Strawberry and White Chocolate Charlotte Cake

Fancy, elegant and stunningly beautiful, the French strawberry charlotte cake ("Charlotte aux Fraises") with white chocolate makes a delicious celebration cake! It feature some ladyfingers biscuits, a creamy white chocolate filling and some fresh strawberries. Charlotte cake may seem an advanced recipe but is is actually very simple to make and assemble. A nice no-bake dessert!

This fresh fruit Charlotte cake is such a classic French pastry dessert. Made with ladyfinger and fresh fruits, a mousse filling and fresh fruits, it makes a delicious summer dessert. This cake is great as a birthday cake, garden party or afternoon tea. It has that "wow" factor your guest will love- and the taste that goes with it!.

I am excited to share with you this extremely easy to make and very delicious cake. Fruity and very light, it is perfect for spring and summer.

Charlotte cake has been on my bake-to-do list for a while. I am glad I made this Strawberry And White Chocolate Charlotte Cake recently for a close friend birthday.

Ingredients:

For the strawberry mouse:

• 700g fresh-(hulled and sliced) or frozen (thawed) strawberries
• 200g sugar
• 11g gelatine powder
• ¼ cup cold water
• 270g double cream (2 cup)
• 1 tsp vanilla extract

For the White Chocolate Mousse:

• 7g gelatine
• 3 tbsp cold water
• 225g white chocolate, finely chopped
• 270g double cream (2 cup)

Also:

• 20-30 lady fingers
• 50g sugar
• 120ml water
• fresh strawberries and blueberries for decoration
• 9 inch spring form pan

Method:

For the syrup: In a saucepan, heat up water and sugar over medium heat until it stats bubbling. Stir and remove from heat to cook slightly. 

For Assembling: Line the sides of a 9 inch spring form pan with an acetate sheet and line the bottom of the pan with baking paper. Take a ladyfinger and soak the flat side in the syrup. Place it against the side of the pan, rounded side facing out and flat side (soaked side) facing inward. Repeat and arrange the ladyfingers all around the sides of the pan, nice and snug to avoid gaps. Place the rest of the ladyfingers in one layer at the bottom of the pan. Set aside.

For the Strawberry Mousse: In a large pan combine strawberries and sugar and cook over medium heat for 15-20 minutes. let them cool completely. Then transfer to a food processor or a blender and puree until smooth. Strain mixture and set aside. Let it cool down completely.

Sprinkle gelatine over ¼ cup cold water. Let it bloom for 5-10 minutes.

In the meantime, beat 270g double cream on high for 3-5 minutes until firm.

Place the gelatine mixture in the microwave on high for 30 seconds until it turns into a liquid. Add the gelatine to the strawberry mixture. Add vanilla extract.

Gently using a rubber spatula fold in the whipped cream. Pour strawberry mousse into the ready spring form pan. Refrigerate for at least 30 minutes.

For the White Chocolate Mousse: In a small bowl with 3 tbsp of cold water, sprinkle gelatine on top. Let it sir for 5-10 minutes until bloom.

Place the white chocolate in a bowl and set aside. Bring 135g (1 cup) of double cream to simmer. Pour cream over white chocolate. Whisk until melted and smooth. Cool mixture at room temperature.

Warm up gelatine in the microwave on high for 30 seconds or until it turns liquid. Add gelatine to white chocolate mixture.

In a bowl, whip the remaining 135g (1 cup) double cream on high until thick. Using a rubber spatula fold whip cream into the white chocolate mixture.

Pour the white chocolate mousse over chilled layer of strawberry mousse. Refrigerate for 4-6 hours, preferably overnight. Decorate with the fresh strawberries and blueberries or any fruits of your choice. 

Slice and enjoy!