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cream on the cake

Charlotte Russe Recipe

Charlotte Russe is a timeless French dessert known for its elegant presentation and delicious combination of light sponge cake, silky Bavarian cream, and fresh fruit topping. It’s perfect for special occasions or as a show-stopping centerpiece for your next dinner party. Serve chilled with a side of fresh berries or a drizzle of fruit coulis for a truly indulgent treat.
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Prep Time 30 minutes
Cook Time 4 hours
Total Time 4 hours 30 minutes
Course Dessert
Cuisine French
Calories 320 kcal

Equipment

  • 1 Mixing bowls
  • 1 Electric mixer or hand whisk
  • 1 Saucepan
  • 1 8-inch springform pan or Charlotte mold
  • 1 Spatula
  • 1 Measuring cups and spoons
  • 1 Parchment paper

Ingredients
  

For the Sponge Base

  • 4 large eggs (room temperature)
  • ½ cup granulated sugar
  • ½ cup all-purpose flour (sifted)
  • 1 tsp vanilla extract

For the Bavarian Cream Filling

  • 1 ½ cups milk
  • 4 large egg yolks
  • ⅔ cup granulated sugar
  • 1 packet (2 tsp) unflavored gelatin
  • 2 tbsp cold water
  • 1 tsp vanilla extract
  • 1 ½ CUPS heavy cream (chilled)

For Topping

  • 1 cup heavy cream (whipped to stiff peaks)
  • Fresh fruit (strawberries, raspberries, or cherries) for garnish

Instructions
 

  • Step 1: Prepare the Sponge Base
    Preheat your oven to 350°F (175°C). Line the bottom of the springform pan with parchment paper.In a mixing bowl, beat eggs and sugar with an electric mixer on high until pale and fluffy (about 5 minutes).
    Gently fold in the sifted flour and vanilla extract until fully incorporated. Avoid overmixing to retain the airy texture.
    Pour the batter into the prepared pan and bake for 10–12 minutes or until a toothpick inserted in the center comes out clean.
    Let cool completely.
  • Step 2: Make the Bavarian Cream Filling
    Heat milk in a saucepan over medium heat until it begins to steam (do not boil).In a separate bowl, whisk egg yolks and sugar until smooth.
    Gradually add the hot milk, whisking constantly.Return the mixture to the saucepan and cook over low heat, stirring, until it thickens enough to coat the back of a spoon.
    Dissolve gelatin in cold water and let it bloom for 5 minutes. Add the gelatin to the warm custard and stir until completely dissolved.
    Allow to cool to room temperature.
    Whip heavy cream to soft peaks and fold it gently into the cooled custard.
  • Step 3: Assemble the Charlotte Russe
    Place the cooled sponge cake at the base of your springform pan or mold.
    Pour the Bavarian cream over the cake, spreading it evenly.
    Cover with plastic wrap and refrigerate for at least 4 hours, or until the cream is set.
    assemble the cake
  • Step 4: Decorate and Serve
    Carefully remove the Charlotte Russe from the mold.
    Spread whipped cream evenly on top and garnish with fresh fruit.
    Slice and serve chilled.

Video

Notes

  • Flavor Variations: Add a splash of fruit liqueur like kirsch to the Bavarian cream for added depth.
  • Make-Ahead: The Charlotte Russe can be prepared a day in advance for convenience.
  • Texture: Ensure the custard has cooled to room temperature before folding in whipped cream to prevent deflation.