The raspberry charlotte cake is a classic that many gourmets love to see on their table ! It's a holiday dessert that it can be complicated to make, but with this video, you will surprise more than one by making this recipe for raspberry charlotte cake like a real pastry chef, it's up to you. ..
Raspberry charlotte cake
Equipment
- Dessert circle 22 cm in diameter and 4.5 cm in height
Ingredients
- 2 spoon cookie base 20 cm in diameter. See the spoon cookie recipe
- 1 spoon cookie strip 35 cm long by 10 cm wide. Sprinkle with icing sugar before cooking.
- 250 g raspberries fresh or frozen
Raspberry mousse :
- 580 g raspberry puree
- 285 g caster sugar
- 185 g water
- 3 gelatin leaves
- 400 g whipping cream 30% minimum fat
- 100 g egg whites
- 50 g raspberry liqueur
Raspberry icing :
- 200 g raspberry sauce
- 25 g icing sugar
- 2 gelatin leaves
Instructions
- To start, you will make two bases, as well as a strip of spoon cookie, whose recipe you will find on video on my channel.
- To make the syrup, mix 125 g of sugar with 125 g of water and bring to a boil.
- Pour the syrup over the raspberry puree, mix and add the raspberry liqueur.
- For raspberry mousse, first soften the gelatin by leaving it in cold water, then make a syrup by bringing 60 g of sugar and 60 g of water to a boil.
- Add the softened and wrung out gelatin to the syrup, mix and then pour everything into the raspberry puree. Mix, add the raspberry liqueur, then leave aside for the moment.
- Whip the cream into whipped cream, making sure to have the bowl, the whisk and the cream very cold. Then keep the whipped cream in the refrigerator.
- Clean the mixer bowl, pour the whites and start whipping them. When they start to foam, add a third of the sugar and continue.
- When the whites form a thick peak, add the rest of sugar progressively while continuing whipping them. We get a nice, firm and shiny meringue.
- Add the meringue to the whipped cream, then add the first part of this mixture to the jellified raspberry puree. Add and gently incorporate the rest of whipped cream.
- I use a 22 cm diameter and 4,5 cm high circle. Cut 3.5 cm to 4 cm high strips of cookie spoon that you place all around the circle.
- Place a spoon cookie base at the bottom of the circle which you soak in raspberry syrup using a brush.
- Garnish the bottom of the charlotte cake with raspberry mousse, then scatter whole raspberries on top.
- Place the second spoon cookie base, making sure to soak it on both sides. Complete the circle with raspberry mousse, then smooth the top using a palette knife.
- Place the raspberry charlotte cake in the freezer for 5 to 6 hours in order to make the frosting on top.
- Once the Raspberry charlotte cake is frozen, prepare the frosting. Start by heating the raspberry sauce.
- Soften the gelatin in cold water. When the raspberry sauce is hot, add the icing sugar, then the wrung gelatin and mix everything.
- Pass the frosting in a very fine colander to remove all the grains. Let it cool down.
- When the frosting is lukewarm, pour it over the frozen raspberry charlotte cake, then smooth the top fairly quickly using a palette knife. Let the frosting set.
- Place the charlotte cake on a presentation tray, heat the circle slightly and then gently remove it to keep a neat look.
- For decoration, let your imagination run wild, otherwise here is an idea of how to decorate your raspberry charlotte cake.
The video is in French, but you can see the English subtitles.Remember to enable them in the YouTube settings.