Ever heard of charlotte desserts? Popular in France, they’re beautiful pastries, painstaking to prepare, that feature a mousse or pastry cream filling encased in ladyfingers. This cake looks just like them, tastes delicious and asks far less of the baker. It’s made in a round pan that has a scalloped, ladyfinger-style rim and a center indentation designed to hold a filling.
Named after its famous French twin (it’s called a charlotte cake pan), it’s available from several online sources. I love it and use it often to make cakes with varying flavors and fillings. This one pairs a lemon cake with a lemon filling and berry topping.
Each part comes together quickly, and the results are as pleasing to look at as they are to eat. Total time: 4 hours. Adjusted for altitudes of 7,000 feet and above.
Make in a 6-cup capacity charlotte pan or round cake pan For the cake: 2 cups plus 3 tablespoons bleached all-purpose flour, spoon and level 1⁄2 teaspoon salt 1⁄2 teaspoon baking powder 1⁄4 teaspoon baking soda 3⁄4 cup room-temperature water 1⁄2 cup plus 1 tablespoon canola oil 1⁄2 cup plus 3 tablespoons granulated sugar, preferably superfine 1⁄4 cup fresh lemon juice 1⁄4 teaspoon lemon oil 1 teaspoon vanilla paste or extract For the filling: 3 ounces full-fat cream cheese 4 tablespoons confectioners’ sugar 2 generous tablespoons lemon curd 1⁄4 teaspoon vanilla paste or extract 1-3 teaspoons heavy cream, as needed For the topping: 2 cups washed and picked over r.
