Charlotte Royal cake with strawberry mousse recipe with photo step by step



Eggs — 4 pcs.
Sugar — 190 gr.
Vanilla sugar — 1 teaspoon
Flour — 100 gr.
Salt — a pinch
Jam — 150 gr.
Strawberries — 200 gr.
Cream 33% — 350 ml.
Gelatin — 15 gr.
Water — 70 ml.

«Charlotte Royal» is a cake made of sponge roll with mousse inside. For strawberry mousse, you can use both fresh strawberries and frozen ones.

  • 190 gr. Sugar
  • 1 teaspoon vanilla sugar
  • 100 gr. Flour
  • a pinch of salt
  • 150 gr. Jam
  • 200 gr. Strawberry
  • 350 ml. Cream 33%
  • 15 gr. Gelatin
  • 70 ml. Water
  • How to make a Charlotte Royal Cake with strawberry mousse

    Charlotte Royal cake is a very delicious dessert that will undoubtedly become a favorite on the festive table.

    Step-by-step recipe


    Beat the eggs lightly, add 120 grams of sugar, vanilla sugar and a pinch of salt and continue to beat at the maximum speed of the mixer until white peaks.


    Gradually sift the flour and gently knead the dough with a spatula from the bottom up. You will get a homogeneous air mass without lumps.

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    Line a baking sheet with parchment and pour out the dough. Put in a preheated 180 degree oven for 7-10 minutes.

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    When the biscuit is ready, put a clean towel or another sheet of parchment on it and wrap it in a roll. Let it cool for 10-15 minutes. Then roll out the roll, remove the towels, grease the sponge cake with jam and roll it again, but into a tight roll. Put it in the refrigerator for 1 hour.


    At this time, we will prepare mousse. Pour gelatin with cold water according to the instructions.


    Chop the strawberries with a blender. Transfer to a saucepan, add the remaining sugar and cook, stirring constantly until boiling. Then add the swollen gelatin, mix and let cool.

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    Beat the cream to peaks. Combine with strawberry mass. Mix it up.

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    Cut the cooled roll into slices.

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    Place the biscuit pieces around the perimeter of the bowl, pressing tightly together. (You can pre-cover the bowl with cling film to make it easier to take out the cake).

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    Pour mousse. Put the remaining biscuits on top. Cover with cling film, put in the refrigerator.

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    After a few hours, turn the cake onto a platter.

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    Have a nice tea party!

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