Super light red berries charlotte cake
After a recipe of Journal des Femmes

Prep time : 20mn
Rest time in the fridge: 12h

Serve 6-7
For the charlotte
  • 400g fromage blanc (if you can't find it full fat plain Greek yogurt is a good alternative)
  • 200g red fruit coulis (red berris sauce, you can opt for a frozen one)
  • 8g gelatine (or 4 leaves Vahiné type of gelatine)
  • 20cl double cream at 35% fat, very cold
  • 20 Frenck pink boudoirs from Reims (can be found at Mark&Spencer or can be replaced by savoyard biscuits or lady fingers)
  • 10cl of water
  • 100g caster sugar
  • 3 tablespoons dark rum
Cake decor:
  • 125g red fruit
  • an egg white
  • a little bit of sugar
Prepare the red fruit mousse
  1. Soak the gelatine leaves in a bowl of cold water. Beat the cold cream until firm and puffy. Stop beating and quickly stir in the fromage blanc or Greek yogurt with a spatula.
  2. Heat a few tablespoons of red berries coulis in a saucepan. As soon as it starts to simmer, remove from heat and put some of the hot coulis into a bowl. Add the well-drained gelatine leaves to the coulis in the bowl. Mix until well-blended and stir the mixture back into the remaining coulis. Allow to cool before gently folding in the whipped cream and fromage blanc mix. Put the mixture in the freezer while you soak the boudoirs.
Prepare the boudoirs
  1. Prepare a syrup. Bring the water and sugar to a boil or until the sugar is well dissolved. Take off the heat, add the rum.
  2. Line a baking tin of 18cm diameter with high edges of plastic wrap (you can lightly grease the tin so that the film sticks to the tin better). You can also use a 18cm cake ring; in this case, all of line with a rhodoid strip and make the charlotte directly on the serving plate.
  3. Quickly soak the pink biscuits in the syrup and spread them against the walls of the tin. Fill the bottom of the tin of soaked biscuits (you can use whole biscuits or pieces).
Make the charlotte cake
  1. Pour the mousse in the center of the tin and smooth the surface using a spatula. Allow to set in the refrigerator for 12 hours. After one night, gently remove the charlotte cake from the tin by pulling the plastic wrap and place it on a serving dish.
  2. Tie a ribbon around your charlotte cake if desired and decorate the top of red fruit *.
You can dip some berries in raw egg white then roll them in sugar and allow to dry an hour on a sheet of baking paper to create a frosted effect.
Recipe by Anne-Sophie Vidal - Fashion Cooking at