One of my clever inventions. A special French charlotte cake! This elegant cake contains a bottom and outer covering of ladyfingers and the charlotte is filled with raspberry mousse, along with vanilla bavarian cream. I wanted to save time by just buying store-bought lady fingers, however, I noticed how rock hard they were and the texture was almost stale. Ew. Nothing is worse than a stale-like cookie. Instead, I wanted to make this charlotte cake perfect by making my own lady fingers from scratch. So worth it though. I had about 15 cute little lady fingers left — but i didnt mind. I just either ate them as a snack with milk or made them into little cookie sandwiches filled with buttercream. YUM.
So this week is my sisters 20th birthday along with my lovely mother’s birthday as well. I wanted to whip up something extra special for the two very important ladies whom are significant to my life. I wanted to create something that represented elegance that reminds me of my sister. And a unity and formation of two things that represents of moms ability to hold/collect things together. So on that note, I chose this fancy charlotte cake that represents my sisters elegance, and the raspberry mousse/bavarian cream that represents my mom’s unifying ability towards the family.
Now what is a Charlotte? A charlotte is a trifle dessert that is also known as an ice-box cake. It is surrounded with biscuits, lady fingers, cookies, bread, or sponge cake in a lined mold such as a springform cheesecake pan. The mold can be filled with mousse, custards, or fruit puree.
The texture of the mousse and bavarian cream was similar to a pudding or a flan, but more sturdy, stiff, and collected. The raspberry flavor was not too sour and not too sweet (which was perfect) and the bavarian cream had a rich vanilla flavor to it. Next time, I will use the leftover lady fingers and add them on top of the bavarian cream before I start to fill in the raspberry mousse — so that the middle can also have a cake layer as well. Anyways. I hope you guys liked today’s post~ Happy Eating! 🙂
Charlotte Gâteau w/ Framboise Mousse and Bavarian Cream
For the Lady Fingers:
- 4 eggs, separated
- 2/3 cup granulated sugar
- 14 tablespoons all-purpose flour
- 1/2 teaspoon baking powder
- Preheat oven to 400 degrees and line three 17 x 12 inch baking sheets with baking parchment. Fit a large pastry bag with a plain round 1/2 inch tube. On one of the baking parchment paper, draw out and trace the bottom of an 8 inch cheesecake pan with a pencil. Flip the paper around and place on a baking sheet. Set aside.
- Place egg whites in a bowl of an electric mixer with a fitted attachment and beat on high until soft peaks start to form. Slowly add 2 tablespoons of sugar and continue beating until a stiff peak forms. In another bowl, beat the egg yolks and the remaining white sugar. Whip for about 5 minutes or until thick and very pale in color.
- SIFT flour and baking powder together in a small bowl. Fold half the egg mixture to the egg yolk mixture. Fold in the flour, then the remaining egg white mixture.
- Transfer the mixture to the pastry bag and begin to pipe the bottom biscuit of your charlotte cake. First, pipe out the bottom of the cheesecake pan on top of your drawn parchment paper like the picture here. Bake for 10 minutes or until nicely golden brown at the top. Let it cool completely before peeling off the parchment paper. Once cooled, place on the bottom of your cheesecake pan.
- For the lady fingers, pipe out 1 inch thick and 3 inch long lines onto prepared baking sheets. Sift powder sugar on top of the piped batter (optional) and bake for 8 minutes, or until the top is golden-yellow. Let it cool completely. Start to surround the inside walls of the cheesecake pan with the lady fingers (I used only 23 lady fingers to cover the inside of my cheesecake wall). Set aside and begin to prepare your filling.
For the Bavarian Cream:
- 1 vanilla bean (I used 2 teaspoons vanilla extract)
- 1 1/4 cups heavy cream
- 1 tablespoon powdered gelatin
- 3 tablespoons milk
- 1/4 cup sugar
- 5 egg yolks
- 1 1/4 cups whipped cream
- Put the split vanilla bean in cream and slowly bring to a boil. Turn off heat and let sit for 1 hour.
- Remove bean and scrape out seeds, add them to the cream and discard the pod. Sprinkle the gelatin into the milk and set aside.
- Whisk the sugar and egg yolks together. Warm the cream mixture back up and slowly whisk into eggs. Place mixture over simmering water and stir until it is thick enough to coat the back of a wooded spoon. Remove from heat and add milk and gelatin mixture.
- Place bowl in ice bath and stir until at room temperature.
- Fold in whipped cream and pour mixture into the prepared cheesecake pan. Set aside.
For the Raspberry Mousse:
- 1 cup fresh raspberries
- 1/4 cup sugar
- 1 1/2 tsp fresh lemon juice
- 1 teaspoon unflavored gelatin
- 2 tablespoons cold water
- 1/2 cup heavy whipping cream
- Place the raspberries in a food processor; cover and puree. Strain and discard seeds. Transfer puree to a large bowl. Stir in sugar and lemon juice; set aside.
- In a small saucepan, sprinkle gelatin over cold water; let stand for 1 minute. Stir over low heat until gelatin is completely dissolved. Stir into raspberry mixture. Refrigerate until slightly thickened, about 1 hour.
- Transfer gelatin mixture to a large bowl. Beat on high speed until foamy. Gradually add cream; beat until thickened, about 2 minutes. Evenly spoon over the bavarian cream. Cover and refrigerate for 1-2 hours or until set.
Bavarian Cream Recipe from Michael Symon