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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.

Ingredients

24 ladyfingers

1 cup brewed coffee or milk (for dipping)

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)

Fresh berries (optional, for decoration)

Additional whipped cream (optional, for topping)

Mint leaves (optional, for garnish)

Instructions

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

Notes

Use mixed berry or mango puree for different flavors.

Add a layer of chocolate ganache before filling for extra decadence.

Substitute gelatin with agar-agar for a vegetarian version.

Decorate with edible flowers for a festive look.

Store covered in refrigerator for up to 2 days; best served chilled.

Nutrition

Find it online: https://chocolatecoveredamy.com/charlotte-russe-cake/