Jelly cake "Strawberry Charlotte" without baking
4 servings
180 minutes
No-bake Strawberry Charlotte jelly cake is a refined treat embodying the elegance of European cuisine. Its roots trace back to the classic dessert 'Charlotte,' originally made with sponge cake and fruits. In this interpretation, delicate strawberry mousse combines with airy cream, creating a harmony of flavors – sweet, creamy, with a refreshing berry tartness. Crispy savoiardi cookies gently absorb the aromatic soak, adding texture to the dessert. This festive yet easy-to-make cake will adorn any holiday table. Chilled and garnished with fresh strawberries and mint leaves, it is perfect for summer tea time, offering coolness and delight.
1
Soak the gelatin in cold water according to the instructions on the package. Line a 20 cm diameter cake pan with foil and arrange cookies along the walls.
- Gelatin: 10 g
- Savoiardi (ladyfingers): 250 g
2
Wash and slice the strawberries. Blend 200 g of strawberries with 2 tablespoons of powdered sugar and lemon juice until smooth.
- Strawberry: 500 g
- Icing sugar: 100 g
- Lemon juice: 1 tablespoon
3
Strain the strawberry puree through a cheesecloth. Place it in a saucepan and heat on low with the gelatin. Stir and keep on heat until the gelatin is completely dissolved. Cool to room temperature.
- Strawberry: 500 g
- Gelatin: 10 g
4
Whip the cream to peaks. Gradually add the remaining powdered sugar. Continue whipping.
- Cream 30% fat: 400 ml
- Icing sugar: 100 g
5
Add 1-2 tablespoons of cream to the strawberry puree, mix, and then combine both mixtures until smooth. Pour this mixture into the prepared mold, occasionally adding fresh strawberries.
- Cream 30% fat: 400 ml
- Strawberry: 500 g
6
Press the filling with cookies along the walls of the mold to form a pyramid. Cover with foil and place in the refrigerator for a couple of hours.
- Savoiardi (ladyfingers): 250 g
7
Remove the foil before serving. Garnish with fresh strawberries and mint leaves.
- Strawberry: 500 g
- Fresh mint: to taste
