Raspberry charlotte cake

[Lady fingers:]

Raspberry charlotte cake

Category: Bakery products

Ingredients
Lady fingers:
Eggs	2 pcs.
Sugar	1 \ 3 tbsp.
Vanillin	1/4 tsp
Flour	1 \ 2 tbsp.
Powdered sugar	2 tbsp. l.
Biscuit:
Eggs	4 things.
Sugar	2 \ 3 tbsp.
Vanillin	1/2 tsp
Flour	1 \ 2 tbsp.
Starch	2 tbsp. l.
Syrup:
Water	1 \ 2 tbsp.
Sugar	1 \ 3 tbsp.
Mousse:
Raspberries (fresh or frozen)	700 g
Eggs	2 pcs.
Sugar	1 \ 3 tbsp.
Starch	4 tbsp. l.
Milk	350 ml
Cream	2 tbsp ..
Gelatin	3 tsp
Vanillin	1 tsp
Jelly:
Raspberry	300 g
Raspberry wine or liquor	2 tbsp. l.
Gelatin	2 tsp
Sugar	1 tbsp. l.
-----------------------------------------------------	--------------
Springform cake tin	Ø 23 cm
Form for assembling a cake	Ø 25 cm

Cooking method

• Lady fingers.
• Prepare a sponge cake from the specified products without heating. The consistency of the dough will be a little thicker than for a regular biscuit, but it should be so, since we need the dough to keep its shape and not blur when baking. Preheat the oven to 170 ⁰С, line the baking sheet with parchment paper. Fill a bag with dough and squeeze out small "fingers" through the round nozzle that lightly touch each other. Sprinkle with powdered sugar and bake for 15-20 minutes. or until golden brown. Remove the ready-made tapes of "fingers" from the baking sheet and while still hot, place them inside the mold for assembly, so that they cool down, otherwise, after cooling on a smooth surface, they will break when laid out in the mold.
• You can, of course, omit this item and use the purchased "ladies' fingers" or, like me, a ready-made roll, cutting it into even pieces.
• Biscuit:
• Therefore, the principle is to cook a biscuit without heating. Line an 8 "(20 cm) round shape with parchment and bake the biscuit in it. This will take about 30-40 minutes. Chill completely.
• Mousse:
• Boil the custard. Cool completely. Beat with a mixer until smooth and add vanillin. Mash raspberries in a blender and pass through a sieve (to remove as many seeds as possible). Soak gelatin in 1/4 tbsp. water for a couple of minutes. After that, slightly warm up until the gelatin is completely dissolved. Pour the dissolved gelatin into the raspberry puree and mix with the custard with a mixer. Whip the cream and combine with the whole mass in several steps.
• Assembly:
• Cover the detachable form with foil. Saturate "ladies' fingers" with syrup and lay them on the walls of the form (if you use purchased ones, place them as close to each other as possible).
• Cut the cooled biscuit into 3 cakes and soak in syrup (cutting off the crust from the top and sides). Place the first cake on the bottom of the mold and cover with a layer of mousse, spreading it as evenly as possible over the surface and sides. Repeat with the second and third layers. Let sit in the freezer for at least 1 hour.
• Jelly:
• Raspberries for jelly also grind in mashed potatoes and combine with wine.
• Pour the gelatin into 1/4 tbsp. water and, heating until completely dissolved, pour into the raspberry puree. Stir well and pour over the surface of the chilled cake. Place the cake in the refrigerator until the jelly solidifies. Remove the mold ring and serve!

The dish is designed for

12 servings

It seems that I read everything carefully, but I still did not understand why "ladies' fingers" are used in the description of the recipe, and in the photo there is a roll on the side?

in the second paragraph I wrote that you can use both purchased ladies' fingers and a ready-made roll as I did

The recipe is interesting, thanks, but the word for word description of the recipe is similar to the description of this cake on other sites except for the roll idea. I found this recipe on four different sites and all around the same text, only you have your own photo.

but this is not my personal recipe, I also found it on the Internet, only I don’t remember on which site, therefore it’s the same

Inusichka, I would call this recipe a cake, charlotte is still something simpler. The cake should be very tasty and for those who do not constantly graze on the Internet on different sites, it is very useful. Thank you, the information is useful and the execution is excellent.

Thank you very much, I made a very tasty cake for my son for his birthday, but I did not change the name, as it was on the Internet, and I left it

[Inusechka,]

Inusechka, and there is no cut of this cake? I realized that inside it was not ladies' fingers, but purchased rolls and was filled with mousse on top. And how did you lay them out, that such beautiful sides turned out? Or small round pieces on the sides, but inside as necessary? Explain to the dull And the biscuit in this case where?

Unfortunately, there is no cut. I cut the roll with a thickness of about 1 cm and did not put it inside the form in a circle on the bottom. A biscuit goes to the bottom; it should be smaller in diameter than a split form. If the mold is 26 cm in diameter, then the biscuit will be baked with a diameter of 24 cm. Then a layer of mousse, again biscuit and again mousse and biscuit and mousse and jelly. That is, a roll only in a circle of the form took me 1.5 rolls for a 26 cm form. I hope I wrote it clearly I do not know how to explain

Thank you! I took a note of the cake, I really like these sides

[Inusechka]

Inusechka, thanks, everything is very clear!

but this is not my personal recipe, I also found it on the Internet, only I don’t remember on which site, therefore it’s the same

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