Charlotte Russe Cake: An Amazing Ultimate Recipe

The Charlotte Russe Cake is a stunning, elegant dessert that combines delicate ladyfingers with a creamy fruit-flavored filling. Perfect for celebrations or a special treat, this cake impresses with its light texture and beautiful presentation.

Why You’ll Love This Recipe

Light, airy, and fruity with a creamy whipped filling
Easy to assemble with simple ingredients
Beautiful presentation with ladyfinger shell and fresh berries
Make-ahead dessert perfect for entertaining
Versatile with choice of fruit purees

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Ladyfinger Base:

24 ladyfingers
1 cup brewed coffee or milk (for dipping)

For the Filling:

2 cups heavy cream
½ cup granulated sugar
1 teaspoon vanilla extract
1 tablespoon gelatin
¼ cup cold water
1 cup fruit puree (raspberry, strawberry, or preferred flavor)

For Decoration:

Fresh berries (optional)
Additional whipped cream for topping (optional)
Mint leaves for garnish (optional)

Directions

Prepare Gelatin:
Sprinkle gelatin over cold water and let bloom for 5 minutes. Heat gently until dissolved.
Whip Cream:
Beat heavy cream until soft peaks form. Add sugar and vanilla, continue beating until stiff peaks.
Combine Gelatin:
Cool gelatin slightly and fold into whipped cream.
Add Fruit Puree:
Fold fruit puree gently until smooth.
Prepare Ladyfingers:
Briefly dip each ladyfinger into coffee or milk, moist but not soggy.
Line Mold:
Arrange dipped ladyfingers upright inside a springform pan or round mold, packing tightly.
Fill Cake:
Pour cream and fruit mixture into mold. Smooth top.
Chill:
Cover and refrigerate for 4-6 hours or overnight until set.
Unmold and Decorate:
Carefully remove from mold. Decorate with fresh berries and whipped cream.
Serve:
Slice into wedges and serve chilled.

Servings and Timing

Servings: 8-10
Preparation Time: 15 minutes
Chilling Time: 4-6 hours (or overnight)
Total Time: Approximately 5-6 hours

Variations

Use mixed berry or mango puree for different flavors.
Add a layer of chocolate ganache before filling for decadence.
Substitute gelatin with agar-agar for a vegetarian option.
Decorate with edible flowers for a festive look.

Storage/Reheating

Store covered in the refrigerator for up to 2 days.
Best served chilled; do not freeze or reheat.

FAQs

Can I use store-bought ladyfingers?

Yes, store-bought ladyfingers work perfectly for this recipe.

How long should I dip the ladyfingers?

Just a quick dip, about 1-2 seconds to avoid sogginess.

Can I prepare this cake a day ahead?

Yes, it’s ideal to prepare a day ahead to allow flavors to meld.

What fruit purees work best?

Berries like raspberry, strawberry, or mixed berries are popular, but peach or mango work well too.

Can I make this dairy-free?

Substitute heavy cream with coconut cream and use dairy-free gelatin alternatives.

How do I unmold the cake easily?

Run a thin knife around the mold before releasing the springform latch.

Can I add nuts for texture?

Add crushed nuts to the filling or as a topping if desired.

What if I don’t have a springform pan?

Use a regular round cake pan lined with plastic wrap for easy removal.

Is gelatin necessary?

Yes, it helps the filling set firmly and hold its shape.

Can I add liqueur to the filling?

Yes, add a tablespoon of your favorite liqueur for extra flavor.

Conclusion

Charlotte Russe Cake is a classic dessert that’s as beautiful as it is delicious. With its delicate ladyfinger crust and luscious fruit cream filling, it’s perfect for impressing guests or treating yourself. Simple to make yet elegant in presentation, this recipe will be a treasured favorite in your dessert repertoire.

Charlotte Russe Cake: An Amazing Ultimate Recipe

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Elegant Charlotte Russe Cake featuring a ladyfinger shell filled with creamy fruit-flavored whipped cream, perfect for celebrations and make-ahead entertaining.

Author: Amy
Prep Time: 15 minutes
Cook Time: undefined
Total Time: 5-6 hours
Yield: 8-10 servings
Category: Dessert
Method: No-bake chilling
Cuisine: French-inspired
Diet: Vegetarian

Instructions

Sprinkle gelatin over cold water and let bloom for 5 minutes. Heat gently until dissolved.
Beat heavy cream until soft peaks form. Add sugar and vanilla extract; continue beating until stiff peaks form.
Cool gelatin slightly and fold into whipped cream.
Gently fold in fruit puree until smooth.
Briefly dip each ladyfinger into coffee or milk, moist but not soggy.
Arrange dipped ladyfingers upright inside a springform pan or round mold, packing tightly.
Pour cream and fruit mixture into the mold and smooth the top.
Cover and refrigerate for 4-6 hours or overnight until set.
Carefully remove cake from mold. Decorate with fresh berries, whipped cream, and mint leaves if desired.
Slice into wedges and serve chilled.