Gluten-Free Birthday Charlotte Cake

Enjoy the play of rich, velvety white chocolate ganache, soft sponge cake and delicious vanilla mousse on your taste buds. Spongey, delectable and just the right amount of sweet, this gluten-free Charlotte Cake is perfect for special occasions.

 

Gluten-free

 

Ingredients:

Sponge Cake:
4 large eggs, room temperature
2/3 cup granulated sugar
2/3 cup gf flour
1/4 tsp baking powder
1 pkg Schar Lady Fingers

Vanilla Mousse:
1 ½ cups heavy whipping cream, divided
1 ½ teaspoons gelatin powder, 1 pouch
4 large egg yolks
½ cup granulated sugar
¼ teaspoon salt
1 ½ cups milk
2 teaspoons vanilla bean paste

1-2 tablespoons all natural sprinkles

White Chocolate Ganache:
300g white chocolate, chopped
100g heavy whipping cream

Directions:

Make The Sponge:

1. Line a 9" springform pan with parchment paper. Preheat the oven to 350˚F. In the bowl of your mixer with the whisk attachment on high speed, beat 4 eggs for 1 minute. Gradually add 2/3 cup sugar and continue beating on high for 7 min until thick and 3 to 4 times in volume.
2. Stir together flour and baking powder then sift flour into whipped eggs in 2 additions, folding to incorporate between each addition. Scrape from the bottom to catch any hidden pockets of flour and fold just until incorporated - don't overmix. Bake at 350˚F for 23-25 minutes or until the top is golden and springs back when poked lightly.
3. Once it's out of the oven, remove the cake from the pan by sliding a thin edged spatula around the edges. Transfer to a wire rack, peel back parchment and cool to room temp. 

While the cake is cooling, make your mousse filling.

Make The Mousse:

1. Pour 2 tablespoons of the heavy cream into a small bowl. Sprinkle the gelatin in an even layer over the cream and set it aside to bloom.
2. In a large bowl, whisk together the egg yolks, sugar, and salt. Set the bowl aside.
3. In a saucepan over medium-high heat, combine the whole milk and vanilla. Heat the milk until bubbles form around the edges, whisking constantly to avoid scorching, about 5 minutes, then immediately remove the pan from the heat and reduce the heat to medium-low.
4. Whisking constantly, drizzle ½ cup of the hot milk into the bowl with the egg yolks, then return the mixture to the saucepan of milk.
5. Cook the custard mixture, constantly whisking, until it begins to boil and thicken, about 10 minutes.
6. Meanwhile, heat the bloomed gelatin in the microwave in 10 second increments until it's hot to the touch.
7. Remove the saucepan from the heat and stir the hot gelatin into the mixture until well combined.
8. Transfer the custard into a large bowl and immediately press a piece of plastic wrap onto the surface. Chill the custard for at least 2-3 hours, until completely cooled.
9. When ready to finish, whip the remaining heavy cream until medium peaks form.
10. Remove the custard from the refrigerator. Working in 3 batches, use a rubber spatula to gently fold the whipped cream into the custard, incorporating each batch fully before adding another, and trying not to deflate the whipped cream.
11. Add sprinkles if desired, fold gently.

Assemble Without Ganache:

1. Open up the lady fingers package and cut each one in half. Place around the outside of a 8” or 9” springform page. Then measure the inside of the remaining space, and use kitchen scissors to cut your cooled sponge into a circle that fits snug between the lady fingers and outer ring of your pan (You’ll likely end up with approx 6.5”).
2. Once your lady fingers and sponge are fitted in your pan, pour mousse filling until you reach approx ¾ in height of your lady fingers.
3. Place a piece of plastic wrap over the mousse filling and refrigerate for 2-3 hours, or until completely cooled/set.

1-2 hours before serving, make the ganache to finish the cake.

Make The Ganache:

1. Bring heavy whipping cream to a simmer in a small pot, then pour over chocolate. Make sure the chocolate is fully covered
2. Let it set for 5 minutes.
3. Whisk gently to combine cream and chocolate.

Assemble With Ganache:

1. Take your cake out of the fridge and pour ganache overtop. Spread to coat evenly. Add additional sprinkles, and place in the fridge for 10 minutes for ganache to set.
2. Serve and enjoy!