There’s something magical about a Charlotte Russe Cake. It’s a blend of nostalgia and sophistication—all in one delicious dessert. Now, don’t be intimidated; it’s not as complicated as it sounds, especially with a little guidance from me. Imagine a cake that’s filled with creamy lemon custard and fresh blackberries, all elegantly wrapped in ladyfingers. It’s the kind of dessert that makes you look like a seasoned pro, even if you’re juggling it between soccer practice and picking up groceries. Speaking of soccer, I once raced against the clock to make this cake for a weekend potluck. It was a hit, even though I forgot to buy enough blackberries and had to improvise with blueberries. Ah, the joys of baking in a hurry!
Check out our Coconut Cream Pie for another dreamy dessert experience.
Why you’ll love this recipe
This Charlotte Russe Cake is perfect for celebrating special occasions or simply impressing your friends and family. It’s got a refreshing lemony flavor with a hint of thyme that’s sure to delight your taste buds. Plus, it’s an excellent make-ahead recipe, so you can focus on other tasks while it chills in the fridge. A beautiful, delicious cake without the last-minute stress? Yes, please!
Ingredients
- 2 lemons (zest and juice)
- 1/3 cup sugar
- 1/4 cup sugar
- 5 sprigs fresh thyme, divided
- 2 teaspoons powdered gelatin
- 2 teaspoons water
- 1 cup milk
- 4 large egg yolks
- 1/4 cup jarred lemon curd
- 1 1/2 cups cream, divided
- 12 ounces fresh blackberries
- 24 lady fingers, halved
- 1/4 cup seedless blackberry jam
- 2 tablespoons powdered sugar (plus more for decorating)
Step-by-step instructions
Prepare the lemon-thyme syrup
Zest and juice the lemons. You’ll need about 1/4 cup of juice. Combine this with 1/4 cup sugar and 2 sprigs of thyme in a small saucepan. Bring to a boil until the sugar dissolves, then set it aside to cool.
Bloom the gelatin
In a small bowl, stir together the gelatin with water. Let it sit to soften. Meanwhile, in a large saucepan, heat the milk with the reserved lemon zest and 3 thyme sprigs over medium heat.
Prepare the custard
Whisk the yolks and remaining 1/3 cup sugar for about 2 minutes until lightened in color. Remove the thyme from the hot milk. Slowly whisk half of the hot milk into the yolk mixture to temper it, then combine with the remaining milk and cook over medium heat.
Finish the custard
Whisk in the lemon curd and bloomed gelatin. Keep whisking until it thickens to coat the back of a spoon. Strain the mixture into a large bowl to cool to room temperature, about 1 hour and 15 minutes.
Assemble the cake
While the custard cools, line a 9-inch springform pan with parchment paper. Stand halved ladyfingers around the side. Line the bottom tightly with more ladyfingers. Brush them with the cool lemon-thyme syrup.
Spread blackberry jam over the base. Cut half of the blackberries and place face down onto the jam.
Complete and chill
Whip 1 cup of cream to medium peaks and gently fold into the cooled custard. Pour this into the prepared pan atop the blackberries. Level with a spatula and cover with plastic wrap. Chill for 4 hours until set.
Decorate
Whip the remaining 1/2 cup cream with powdered sugar. Remove the pan’s side and parchment. Arrange remaining blackberries around the top perimeter. Dust with powdered sugar and pipe whipped cream in the center. Finish with thyme leaves.
Recipe tips & variations
- Make-ahead: Prepare all the elements a day in advance. This allows the flavors to meld beautifully in the fridge.
- Blackberry swap: Too few berries on hand? Substitute strawberries or blueberries as needed.
- Gluten-free: Opt for gluten-free ladyfingers to accommodate dietary restrictions.
Storage & reheating
This cake is happiest in the fridge for up to three days. Keep it covered to prevent it from drying out. Although it’s best served fresh, a quick chill in the fridge before serving will help maintain the refreshing taste.
FAQs
Use a deep dish or large pie plate instead, but note it may be harder to release the cake.
Gelatin helps it set. Without it, the custard won’t hold its shape.
It should coat the back of a spoon. Once thickened, it’s ready.
Recipes you may like
Irresistible Pecan Sticky Buns: Warm, Sweet, and Chewy Delight
Deliciously Light Charlotte Russe Cake to Impress Everyone
Follow us for more drool-worthy comfort food on Facebook.
Charlotte Russe Cake
- Total Time: 50 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
A delightful Charlotte Russe Cake filled with creamy lemon custard and fresh blackberries, elegantly wrapped in ladyfingers.
Ingredients
- 2 lemons (zest and juice)
- 1/3 cup sugar
- 1/4 cup sugar
- 5 sprigs fresh thyme, divided
- 2 teaspoons powdered gelatin
- 2 teaspoons water
- 1 cup milk
- 4 large egg yolks
- 1/4 cup jarred lemon curd
- 1 1/2 cups cream, divided
- 12 ounces fresh blackberries
- 24 lady fingers, halved
- 1/4 cup seedless blackberry jam
- 2 tablespoons powdered sugar (plus more for decorating)
Instructions
- Zest and juice the lemons. Combine this with 1/4 cup sugar and 2 sprigs of thyme in a small saucepan. Bring to a boil until the sugar dissolves, then set it aside to cool.
- In a small bowl, stir together the gelatin with water. Let it sit to soften. Meanwhile, in a large saucepan, heat the milk with the reserved lemon zest and 3 thyme sprigs over medium heat.
- Whisk the yolks and remaining 1/3 cup sugar for about 2 minutes until lightened in color. Remove the thyme from the hot milk. Slowly whisk half of the hot milk into the yolk mixture to temper it, then combine with the remaining milk and cook over medium heat.
- Whisk in the lemon curd and bloomed gelatin. Keep whisking until it thickens to coat the back of a spoon. Strain the mixture into a large bowl to cool to room temperature, about 1 hour and 15 minutes.
- While the custard cools, line a 9-inch springform pan with parchment paper. Stand halved ladyfingers around the side. Line the bottom tightly with more ladyfingers. Brush them with the cool lemon-thyme syrup.
- Spread blackberry jam over the base. Cut half of the blackberries and place face down onto the jam.
- Whip 1 cup of cream to medium peaks and gently fold into the cooled custard. Pour this into the prepared pan atop the blackberries. Level with a spatula and cover with plastic wrap. Chill for 4 hours until set.
- Whip the remaining 1/2 cup cream with powdered sugar. Remove the pan’s side and parchment. Arrange remaining blackberries around the top perimeter. Dust with powdered sugar and pipe whipped cream in the center. Finish with thyme leaves.
Notes
- Make-ahead: Prepare all the elements a day in advance. This allows the flavors to meld beautifully in the fridge.
- Blackberry swap: Too few berries on hand? Substitute strawberries or blueberries as needed.
- Gluten-free: Opt for gluten-free ladyfingers to accommodate dietary restrictions.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Chilling, Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 25g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 75mg