Charlotte Russe Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

CHARLOTTE CAKE RECIPE WITH RASPBERRIES



Charlotte Cake Recipe with Raspberries image

This is our version of the classic French Charlotte cake. Everyone seems to take their own spin on it. I love how the sweet/tart mouse and raspberry preserves complements the soft cake and lady fingers.

Provided by Natasha Kravchuk

Categories     Medium

Time 2h30m

Number Of Ingredients 16

10 oz 2 1/2 cups frozen raspberries
1/2 cup granulated sugar
Juice from 1 medium lemon (2 Tbsp for mousse + 1 Tbsp for simple syrup below)
1 Tbsp Knox unflavored Gelatin (from 1 1/4 packets)
3 cups heavy whipping cream
6 Tbsp confectioners (powdered sugar)
4 large eggs (room temperature)
2/3 cup granulated sugar
2/3 cup cake flour (make your own with 2 ingredients!)
1/4 tsp baking powder
7 oz pkg Lady Fingers
3-4 Tbsp raspberry preserves or jam
1 cup warm water
1 Tbsp fresh lemon juice
1 Tbsp sugar
1 cup fresh raspberries and mint leaves for garnish

Steps:

  • In medium sauce pan, combine: 10 oz frozen raspberries and 1/2 cup sugar. Cook stirring occasionally until jam consistency. Remove from heat and strain through a sieve, pressing on the fruit with a spoon to extract as much raspberry juice as possible (you should get 2/3 cup syrup).
  • Into the raspberry syrup, stir in 2 Tbsp lemon juice and 1 Tbsp gelatin. Pour syrup back into sauce pan and place back over medium heat, whisk until gelatin is dissolved. Do not boil. Remove from heat and cool to room temp.
  • Line a 9" springform pan with parchment paper. Preheat oven to 350˚F. In the bowl of your mixer with the whisk attachment on high speed, beat 4 eggs for 1 minute. Gradually add 2/3 cup sugar and continue beating on high 7 min until thick and 3 to 4 times in volume.
  • Stir together cake flour and baking powder then sift flour into whipped eggs in 2 additions, folding to incorporate between each addition. Scrape from the bottom to catch any hidden pockets of flour and fold just until incorporated - don't overmix. Bake at 350˚F for 23-25 minutes or until top is golden and springs back when poked lightly.
  • Once it's out of the oven, remove cake from pan by sliding a thin edged spatula around the edges. Transfer to wire rack, peel back parchment and cool to room temp. Then slice cake layers in half horizontally.
  • Cover springform walls with plastic wrap. Trim off 1/2" all around the edges of both cake layers (I used kitchen scissors) and place the first layer into the bottom of your springform pan. Trim about 1/2" off one end of all lady fingers. Place lady fingers in a tight ring, cut-side-down, around the cake base then brush cake with 1/3 of the simple syrup. Brush backs of lady fingers with 1/3 of syrup as well. Spread 1 1/2 Tbsp raspberry preserves over cake. Set aside.
  • With the whisk attachment, beat 3 cups heavy cream with 6 Tbsp powdered sugar on high speed until thick and spreadable. Remove 1 1/2 cups of whipped cream to a piping bag fitted with a star attachment and refrigerate to use as topping later.
  • Once raspberry syrup is completely at room temp (don't wait way too long or it will thicken and become difficult to blend), fold it into remaining big batch of whipped cream adding 1/4 syrup at a time and folding between each addition. This is your mousse.
  • Spread 1/2 of the mousse over cake layer inside the springform. Top with second cake layer, brush with remaining simple syrup and spread with 1 1/2 Tbsp raspberry preserves. Add remaining mousse. Pipe whipped cream and top with fresh raspberries and mint leaves if using. Cover with plastic wrap and refrigerate until set (3 hours or overnight). To serve, remove springform walls and plastic wrap.

CHARLOTTE RUSSE



Charlotte Russe image

Provided by Food Network

Categories     dessert

Time 55m

Yield 12 cakes

Number Of Ingredients 16

1 cup heavy cream
1 tablespoon confectioners' sugar
1 tablespoon vanilla extract
1 cup cake flour
1 1/4 teaspoons baking powder
1/4 teaspoon plus pinch salt
1 cup sugar, divided
6 tablespoons vegetable oil
4 large eggs, separated
1/4 cup cream sherry, such as Harvey's or Dry Sack
1/4 cup frozen apple juice concentrate, thawed
Pinch cream of tartar
1/4 cup raspberry jam or preserves
2 tablespoons apple juice or water
1 recipe Whipped Cream, recipe follows
12 strawberries

Steps:

  • In a chilled bowl, whip the cream until slightly thickened, about 2 minutes. Add the sugar and vanilla. Whip to soft, fluffy peaks, about 2 minutes.
  • FOR THE CAKE: Set a rack in the middle of the oven and preheat to 350 degrees. Line a 12-slot muffin tin with large paper or foil cupcakes liners.
  • Into a large mixing bowl, sift the flour, baking powder, 1/4 teaspoon of the salt, and 1/2 cup of the sugar together--three times. Form a well in the center and add the oil, egg yolks, sherry, and apple juice concentrate. On low speed, mix together, just until blended.
  • In a clean, dry mixing bowl, whisk the egg whites with the pinches of salt and cream of tartar until creamy, foamy, and barely able to hold peaks, about 2 minutes. While sprinkling in the remaining 1/2 cup of sugar, whisk until the egg whites have the consistency of shaving cream.
  • Fold 1/3 of the egg whites into the yolk mixture. Fold in the remainder of the whites. Fill the cups of the muffin tin no more than 2/3 full with the batter. Bake for 16 minutes, or until the center springs back when lightly pressed and a cake tester comes out clean. Cool the cupcakes on a rack.
  • Cut 12 (2 1/4-inch) circles and 12 (2 by 8 1/2-inch) bands out of glossy card stock. Wrap the bands around the circles to form cups and secure with tape or decorative ribbon. Do not tape any part of the circle. It must remain free to move.
  • FOR THE FILLING: Mix the preserves and apple juice until smooth. Split the cakes into 2 layers. Spread 1 teaspoon of the preserves in between layers. Place the cakes in the paper holders so that the cake top is even with the paper rim.
  • Fill a pastry bag, fitted with a star tip, with whipped cream. Pipe it to rise 1-inch above the paper rims. Top each with a strawberry.

CHARLOTTE RUSSE



Charlotte Russe image

A traditional Christmas dessert at our house. Very rich but light - the perfect ending to a big meal. You can make it with any variation (change the cookie and the extract) but the "traditional" one is listed below. (And the lady fingers should be the fluffy soft kind - not the hard Italian ones.)

Provided by josephinewillis

Categories     Dessert

Time 4h15m

Yield 6-8 serving(s)

Number Of Ingredients 7

2 dozen ladyfingers
3 1/2 ounces gelatin
7 ounces sugar
1/2 cup milk
1 pint heavy cream
6 egg whites
1/4 teaspoon vanilla

Steps:

  • Find a pretty glass serving dish and line the bottom and sides with ladyfingers (halfs).
  • Warm the milk to about 98 degrees and set aside. (It should be blood warm, not hot.).
  • Beat the egg whites until frothy.
  • In a separate bowl, whip the cream until thick but not stiff.
  • Fold in the sugar.
  • Fold in the vanilla.
  • Fold in the egg whites.
  • In the meantime, dissolve the gelatin into the warmed milk. Working quickly, strain the milk/gelatin mixture into the bowl containing the cream/sugar/egg white mixture.
  • Pour the mixture into the bowl lined with ladyfingers, cover with plastic wrap, and refrigerate for at least 4 hours.

Nutrition Facts : Calories 647.7, Fat 34.2, SaturatedFat 20.1, Cholesterol 208.8, Sodium 191.9, Carbohydrate 62.8, Fiber 0.4, Sugar 44.5, Protein 24.5

CHARLOTTE RUSSE WITH RASPBERRIES



Charlotte Russe With Raspberries image

Provided by Alex Guarnaschelli

Categories     dessert

Time 20m

Yield 6-8 servings

Number Of Ingredients 12

2 1/4-ounce packets unflavored gelatin
4 ounces dark chocolate, finely chopped
2 1/2 cups whole milk, warmed
8 large egg yolks
1/2 cup granulated sugar
1/8 teaspoon fine sea salt
1 tablespoon plus 1 teaspoon vanilla extract
18-20 ladyfingers (12 ounces)
1 cup heavy cream
2 tablespoons confectioners' sugar
2 cups raspberries
1 tablespoon orange-flavored liqueur

Steps:

  • Sprinkle the gelatin over 3 tablespoons water in a bowl and let stand, 5 minutes. Melt the chocolate in a heatproof bowl set over a pot of barely simmering water (do not let the bowl touch the water), stirring occasionally. Remove the bowl from the pot and slowly whisk in the milk; keep warm.
  • Whisk the egg yolks, granulated sugar, salt and 1 tablespoon vanilla in a large heatproof bowl. Place the bowl over the pot of hot water and cook, stirring constantly with a rubber spatula, until smooth and slightly custardlike, 3 to 5 minutes. Slowly stir in the warm chocolate mixture and cook until it coats a spoon, 3 to 5 minutes. Remove the bowl from the pot and whisk in the gelatin mixture until smooth. Transfer to a clean bowl, cover and refrigerate until the custard just begins to set, about 1 hour.
  • Line the walls of an 8-inch springform pan with ladyfingers, standing them up (trim the bottoms, if desired). Beat the heavy cream in a large bowl with a mixer until it holds soft peaks; sift 1 tablespoon confectioners' sugar on top, add the remaining 1 teaspoon vanilla and stir. Gently fold 1 1/2 cups whipped cream into the chocolate custard until smooth. Carefully fill the pan with the chocolate cream. Refrigerate until set, at least 3 hours.
  • Remove the sides of the pan and transfer the dessert to a platter. Gently toss the raspberries with the liqueur and the remaining 1 tablespoon confectioners' sugar in a bowl, then arrange on top of the cake.

More about "charlotte russe recipes"

HOW TO MAKE A CHARLOTTE RUSSE – COMPREHENSIVE …
Jan 10, 2025 Learn how to make a classic Charlotte Russe with this step-by-step guide! Elegant sponge cake, creamy Bavarian, and fresh fruit topping.
From appalachianfood.com
Author Stephen Ganz
Calories 320 per serving
Category Dessert


CHARLOTTE RUSSE RECIPE WITH BLACKBERRY AND CINNAMON
Sally Abé uses the contrasting autumnal flavours of cinnamon and blackberries in this Charlotte Russe recipe complemented with decadent crème de mure to recreate a 19th century classic.
From greatbritishchefs.com


CHARLOTTE RUSSE RECIPE - CHEF'S RESOURCE RECIPES
Discover how to make a delicious Charlotte Russe Recipe . This easy-to-follow recipe will guide you through every step, from preparing the ingredients to serving the dish. Get the full …
From chefsresource.com


CHARLOTTE CAKE - MY GORGEOUS RECIPES
Nov 6, 2020 Charlotte Cake or Charlotte Russe is a deliciously light no-bake dessert with ladyfingers, whipped cream, custard cream and fruit.
From mygorgeousrecipes.com


CHARLOTTE RUSSE - THE CHEF RECIPE
May 12, 2023 The Charlotte Russe holds a distinguished place in the pantheon of classic desserts, captivating palates with its delicate balance of flavors and textures. At its core, the …
From thechefrecipe.com


CHARLOTTE RUSSE RECIPE - LOS ANGELES TIMES
Mar 30, 2005 The charlotte russe craze continued well into the 1920s, when people were inventing wacky date-nut versions and “angel charlotte russe,” flavored with macaroons, …
From latimes.com


CHARLOTTE RUSSE DESSERT CAKE RECIPE - PAULA DEEN
This classic European dessert is the perfect holiday cake. It uses ladyfinger cookies pressed into the mold and sprinkled with sherry. It is filled and topped with whipped egg whites and fruit.
From pauladeen.com


HOW TO BUILD A CHARLOTTE RUSSE – …
Jan 16, 2025 Learn how to build a delicious Charlotte Russe with our comprehensive recipe guide. Step-by-step instructions for a perfect dessert.
From southernparm.com


CHARLOTTE RUSSE - CANADIAN LIVING
Feb 3, 2011 Although this pretty show-off spring dessert looks elaborate, it's easy to make. We have suggested serving raspberry sauce, but you can substitute sweetened strawberries or blueberries for an equally delectable sauce.
From canadianliving.com


CHARLOTTE RUSSE RECIPE - LANA’S COOKING
Dec 13, 2023 Charlotte Russe is a creamy dessert combination of eggs, whipping cream and whiskey. Traditionally served at Christmas and holidays.
From lanascooking.com


WHAT IS A CHARLOTTE RUSSE? 8 DELICIOUS …
May 31, 2022 Today, many of the great desserts of old are being rediscovered and enjoyed - luxurious offerings like the Victorian classic Charlotte Russe.
From clickamericana.com


CHARLOTTE RUSSE RECIPE - FRENCH DESSERT WITH LADYFINGERS AND …
Learn how to make the classic French dessert, Charlotte Russe, with this easy recipe featuring ladyfingers and whipped cream. Perfect for any occasion!
From excitedfood.com


AUTHENTIC CHARLOTTE RUSSE RECIPE | CDKITCHEN.COM
A recipe for Authentic Charlotte Russe made with strawberries, sugar, ladyfingers, whipping cream, vanilla extract, milk, eggs
From cdkitchen.com


10 BEST CHARLOTTE RUSSE DESSERT RECIPES TO TRY TODAY
What is a Charlotte Russe? This is a delicious twist on the Charlotte cake, made with bavarian cream and ladyfingers. Check out our top Charlotte Russe recipes.
From womenchefs.org


MINI DRESSES - CHARLOTTE RUSSE
Your destination for the latest clothing, footwear and accessory trends. With unbeatable pricing, every woman can afford to feel her best wherever the day takes her.
From charlotterusse.com


CLASSIC CHARLOTTE RUSSE RECIPE (VRP 145)
Step back in time with this vintage Classic Charlotte Russe Recipe (VRP 145) recipe. Read this recipe card's history and view other recipes at the Vintage Recipe Project.
From vintagerecipeproject.com


Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

    #course     #main-ingredient     #cuisine     #occasion     #desserts     #eggs-dairy     #european     #dinner-party     #holiday-event     #puddings-and-mousses     #dietary     #christmas     #low-sodium     #low-in-something

Related Search