Hello my frosted fairies! I hope this post greets you well; make sure to grab yourself a cup of tea and a warm, scrumptious scone coated with jam and cream!
This week I decided to make a classic French dessert. The strawberry charlotte cake has a delightful strawberry mousse filling and a set of dainty lady fingers adorning its exterior.
The cake reminds me of a decadent centre piece worthy of a place at Marie Antoinette’s dinner table in Versailles; the addition of a satin Dior ribbon is the perfect finishing touch!
I have longed to make this cake for quite some time but I hesitated because of its grand presence. Nevertheless, I am glad I finally attempted it as it requires a minimum effort.
Overtime I have realised that I am frequently drawn to making french delicacies and consequently, I am slowly building up my Parisian repertoire. This could be due to their pastel prettiness and elegant textures. Nevertheless, I am yet to make my favourite French treat… macarons! If you have any tips or favoured recipes, please let me know in the comments section 🌸🙊🍥
Whilst making this treat I tried my best to imagine that I was baking at a cooking school in Paris like Sabrina Fairchild in one of my favourite Audrey movies, Sabrina. Ah, a girl can dream… ☁️🎀🗼
The original recipe is linked here
For the strawberry puree and mousse:
2 packets powdered Gelatine 14g
300ml whipping cream (30%)
For the soaking syrup:
150 ml water
Zest of 1 lemon
For the decoration:
a pink bow
For the strawberry puree:
- Wash the strawberries and cut off the tops from each one. Set aside 15-16 of your favourite strawberries, and puree the rest in a blender.
- In a medium-sized saucepan, heat up a third of the strawberry puree with half the sugar and gelatine.
- Boil for one minute, whisking continuously (to avoid lumps) until the sugar has dissolved and the mixture has thickened slightly.
- Take off the heat, whisk in the rest of the strawberry puree, and set aside to cool to room temperature.
For the soaking syrup:
- In a small saucepan, heat up the water with the other half of the sugar and the zest of the lemon.
- Stir until the sugar has dissolved. Remove from the heat and set aside to cool.
For the strawberry mousse:
- In a large mixing bowl, whip up the cream to a firm peak.
- Gently fold in the strawberry puree, using a spatula. Do not over mix; stop mixing when the mousse is evenly pink in colour and no lumps are visible (the mixture should still feel airy and foamy)
Assembling the cake:
- Line a 23cm round, springform cake pan with parchment paper (bottom and rims)
- Take four strawberries and cut them in halves
- Take a lady finger and soak the flat side in the lemon syrup. Place it against the side of the pan, rounded-side facing out and the soaked side facing inward.
- Repeat and arrange the lady fingers all around the sides of the pan (make sure they’re nice and snug)
- Place the remaining lady fingers in one layer at the bottom of the pan (make sure to avoid any gaps!)
- Pour half of the strawberry mousse inside the cake tin (this will help keep the lady fingers in place)
- Place the strawberry halves in one layer on top of the mousse.
- Ladle the rest of the mousse on top, and smooth it with your spatula and decorate with the remainder of strawberries in which ever way you please.
- Place your charlotte cake in the fridge to set for at least four hours (preferably longer) You should be able to slice the cake for serving, (the mousse should be relatively firm but not too rubbery)
- When the cake is chilled and set, carefully remove it from the springform mold, peel away the parchment paper and place on a serving plate (if the cake is too soft and starts to fall, leave it in the fridge for a bit longer)
- You can also tie a ribbon around your Charlotte. Not too tightly but just enough to keep it together in case it has to sit at room temperature too long before slicing.
Bon appetite angels! 🌸🍰
I really hope you enjoyed this post my petite fleurs! Please let me know in the comments section what your favourite Parisian dessert is 💗🍰🇫🇷 If you decide to try out this recipe, please remember to send me a picture of your creations (my Instagram and Twitter accounts are @xxsophiebeth)
I’m sending lots of love to you all and I hope you have a wondrous week filled with rose petal éclairs and pink champagne truffles 🌸🍥🌸