Pastry Education

 Charlotte cake is a classic dessert known for its elegant appearance and delightful combination of sponge cake and creamy filling, often made with fruit or chocolate. It's typically surrounded by ladyfinger biscuits or sponge cake slices and then set in a mold to form its distinctive shape. Here's a step-by-step guide to making a  fruit Charlotte cake: 

Ingredients

For the Sponge Cake:

• 6 large eggs, separated
• 3/4 cup (150g) granulated sugar
• 1 teaspoon vanilla extract
• 3/4 cup (90g) cake flour
• 1/4 teaspoon salt

For the Filling:

• 2 cups (480ml) heavy cream, chilled
• 1/2 cup (60g) powdered sugar
• 1 teaspoon vanilla extract
• 2 cups (300g) fresh fruit (such as berries, peaches, or mangoes), diced

For Assembling:

• About 20-24 ladyfinger biscuits or enough slices of sponge cake to line the mold
• 1/2 cup (120ml) fruit juice or syrup (optional, for soaking the ladyfingers)

For Decoration (Optional):

• Additional fresh fruit
• Powdered sugar for dusting

Equipment

• 8-inch (20cm) round springform pan or Charlotte mold
• Electric mixer (handheld or stand mixer)
• Mixing bowls
• Spatula
• Parchment paper
• Knife

Step-by-Step Instructions

1. Preheat the Oven and Prepare the Pan

Preheat your oven to 350°F (175°C). Line the bottom of the springform pan or Charlotte mold with parchment paper.

2. Make the Sponge Cake

• In a large mixing bowl, beat the egg yolks and sugar together until thick and pale. Stir in the vanilla extract.
• In a separate bowl, sift together the cake flour and salt.
• Gradually fold the flour mixture into the egg yolk mixture until just combined.
• In another clean mixing bowl, beat the egg whites until stiff peaks form.
• Gently fold the beaten egg whites into the batter until no white streaks remain.
• Pour the batter into the prepared pan and smooth the top.
• Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
• Let the cake cool completely in the pan before removing.

3. Prepare the Filling

• In a large mixing bowl, beat the chilled heavy cream, powdered sugar, and vanilla extract together until stiff peaks form.
• Gently fold in the diced fresh fruit until evenly distributed. Set aside.

4. Assemble the Charlotte Cake

• If using ladyfinger biscuits, arrange them around the inside edge of the pan or mold, standing upright with the sugared side facing outwards. Alternatively, if using sponge cake slices, line the bottom and sides of the pan or mold with the slices, pressing gently to adhere.
• If desired, brush the ladyfingers or sponge cake slices with fruit juice or syrup to moisten.
• Spoon the prepared filling into the center of the cake-lined pan, spreading it evenly.
• Top the filling with another layer of ladyfingers or sponge cake slices, pressing gently to secure.
• Cover the pan or mold with plastic wrap and refrigerate for at least 4 hours or overnight to set.

5. Decorate and Serve

• Before serving, carefully remove the Charlotte cake from the pan or mold.
• If desired, decorate the top with additional fresh fruit and a dusting of powdered sugar.
• Slice and serve chilled.

Tips for Success

• Ensure that the heavy cream is well-chilled before whipping to achieve stiff peaks.
• Be gentle when folding the egg whites into the cake batter to maintain the light and airy texture.
• Use ripe and flavorful fresh fruit for the filling for the best taste.
• Refrigerate the Charlotte cake for several hours or overnight before serving to allow the flavors to meld and the filling to set properly.

Creating a fruit Charlotte cake is a rewarding baking project that results in a beautiful and delicious dessert perfect for any special occasion. By following this guide, you'll be able to make a classic Charlotte cake that will impress your friends and family with its elegant appearance and delightful flavor. Enjoy the process of baking and savoring this delightful treat!