Strawberry and raspberry Charlotte cake

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Leading pastry chef and chocolatier Kirsten Tibballs created this Charlotte cake with Mother's Day in mind. With flavours of raspberry, strawberry and elderflower from Bonne Maman's limited edition spread, it's a nurturing, homemade recipe that looks as pretty as it is delicious.

A Charlotte is one of the oldest cakes in France and was invented during the Marie Antoinette period.

If you're looking for a short cut, use store-bought sponge fingers and sponge to assemble the cake. Then all you need to do is make the bavarois and put it all together. We love a good cake hack!

Ingredients

Sponge

10 egg yolks

½ tsp vanilla bean paste

90g caster sugar (A)

8 egg whites

90g caster sugar (B)

90g plain flour, sieved

90g corn flour, sieved

45g unsalted butter, melted

Caster sugar, for sprinkling

Berry Bavarois

1¼ sheet of gelatine

2 egg yolks

1 tsp caster sugar (A)

125 ml thickened cream (A)

60g Bonne Maman Strawberry-Raspberry and Elderflower Spread

½ lemon, zested

50g fresh strawberries, chopped

50g fresh raspberries, torn

30g caster sugar (B)

175ml thickened cream (B)

1 egg whites

Pinch of cream of tartar

Assembly

40g Bonne Maman Strawberry-Raspberry and Elderflower Spread

250g fresh strawberries

250g fresh raspberries

Icing sugar, for dusting

Method

Sponge

Heat the oven to 160°C, fan forced.
Trace 2 discs, 160mm in diameter, onto a sheet of baking paper.
In the bowl of a stand mixer fitted with a whisk attachment, whist the egg yolks, vanilla and sugar (A) until light and fluffy.
In a separate bowl, whisk the egg whites until foamy then gradually add the sugar (B) while continuing to whisk.
Fold the sieved flour and corn flour through the egg yolk mixture until there are no lumps remaining.
In 3 additions, add the meringue and gently fold through.
Add a small amount of the sponge mixture to the melted butter and mix to incorporate before folding it back through the sponge.
Transfer into a piping bag fitted with a 10mm plain piping nozzle.
Pipe 2 discs onto the prepared baking paper in a coil formation beginning in the centre of each disc.
Pipe the remaining sponge mixture in 80mm lengths to create lady fingers.
Sprinkle the top with additional caster sugar and bake in the pre-heated oven for 15 minutes.
Allow to cool at room temperature.
Slightly trim one end of the lady fingers to create a flat edge.
Berry Bavarois

Heat the oven to 150°C, fan forced.
Soak the gelatine in a bowl of cold water.
In a separate bowl, whisk the egg yolks and sugar (A).
Boil the cream (A) then slowly pour it over the egg yolk mixture while whisking.
Return the mixture to the heat and stir until it reaches 80°C before removing from the heat.
Squeeze the excess water out of the gelatine and place it into the saucepan. Mix to combine.
Strain the mixture into a bowl and allow to cool to 34°C.
Add the Bonne Maman Strawberry-Raspberry and Elderflower Spread, lemon zest and berries and gently fold to incorporate.
Place the sugar (B) into the pre-heated oven for 10 minutes.
Meanwhile, semi-whip cream (B) until it has some body but still collapses.
Whisk the egg whites, hot sugar and cream of tartar until you achieve medium peaks.
Gradually fold the fruit mixture through the meringue.
Lastly, add the semi-whipped cream and fold through.
Assembly

Line the base and sides of a 160mm round tin with a plastic wrap.
Gently warm the Bonne Maman Strawberry-Raspberry and Elderflower Spread.
If required, trim the sponge discs to 160mm in diameter then brush the top and sides with the Bonne Maman Strawberry-Raspberry and Elderflower Spread.
Place one sponge disc into the prepared tin and spread evenly with half of the berry bavarois.
Repeat with a second layer of sponge and bavarois.
Place into the freezer for a minimum of 6 hours to set.
Prior to serving, transfer the cake into the refrigerator for 30 minutes before arranging the lady fingers around the outside of the cake.
Top with fresh berries and dust with icing sugar.
Tie a ribbon around the cake, optional.