✶ Strawberry Charlotte Cake ✶

This is my version of the classic French Charlotte cake. I like how this cake has sweet and tart mousse and strawberry preserves that complements the soft cake and lady fingers.

🔘Ingredients:

🔘For the Strawberry Mousse:

500g fresh strawberries

1/2 cup granulated sugar

Juice from 1 medium lemon (1 Tbsp for mousse)

2 packets Knox unflavored Gelatin

3 cups heavy whipping cream

6 Tbsp powdered sugar

2 tsp strawberry emulsion

🔘For the Sponge Cake:

5 large eggs (room temp)

150g granulated sugar

88g all purpose flour

1/4 tsp baking powder

1 package Lady Fingers

4 Tbsp strawberry preserves

🔘Topping/ Cake Decor for Charlotte Cake:

1/4 cup fresh strawberries, mint leaves and golden leaves for garnish

🔘Prep and Baking process:

Preheat oven to 350˚F/180C.

Make the strawberry syrup first:

In medium sauce pan, combine strawberries and sugar. Cook stirring occasionally until it becomes a jam. Remove from heat and strain through a sieve, pressing on the fruit with a spoon to extract as much strawberry juice as possible (you should get 1 1/4cup syrup).

Pour syrup back into sauce pan and place back over medium heat. Add strawberry emulsion and gelatin into the strawberry syrup, whisk until gelatin is dissolved. Do not boil the syrup. Remove from heat and cool to room temp.

Line 2 pans of 8” springform with parchment paper. In the large bowl beat eggs for 1.5 minutes. Gradually add sugar and continue beating for 7 min until it is thick and becomes 3 to 4 times in volume like on the video.

Stir flour and baking powder together then sift flour into whipped eggs in 2 additions, folding to incorporate between each addition (don't over mix). Bake at 350˚F for 23 minutes or until top is golden and springs back when poked lightly.

Remove cakes from the pans and let it cool down on the rack.

Beat heavy whipping cream with powdered sugar on high speed until thick and spreadable. Remove 1.5 cups of whipped cream to a piping bag and refrigerate until you use for topping.

Once strawberry syrup is completely

at room temp (don't wait way too long or it will thicken and become difficult to blend), fold it into remaining big batch of whipped cream adding a syrup at a time and folding between each addition. This will be your mousse.

Place high edge cake pan to start assembling the cake.

Trim about 1cm off from one end of all lady fingers. Brush lady fingers with milk and place them in a tight ring with cut side down, around the cake base. Insert the cake and brush cake with milk. Spread strawberry preserves over the cake.

Spread 1/2 of the mousse over cake layer. Top with second cake layer, brush with remaining milk and spread with the rest of strawberry preserves. Add remaining mousse, smooth it out the cake. Cover with plastic wrap and refrigerate until it sets overnight. Next day remove plastic wrap and remove high edge cake form. Pipe whipped cream and top with fresh strawberries, mint leaves and gold leaves(optional). Serve with Coffee or Hot Tea and Enjoy. ❤️ #strawberrycake #charlottecake #strawberrycharlottecake #strawberrycakes #lemon8baker @Lemon8 US @