The Charlotte Russe Cake is a classic European recipe that dates back to the 18th century. This delicious dessert is made up of layers of ladyfingers, Bavarian cream, and fruit. This is a no-bake dessert, which makes it perfect for any occasion when you don't want to heat up your oven.
![Charlotte Russe Cake on a glass cake stand](https://www.thebossykitchen.com/wp-content/uploads/2017/03/Charlotte-Russe-Cake55.jpg)
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A short history of this cake
This cake has become very popular worldwide and is a great dessert to serve at any gathering, whether it's a birthday, holiday, or just a get-together with family and friends.
Originally, Charlotte Russe was known as a cake made of ladyfingers pressed into a mold, filled with thick custard or Bavarian cream, and flavored with cooked fruit, spices, or brandy.
However, it gained even more popularity thanks to an episode of Downton Abbey where Ethel, Isobel's cook, made this dessert for a luncheon.
If you're a fan of no-bake desserts, the Charlotte Russe Cake is definitely worth trying. You can easily whip it up in your own kitchen and impress your family and friends with your pastry-making skills.
What's great about this Charlotte Russe Cake is that it can be put together in less than two hours without having to use the oven. You can also decorate it with seasonal fruits of your choice. It's a perfect dessert for any occasion!
![charlotte russe cake- pinterest picture](https://www.thebossykitchen.com/wp-content/uploads/2017/03/charlotte-russe.jpg)
Light and delicious, full of different textures and flavors, this cake is a keeper and deserves a place in your recipe book collection. Try it, and you will not be disappointed.
![Charlotte Russe Cake decorated with fresh strawberries and oranges](https://www.thebossykitchen.com/wp-content/uploads/2017/03/Charlotte-Russe-Cake11.jpg)
How To Make This Cake
For this recipe, start with an 8-inch springform cake pan. Using a different size will require you to modify the ingredient quantities. To avoid a cake that's only half-filled, increase the custard amount for a larger pan.
Step 1. The Syrup
This is an effortless step. In a medium pot, mix sugar and water, bring to a boil, and simmer for 2-3 minutes until the sugar is dissolved. Remove from the stove and flavor the syrup with rum extract.
Note: Do not add the rum extract while simmering the syrup, as the flavor will dissipate.
Let the syrup cool down. This syrup will be used to steep the ladyfingers in it. If you add ladyfingers to hot syrup, they will fall apart.
![sugar and water boiling for the syrup](https://www.thebossykitchen.com/wp-content/uploads/2017/03/Charlotte-Ruse0.jpg)
Step 2. Prepare the pan and the ladyfingers. Line the bottom of the springform with cling wrap. Steep the ladyfingers in the syrup and line the sides of the springform with them. Place them tightly together. (You will probably need 20-25 ladyfingers)
![Charlotte Russe Cake- cake pan covered in plastic foil and fruit bowl in the background](https://www.thebossykitchen.com/wp-content/uploads/2017/03/Charlotte-Ruse1.jpg)
![Charlotte Ruse Cake- cake pan with lady fingers and fruit bowl in the background](https://www.thebossykitchen.com/wp-content/uploads/2017/03/Charlotte-Ruse22.jpg)
Step 3. Cover the bottom of the pan with ladyfingers. Line the bottom of the springform with ladyfingers that you steeped in the syrup. Set aside.
![Charlotte Ruse Cake- lady fingers sitting in a cake pan](https://www.thebossykitchen.com/wp-content/uploads/2017/03/Charlotte-Ruse33.jpg)
Step 3. Make the cake filling
Whipped Cream: Place mixer bowl and whisk in the freezer for at least 20 minutes to chill. The heavy cream will beat faster if everything is very cold. Pour heavy whipping cream and vanilla into the cold bowl and whisk on high speed until medium to stiff peaks form, about 1 minute. Do not overbeat. Set aside.
![Whipped cream in a bowl with mixer](https://www.thebossykitchen.com/wp-content/uploads/2023/09/Whipped-cream-in-a-bowl-with-mixer.jpg)
Bavarian Cream: First, hydrate the gelatin. Mix the gelatin with water in a small bowl and set aside.
![Charlotte Russe Cake- gelatin hydrating in a bowl](https://www.thebossykitchen.com/wp-content/uploads/2017/03/Charlotte-Russe44.jpg)
In a medium pot, mix the eggs with the sugar. Add milk. Place the pot on Bain-Marie and constantly stir until the first signs of boiling. At this point, the eggs are cooked enough, and the custard should cling to the spoon.
Remove and add the hydrated gelatin. Mix continuously with a wooden spoon until the mixture is completely cool and the gelatin is dissolved. Add the whipped cream and blend together. Add the candied fruit and mix well.
![custard cooking on the stove](https://www.thebossykitchen.com/wp-content/uploads/2019/05/No-Bake-Orange-Mousse-Cake55.jpg)
![custard with gelatin and whipped cream mixed together](https://www.thebossykitchen.com/wp-content/uploads/2017/03/Charlotte-Russe55.jpg)
How to assemble the cake
Pour half the filling on the bottom of the cake over the ladyfingers.
![assembling the cake: lady fingers soaked in syrup with custard](https://www.thebossykitchen.com/wp-content/uploads/2017/03/Charlotte-Russe66.jpg)
Cover the filling with another layer of ladyfingers soaked in the syrup. Pour the rest of the filling over the ladyfingers and smooth the surface with a cake spatula.
Place it in the refrigerator for a few hours or, better, overnight. The next day, carefully remove the edges of the springform and place the cake on a platter using a spatula. Decorate it to your taste with fruits, more whipped cream, sprinkles, etc.
This is how the cake looked like when instead of adding dried fruits(suitable for winter), I used fresh fruit (in the summer).
![Charlotte Russe cake slice on white plate](https://www.thebossykitchen.com/wp-content/uploads/2017/03/Charlotte-Russe77.jpg)
More No-Bake Cake Recipes
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📖 Recipe
![Charlotte Russe Cake Classic European Recipe](https://www.thebossykitchen.com/wp-content/uploads/2017/03/Charlotte-Russe-Cake-Classic-European-Recipe-200x200.jpg)
Charlotte Russe Cake- Classic European Recipe(No Bake)
Ingredients
- 30-35 ladyfingers use 20-25 ladyfingers for the sides of the cake, the rest will be used for the bottom
For the syrup:
- ¾ cup granulated sugar
- ¾ cup water
- 1 teaspoon vanilla extract
Custard:
- 2 ¼ cups heavy cream
- 2 ½ envelopes Knox gelatine OR 28 g of Gold sheet gelatin see notes
- 4 tablespoons cold water
- 1 cup granulated sugar
- 5 large eggs
- 1 teaspoon vanilla extract
- 1 cup whole milk
- ½ cup candied fruit
- Optional: Fruits for decoration strawberries, oranges, blueberries, raspberries, cherries, peaches etc
Instructions
- You need an 8-inch springform cake pan.
- Prepare the syrup: Bring to a boil the water mixed with sugar and simmer for 2-3 minutes.
- Remove from the stove and flavor the syrup with rum extract. (do not add the rum extract while simmering the syrup as the flavor will dissipate)
- Let the syrup cool down. If you add ladyfingers to hot syrup, they will fall apart.
- Steep the ladyfingers in the syrup and line the sides of the springform with them. Place them tightly together. (You will probably need 20-25 ladyfingers)
- Line the bottom of the springform with ladyfingers that you steeped in the syrup.
How to make the Bavarian Cream:
- Make the whipped cream: Place mixer bowl and whisk in the freezer for at least 20 minutes to chill.
- Pour heavy whipping cream and vanilla into the cold bowl and whisk on high speed for about a minute until medium to stiff peaks form. Do not overbeat. Set aside.
- Make the custard: Start by hydrating the gelatin. Mix gelatin with water in a small bowl and set aside. If you use gelatin sheets, squeeze the water after it gets hydrated.
- In a medium pot, mix the eggs with the sugar. Add milk.
- Place the pot on Bain-Marie and constantly stir until the first signs of boiling. It should look like a thin mayonnaise. At this point, the eggs are cooked enough, and the custard should cling to the spoon.
- Remove and add the hydrated gelatin. Mix continuously with a wooden spoon until the gelatin is completely dissolved. Allow it to cool for 30 minutes at room temperature.
- Add the whipped cream and blend them.
- Add the candied fruit and mix well.
How to assemble the cake:
- Pour half the filling on the bottom of the cake over the ladyfingers.
- Cover the filling with another layer of ladyfingers soaked in the syrup.
- Pour the rest of the filling over the ladyfingers and smooth the surface with a cake spatula.
- Place it in the refrigerator for a few hours or better overnight.
- The next day, carefully remove the edges of the springform and place the cake on a platter. Decorate it to your taste with fruits, more whipped cream, sprinkles, etc.
Notes
- 120 (titanium)
- 140 (bronze)
- 160 (silver)
- 200 (gold)
- 230+ (platinum)
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