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It is one of the easiest cakes to prepare and, at the same time, one of the most attractive. For the historic Charlotte tart, like most famous recipes, there are different theories about its origin. Although most agree that it emerged in England in the 18th century, they also agree that its definitive popularization took place in France during the 19th century, changing its preparation to what it would be today. Be that as it may, this delicious cake is very easy to make and you hardly need any ingredients (nor oven). Below, we show you the basic recipe for Charlotte cake.
Charlotte cake recipe
Preparation:
- Take a cake pan and put cling film on the bottom. In the meantime, soak the sponge cakes in a little milk (water or even juice, if you prefer).
- Place them on the side of the mold, vertically. When you have all the mold bordered, fill the base with more biscuits (fitting or cutting according to size).
- Then, in a bowl, mix the cream, mascarpone and powdered sugar. Whisk quickly until a thick mixture is obtained. On the other hand, wash the fruit and cut it.
- To assemble the cake, first spread the cream on the bottom of the mold. Then form another layer with the fruit pieces and jam. And again make a layer with the wet biscuits.
- Do this until you reach the top, finishing first with a layer of sponge cake. Store in the refrigerator to compact well.
- The last step is to unmold and top with a final layer of fruit on the surface.