This red fruit Charlotte is one of the prettiest cakes that combines a classic sponge cake, creamy Bavarian cheese mousse filling, and fresh red fruits. It is a fancy-ish dessert for any celebration.
Over time, Charlotte cakes have gained widespread popularity. This is attributed to the culmination of its visually appealing presentation and its irresistible taste.
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While most fruit Charlottes are made with lady fingers, this red fruit charlotte or charlotte aux fruits rouges is prepared with soft and fluffy sponge cake.
What is a Charlotte cake?
Charlotte cake is a classic molded French dessert lined with ladyfingers or sponge cake and filled with fruit puree, custard, mousse, or Bavarian cream.
To make hot Charlotte, the mold is lined with stale bread slices dipped in butter and filled with, for example, sautéed apples and then baked.
Fresh fruit Charlotte recipe
- This fresh fruit Charlotte cake is an elegant choice for a dessert that would fit any celebration table. Serve it as a birthday fruit cake, celebrate Independence Day or the Fourth of July, or enjoy a slice with your afternoon tea or coffee.
- The Charlotte recipe is straightforward: make the cake within a day or split the preparation into two days. It is not as complicated as it seems.
Ingredients
For ingredients and detailed instructions, refer to the recipe card below.
- Flour: Use all-purpose flour.
- Sugar: The recipe calls for granulated or caster sugar.
- Potato starch: It is recommended to utilize potato starch over cornstarch in this particular recipe. Although both options may be substituted in most recipes, this recipe calls for a clear and vivid fruit layer, making it an exception. Opting for corn starch instead may result in an imperfectly translucent fruit layer.
- Eggs: Use large whole eggs at room temperature.
- Red food color: Use as much as you want to get the red color of the sponge (this recipe uses 100 drops of the red food color by McCormick).
- Gelatin: Use gelatin sheets (gold) with a strength of 200 bloom. To substitute sheet gelatin with powdered gelatin, consider that 3 ½ gelatin sheets equal one powdered gelatin envelope. Use ¼ cup (60ml) of cold water per envelope.
- Fresh fruits: Use any three kinds of seasonal fresh fruit, such as raspberries, cherries, blackcurrant, blueberries, and blackberries.
- Cream: Opt for cold heavy or heavy whipping cream with at least 30% fat content to whisk it properly.
- Fresh farmer cottage cheese: Opr for farmer's cheese, preferably dry curd cottage cheese (not the regular curd cottage cheese that is salty).
How to make fruit Charlotte cake
Making fruit Charlotte cake involves a few steps: preparing red fruit confit, making a sponge cake and cheese mousse, and assembling the cake.
Step 1. To make fruit confit, cover a 6 inches (15 cm) round stainless steel cutter with doubled plastic film, make a plastic bottom, and put it aside. Soak gelatin in cold water for 10 minutes.
Step 2. In a saucepan, place the whole berries and half of the sugar. Heat the mixture over low heat for about 5 to 10 minutes, stirring occasionally.
Step 3. Add the rest of the sugar mixed with potato starch, stirring constantly, and let boil for 1 minute.
Step 4. Remove the saucepan from heat and stir in the drained gelatin (photo 1). Pour the confit into the ring and freeze for 3 hours (photo 2).
Step 5. To make sponge cake, preheat the oven to 340°F (170°C). Using a flour sifter, sift all-purpose flour and potato starch.
Step 6. Separate egg whites from egg yolks with an egg separator and reserve the whites.
Step 7. Using an electric mixer in a bowl, beat egg whites and gradually add the remaining sugar until you obtain a glossy meringue (photo 3).
Step 8. In a separate bowl, whisk yolks with half of the sugar until whitish (photo 4).
Step 9. Add the beaten egg whites to the egg yolks and sugar mixture (photo 5).
Step 10. Add the dry sifted mixture (flour and starch) in several times and gently mix it with a rubber spatula (photo 6). Tyr not to deflate the batter and keep as much air as possible.
Step 11. Add red food color as much as you wish and gently mix (photo 7).
Step 12. Line a baking sheet with parchment paper and spread the batter to the thickness of about â…• inches (5 mm) with a long bent spatula (photo 8). Bake for about 10 minutes and let it cool.
Step 13. Invert the baked sponge on a clean sheet of parchment paper and remove the parchment paper from its bottom. Let the sponge cool down.
Step 14. Cut a sponge disk of 6.7 inches (17 cm) in diameter (use a cake ring or a plate) and strips of 2 inches (5 cm) wide.
Step 15. Line a mousse cake mold adjusted to 7 ½ inches (19 cm) in diameter with an acetate cake collar and place it on parchment.
Step 16. Cover the inside edges of the mold with sponge strips and place the sponge disk at the bottom of the cake mold: it has to fit inside the lined mold perfectly (photo 9).
Step 17. To make cheese mousse, soak gelatin sheets in cold water for 10 minutes. Whisk heavy cream to get the whipped cream (at soft peaks), cover the bowl with plastic wrap, and refrigerate (photo 10).
Pro tip: Consult sugar-free whipped cream recipe for step-by-step photographed explanations, helpful tips, and tricks.
Step 18. In a saucepan, bring sugar and water to a boil. In a separate bowl, beat egg yolks with an electric hand whisk. Add the hot sugar syrup to the yolks, whisking constantly.
Step 19. Add the drained gelatin while the mixture is hot and continue to beat until the preparation completely cools down (photo 11). Add farm cottage cheese and mix with a rubber spatula (photo 12).
Step 20. Finish by adding the whipped cream and gently whisk with a hand whisk (photo 13). Transfer the mouse to a piping bag fitted with Ateco plain pastry tip 806.
Step 21. To assemble fruit Charlotte, spread a single spiral (a bit less than ½ inch or 1 cm thick) of the cottage cheese mousse.
Step 22. Place a frozen red fruit confit disk in the center and fill the remaining space to the edges with the mousse (photo 14).
Step 23. Add another layer of cheese mousse (a bit less than one inch (2 cm) thick) - it equals two spirals pushed from the pastry bag.
Step 24. Finish the Charlotte by making waves in a circular pattern on top using a short offset spatula or the back of a spoon (photo 15). Refrigerate for at least 3-4 hours; better overnight.
To serve, remove the mousse cake mold by lifting it. Peel the acetate cake film and discard it.
Decorate the top of the cake with whole red berries and fresh mint leaves (photo 16) and sprinkle with powdered (icing) sugar or cover with a clear glaze.
Wrap the Charlotte cake with a pretty ribbon for a final touch if desired.
Pro tip: Alternatively, mix fresh red fruit with raspberry jam or preserves and arrange the fruit mixture on top of the Charlotte.
Expert Tips
- To make the fruit confit, replace fresh red fruits with frozen ones. As for the decoration, they have excess moisture: choose another way to decorate the cake.
- To freeze the confit, adjust a mousse cake mold to the required diameter if you do not have the correct size of a round stainless steel cutter.
- If you do not have time to freeze the fruit confit disk, let it cool down. While pushing the mousse spiral, lift the mouse around, and set it aside (better in the fridge) for 10 minutes. Then place the cooled confit in the center of the cheese mousse. Refrigerate for 10 minutes again. Finish with the thick layer of the mousse as directed in the recipe.
- Pass the farm cottage cheese through a fine sieve for a more homogeneous mousse.
- Once the mousse is ready, assemble the charlotte relatively quickly since the mousse will begin to set up with time due to included gelatin.
- Do not worry about the top of the cake: as long as it is even, it is enough to decorate with fresh fruits later.
- Make-ahead option: make the red fruit confit and freeze it one day in advance. Make and assemble the cake the next day.
Storing and freezing
Store fruit Charlotte cake under a cake dome in the refrigerator for up to 2 days. Keep leftover cake in an airtight container refrigerated.
Can you freeze fruit Charlotte? It is not recommended to freeze this cake.
Recipe FAQ
You can prepare the red fruit confit and freeze it in a ring or cutter for up to one week. Then, bake the sponge cake one day in advance and keep it well-wrapped with cling film at room temperature. The next day, make the cheese mousse and assemble the cake. Refrigerate your Charlotte for 3-4 hours as a minimum, better overnight.
Love Charlotte cakes? Try these next!
- Pear Charlotte Cake
- Charlotte aus Fraises (Strawberry Charlotte Cake)
- Chocolate Charlotte
- Browse all the Cake Recipes
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PrintRecipe card
Fresh Fruit Charlotte Cake
This fresh fruit Charlotte is one of the prettiest cakes that combines a sponge cake, Bavarian cheese mousse, and fresh red fruits. It is a fancy-ish cake for any celebration.
- Total Time: 2 hours, 30 minutes (plus chilling time)
- Yield: 8 1x
- Category: Cakes
- Method: Baking
- Cuisine: French
Ingredients
For the sponge cake:
- â…“ cup + 7 teaspoons (60 g) all-purpose flour
- â…“ cup (60 g) potato starch
- 5 eggs
- ½ cup + 2 ½ teaspoons (125 g) granulated sugar
- red food color (as needed)
For the red fruit confit:
- 2 gelatin sheets 200 bloom
- 7.2 oz. (205 g) mixed berries (raspberries, blackberries, blueberries)
- â…“ cup + 1 teaspoon (80 g) granulated sugar
- ½ tablespoon (5 g) potato starch
For the farmer's cheese mousse:
- 3 gelatin sheets 200 bloom
- 1 ¼ cups + 2 ½ teaspoons (300 g) heavy cream
- 2 egg yolks
- â…“ cup + 1 teaspoon (80 g) granulated sugar
- 2 tablespoons (30 g) water
- 8.8 oz. (250 g) farmer's cheese
For the decoration:
- 7 oz. (200 g) fresh red fruits
- 1 teaspoon powdered (icing) sugar
*Don't you have the correct baking pan on hand right now? Try this simple Cake Pan Converter!
** If needed, please refer to Baking Conversion Charts.
Instructions
- To make the red fruit confit, cover a 6 inches/15 cm round stainless steel cutter with doubled plastic film, making a plastic bottom, and put it aside. Soak gelatin in cold water for 10 minutes. In a saucepan, place the whole berries and half of the sugar. Heat the mixture over low heat for about 5 to 10 minutes, stirring from time to time. Add the rest of the sugar mixed with potato starch, stirring constantly, and let boil for 1 minute. Remove the saucepan from the heat and stir in the drained gelatin. Pour the confit into the ring and freeze for 3 hours.
- To make the sponge cake, preheat the oven to 340 degrees F/170 C. Using a flour sifter, sift flour and potato starch. Separate egg whites from egg yolks with an egg separator and reserve the whites. Using an electric mixer in a bowl, beat egg whites and gradually add the rest of the sugar until glossy. In a separate bowl, whisk yolks with half of the sugar until whitish. Then add the beaten egg whites to the egg yolks/sugar mixture. Add the dry sifted mixture (flour and starch) in several times and mix it with a rubber spatula. Add red food color as much as you wish and gently mix. Line a baking sheet with parchment paper and spread the batter to the thickness of about â…• inches/5 mm with a bent spatula. Bake for about 10 minutes and let it cool.
- Invert the baked sponge on a sheet of parchment paper and remove the parchment paper from its bottom. Cut a biscuit disk of 6.7 inches/17 cm in diameter (use a cake ring or a plate) and strips of 2 inches/5 cm wide. Line a mousse cake mold adjusted to 7 ½ inches/19 cm in diameter with an acetate cake collar and place it on parchment. Cover the inside edges of the mold with strips and place the sponge disk at the bottom of the cake mold (it has to fit inside the lined mold perfectly).
- To make the cheese mousse, soak gelatin in cold water for 10 minutes. Whisk whipping cream until soft peaks and refrigerate. In a saucepan, bring sugar and water to a boil. In a separate bowl, beat egg yolks with an electric mixer. Add the hot sugar syrup to the yolks, whisking constantly. Then add the drained gelatin while the mixture is hot and continue to beat until the preparation completely cools down. Add farm cottage cheese and mix with a rubber spatula. Finish by adding the whipped cream and whisk with a hand whisk. Transfer the mouse to a pastry bag fitted with Ateco plain pastry tip 806.
- To assemble Charlotte, spread a single spiral (a bit less than ½ inches/1 cm thick) of the cottage cheese mousse. Place a frozen red fruit confit disk in the center and fill the remaining space to the edges with the mousse. Add another layer of cheese mousse (a bit less than one inch/2 cm thick) - it equals two spirals pushed from the pastry bag. Finish the Charlotte by making waves or a spiral on top with the use of the bent spatula. Refrigerate for at least 3-4 hours; better overnight.
-
To serve, remove the mousse cake mold by lifting it up. Peel the acetate cake film and discard it. Decorate the top of the cake with whole red berries and fresh mint leaves (photo 16) and sprinkle with powdered (icing) sugar or cover with a clear glaze. Wrap the Charlotte cake with a pretty ribbon for a final touch if desired.
Notes
- To make the fruit confit, replace fresh red fruits with frozen ones. As for the decoration, they are too watery: choose another way to decorate the cake.
- To freeze the confit, adjust a mousse cake mold to the required diameter if you do not have the correct size of a round stainless steel cutter.
- If you do not have time to freeze the fruit confit disk, let it cool down. While pushing the mousse spiral, lift the mouse around, and set it aside (better in the fridge) for 10 minutes. Then place the cooled confit in the center of the cheese mousse. Refrigerate for 10 minutes again. Finish with the thick layer of the mousse as directed in the recipe.
- Pass the farm cottage cheese through a fine-mesh sieve if you prefer to obtain a more homogeneous mousse.
- Once the mousse is ready, assemble the charlotte relatively quickly since the mousse will begin to set up with time due to included gelatin.
- Do not worry about the top of the cake: as long as it is even, it is enough to decorate it with fresh fruits later.
- Make-ahead option: make the red fruit confit and freeze it one day in advance. Make and assembled the cake the next day.
Nutrition
- Serving Size: 1 slice
- Calories: 446
- Sugar: 40.3 g
- Sodium: 168 mg
- Fat: 17.1 g
- Saturated Fat: 9.3 g
- Carbohydrates: 63.5 g
- Fiber: 2.8 g
- Protein: 13.2 g
- Cholesterol: 206 mg
The nutritional information has been calculated using an online recipe nutrition calculator such as Verywellfit.com and is intended for informational purposes only. These figures should be used as a general guideline and not be construed as a guarantee.
The recipe was adapted from C'est pa de la tarte. It was originally published on October 24, 2018. The recipe has been revised to include improved content and photos. All the posted pictures are mine.
Sujatha Muralidhar says
My mouth is watering while browsing this recipe. Bookmarked, and I cannot wait to try. The ingredients I have stocked in the pantry. Thanks for sharing.
Irina says
You are very welcome, Sujatha! Happy baking and enjoy it! 🙂
Dannii says
What a stunning cake! Perfect for a summer day.
Irina says
Thanks, Dannii. Please, enjoy the recipe.
Jovita says
A perfect summer cake. All those berries and cottage cheese mousse got me drooling!
Irina says
Thanks for stopping by, Jovita. Please, enjoy this summer delight:)
veenaazmanov says
A very delicious recipe. Surely amazing to eat. Thanks for your detailed recipe. Definitely need to check this out.
Irina says
Thank you very much, Veena! I hope you will make this cake one day:)
Alisa Infanti says
What a gorgeous cake! So many tips and some techniques I am excited to try. I love how thorough this post is, so I feel confident in trying this! I am super excited!
Irina says
Thanks for visiting the recipe and enjoy it, Alisa. You will love the cake once you make it!
Safira says
This is absolutely stunning. We loved it. I was looking to make this recipe just last week and so glad I saw this. My friends and family loved it
Irina says
Thank you very much, Safira! I am happy that you enjoyed the cake!
Charla says
What a beautiful summer cake, thanks for providing the history and origins of the cake too.
Irina says
Charla, you are very welcome! 🙂
Jen says
It definitely takes some work, but the instructions are so detailed you can't go wrong—showstopping dessert.
Irina says
Yes, you will wow your guest serving the cake, Jen! You are right.
veenaazmanov says
Lovely color and awesome presentation. This is such a delicious and yummy cake. Love the fruit toppings too.
Irina says
Thanks a lot, Veena!
Deanne says
What a feast for the eyes! I'm excited to try this dessert this summer.
Irina says
It is a masterpiece, isn't it?! 🙂 Happy baking, Deanne!
Kushigalu says
What a gorgeous cake this is. Perfect for any occasion. Bookmarked!
Irina says
Thank you very much, Kushigalu!
Dannii says
What a beautiful looking cake. So much color and great for the 4th of July party!
Irina says
You are right, Dannii. The cake would perfectly fit the 4th of July celebration.
Emmeline says
I'd never heard of this type of cake before - but it looks truly delicious!! And what a great twist with cottage cheese in the frosting - that was a new one for me.
Irina says
Emmeline, it is true that the cottage cheese mousse is something new in baking. Thanks for your comment and enjoy the recipe.
Biana says
This cake looks amazing! I love the colors and how festive it is.
Irina says
Thank you, Biana!