BERRY CHARLOTTE CAKE  RECIPE BY

KIRSTEN TIBBALLS
Join Kirsten as she demonstrates a classic French cake, the Berry Charlotte, cre-
ated with layers of sponge, raspberry jam and berry bavarois. This beautiful cake


is finished with an arrangement of sponge fingers, and a heap of fresh strawber-
ries and raspberries.
INTERMEDIATE

FRESH BERRIES

SPONGE FINGERS

240 MINS
RASPBERRY JAM

BERRY BAVAROIS

SPONGE DISC

CREATED WITH ENTREMET RING, 160MM D

MAKES 1

SPONGE
METHOD
INGREDIENTS

100g (3.53oz) egg yolks Heat the oven to 160°C (320°F), fan forced. Trace 2 discs,
45g (1.59oz) caster (superfine) sugar (A) 160mm in diameter, onto a sheet of baking paper. On a second
3g (0.11oz) Heilala Vanilla Bean Paste sheet of baking paper, create a guide to enable you to pipe
120g (4.23oz) egg whites, room temperature 80mm lengths. Place the sheets onto baking trays, top with
45g (1.59oz) caster (superfine) sugar (B) Silpat baking mats and set aside.
45g (1.59oz) plain (all-purpose) flour, sieved
45g (1.59oz) cornflour (corn starch), sieved In the bowl of a stand mixer fitted with a whisk attachment, whip
caster (superfine) sugar, for sprinkling the egg yolks, sugar (A) and vanilla until light and fluffy. In a
separate bowl, whisk the egg whites until they reach a medi-
EQUIPMENT um-firm peak, then gradually add the sugar (B) while continuing
to whisk. Meanwhile, sieve the flour and corn starch and set
aluminium baking tray aside. In 3 additions, add the meringue to the egg yolk mixture
Silpat Baking Mats and gently fold through until smooth. Lastly, add the sieved
stand mixer ingredients and gently fold through until just combined. Transfer
spatula the mixture into a piping bag fitted with a 10mm plain piping
disposable piping bag tube. Pipe 2 discs using the prepared guides as demonstrated in
10mm plain piping tube the video. Pipe the remaining sponge mixture in 80mm lengths
to create sponge fingers. Sprinkle the top of the discs and
fingers with caster sugar. Bake in the pre-heated oven for 15-18
minutes.

 NOTE

To ensure you do not knock too much air out of the sponge
while piping, do not add all of the sponge mixture to the piping
bag at once.

Recipe from SAVOUR ONLINE CLASSES | savourschool.com.au

Copyright ©2022 Savour Chocolate & Patisserie School. All rights reserved.
BERRY BAVAROIS
METHOD
INGREDIENTS

5g (0.18oz) gold gelatine sheets Heat the oven to 150°C (302°F), fan forced. Soak the gelatine
50g (1.76oz) fresh strawberries in a bowl of cold water. Roughly chop the strawberries and
50g (1.76oz) fresh raspberries raspberries then set aside. To create an anglaise, place the egg
40g (1.41oz) egg yolks yolks and sugar (A) in a bowl and whisk by hand to create a
10g (0.35oz) caster (superfine) sugar (A) slurry. Boil the cream (A) then slowly pour it over the slurry.
125g (4.41oz) fresh cream 35% fat (A) Return the mixture to the saucepan and stir over low heat until
30g (1.06oz) egg whites it reaches 80°C (176°F). Remove from the heat and strain
30g (1.06oz) caster (superfine) sugar (B), heat- immediately into a bowl. Add the pre-soaked gelatine and mix
ed to 60°C (140°F) to combine. Strain the anglaise into a bowl and allow to cool to
75g (2.65oz) Ravifruit Raspberry Puree 30°C (86°F).
1/2 lemon, zested
175g (6.17oz) fresh cream 35% fat, semi- In the bowl of a stand mixer fitted with a whisk attachment,
whipped whip the egg whites and hot sugar until the meringue reaches
medium peaks.
EQUIPMENT
Add the raspberry puree, lemon zest and chopped berries to
whisk the meringue and gently fold to incorporate. Add the anglaise
spatula and fold through. Lastly, add the semi-whipped cream and fold
thermometer through.
sieve
stand mixer  NOTE

To heat the sugar, spread it over a tray and place into the
pre-heated oven for approximately 10 minutes, without the fan.
If you are using a fan forced oven, heat the oven then turn it off
before placing the tray of sugar in.

ASSEMBLY
METHOD
INGREDIENTS

60g (2.12oz) raspberry jam Prepare the strawberry jam as per our online class ( see
our online video for instructions). Alternatively, you can use
EQUIPMENT good-quality store bought raspberry jam.

entremet ring, 160mm D Line the entremet ring with acetate strips, 60mm in height. If
acetate strips required, trim the prepared sponge discs to 160mm in diame-
medium angled palette knife ter. Spread the jam over the sponge discs, then place one disc
into the prepared ring. Cover with half of the berry bavarois
and spread into an even layer. Repeat with the second layer of
sponge and bavarois. Place into the freezer to set for a minimum
of 6 hours.

Recipe from SAVOUR ONLINE CLASSES | savourschool.com.au

Copyright ©2022 Savour Chocolate & Patisserie School. All rights reserved.
FINISHING
METHOD
INGREDIENTS

200g (7.05oz) fresh raspberries
375g (13.23oz) fresh strawberries
icing sugar, for dusting
Remove the ring and acetate from the cake. Sit the cake onto
a serving plate and allow to stand for 30 minutes. Meanwhile,
trim the bases of each sponge finger so that it is flat and they
are all the same size. Once the bavarois has softened slightly,
arrange the sponge fingers around the outside of the cake. Prior
to serving, top with fresh berries and dust with icing sugar.

 NOTE

Arrange the sponge fingers around the cake up to 4 hours prior

to serving. The longer they are on the cake, the softer they will
become.

STORAGE &
SHELF LIFE
The cake can be wrapped in airtight packaging and frozen for up to 2 months, prior to the sponge fingers being
attached. The sponge fingers can also be wrapped in airtight packaging and frozen for up to 2 months.

Once finished, store in the refrigerator for up to 2 days. The longer it is kept, the softer the sponge fingers will
become.

Recipe from SAVOUR ONLINE CLASSES | savourschool.com.au

Copyright ©2022 Savour Chocolate & Patisserie School. All rights reserved.