vanilla bean, split

CHAPTERS ►
00:00 Intro
00:11 Making the simple syrup
00:43 Making the ladyfinger batter
3:19 Piping the ladyfingers
5:19 Baking the ladyfingers
5:32 Making the Bavarian cream
6:51 Preparing the mold
7:36 Folding in the whipped cream
8:18 Layering the cake
9:13 Glazing the strawberries
9:48 Cooling the cake
9:54 Un-molding the cake
10:14 Tasting the cake



OTHER VIDEOS YOU'LL LOVE ►
Lady fingers recipe: https://youtu.be/TEyeIRbdAHo
Easy vanilla cake: https://youtu.be/pdd0EZ8HoZ4
Strawberry cake: https://youtu.be/BQqM916lyx0

--------------------------------------------------------------------------
ADD ME ON ►
Instagram: https://www.instagram.com/sugargeekshow
Website: https://sugargeekshow.com/
Pinterest: https://www.pinterest.com/sugargeekshow/
TikTok: https://www.tiktok.com/@sugargeekshow
Facebook: https://www.facebook.com/sugargeekshow

Easy Charlotte Cake Recipe From Scratch

This beautiful strawberry lemon charlotte cake is filled with layers of softened ladyfingers, lemon cream, and fresh strawberries. It's soft and creamy, and bursting with flavor in every bite!

Strawberry Lemon Charlotte Cake

ladyfingers

Limoncello

(250 grams) mascarpone cheese

+ 2 tbsp (75 grams) granulated sugar

vanilla

lemon

(250 milliliters) whipping cream

(454 grams/1lb) strawberries (washed, hulled, and cut in half)

whipping cream

tbsp sugar

tsp vanilla extract

strawberries (washed, some cut in half and some whole)

Trim about 1/2″ off one end of all the ladyfingers. Place the cookies in a tight ring, flat end down and sugar side out in a 9&#8243; springform pan.

Lightly dip a few ladyfingers in the Limoncello water and tightly line the bottom of the pan. Place half of the strawberries on top.

Beat the mascarpone cheese, granulated sugar, lemon zest, and vanilla extract until smooth. Add in the whipping cream and continue beating until thickened and stiff peaks form. Spread half of the mixture on top of the strawberries and spread to the sides to help the verticle cookies adhere to the cake.

Repeat with another layer of Limoncello-dipped ladyfingers, the remaining strawberries, and the remaining cream. Cover and chill in the fridge for a minimum of 4 hours or preferably overnight.

When ready to serve, beat the whipping cream, granulated sugar, and vanilla extract until medium-stiff peaks form. Transfer to a piping bag fitted with a tip of your choice. Pipe the whipped cream along the edges and top with more strawberries. Use a serrated knife to slice the cake using a sawing motion.

Not only is this cake adorable, it is also delicious! I love that this recipe requires no baking!

Very good and beautiful cake!! The cream is delicious! I used lemonade on the cookies ! Thanks for another great recipe.

Take a bite out of summer and make this stunning cake - raspberry Charlotte Royale. Lined with a rolled biscuit and filled with silky Bavarian cream and fresh raspberries, the dessert looks astonishing. Rich, sweet, and delicious - you will surely get back for more!

Charlotte Royale Cake 

+ 1/2 tablespoon (120 g) granulated sugar

+ 7 teaspoons (60 g) all-purpose flour

(60 g) potato starch

oz raspberry jam

+ 2 teaspoons (300 ml) whole milk

gelatine sheets

+ 5 1/2 teaspoons (100 g) granulated sugar

vanilla bean

(150 g) whipping cream

oz (400 g) fresh raspberries

cake glaze or neutral topping

To make the rolled biscuit, sift flour, and potato starch in a large bowl and set aside. Separate the whites from the yolks with an egg separator. Beat the whites at medium speed, gradually adding sugar. Once the meringue is glossy, decrease the mixer speed and add egg yolks whisked as for an omelet. Beat the mixture for the other 15 seconds till all the ingredients are well incorporated. Add the sifted dry ingredients and gently mix with a rubber spatula.

Divide the dough into two parts. Spread the first part of the dough on a Lekue 12 by 16-inch/30 x 40 cm non-spill baking sheet (no need to grease it) or a baking sheet covered with parchment paper up to the thickness of  5 mm, smooth with a bent spatula, and bake for 10 minutes. Once the biscuit is ready, take it out of the oven and cover it with a tea towel. Flip it on top of the cloth and carefully remove the silicone sheet or parchment: gently lift the corners and then the mat or paper's whole surface. Cover the biscuit with another parchment layer and roll it in to let cool and keep the moisture. Repeat the same with the second part of the biscuit dough.

When the biscuit is cooled, unwrap it. Spread a thin layer of the raspberry jam and roll tightly with the help of parchment. Wrap the rolled biscuit in a plastic film and refrigerate for about three to four hours to facilitate cutting.

To make Bavarian cream,

soak gelatin sheets in cold water for 10 minutes. Bring whole milk with the scraped vanilla seeds to a boil. In a separate bowl, whisk egg yolks with sugar, then pour in the hot milk slowly while continually stirring. Bring the mixture back to a saucepan and heat over low, and continue whisking. Once the custard starts thickening, take the pot out of the heat and add the drained gelatin. Transfer the custard to another bowl, let it cool, stirring occasionally.

Once the custard has cooled, whisk whipping cream until soft peaks and add to the cold custard. Gently mix with the spatula. Let it rest to thicken slightly, stirring occasionally.

To assemble the cake,

line the bottom and sides of a bowl eight inches/20 cm in diameter with a plastic film. Cut the rolled biscuit into 5 mm thick slices and arrange them at the bottom and sides of the bowl, pressing them against each other and the dish. Pour a third of the Bavarian cream in the center and distribute half of the fresh raspberries. Pour another third of the cream again and repeat the layer of raspberries. Finish with the cream. Cover the bottom of the bowl with the remaining rolled biscuit slices, place a plastic film on top of the biscuits. Also, cover it with a cardboard base to pack everything additionally. Refrigerate the Charlotte cake for at least 6 hours and up to 24 hours.

When ready to serve, remove the cardboard and plastic, flip the cake on a serving plate, lift off the bowl, and serve immediately. Or brush the cake with a thin layer of a cake glaze or a neutral topping and refrigerate until serving. 

God, this cake looks good. Absolutely worth the trouble of making it!

Now, this is calling my name. I love berries, especially in a dessert. This cake would be a hit at my next bbq party. I might have to make two, so I can have some leftovers.

As you might imagine, after nearly ten years of reading eighty or so recipes a week for my work, very few make me stop and say, "Hey, that not only looks delicious, but I am actually going to make it." This one did. Oh my gosh, you hit it out of the park!

This is so beautiful!!! And I bet it tastes as good as it looks!

There's something about the name of this cake that just sounds so delightful! I love how easy the base is and that Bavarian cream is a gorgeous addition to this dessert!

I know my family would go crazy for this recipe!

That looks amazing! I don't think I'd make quite such a neat job, but I'm eager to try this.

This royal cake is so... rich! Such a great name for something as delicious and inviting as this deliciousness. Very excited to give it a try!

The excellent details included in this recipe means I know I won't fail. What a stunning dessert - I am excited to try this!

This cake is gorgeous!! I can't wait to make it for something special like Christmas! Thank you for sharing!

This recipe turned out delicious. The fresh raspberries are the kicker. I was worried that the custard would not set up, but it holds and is a delicious, creamy texture.

Top 3 charlotte cake recipe recipes from across the web

The most viewed charlotte cake recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Charlotte Cake

Strawberry Lemon Charlotte Cake

Charlotte Royale Cake

Top 3 charlotte cake recipe recipes from across the web

The most viewed charlotte cake recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Charlotte Cake

Strawberry Lemon Charlotte Cake

Charlotte Royale Cake

The most viewed charlotte cake recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine