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Charlotte of any fruit (apricots, strawberries, raspberries)
A creamy and refreshing charlotte made with a sponge cake base and filled with pieces of sweet fruit like apricots, strawberries, or raspberries, ideal for enjoying well-chilled from the freezer.
cake
frozen
dessert
fruit
sweet
Ingredients
Servings:
4

Ingredients

  • biscuit version goes to the freezer
  • 100 g100 grams
  • 150 g150 grams
  • 160 g160 grams
  • 160 g160 grams
  • a pinch
  • 50 ml50 ml
  • 50 g50 grams
  • 8 ml8 ml
  • Apricot biscuit
  • 250 g500 g shrimp
  • 300 g250 grams
Nutritional Information

Per Serving (Approx.)

Calories
62 kcal
Protein
15 g
Fat
0 g
Carbohydrates
0 g

Disclaimer: These values are estimates based on ingredient types and may not be precise.

Step-by-step Guide

Charlotte of any fruit (apricots)

  • To simplify the preparation, we can use ladyfingers instead of making a sponge cake layer. Ensure that the ladyfingers completely cover the base of the mold.
  • If we are making the cake with a removable mold or a ring, it will be unmolded with the visible part on top. Once baked, run a knife around the cake to help it release completely and maintain its shape.
  • If we are making the cake in a glass bowl or a charlotte mold, it must be assembled upside down. Place a base on the top, which will be the bottom of the cake. When unmolding, carefully flip it to avoid breaking. For the mousse or sponge version, keep the ingredients in the fridge or even the freezer to ensure a firm texture.
  • Use a mold that is 18 cm in diameter and 6 cm in height to achieve the proper shape. Prepare all ingredients at room temperature before starting to ensure better integration.

Prepare a Syrup

  • Put the water and sugar in a saucepan over medium-high heat and stir occasionally until the sugar is fully dissolved. Increase the temperature until the mixture comes to a boil.
  • Remove the saucepan from the heat and add the liquor, stirring gently to integrate it. Allow to cool to room temperature and store in the refrigerator until the next day.

To make sponge cake

  • Preheat the oven to 180ºC. Ensure it's well-heated before baking the sponge cake.
  • Take a piece of parchment paper and draw a circle with the same diameter as the bottom of the mold you will use. Also, draw a rectangle with a width twice the height of the mold and a length equal to that of the baking tray.
  • Beat the egg whites until stiff peaks form. Once the egg whites start to hold their shape, gradually add the sugar in three batches, making sure it’s well incorporated after each addition.
  • Once the egg whites are whipped, fold in the beaten egg yolks. Gently stir with a spatula using folding motions to combine without losing volume.
  • Sift the flour and add it to the mixture in three stages, gently stirring with a spatula using smooth motions to avoid deflating the egg whites.
  • Place the mixture into a piping bag fitted with a 10 mm diameter nozzle.
  • Fill the circle drawn on the paper with the batter, creating a uniform spiral. Then, fill the rectangle by making strips along the tray.
  • Sprinkle icing sugar over the batter in two batches to ensure an even coating.
  • Bake at 180ºC for 8-9 minutes, until the surface is lightly golden, but not overly browned, to maintain the softness of the sponge cake.
  • Remove from the oven and allow the sheet of paper to cool on a wire rack to prevent condensation and maintain a fluffy texture.

Easy Version

  • Instead of preparing a sponge cake sheet, ladyfingers can be used. With the ladyfingers, completely line the walls of a glass bowl or a charlotte mold, leaving no empty spaces. Make sure to gently press the ladyfingers against the walls to keep them in place. Reserve a few ladyfingers to later cover the top, which will become the cake's base when we turn the mold upside down.

Make an Italian Meringue

  • Place the sugar in a small saucepan and heat it over medium heat until it begins to boil. Let it simmer gently until it reaches 118°C, checking the temperature with a kitchen thermometer.
  • Meanwhile, begin to beat the egg whites at low speed with an electric mixer until soft peaks form.
  • When the sugar reaches 118°C, slowly add it in a continuous stream over the partially whipped egg whites while continuing to beat at low speed. Ensure that the sugar is incorporated evenly.
  • Continue whisking the mixture at medium speed until the meringue is lukewarm to the touch and well-whipped, with a smooth and shiny texture. This may take about 7-10 minutes.
  • Weigh 140 grams of the prepared meringue using a kitchen scale, ensuring you take the exact amount to add to the mousse. This step is crucial for the success of the recipe.

Make the mousse

  • Soak the gelatin by submerging it in very cold water for about 5 minutes to soften.
  • Reserve some whole fruit for the final decoration of the cake, such as whole strawberries or raspberries.
  • Purée the rest of the fruits, ensuring they are clean and pitted. If using a blender, make sure the purée is nice and homogeneous.
  • If the fruits are hard, like apricots or peaches, boil them first. Wash them, remove the pits, and boil them with a little water and 75 grams of sugar until they have absorbed the juice, approximately 10 minutes.
  • Blend it with an immersion blender to achieve a smooth texture without lumps.
  • Whip the cream, but do not reach a chantilly consistency. It should be slightly firm, just enough to hold its shape.
  • Heat a portion of the fruit purée until it is hot, but do not let it boil, approximately 70°C. Then, add the well-drained gelatin and stir until it dissolves completely.
  • In a large bowl, place the remaining fruit purée and add the purée and gelatin mixture. Stir until well combined.
  • Gradually incorporate the meringue, which should be at around 35°C, stirring with a spatula using folding movements to maintain the air.
  • Finally, gently fold in the whipped cream with smooth, enveloping motions, using the spatula to preserve its lightness.

If we want to make it with sponge cake

  • Place the washed and pitted apricots in a pot with a bit of water and 75 g of sugar, and simmer them over low heat until they absorb the juice. This process may take about 15-20 minutes.
  • Blend the apricots with an immersion blender until you obtain a smooth paste and refrigerate it for at least one hour.
  • Beat the egg yolks and egg white together with 100 g of sugar using an electric mixer until the mixture triples in volume. Refrigerate until needed.
  • In another bowl, whip the very cold cream until a firm consistency is achieved. Store in the refrigerator.
  • Add the apricot paste to the bowl with the yolks and gently mix with a spatula, using folding movements to retain air.
  • Gradually fold the whipped cream into the previous mixture, continuing with folding movements to maintain a fluffy texture.
  • Store in the refrigerator to maintain consistency. For assembling the cake, if using a sheet of sponge cake, place it in a removable mold or a ring on a baking tray. Align the base at the bottom of the mold and, once set, demold while retaining its position.
  • Slice the rectangle lengthwise to obtain two strips matching the height of the mold, adjusting them appropriately.
  • Line the sides of the mold with the two strips of sponge cake, pressing to fit well (there will be leftover pieces).
  • Place the circle at the bottom of the mold to serve as the base of the cake.
  • If using ladyfingers, line the walls of a glass bowl or a charlotte mold completely, ensuring there are no gaps. Reserve some ladyfingers to cover the base of the cake once inverted.
  • Using a brush, paint the base and the walls with the syrup to add flavor and moisture.
  • If using ladyfingers, paint the walls with the syrup for better flavor absorption.
  • Fill the mold with the mousse, smoothing it with a spatula until it reaches the height of the edges.
  • If using ladyfingers, leave a small space at the top for placing a layer to serve as the base.
  • Finish by covering the mold with a layer of ladyfingers to create the base when inverted.
  • Leave the cake in the refrigerator until the mousse sets, usually about 4 hours.
  • If making a sponge cake, place the mold in the freezer until it is time to serve.
  • Once the mousse has set, we can decorate to taste with fruit jam or whole fruit.
  • Carefully unmold to avoid breaking the cake.
  • If we have made a sponge cake, take it out of the freezer half an hour before serving to allow it to temper a little.
  • Unmold just before serving to ensure freshness and the correct shape.
  • If we made it with ladyfingers, decorate with apricot jam once it has been turned over and unmolded.
Recommendations & Tricks
  • Ensure that the fruits you use are well-ripened to guarantee optimal texture and flavor for the Charlotte. Clean them thoroughly and dry them before use to prevent excess liquid from affecting the consistency of the sponge cake.
  • When preparing the sponge cake, beat the room temperature eggs with sugar until they triple in volume. This will help achieve a light and fluffy batter, essential for the base of the Charlotte.
  • Once the Charlotte is assembled and before placing it in the freezer, cover it with plastic wrap directly on the surface to prevent the formation of ice crystals that could affect the dessert's flavor and texture.