Raspberry Cake Charlotte

Raspberry Cake Charlotte

Raspberry Cake Charlotte

Raspberry Cake Charlotte


Raspberry cake Charlotte consists of a light sponge cake, Berry mousse, vanillamousse and slides of fresh berries. Gentle, airy and very delicious!



  • 400 g fresh raspberries
  • 8 plates (or 2 tbsp) gelatin
  • 500 ml cream 25% fat
  • 100150 g sugar
  • 400 ml cream 33%
  • 1618 pieces of cookies savojardi
  • 200 g mascarpone
  • 23 tablespoons powdered sugar
  • 1 tablespoon lemon juice



300 g raspberries along with lemon juice shake Blender, rub through a sieve. Soak the gelatine in cold water. If not leaf, but in 50 g of water. Whip the creamwith the sugar until the splendor, add Raspberry Puree, stir. Melt the gelatin and adding to it the first 4 tablespoons of cream, then gently mix with the rest. If the gelatin sheet, on the contrary, 4 tablespoons cream heat in microwave orwater bath and dissolve the gelatin in it, and gently mix with the rest of the cream.

Whip 200 ml cream and mix with the sour cream. Put it in the fridge for 1520minutes to slightly grabbed. On the edge of the form from the inside (I use side from pan Bakeware, diameter 1618 cm) set cookies, just put a few pieces on the bottom, put the cream, add fresh raspberries and put in refrigerator for at 2:00. 200 g mascarpone whip the remaining 200 ml cream and powdered sugar. Pour over sour cream raspberry cream and refrigerate again until completehardening of the 45 hours at least. The finished cake carefully pull out of shape, decorate on top of raspberries.

Another original recipe open cake Fig & Pistachio Tart

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