{"id":26251,"date":"2025-07-21T21:41:07","date_gmt":"2025-07-21T19:41:07","guid":{"rendered":"https:\/\/gateauetcuisinerachida.com\/?p=26251"},"modified":"2025-07-21T21:41:43","modified_gmt":"2025-07-21T19:41:43","slug":"vanilla-and-raspberry-charlotte-cake-vanilla-bavarian-mousse","status":"publish","type":"post","link":"https:\/\/gateauetcuisinerachida.com\/en\/vanilla-and-raspberry-charlotte-cake-vanilla-bavarian-mousse\/","title":{"rendered":"Vanilla and raspberry Charlotte Cake (vanilla bavarian mousse)"},"content":{"rendered":"

\"vanilla<\/p>\n

If there’s one dessert you simply can’t resist, it’s the vanilla and raspberry charlotte cake. Light, fruity, elegant and above all delicious, it always makes an impression at the end of a meal. It features a vanilla Bavarian cream<\/a> that is both creamy and airy, combined with fresh raspberries that bring a refreshing and pleasant tartness.<\/p>\n

For the base, I chose homemade ladyfingers soft and perfect for this type of assembly. Of course, you can use store-bought biscuits, but if you want to create a \u2018cartouchi\u00e8re\u2019 (a band of ladyfingers piped side by side) and discs for the bottom, homemade is essential. Be careful not to confuse them with boudoirs, which are drier and better suited for soaked desserts like tiramisu.<\/p>\n

Ladyfingers can be prepared in advance and frozen without any problem, which makes organizing your work easier. If you\u2019re preparing for a French professional diploma, know that this recipe is excellent practice for mastering the basics.<\/p>\n

This raspberry charlotte cake is ideal for festive occasions. It can be prepared ahead, keeps very well in the fridge, and is always a crowd pleaser.<\/p>\n

If you enjoyed my strawberry charlotte cake<\/a> (with egg-free mousse), you\u2019ll love this raspberry version. And most importantly, don\u2019t hesitate to vary the fruits according to the season mango, peach, blackberries, blueberries…
\n\"raspberry<\/p>\n

Ingredients:<\/h2>\n

For a 22 cm (8.5 in) x 6 cm in height (2.5 in) charlotte cake<\/span><\/p>\n

Ladyfingers<\/h3>\n
    \n
  • 160 g (5.6 oz) egg whites (4 whites of 4 large eggs or 5 medium eggs)<\/li>\n
  • 80 g (2.8 oz)yolks (4 yolks of 4 large eggs or 5 medium eggs)<\/li>\n
  • 120 g (4.2 oz) powdered sugar<\/li>\n
  • 120 g (4.2 oz) all-purpose flour<\/li>\n
  • 50 g (1.8 oz) powdered sugar for dusting<\/li>\n<\/ul>\n

    Vanilla Bavarian Cream<\/h3>\n
      \n
    • 125 ml ( 4.2 fl oz) whole milk<\/li>\n
    • 125 ml (4.2 fl oz) heavy cream (you can use only milk)<\/li>\n
    • 90 g (3 oz) egg yolks<\/li>\n
    • 100 g sugar (3.5 oz)<\/li>\n
    • 1 vanilla bean (plump)<\/li>\n
    • 300 ml (10 oz) cold heavy cream<\/li>\n
    • 3 and 1\/2 gelatin sheets (7g \/ 0.2 oz)<\/li>\n<\/ul>\n

      Filling and Decoration<\/h3>\n
        \n
      • 250 g (8.8 oz) fresh or frozen raspberries for the filling <\/li>\n
      • 300 g (10.5 oz) fresh raspberries for the topping<\/li>\n
      • A few sugar paste flowers (optional)<\/li>\n<\/ul>\n

        Syrup for soaking<\/h3>\n
          \n
        • 95 g (3.3 oz) granulated sugar<\/li>\n
        • 75 ml (2.5 fl oz) water<\/li>\n
        • 1 sachet of vanilla sugar  (0.35 oz)<\/li>\n<\/ul>\n

          Raspberry jelly topping (Optional)<\/h3>\n

          This quantity is enough for two charlottes (this one and the strawberry charlotte, for example).
          \n For a single charlotte, halve the quantities.<\/p>\n

            \n
          • 125 ml (4.2 fl oz) seedless raspberry coulis (store-bought or homemade: blend raspberries, strain, and measure the required amount)<\/li>\n
          • 30 g granulated sugar (1 oz)<\/li>\n
          • 1 and 1\/4 gelatin sheets ( 2.5 g \/ 0.88 oz)<\/li>\n
          • 1 teaspoon lemon juice<\/li>\n<\/ul>\n

            \"Recipe<\/p>\n

            \"raspberry<\/p>\n

            Video Recipe<\/h2>\n