Lemon & Strawberry Charlotte Russe

A very light and fresh cake with lemon fromage and lemon curd on a sponge decorated with lady fingers and fresh strawberries. A good match for sunny days.


The amazing weather lately with cold air and very sunny days has really given a taste of spring. The weather has now changed to cold and rainy gray days, but while they were spreading sunshine I took the opportunity to make an cake with a very summery taste and texture. Okay, I have been really busy these days and I need to update a bit since I started writing this post a while ago, but the weather is still the same apart from the trees and plants that have turned green and lively, so beautiful. Spring is now here.

The cake was my version of Charlotte Russe and received divided opinions among the eaters. Some liked it, others were not so fond of the combination (sponge cake with lemon curd). Personally, I think the flavors were good, but the sponge cake at the bottom did not really combine well with the fromage and lemon curd. Or maybe I should have soaked it a little more as it turned to be more dry in relation to the rest. Other than that, I think it was a light cake with fresh flavors that could be a good dinner-ending at summers.

I am sharing the recipe even though this cake received some critics, but everyone has different taste and perhaps you may find it good. Otherwise you could also use the recipes for lemon fromage and lemon curd to make other desserts and maybe the presentation could be an inspiration. The lemon curd recipe is really good and ever since I started to use that butter and sugar creaming method, I have got really good curd with the right creamy consistency and great flavor.

Makes about 10 servings

I n g r e d i e n t s

Grease the sides of a spring form, about 24 cm and cover the bottom with waxed paper
Preheat the oven at 200C

Sponge Cake Bottom

2 eggs
80 g sugar
80 g allpuporse flour, sifted
1 tsp baking powder

1. Sift the flour and baking powder together and mix well to combine, sift again
1. Beat eggs and sugar until they form a very thick eggnog (3-5 minutes)
2. Carefully sift in the flour and fold until just combined

Lower the heat of oven to 170C and

Bake at the lowest slowt for about 15-25 minutes until firm to the touch and an pin inserted comes out clean

Let cool covered with a cloth

Meanwhile, prepare lady fingers


Lady Fingers

2 eggs, separated yolks and whites
60 g sugar
60 g allpurpose flour
icing sugar for dusting

Prepare a baking tray with waxed paper
Preheat the oven at 180C

1. Whisk the egg whites and half of the sugar (30 g) until they form a stiff meringue

2. In another bowl, whisk the egg yolks and rest of the sugar (30 g) to a fluffy eggnog

3. Fold the meringue and eggnog together using a spatula

4. Sift the flour

5. Carefully fold the flour in the egg mass using a spatula

6. Fill the batter in a piping bag with a round nozzle, about 1 cm or use a plastic bread bag which you cut 1 cm on the edge,
pipe the batter on the baking sheet, about 12 cm long rods, dust well with icing sugar

Bake in the middle of a moderately hot oven at 180C for about 5-8 minutes or until they turn slightly golden (try to lift it up from the tray, if it slips off, they are ready)

Let cool on a wire rack


Lemon Curd Filling

60 g egg yolks (about 3)
60 g sugar
60 g butter
2 tbsp lemon juice, freshly squeezed

1. Cream the sugar and butter together until light and fluffy using an electric mixer
2. Transfer the creamed sugar and butter to a medium sized sauce pan
3. Add the egg yolks
4. Let heat over medium heat stirring continously until it starts thickening (about 5-7 minutes)
5. Stir in lemon juice
6. Remove from heat when you have the consistency of a thick curd (you do not want it to be too thick as it will thicken even more when it cools)
7. Transfer to a bowl and let cool


Lemon Fromage

3 dl whipping cream
0,5 dl sugar
2 tsp vanilla sugar
1,5 tsp gelatine, powdered
0,5 tbsp water, cold
2-3 tbsp lemon juice, freshly squeezed
1 tsp lemon essens (optional)

1. Have half tablespoon cold water in a small bowl and sprinkle over gelatine, let set for about 5-10 minutes
2. In a large bowl whip the cream until soft peaks starts to form, add in sugar and vanilla sugar
3. Have the lemon juice in a bowl over hot water bath and stir in gelatine until completely dissolved
4. Add the lemon-gelatine mixture to the whipped cream followed by lemon essens


Topping

1 dl whipping cream
300-500 g strawberries, fresh

0,5 dl milk or juice for soaking


Assembly of Cake

1. Place the spring form (without the bottom) on a serving tray/plate and put the cake bottom inside
2. Soak well with milk or juice
3. Spread the lemon curd evenly on the cake
4. Cut the lady fingers in halves and arrange them all around the spring form over the cake bottom so they
face with their front toward the form and their bottom inside the form
5. Spread over the lemon fromage and cover the form with plastic foil
5. Let the cake set in the refrigerator over night (the fromage needs time to get firm)
6. Carefully remove the spring form and decorate with whipped cream and strawberries before serving


Fresh strawberries, cream and lemon..

good summery flavors

in one go!