Charlotte Cake with a Twist

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recipe by Stéphanie Bienvenu https://www.stephaniebienvenu.com/

  • Time icon
    Total Time
    7hrs 45mins
  • Serves icon
    Serves
    4
  • Calories icon
    Calories
    1104

A traditional Charlotte Cake is made using sponge biscuits to line a mould, then filled with fruit puree or custard. This recipe “twist” makes smaller versions, using a decorated Joconde sponge strip to line the mould and filled with confit and ganache. User generated recipes have not been re-tested by Kenwood.

recipe updated Feb 15, 2023

Ingredients

  • Passion fruit juice icon
    Passion fruit juice
    60 ml
  • Butter icon
    Butter
    15 g
  • Icing sugar icon
    Icing sugar
    185 g
  • Butter icon
    Butter
    10 g
  • Passion fruit purée icon
    Passion fruit purée
    150 g
  • Mango purée icon
    Mango purée
    150 g
  • Pectin icon
    Pectin
    8 g
  • Caster sugar icon
    Caster sugar
    65 g
  • Whipping cream icon
    Whipping cream
    225 g
  • Butter icon
    Butter
    20 g
  • All purpose flour icon
    All purpose flour
    20 g
  • Food coloring icon
    Food coloring
    as needed
  • Ground almonds icon
    Ground almonds
    65 g
  • All purpose flour icon
    All purpose flour
    20 g
  • Egg icon
    Egg
    80 g
  • Egg white icon
    Egg white
    70 g
  • Whipping cream icon
    Whipping cream
    110 g
  • Caramel chocolate icon
    Caramel chocolate
    150 g
  • Gelatine icon
    Gelatine
    2 g
  • Water icon
    Water
    8 g

Tools

  • kCook icon Oven
  • kCook icon Stove
  • kCook icon Stick blender
  • kCook icon Kmix
  • kCook icon Frying pan
  • kCook icon Small bowl
  • kCook icon Medium bowl
  • kCook icon Medium bowl
  • kCook icon Small bowl
  • kCook icon Large mixing bowl
  • kCook icon Saucepan
  • kCook icon Saucepan
  • kCook icon Mold

Step preview

  1. Making the caramel:
  2. Add icing sugar to a frying pan and make a dry caramel
  3. Then add the ingredients
  4. Mix until well combined, turn off the heat and set aside
  5. Making the confit:
  6. Add the ingredients into a saucepan
  7. Heat until it reaches 60°C - medium-low heat
  8. Add the ingredients into a small bowl and mix until well combined
  9. Transfer the pectin mixture into the saucepan and bring to the boil
  10. Transfer to a medium bowl and let cool
  11. Making the ganache:
  12. Add the ingredients into a small bowl
  13. Mix until well combined and set aside
  14. Melt the chocolate in a bain-marie
  15. Add cream to a saucepan
  16. Heat until hot but not boiling - medium-high heat
  17. Remove the chocolate from the bain-marie and pour a third of the hot cream over it
  18. Mix with a spatula
  19. Add a second third of the cream and mix again
  20. Finally, add the rest of the cream and blend with a hand blender, taking care not to incorporate any air
  21. Then transfer the gelatine mixture and add cold cream, blend again
  22. Cover with plastic wrap and chill in the fridge - 6 hours
  23. Fit the Whisk Tool
  24. Transfer the ganache to the appliance bowl, fit the splashguard
  25. Whisk until white and foamy - 1 minute, speed 3
  26. Transfer to a medium bowl and set aside
  27. Making the decoration:
  28. Add the ingredients into a small bowl
  29. Whisk together until smooth and creamy
  30. Then add egg white
  31. Whisk until well combined
  32. Then add the ingredients
  33. Mix until you have a smooth paste
  34. Lay a silicone mat onto the worksurface
  35. Pour some of the paste onto the mat and spread out thinly with an angled spatula
  36. Using an icing comb, scrape over the paste to make your pattern
  37. Slide the mat onto a flat baking tray and freeze - 30 minutes
  38. Making the Joconde sponge:
  39. Preheat an oven to 200ºC
  40. Clean the appliance bowl and fit the Whisk Tool
  41. Add the ingredients into the appliance bowl, fit the splashguard
  42. Whisk until white and foamy - 8 minutes, speed 3
  43. Then add butter
  44. Whisk until combined - 10 seconds, speed 3
  45. Transfer the batter to a large bowl and set aside
  46. Clean the appliance bowl and fit the Whisk Tool
  47. Add the ingredients into the appliance bowl, fit the splashguard
  48. Whisk until a soft meringue forms - 2 minutes, speed 3
  49. Add half of the meringue into the batter
  50. Fold gently with a spatula, trying to keep as much volume as possible
  51. Add the rest of the meringue and gently fold in
  52. Remove the silicone mat from the freezer
  53. Spread the batter over your decoration on the mat in an even layer
  54. Bake - 12-15minutes, 200°C
  55. Remove from the oven and slide the silicone mat onto a cooling rack
  56. After a few minutes, turn the mat over onto a sheet of parchment paper and carefully remove the mat
  57. Assembly:
  58. Cut a strip of sponge to the height and perimeter of your mould
  59. With a cookie cutter, cut out a piece of sponge so that it covers the bottom of your mould
  60. Place some ganache, then some confit and repeat with sponge, ganache, and confit to finish with a layer of sponge
  61. Place a pretty ball of ganache on top
  62. Make a "hole" with a small spoon and place the caramel
  63. Serve
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