Assembling the Charlotte Cake

Assembling the charlotte cake
finger sponge
Caramel Bavarian Cream
Mascarpone Bavarian cream

1,     Line an 8 inch spring cake tin with clingfilm and place on a cake board.

2,     Insert the base sponge disc and then sponge fingers around the circle.

3,     Pour in half of thickened Mascarpone Bavarian cream and then place the small disc and the caramel disc in the center of the tin.

4,     Pour in the rest of Mascarpone cream to 2cm from top of sponge fingers and place in a fridge to set for 1 hour.

5,     Decorate the top with whipped cream and fresh berries and placed back to the fridge for about 4 hours or over night

Finger Sponge

Caramel Disc


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