twigg studios

A British baking blog, food photography

blueberry strawberry charlotte cake

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ever since i first saw i Charlotte cake i have wanted to make one, they

 look so pretty.
 i decided to make a blueberry and strawberry one as those are the fruits which are in season at the moment, but you can add any fruits you want.
  
recipe
for sponge layer
125 flour
125g sugar
125g butter
2 eggs
2 tsp baking soda
1 tsp vanilla extract
 preheat oven at 180c
in a bowl cream together the butter and sugar, then add the eggs and whisk, then add the vanilla extract and sift in the flour and baking soda and mix into a batter.
grease a cake tin, big enough to cut 4 circles out of, and pour in the mixture, then bake for 25 minutes.
once cooked place on a wire wrack to cool and cut out for circles with a cookie cutter
roll up some card leaving enough room to add the lady fingers and use some tape to hold it in place.
allow the sponge to cool and make the mousse
for the mousse you will need
2 tsp unflavoured gelatin
2 tsp cold water
1 cup pureed blueberries (strained)
4 tsp sugar
1 cup heavy cream
put the gelatin and the 2 tsp water in a dish, in a small pan add the pureed blueberries, and sugar and bring to the boil, then stir in the gelatin and leave to cool.
whisk the cream until stiff peaks (separate a little for the top) and fold the blueberry mixture into the rest to form the mousse
 put the sponge on a baking sheet on a flat surface and place the cardboard cylinder over and place the lady fingers around it,
 then add a layer of the mousse, and add another layer of sponge
then add another layer of mousse and add the cream on top.
decorate with some strawberries and blueberries and place in the fridge for a few hours so the mousse can set.

sew chatty
not just a housewife
sew can do

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19 Comments

  19. Aimee, you always blow me away with your gorgeous dishes! This looks so yummy! Thank you so much for linking up, I will be featuring this on my next party.

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