Raspberry Charlotte
Irresistible classic cake made with mascarpone cheese filled with raspberry coulis and fresh raspberries on top. One lovely gift for your family and friends.
Servings: 16 Serves
Ingredients
- Sponge
- 3 Eggs
- 100 g Sugar
- 100 g Cake Flour
- 33 g Melted Butter
- Filling
- 250 g Mascarpone
- 500 ml Whipping Cream
- 60 +50 g Sugar
- 10 g Gelatine
- 150 g Raspberries
- 150 g Frozen Raspberries
- 1 packet Sponge Fingers
- Vanilla
- Sugar Syrup
- 100 g Water
- 60 g Sugar
- 1 tbsp Lemon Juice
Instructions
- Sponge: Whisk the eggs and sugar until stiff and fluffy, add vanilla. Sieve the flour and fold in eggs. Add melted butter and fold. Pour mix in round cake form 22cm with baking paper on the bottom and bake in preheated oven at 150C until done. Check with a wooden stick in the middle. Leave to cool aside.
- Sugar syrup: Boil sugar, water and lemon juice for 3min. and leave to cool. For Filling
- For Filling: Boil 60 sugar, 200g water, and frozen raspberries for 3min. Sieve and let it cool to 70-80C and add soaked in water gelatine. Stir until gelatine dissolve. Leave aside to cool to body temperature.
- With mixer whisk mascarpone cheese and 50g of sugar. Gradually add whipping cream and whisk until stiff and fluffy. Add half of gelatine and raspberry mix and whisk.
- Cut the sponge into two round wheels. Place one of them in round cake form and make a circle with spoke fingers around the sponge. With spoon spread half of the sugar syrup. Add half of the mascarpone mix. Place the other sponge wheel, syrup and the rest of the mascarpone mix. Level the top with a spatula. Leave in the fridge for 3-4 hours to set. Warm up gently the rest of the gelatine mix and pour over completely set cake. Arrange raspberries on top and leave to cool in the fridge.
