Cooking Tree's Wild Raspberry Charlotte Cake

Name: Cooking Tree's Wild Raspberry Charlotte Cake
Cook time: 240 min
Total time: 240 min
Yield: 4 servings
Cuisine: Korean
Ingredients: Biscuit: 2 egg yolks, 10g sugar, 2g vanilla extract, 2 egg whites, 45g sugar, 55g cake flour; Wild raspberry puree: 150g wild raspberries, 40g sugar, 5g lemon juice; Cheesecake mousse: 25g water, 5g powdered gelatin, 160g cream cheese, 30g sugar, 3g vanilla extract, 5g lemon juice; 100g heavy cream

A charlotte cake filled with tangy wild raspberry puree and rich cream cheese mousse, set in a crisp biscuit border and chilled to perfection.

4 hr Difficulty Normal Snacks & desserts

Main ingredients

egg vanilla extract cake flour wild raspberry lemon juice powdered gelatin cream cheese heavy cream

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egg vanilla extract cake flour wild raspberry lemon juice powdered gelatin cream cheese heavy cream

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Quick recipe

Cooking tips

Fold the biscuit batter gently by scooping from the bottom up to keep the meringue airy and achieve a light, fluffy texture.
Always bloom powdered gelatin in cold water thoroughly before heating to melt, so it dissolves evenly into the mousse without lumps.
Make sure the wild raspberry puree is completely cooled before mixing into the cream cheese mixture to prevent the mousse from thinning.