Soft raspberry roulade slices wrapped around silky raspberry mascarpone cream and fluffy white chocolate filling — this Raspberry Charlotte Cake looks elegant and impressive, yet it is surprisingly simple to make.
The beautiful spiral roulade border gives this cake a classic European bakery-style appearance, while the creamy raspberry and white chocolate layers create a light and refreshing dessert that melts in your mouth. It is perfect for birthdays, summer celebrations, holidays, bridal showers, or whenever you want a dessert that truly stands out on the table.
This cake tastes even better after chilling overnight, making it a wonderful make-ahead dessert for entertaining.
Ingredients
For the Roulade
- 6 eggs
- 180 g sugar
- 1 packet vanilla sugar
- 180 g all-purpose flour
- 1 tsp baking powder
- 350 g raspberry jam
Raspberry Filling
- 450 g fresh or frozen raspberries
- 150 g sugar
- 10 g powdered gelatin
- 50 ml cold water
Base Filling
- 500 g mascarpone cheese
- 2 tbsp powdered sugar (for mascarpone)
- 500 ml heavy cream
- 2 tbsp powder sugar (for heavy cream)
For white chocolate filling:
- 150 g white chocolate, melted and cooled
Instructions
Make the Raspberry Filling
In a saucepan, combine raspberries and sugar. Cook over medium heat for 5–10 minutes until the raspberries soften and release their juices.
If you prefer a smooth filling without seeds, strain the raspberry mixture while still hot.
In a small bowl, combine gelatin powder with cold water and let it bloom for 5–10 minutes.
Add the bloomed gelatin to the warm raspberry mixture and stir until fully dissolved. Leave the mixture to cool completely.
Make the Roulade
Preheat the oven to 400°F (200°C).
In a large mixing bowl, whisk eggs and sugar until light, thick, and fluffy.
Add sifted flour and baking powder. Fold gently by hand until combined. Do not overmix.
Pour the batter into a parchment-lined baking tray and spread evenly with a spatula.
Bake for about 15 minutes or until lightly golden.
Immediately remove the cake from the tray, peel off the parchment paper, and roll the sponge lengthwise in a clean kitchen towel while still warm. Leave to cool completely.
Carefully unroll the sponge, spread evenly with raspberry jam, then roll it back up tightly. Refrigerate for at least 30 minutes before slicing.
Make the Cream Filling
Whip the heavy cream with 2 tablespoons of powdered sugar until fluffy and stable. Set aside.
In another bowl, mix the mascarpone cheese with the remaining 2 tablespoons of powdered sugar until smooth.
Fold the whipped cream gently into the mascarpone mixture.
Divide the filling evenly into two bowls.
In the first bowl, add melted white chocolate and mix until combined.
In the second bowl, gradually add the cooled raspberry mixture and gently mix until smooth and creamy.
Assemble the Cake
Prepare an 10-inch (26 cm) springform pan.
Slice the roulade into approximately 1 cm thick slices. You should get about 21 slices.
Arrange the roulade slices tightly around the sides of the pan first, then cover the bottom of the pan with the remaining slices.
Spread the raspberry cream filling evenly over the bottom layer.
Top with the white chocolate filling and smooth the surface with a spatula.
Refrigerate the cake for at least 3–4 hours, or preferably overnight, until fully set.
Decorate with whipped cream, fresh raspberries, and mint leaves before serving.
Tips for the Perfect Raspberry Charlotte Cake
- Chill the roulade before slicing for cleaner spiral pieces.
- Make sure the raspberry mixture is completely cooled before mixing with the mascarpone filling.
- Do not overwhip the heavy cream.
- For the cleanest slices, chill the cake overnight.
- Frozen raspberries work perfectly in this recipe.
Variations
- Replace raspberries with strawberries, cherries, or mixed berries.
- Add lemon zest for a fresher flavor.
- Use dark chocolate instead of white chocolate for a richer version.
- Add fresh raspberries between the cream layers for extra texture.
Storage
Store the cake covered in the refrigerator for up to 4 days.
This cake is not recommended for freezing because of the mascarpone and gelatin texture.
Serving Suggestions
Serve chilled with coffee, tea, or homemade raspberry sauce.
Perfect for:
- Birthdays
- Summer gatherings
- Bridal showers
- Holiday dessert tables
FAQ
Can I make this cake ahead of time?
Yes. This cake is actually better after chilling overnight.
Can I use store-bought roulade?
Yes, although a homemade roulade gives the best flavour and texture.
Can I make it without gelatin?
The filling will be softer and less stable without gelatin.
Do frozen raspberries work?
Absolutely. Thaw them slightly before cooking.
This Raspberry Charlotte Cake is light, creamy, elegant, and full of fresh raspberry flavor. The beautiful roulade spirals make it look bakery-quality, while the silky mascarpone fillings keep every bite soft and refreshing. It is one of those desserts that always impresses guests while still being simple enough to make at home.
Šarlot Torta sa Malinama | Kremasta Torta sa Maskarponeom i Belom Cokoladom
Mekana korica rolata sa džemom od malina, lagani krem od malina i nežni fil od bele čokolade čine ovu tortu savršenim spojem ukusa i izgleda.
Ova elegantna šarlot torta izgleda kao iz poslastičarnice, a zapravo je mnogo jednostavnija za pripremu nego što deluje. Spiralni komadi rolata oko torte daju poseban izgled, dok lagani kremovi čine svaki zalogaj osvežavajućim i mekanim.
Savršena je za rođendane, slave, praznike, letnje proslave ili kada želite desert koji izgleda posebno i luksuzno.
Sastojci
Za rolat
- 6 jaja
- 180 g šećera
- 1 vanilin šećer
- 180 g brašna
- 1 kašičica praška za pecivo
- 350 g džema od malina
Fil od malina
- 450 g svežih ili zamrznutih malina
- 150 g šećera
- 10 g želatina u prahu
- 50 ml hladne vode
Fil od bele čokolade
- 150 g bele čokolade, otopljene i prohlađene
Base fil
- 500 g maskarpone sira
- 2 kašike šećera u prahu za maskarpone
- 500 ml slatke pavlake
- 2 kašike šećera u prahu za slatku pavlaku
Priprema
Fil od malina
U šerpu dodati maline i šećer. Kuvati 5–10 minuta dok maline ne omekšaju.
Ako ne volite semenke, procedite smesu dok je još vruća.
Želatin preliti hladnom vodom i ostaviti nekoliko minuta da nabubri.
Dodati želatin u toplu smesu od malina i mešati dok se potpuno ne otopi. Ostaviti da se potpuno ohladi.
Rolat
Zagrejati rernu na 200°C.
Umutiti jaja i šećer dok smesa ne postane svetla i penasta.
Dodati vanilin šećer, brašno i prašak za pecivo. Lagano umešati ručno.
Smesu izliti u pleh obložen papirom za pečenje i ravnomerno rasporediti.
Peći oko 15 minuta.
Pečen patišpanj odmah uviti po dužini u kuhinjsku krpu i ostaviti da se ohladi.
Odmotati rolat, premazati džemom od malina i ponovo čvrsto uviti. Ostaviti u frižideru najmanje 30 minuta.
Fil
Umutiti slatku pavlaku sa 2 kašike šećera u prahu.
Posebno umutiti maskarpone sa preostale 2 kašike šećera u prahu.
Lagano sjediniti maskarpone i umućenu pavlaku.
Fil podeliti na dva dela.
U prvi deo dodati otopljenu belu čokoladu.
U drugi deo postepeno dodavati ohlađeni fil od malina i lagano sjediniti.
Sastavljanje torte
Pripremiti kalup prečnika 26 cm.
Rolat iseći na kolutove debljine oko 1 cm.
Prvo poređati kolutove uz ivicu kalupa, a zatim popuniti dno.
Preko rasporediti fil od malina.
Na kraju dodati fil od bele čokolade i poravnati.
Ostaviti u frižideru najmanje 3–4 sata, a najbolje preko noći.
Dekorisati umućenom pavlakom, malinama i listićima mente.
Saveti
- Rolat dobro ohladite pre sečenja.
- Fil od malina mora biti potpuno hladan.
- Ne premutiti slatku pavlaku.
- Torta je najlepša sledećeg dana.
Ova šarlot torta sa malinama je lagana, kremasta i veoma elegantna. Savršena kombinacija mekanog rolata, osvežavajućih malina i nežne bele čokolade čini je desertom koji izgleda impresivno, a pravi se mnogo lakše nego što deluje.