Strawberry Charlotte Cake | French Classic Dessert | Icebox Cake

French Charlotte Cake Recipe | How to make French Charlotte Cake

A classic French dessert that dates back to the eighteenth century. The cake features delicious summer fruit- strawberry, Bavarian cream and lady finger cookies. In this version, I have made a variation wherein I incorporated Raspberry in the mousse and since the Covid-19 lockdown was on, I couldn't find lady finger cookies around. Instead, I used regular butter cookies that are a lil stiffer than most.

Author: Racheal D'Souza

A Charlotte Russe Cake is usually referred to 'icebox cake' which means a layered dessert that includes whipped cream or mousse, sandwiched between layers of crispy cookies or sponge cake. The sponge cake is baked with the most simplest ingredients and the cookies can also be made at home. In this version, I have baked the sponge cake (included in the recipe) but used store-brought cookies. The main part of this dessert cake is to line all the elements patiently in a mould and refrigerate it. Refrigeration is always the hardest part cause when you make something as beautiful as this, it's hard to resist eating it immediately (haha!). However, the longer you refrigerate, the better your cake will be!

This cake may sound very difficult in the beginning, however, if you follow the steps precisely, you'll know how easy it is! To make it simpler, I have divided this recipe into 3 key elements. 

Ingredients

 

Fresh strawberries- 0.5 lb

Lady finger cookies or any other stiff butter cookies- 1 pack

Raspberry jam/ preserve (optional)- 1 tsp

 

Element 1: Sponge Cake

Milk- ¼ cup

Butter- ¼ cup

Eggs- 2

Sugar- ¾ cup

Flour- ½ cup

Baking powder- 1 tsp
vanilla extract- 1 tsp

 

Element  2: Raspberry Mousse

Raspberry- ½ cup, frozen or fresh

Sugar- 5tbs

Water- ½ cup

Fresh Cream-1 cup

Gelatin- 1 tsp

  

Element 3: Strawberry Jelly

Sugar- 5 tbs

Water- 1 cup

Fresh strawberries- 250 g

Cold water- 1/8 cup

Gelatin- 9 g

 

How to make Strawberry Charlotte Cake:

 

Element  1: Sponge Cake

1. In a microwave safe bowl, add in milk and melted butter. Give it a nice stir and heat it for about 10 seconds in the microwave
2. In another bowl, add the eggs and beat it till it's frothy.
3. Add in sugar and vanilla extract.
4. Gradually sift in flour, lil by lil. 
5. Add in baking powder and mix everything with a whisk.
6. Add in the milk-butter mix you kept aside earlier and continue to whisk it slowly until everything is mixed properly. 
7. Prepare the baking dish (I usually line the bottom with a parchment paper and sprinkle a lil flour so my cake comes out easily after the bake)
8. Add in the cake mix.
9. Bake it at 350 F for 22 minutes or until your toothpick comes out clean
10. Allow it to cool.

Element  2: Raspberry Mousse

1. In a pot, mix the raspberries, sugar and water and heat it till you get a thick texture syrup.
2. Strain the syrup out of the raspberry mixture in another bowl to get rid of the seeds and pulp. Cool the syrup
3. Add in gelatin to the cool mixture.
4. Heat the raspberry mix after adding gelatin. Do not boil. Allow it to cool 
5. In another bowl, add fresh cream and sugar and whip it on a high speed till you get stiff peaks.
6. Slowly add the cool raspberry mix into the whipped cream and fold it in gently.
7. Refrigerate it for an hour. 

Element 3: Strawberry Jelly

1. Add in sugar in a pot and pour in some water. Allow it to boil. Cool it.
2. Weigh the strawberries. Clean them and make a purée in a blender. 
3. Add in the strawberry purée into cool sugar syrup. Strain the purée to get rid of pulp and seeds.
4. In a cup, add 2 tbs water and gelatin. Mix well until the gelatin dissolves. 
5. Mix gelatin in the strawberry mix. Bring it to room temperature and use immediately. 

  

Cake Assembly:

 

1. Split the cake into halves diagonally.

2. Prepare the cake mould if not using cheesecake pan (I usually line it with a plastic wrap so i can easily de-mould)

3. In a cheese cake pan or mould, layer the first half of the sponge cake.

4. Apply some raspberry jam/preserve (optional).

5. Layer the cookies and strawberry halves on the side.

5. Add in the chilled mousse.

6. And the second layer of cake.

7. Refrigerate for an hour. Meanwhile prepare the jelly. 

8. Once the jelly comes to room temperature, pour it carefully and add the strawberry halves on top.  Refrigerate for 3 hours.

     

9. Add more cut fresh strawberries before serving 

 

 

 

 10. Serve chilled 

Watch: French Charlotte Cake: This video contains a step by step guide on how to make the French Charlotte cake