Photo: Natalie Levin
Charlotte cake is one of the most classic cakes in the French patisserie, but somehow it gets a little “hidden” between all other delicious desserts and cakes that fill the patisseries in Paris. This is a relatively simple cake made of layers of sponge cake or ladyfingers with pudding, whipped cream or other cream, and fresh fruit. Think of a (much!) fancier version of icebox cake.
This year I was finally able to find berries relatively easy (in Israel berries are not so common at the grocery store), and it has brought me to think of making Charlotte cake. I made it especially festive with berry mousse, chocolate mousse, vanilla cream and fresh berries of all kinds. It’s a great cake for birthdays and special occasions and will be perfect for Christmas as well.
Photo: Natalie Levin
Chocolate and Vanilla Charlotte Cake with Berries
For the base and sides:
- 200 grams ladyfinger cookies
- 125 ml. (1/2 cup) milk
For berry mousse:
- 2 grams (1/2 tsp.) gelatin powder
- 10 ml. (2 tsp.) water
- 2 large eggs
- 25 grams (2 tbsp.) sugar
- 150 grams berry puree (raspberries, blueberries, cranberries, etc.)
- 50 grams (3 tbsp.) soft butter
- 125 ml. (1/2 cup) very cold whipping cream
For chocolate mousse:
- 100 grams dark chocolate (finely chopped)
- 250 ml. (1 cup) whipping cream (very cold)
For vanilla cream:
- 250 ml. (1 cup) whipping cream (very cold)
- 1 tsp. vanilla extract
- 30 grams (3 tbsp.) sugar powder
- 10 grams (1 tbsp.) instant vanilla pudding powder
For decoration:
- Berries of various kinds
Make the base and the sides:
- Cut a small piece at the bottom of each ladyfinger to create a cookie that will be able to “stand” at the sides of the pan.
- Arrange ladyfingers densely on the sides of the pan.
- Arrange more lady fingers at the bottom of the pan to create a base.
- Gently brush the ladyfingers (on the sides and base) with milk using a brush.
Berry mousse:
- In a small bowl mix gelatin and water and set aside for about 10 minutes at room temperature until the liquid is absorbed.
- In a small pot, place eggs, sugar and berry puree, and whisk well until mixed.
- Cook the mixture, while constantly whisking, on a medium to low flame until it boils.
- Add in the gelatin and stir well until it melts in the mixture.
- Add butter and mix well until it melts in the mixture.
- Cool the mixture for 20-30 minutes at room temperature until it cools slightly.
- Whip the cream into a firm cream. Gently fold the whipped cream into the berry mixture until you get a uniform mousse.
- Pour the mousse on the base of the ladyfingers and straighten the top with a palate knife.
- Cool the cake in the freezer until the mousse layer is set.
Dark chocolate mousse:
- Chop the chocolate and put in a bowl.
- Dissolve in the microwave or over double-boiler until fully melted.
- Whip the cream to soft peaks.
- Pour about 1/3 of the whipped cream into the melted chocolate and mix well to compare textures with the melted chocolate.
- Add in the remaining cream and gently fold until you get a uniform mousse.
- Pour the chocolate mousse over the berry mousse layer and straighten with a palate knife.
- Cool in the freezer until set..
Vanilla cream:
- In a mixer bowl, whip cream, vanilla, powdered sugar and instant pudding until you get a very firm whipped cream.
- Pour the cream over the chocolate mousse layer and straighten with a palate knife to a uniform layer.
- Freeze the cake completely for 3-4 hours until it is completely set.
- Remove the cake from the baking pan carefully.
- Garnish with fresh assorted berries at the top and serve.
- You can prepare the charlotte cake in advance (without the berries garnish) up to a week before serving and freeze it. The berries should be added on the serving day.
- Instead of dark chocolate you can use milk chocolate to get milk chocolate mousse, but the result will be sweeter.
- It is recommended to transfer the frozen charlotte cake from the freezer to the refrigerator at least 4 hours before serving, so that it will get a pleasant texture for eating.
Photo: Natalie Levin