This Raspberry Charlotte Cake holds a special place in our hearts as it was the centerpiece of our baby girl’s first birthday celebration. She adored every element of this delightful dessert, from the cake itself to the ladyfingers and, most of all, the luscious raspberry mousse. This cake is not only a visual delight but also a truly mouthwatering treat.

Naturally, this dessert is our take on the classic French Charlotte Russe cake. It seems everyone puts their own unique spin on it, and we’re no exception. What I truly appreciate about this dessert is the perfect balance between the sweet and tart raspberry mousse and the soft cake and ladyfingers. European cakes have a special place in my heart because they tend to be pleasantly sweet without being overly sugary. By the way, I’ve taken great care to provide detailed photos and instructions, making this recipe straightforward to follow. I sincerely hope you fall in love with this fantastic Charlotte dessert!

Ingredients for the Sponge Cake:

– 4 large eggs, at room temperature
– 2/3 cup granulated sugar
– 2/3 cup cake flour (properly measured)
– 1/4 tsp baking powder
– 7 oz package of Ladyfingers
– 3-4 Tbsp raspberry preserves or jam

Ingredients for Raspberry Mousse:

– 10 oz (2 1/2 cups) frozen raspberries
– 1/2 cup granulated sugar
– Juice from 1 medium lemon (2 Tbsp for the mousse and 1 Tbsp for the simple syrup below)
– 1 Tbsp Knox unflavored Gelatin (from 1 1/4 packets)
– 3 cups heavy whipping cream
– 6 Tbsp confectioners (powdered) sugar

For the Simple Syrup, combine the following:

– 1 cup warm water
– 1 Tbsp fresh lemon juice
– 1 Tbsp sugar

Topping/Cake Decor for Charlotte Cake:

– 1 cup fresh raspberries and mint leaves for garnish

How To Make Charlotte Cake:

If you’ve never made a European Sponge Cake before, I recommend watching the video before you begin.

Start by making the raspberry syrup:

1. In a medium saucepan, combine 10 oz frozen raspberries and 1/2 cup sugar. Cook, stirring occasionally, until the mixture reaches a jam-like consistency. Remove from heat and strain the mixture through a sieve, pressing with a spoon to extract as much raspberry juice as possible (aim for 2/3 cup of syrup).

Stir 2 Tbsp of lemon juice and 1 Tbsp of gelatin into the raspberry syrup. Pour the syrup back into the saucepan and heat it over medium heat, whisking until the gelatin dissolves. Do not let it boil. Remove from heat and let it cool to room temperature.

Creating the Sponge Cake:

1. Begin by lining a 9″ springform pan with parchment paper and preheat your oven to 350°F. In the bowl of your mixer equipped with the whisk attachment, beat 4 eggs on high speed for 1 minute. Gradually add 2/3 cup of sugar and continue beating on high for 7 minutes until the mixture becomes thick and increases in volume by 3 to 4 times.