Charlotte Cake Recipe

With step-by-step photos, you can master Raspberry Charlotte Russe Cake! A Charlotte Dessert with layers of raspberry mousse, lady fingers and fluffy cake.

This raspberry Charlotte Cake was my baby girls first birthday cake. She loved every part of it, the cake, the lady fingers and especially the raspberry mousse! This cake is as yummy as it is beautiful.

Of course this is our version of the classic French Charlotte Russe cake. Everyone seems to take their own spin on it. I love how the sweet/tart mouse and raspberry preserves complements the soft cake and lady fingers. European cakes are my favorite because they typically aren’t overly sweet but rather enjoyable. P.S. I was very detailed with my photos and instructions so you would succeed but this recipe really is not overly complicated. I hope you love this fantastic Charlotte dessert!

With step-by-step photos, you can master Raspberry Charlotte Russe Cake! A Charlotte Dessert with layers of raspberry mousse, lady fingers and fluffy cake.

Ingredients for the Sponge Cake:

4 large eggs, room temperature
2/3 cup granulated sugar
2/3 cup cake flour (make your own with 2 ingredients!) *measured correctly
1/4 tsp baking powder
(7 oz pkg) Lady Fingers
3-4 Tbsp raspberry preserves or jam

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With step-by-step photos, you can master this Raspberry Charlotte Russe Cake at home! Charlotte Dessert with layers of raspberry mousse and fluffy cake.

Ingredients for Raspberry Mousse:

10 oz (2 1/2 cups) frozen raspberries
1/2 cup granulated sugar
Juice from 1 medium lemon (2 Tbsp for mousse + 1 Tbsp for simple syrup below)
1 Tbsp Knox unflavored Gelatin (from 1 1/4 packets)
3 cups heavy whipping cream
6 Tbsp confectioners (powdered) sugar

For the Simple Syrup, stir together:

1 cup warm water
1 Tbsp fresh lemon juice
1 Tbsp sugar

Topping/ Cake Decor for Charlotte Cake:

1 cup fresh raspberries and mint leaves for garnish

With step-by-step photos, you can master Raspberry Charlotte Russe Cake! A Charlotte Dessert with layers of raspberry mousse, lady fingers and fluffy cake.

How To Make Charlotte Cake:

If you never made a European Sponge Cake, watch the video before you get started:

Make the raspberry syrup first:

1. In medium sauce pan, combine: 10 oz frozen raspberries and 1/2 cup sugar. Cook stirring occasionally until jam consistency. Remove from heat and strain through a sieve, pressing on the fruit with a spoon to extract as much raspberry juice as possible (you should get 2/3 cup syrup).

Charlotte Cake-7

2. Into the raspberry syrup, stir in 2 Tbsp lemon juice and 1 Tbsp gelatin. Pour syrup back into sauce pan and place back over medium heat, whisk until gelatin is dissolved. Do not boil. Remove from heat and cool to room temp.

Charlotte Cake-8

Make the Sponge Cake:

1. Line a 9″ springform pan with parchment paper. Preheat 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 7 min until thick and 3 to 4 times in volume.

Tip: European sponge cakes really rely on the volume of the eggs to rise properly. Make sure to beat it long enough and don’t over mix after adding flour!

Charlotte Cake-9

2. Stir together cake 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 top is golden and springs back when poked lightly.

Charlotte Cake-10

3. Once it’s out of the oven, remove cake from pan by sliding a thin edged spatula around the edges. Transfer to wire rack, peel back parchment and cool to room temp. Then slice cake layers in half.

Charlotte Cake-11

Assembling the Charlotte Cake:

Tip: If you want to serve it on something besides the bottom of the springform, place a 9″ cake circle on the bottom of your springform pan for easier transferring. 

1. Cover springform walls with plastic wrap. Trim off 1/2″ all around the edges of both cake layers (I used kitchen scissors) and place the first layer into the bottom of your springform pan. Trim about 1/2″ off one end of all lady fingers. Place lady fingers in a tight ring, cut-side-down, around the cake base then brush cake with 1/3 of the simple syrup. Brush backs of lady fingers with 1/3 of syrup as well. Spread 1 1/2 Tbsp raspberry preserves over cake. Set aside.

With step-by-step photos, you can master Raspberry Charlotte Russe Cake! A Charlotte Dessert with layers of raspberry mousse, lady fingers and fluffy cake.

2. With the whisk attachment, beat 3 cups heavy cream with 6 Tbsp powdered sugar on high speed until thick and spreadable. Remove 1 1/2 cups of whipped cream to a piping bag fitted with a star attachment and refrigerate to use as topping later.

Charlotte Cake-13

3. Once raspberry syrup is completely at room temp (don’t wait way too long or it will thicken and become difficult to blend), fold it into remaining big batch of whipped cream adding 1/4 syrup at a time and folding between each addition. This is your mousse.

Charlotte Cake-14

4. Spread 1/2 of the mousse over cake layer inside the springform. Top with second cake layer, brush with remaining simple syrup and spread with 1 1/2 Tbsp raspberry preserves. Add remaining mousse. Pipe whipped cream and top with fresh raspberries and mint leaves if using. Cover with plastic wrap and refrigerate until set (3 hours or overnight). To serve, remove springform walls and plastic wrap.

With step-by-step photos, you can master this Raspberry Charlotte Russe Cake at home! Charlotte Dessert with layers of raspberry mousse and fluffy cake.With step-by-step photos, you can master Raspberry Charlotte Russe Cake! A Charlotte Dessert with layers of raspberry mousse, lady fingers and fluffy cake.

Charlotte Cake Recipe with Raspberries

5 from 28 votes
Prep Time: 2 hours
Cook Time: 30 minutes
Total Time: 2 hours 30 minutes
This is our version of the classic French Charlotte cake. Everyone seems to take their own spin on it. I love how the sweet/tart mouse and raspberry preserves complements the soft cake and lady fingers.
Author: Natasha of NatashasKitchen.com
Skill Level: Medium
Cost to Make: $15-$22
Servings: 12 slices

Ingredients

For the Raspberry Mousse:

  • 10 oz 2 1/2 cups frozen raspberries
  • 1/2 cup granulated sugar
  • Juice from 1 medium lemon 2 Tbsp for mousse + 1 Tbsp for simple syrup below
  • 1 Tbsp Knox unflavored Gelatin from 1 1/4 packets
  • 3 cups heavy whipping cream
  • 6 Tbsp confectioners powdered sugar

For the Sponge Cake:

  • 4 large eggs room temperature
  • 2/3 cup granulated sugar
  • 2/3 cup cake flour make your own with 2 ingredients!
  • 1/4 tsp baking powder
  • 7 oz pkg Lady Fingers
  • 3-4 Tbsp raspberry preserves or jam

For the Simple Syrup, stir together:

  • 1 cup warm water
  • 1 Tbsp fresh lemon juice
  • 1 Tbsp sugar

Topping/ Cake Decor for Charlotte Cake:

  • 1 cup fresh raspberries and mint leaves for garnish

Instructions

Make the raspberry syrup first:

  1. In medium sauce pan, combine: 10 oz frozen raspberries and 1/2 cup sugar. Cook stirring occasionally until jam consistency. Remove from heat and strain through a sieve, pressing on the fruit with a spoon to extract as much raspberry juice as possible (you should get 2/3 cup syrup).
  2. Into the raspberry syrup, stir in 2 Tbsp lemon juice and 1 Tbsp gelatin. Pour syrup back into sauce pan and place back over medium heat, whisk until gelatin is dissolved. Do not boil. Remove from heat and cool to room temp.

Make the Sponge Cake:

  1. Line a 9" springform pan with parchment paper. Preheat 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 7 min until thick and 3 to 4 times in volume.
  2. Stir together cake 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 top is golden and springs back when poked lightly.
  3. Once it's out of the oven, remove cake from pan by sliding a thin edged spatula around the edges. Transfer to wire rack, peel back parchment and cool to room temp. Then slice cake layers in half.

Assembling the Charlotte Cake:

  1. Cover springform walls with plastic wrap. Trim off 1/2" all around the edges of both cake layers (I used kitchen scissors) and place the first layer into the bottom of your springform pan. Trim about 1/2" off one end of all lady fingers. Place lady fingers in a tight ring, cut-side-down, around the cake base then brush cake with 1/3 of the simple syrup. Brush backs of lady fingers with 1/3 of syrup as well. Spread 1 1/2 Tbsp raspberry preserves over cake. Set aside.
  2. With the whisk attachment, beat 3 cups heavy cream with 6 Tbsp powdered sugar on high speed until thick and spreadable. Remove 1 1/2 cups of whipped cream to a piping bag fitted with a star attachment and refrigerate to use as topping later.
  3. Once raspberry syrup is completely at room temp (don't wait way too long or it will thicken and become difficult to blend), fold it into remaining big batch of whipped cream adding 1/4 syrup at a time and folding between each addition. This is your mousse.
  4. Spread 1/2 of the mousse over cake layer inside the springform. Top with second cake layer, brush with remaining simple syrup and spread with 1 1/2 Tbsp raspberry preserves. Add remaining mousse. Pipe whipped cream and top with fresh raspberries and mint leaves if using. Cover with plastic wrap and refrigerate until set (3 hours or overnight). To serve, remove springform walls and plastic wrap.

With step-by-step photos, you can master Raspberry Charlotte Russe Cake! A Charlotte Dessert with layers of raspberry mousse, lady fingers and fluffy cake.

Seriously delicious! Enjoy this my friends 🙂

With step-by-step photos, you can master Raspberry Charlotte Russe Cake! A Charlotte Dessert with layers of raspberry mousse, lady fingers and fluffy cake.

natashaskitchen

Welcome to my kitchen! I am Natasha, the blogger behind Natasha's Kitchen (since 2009). My husband and I run this blog together and share only our best, family approved recipes with YOU. Thanks for stopping by! We are so happy you're here.

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Read comments/reviewsAdd comment/review

  • Cora Carr
    June 17, 2018

    Super easy and fun to make! Your instructions are so easy to follow! I enjoyed the video for the sponge cake it was very helpful! Thanks so much for sharing all the dads on Fathers Day loves it!!! Reply

    • Natasha
      June 17, 2018

      You are very welcome Cora and thank you for making our recipes 😀 Reply

  • Lena
    April 21, 2018

    I made this for my little girls 3rd birthday, it was delicious!!! Thank you so much Natasha! Everyone loved this cake! Reply

    • Natasha's Kitchen
      April 22, 2018

      You’re welcome Lena! I’m glad to hear the recipe is a hit. Thanks for sharing your wonderful review! Reply

  • Shannon de Bruin
    April 18, 2018

    WOW!!! so grateful to find your site!
    I made the Charlotte cake for my mom’s birthday. So far, it has prepared beautifully. Tonight’s taste will reveal all.
    I am always asked to bring dessert and I have recently been challenged to make lactose free desserts. Thankfully there is lactose free whipping cream available.
    Oh my!!! Reply

    • Natasha's Kitchen
      April 18, 2018

      I’m glad to hear how much you’re enjoying my site Shannon! Please let me know what everyone thinks of the recipe! Reply

      • Shannon de Bruin
        April 19, 2018

        Everyone loved it…. I have multiple requests for future birthdays. One thing I am going to try is rather than brush with simple syrup I am going to brush with a raspberry liqueur (not Chambord too pricey…lol).

        One question though…. my cake fell in the middle (saddle). Not sure if it’s because my oven isn’t right temp or I over folded. Reply

        • Natasha
          natashaskitchen
          April 20, 2018

          Hi Shanon, I’m so happy you all loved it! 🙂 For the sponge cake, check out our post on how to make this classic sponge cake – that post covers most of the troubleshooting issues for sponge cakes. I hope that helps! 🙂 Reply

  • Reagan B
    March 10, 2018

    Hi Natasha,

    I’m making the cake tonight for my daughter’s 2nd birthday 🙂

    We are huge lemon fans. Can we kick up the lemon a notch, without disrespecting your well thought out and tested recipe?

    Thanks!

    Reagan Reply

    • Natasha
      natashaskitchen
      March 10, 2018

      Hi Reagan, it should still work to add an extra Tbsp of lemon juice to the mousse and another one to the simple syrup to make it more pronounced. I hope you love it! Reply

      • Reagan B
        March 10, 2018

        Thank you so much, can’t wait! Reply

        • Natasha's Kitchen
          March 10, 2018

          My pleasure Reagan! Reply

  • Danielle Austin
    February 24, 2018

    Hi Natasha!

    I made this for my boyfriend on Valentine’s Day and he loved it! It was so pretty to look at and the raspberry flavor was lovely! Best of all, it was a lot easier than it looked. 🙂

    I had a bit of an ‘oops’ moment while cooking the raspberries–I misread the directions and ended up actually *making* jam, which didn’t exactly fold in well with the whipped cream. 😅 On the second attempt, however, it all came together wonderfully.

    I’ll definitely be making this again. Thank you so much for sharing this recipe! Reply

    • Natasha's Kitchen
      February 24, 2018

      My pleasure Danielle! I’m glad the recipe was a success and that both you and your boyfriend enjoy the recipe. Thanks for sharing your fantastic review! Reply

  • Betty Milano
    January 27, 2018

    Awesome. Can’t wait to try it. Reply

    • Natasha's Kitchen
      January 27, 2018

      I hope you do! Please let me know what you think of the recipe Betty! Reply

  • Alex
    January 7, 2018

    Hi Natasha, In the video you say all purpose flour and in the recipe it says cake flour, which one do I use?
    Thanks Reply

    • Natasha
      natashaskitchen
      January 7, 2018

      Hi Alex, for this particular one, I used cake flour for a softer crumb but if you only have all-purpose flour, it will work 🙂 Reply

  • Anna
    December 28, 2017

    Hi Natasha,
    I just made this cake and it’s in the fridge until tomorrow. Can’t wait to try it! Question… When I was making the raspberry syrup and added the gelatin, stirring over medium heat for a few minutes, some of the gelatin never dissolved. I had a few pieces of gelatin floating that I later removed. I found a few pieces of gelatin in the mousse too. Do you know why is that and what can I do next time to make sure all gelatin fully dissolves? Thank you so much! Reply

    • Natasha
      natashaskitchen
      December 30, 2017

      Hi Anna, I would suggest keeping it on lower heat so it can fully dissolve without boiling it. Also, was it a fresh packet of gelatin? I haven’t had that happen in this recipe so I hope that helps! Reply

  • Sue
    December 28, 2017

    Hi Natasha, can any part of your wonderful cake be made ahead of the day that it is to be served? Thanks! Happy holidays, Sue Reply

    • Natasha
      natashaskitchen
      December 29, 2017

      Hi Sue, the sponge cake can easily be made a day ahead, covered and left at room temperature then apply the syrup and assemble the next day 🙂 Reply

      • Lisa Shelleh
        March 29, 2018

        Hi Natasha,

        If I wanted to make and assemble the entire cake ahead of time, how far in advance could I do that?

        Thanks for your time!

        ~Lisa Reply

        • Natasha
          natashaskitchen
          March 30, 2018

          Hi Lisa, You could assemble the whole cake a day or even 2 days ahead. For the decor to look it’s best, I would suggest adding the whipped cream and raspberries to the top closer to serving time. Reply

  • Alexia
    December 27, 2017

    Hi Natasha,
    I’m really looking forward to make this cake but before I do that I just have one question, will the amount of sugar in the sponge affect it in some way? Because unfortunately I only have measuring cups with grams on them, I’ve converted all the rest of the ingredients except the sugar, different websites give me different results. Reply

    • Natasha
      natashaskitchen
      December 27, 2017

      Hi Alexia, 1/2 cup of granulated sugar is about 100 grams and 2/3 cup of granulated sugar is about 133 grams. I hope you love it! Reply

  • Joelle Spain
    December 15, 2017

    Natasha this looks amazing but I just want to verify that the simple syrup ingredients are not a typo – is it 1 cup water to only 1 tablespoon of sugar and lemon juice??? I’ve made lots of simple syrup in the past but it was always 1 cup to 1 cup so just wanted to make sure before I get myself in trouble. Reply

    • Natasha
      natashaskitchen
      December 15, 2017

      Great question! That is correct and not a typo. We didn’t want the cake to get too sweet and found this to be the best balance 🙂 Reply

  • Kimberley
    December 12, 2017

    Can I make the sponge cakes gluten free? Will it still turn out the same? Reply

    • Natasha
      natashaskitchen
      December 12, 2017

      Hi Kimberley, I haven’t tested it myself but I have had several readers report great results with making the sponge cake with gluten free flour. Reply

  • Alex
    November 18, 2017

    Hi, this recipe looks amazing!!
    I just have one question, would I be able to use agar agar instead of gelatine and if yes the same amount?
    Thanks Reply

    • Natasha
      natashaskitchen
      November 18, 2017

      Hi Alex, I have not tested this recipe with agar agar so I can’t say for sure what other substitutions would have to be made in this recipe. Reply

  • Maria
    October 13, 2017

    Hello Natasha

    I love your blog. I was reading up this recipe and wondering if I could use the same mousse recipe with mangoes instead.

    Appreciate your response.

    Thanks! Reply

    • Natasha
      natashaskitchen
      October 14, 2017

      Hi Maria, I haven’t tried this particular recipe with mango, however, the amount of puree that is called for in the recipe may not be enough of a flavor punch since mango flavor is generally more mild than raspberries. I think it could be a good experiment, but the raspberry version would probably have more flavor. Reply

  • Venus
    October 3, 2017

    Hi Natasha,

    I just made this cake for my birthday tomorrow. It is now sitting in the refrigerator. Can’t wait to see the final product tomorrow. Wish me luck.

    In fact, I’m a bit worrying about the cake layers, I’m afraid it would be too soggy after brushed the simple lemon syrup, 1/3 cup for each looks a lot to me. And my cake layers are very sticky. Not dry.

    Thanks for your recipe.

    P.S. I originally planned to make Black Forest Cake, but I did not find any fresh / frozen / canned cherries, so I made this Raspberry Charlotte Cake instead. Reply

    • Natasha
      natashaskitchen
      October 3, 2017

      Hi Venus, the cake layers should be moist after adding the syrup but not sticky before adding it. That could be due to underbeating the eggs and sugar which is what would cause the cake not to rise and bake up properly. The cake relies on the volume of the whipped eggs and sugar for leavening so that step is critically important for the cake layers to work. I suggest watching our sponge cake tutorial so you can see exactly what the batter should look like. It’s difficult to say without being there, but I hope you love the recipe! Reply

      • Venus
        October 3, 2017

        Hi Natasha, thanks for your prompt response. I also thought about this, however, maybe not underbeat?! Maybe underbake?! In fact, the eggs were beaten to about triple size, and the cake did rise up. The only difference is I am using 8″ springform pan instead of 9″. I only had 8″ size. And my baking time was around 35 mins. The toothpick came out a bit sticky but no batter on it.

        Anyway, tomorrow will be the moment of truth. I will know. 🙂

        Thanks & Cheers! Reply

        • Venus
          October 5, 2017

          Finally, it turns out ok. The taste is good but a bit wet. If I will do it again, may not use all syrup. Thanks for the recipe. Reply

  • Meredith
    September 26, 2017

    Thank you for such an excellent recipe! I love that you include an estimated cost and great directions on how to make a sponge cake. I’m making this now for a family get-together. Reply

    • Natasha's Kitchen
      September 26, 2017

      You’re welcome Meredith! I’m glad you found it helpful! Please let me know what everyone thinks of the recipe! Reply

  • Sharilyn Martens
    August 16, 2017

    HI Natasha
    By using the hard Ladyfingers do they get soft after refrigeration once assembled> Reply

    • Natasha
      natashaskitchen
      August 16, 2017

      Hi Sharilyn, yes they do absorb the syrup and soften 🙂 Reply

  • Julia
    August 6, 2017

    Hi Natasha, I made a sponge cake without adding baking powder. Why do you use baking powder in your recipe?
    Anyway instead of raspberry jam I used blackberry preserve and the cake turned out to be very good . Reply

    • Natasha
      natashaskitchen
      August 7, 2017

      Hi Julia, I have done it with and without baking powder and I think the baking powder gives me slightly more consistent results (a more level top), but it absolutely works without the baking powder. 🙂 Reply

  • Julia
    August 2, 2017

    If I double the recipe how much Gelatin should I use?Thanks Reply

    • Natasha
      natashaskitchen
      August 2, 2017

      Hi Julia, if doubling, I would double everything proportionally. Reply

  • Sara
    July 24, 2017

    I love that this recipe uses natural simple ingredients. Thank you for posting; I can’t wait to try it. Reply

    • Natasha's Kitchen
      July 24, 2017

      My pleasure Sara! Please let me know what you think! Reply

  • Debbi Hankins
    May 30, 2017

    I am making this right now. my question is about the simple syrup. all the simple syrups are a cup of water to a cup of sugar, yours is only a tablespoon. Why? Reply

    • Natasha
      natashaskitchen
      May 30, 2017

      Hi Debbi, we don’t like our syrups to be overly sweet but you can add more sugar if you prefer 🙂 Reply

  • Inna
    May 22, 2017

    Hi Natasha 😊
    I was wondering, can I bake the sponge cakes in the 9″ springform.. and then assemble it in a 10″ springform ring without cutting away 1/2″ of the cake? Reply

    • Natasha
      natashaskitchen
      May 22, 2017

      Hi Inna, I think that would work, but keep in mind the cake will be shorter since you are spreading your mousse slightly thinner. It won’t be a big difference but you may need to trim the lady fingers a little more if you don’t want them sticking up higher and also you will need a few more lady fingers to fit the larger springform. Great question! 🙂 Reply

      • Inna
        June 7, 2017

        Hi Natasha,
        So I made 2 9″ cakes, doubled the mousse and assembled it in a 10″ springform ring without trimming the lady fingers. We loved it! 😋😋😋 Reply

        • Natasha's Kitchen
          June 8, 2017

          Fantastic! I’m happy to hear that Inna! Thanks for sharing your great review 🙂 Reply

  • Unn
    May 3, 2017

    Hi,
    I have a daughter who has been begging me to make this cake, but she isn’t really a fan of barries in general, so she wants me to use peaches instead of raspberry’s, is that posseble or it not work?
    I mean I know how to makes peach marmelade, but this is a little out of my comfort zone, any advice would be helpful.
    Thanks Reply

    • Natasha
      natashaskitchen
      May 3, 2017

      Hi Unn, I haven’t tried making a peach version of this cake but I think it would work well. I do have this peach mousse recipe that would probably work well in this recipe also. Reply

  • Barb Wilson
    April 30, 2017

    Not sure what I was doing wrong because my sponge cake kept falling. I tried it twice. Did everything exactly how the recipe said. I’m usually pretty good with baking things but for some reason it just didn’t want to stay up. Is there anything I could be doing wrong?? Reply

    • Natasha
      natashaskitchen
      May 1, 2017

      Hi Barb, it is very immportant to make sure you beat the eggs and sugar long enough with a high powered mixer on high speed for the time specified. This cake relies on the volume/air in the whipped eggs as leavening and without beating it properly, it will not rise. Check out my post and watch the video on how to make this classic European sponge cake which should help! Reply

      • Olga
        July 14, 2017

        Try to raise your baking time(at least 23 minutes), that’s why I think mine fell. Reply

        • Natasha
          natashaskitchen
          July 14, 2017

          Hi Olga, I usually bake 23-25 minutes (my oven is closer to 25 minutes). Reply

      • Tassiia
        July 25, 2017

        I remember making this genoise sponge cake in high school for my cooking practical! It was very tasty but if you’re not mindful it can come out uneven or having falling/rising issues so you have to be sure you aren’t over-mixing the batter. Also, I would suggest using brandy, lime juice or some other type of liquor to eliminate the egg scent because it can smell a bit raw seeing that many eggs are used in this recipe. Reply

        • Natasha's Kitchen
          July 26, 2017

          Thanks for sharing your helpful suggestions and tips with other readers Tassiia! Reply

  • Carolyn
    April 18, 2017

    Are the lady fingers the soft or the crunchy kind? I always puzzle over which kind are correct to use in different kinds of recipes. Thanks. This looks delicious and lovely! Reply

    • Natasha
      natashaskitchen
      April 18, 2017

      Hi Carolyn, these are the crunchy kinds 🙂 Reply

  • Meagan
    April 12, 2017

    How far ahead of time can this cake be made? I was thinking to make all components on Friday and assemble on Saturday before we eat it or would it be OK to assemble the whole thing on Friday? I just don’t want anything to get soggy! Thanks! Reply

    • Natasha
      natashaskitchen
      April 12, 2017

      Hi Meagan, it would be ok to assemble the whole thing on Friday. For the decor to look it’s best, I would suggest adding the whipped cream and raspberries to the top on Saturday before serving. The cake layers keep really well without getting soggy. I hope you love it! Reply

  • Patti
    March 31, 2017

    Hi,
    This is beautiful!! Just a question. In your video the recipe is for 2-9 in cakes and the written recipe is for 1?

    Thanks,
    Patti Reply

    • Natasha
      natashaskitchen
      March 31, 2017

      I’m sorry that wasn’t clear. The video was intended to show what the cake batter texture should look like. It is a European sponge cake and Even though the recipe is really simple with just a few ingredients, it has helped people to see what the fluffy better should look like. For this cake, follow the instructions as written out in the recipe above. You only need to make one 9 inch cake layer for this specific recipe. Reply

      • Patti
        April 1, 2017

        Thank you!! This will be so pretty for Easter desert Reply

        • Natasha's Kitchen
          April 1, 2017

          My pleasure Patti! Reply

  • Anthony Tanner
    March 31, 2017

    Hi Natasha,

    Can’t wait to try this recipe! Just two questions for you! Can you swap out frozen raspberries for fresh without changing anything? Also when making the raspberrie syrup for step 2 you say to remove it from the heat again but I am wondering am I adding the gelatin to just lemon juice or right into the raspberry after it has been through the sieve?

    Thanks so much! Love your site. Reply

    • Natasha
      natashaskitchen
      March 31, 2017

      Hi Anthony, sorry I wasn’t super clear on that step. I updated it to read easier: Once the syrup is off the heat and strained: “Into the raspberry syrup, stir in 2 Tbsp lemon juice and 1 Tbsp gelatin. Pour syrup back into sauce pan and place back over medium heat, whisk until gelatin is dissolved. Do not boil. Remove from heat and cool to room temp.” Let me know if you still have questions 🙂 Reply

  • Veronika
    March 21, 2017

    Hello Natasha,
    I will be baking your cake which looks amazing and wondering if I could use vegetarian gelatine instead of normal one? Thanks you
    Veronika Reply

    • Natasha
      natashaskitchen
      March 21, 2017

      Hi Veronika, I wish I could say for sure but I haven’t tested that substitution so I’m not sure what ratios to recommend. I searched the comments and didn’t see anyone mentioning it – I even searched my other mousse recipes. If you test it out, let me know how it goes! 🙂 Reply

      • Veronika
        March 27, 2017

        Thank you so much for your reply Natasha. So I bought vegetarian gelatin ( Vege-Gel by Dr. Oetker) and by mistake I put in 1 tsp instead of 1tbsp and it work out well in the end. The cake was delicious but I had issue with lady fingers to stay aside so I have put a ribbon around the cake to hold everything together. Any tips how could I improved that? Reply

        • Natasha
          natashaskitchen
          March 27, 2017

          Thank you for sharing that substitution!! I’m sure that will be really helpful for someone doing the same thing. It helps to keep the springform ring around the cake while it sets and not remove it early so the ladyfingers in the pan mold to the mousse as it sets in the refrigerator. Reply

  • Julie
    March 18, 2017

    Can I use raspberry jello instead of the unflavored gelatin? Reply

    • Natasha
      natashaskitchen
      March 18, 2017

      Hi Julie, I haven’t tried it so I’m not sure how much you would have to substitute since they don’t substitute straight across. Without testing it, I can’t really advise you on that. Wish I could be more helpful! Reply

  • karina shevchenko
    February 27, 2017

    Love it!💝 Reply

    • Natasha's Kitchen
      February 28, 2017

      That’s great! Thanks for sharing Karina 😀 Reply

  • O
    February 25, 2017

    Hi, I am thinking to make this for my daughter but we have a lot of strawberries. Will this work with fresh strawberries instead of frozen and how would you go about that? Thank you. Reply

    • Natasha
      natashaskitchen
      February 25, 2017

      I haven’t tried it with strawberries but I think you could make it work with strawberries. I think raspberries give more flavor for the same amount of berry syrup though. If you try it with strawberries, let me know how you like it! Reply

  • Olga
    February 22, 2017

    also is it best to make the day of serving or the day before? Reply

    • Natasha
      natashaskitchen
      February 22, 2017

      Hi Olga, I think the frosting looks prettiest on the day 1, but you could do it either way 🙂 Reply

  • Olga
    February 22, 2017

    the recipe calls for 2/3 cup of cake flour. How do I mix that with flour and cornstarch, I cannot do the math right now haha. please help. Reply

    • Natasha
      natashaskitchen
      February 22, 2017

      Hi Olga, I think the easiest thing to do is to make 1 cup of cake flour and use 2/3 of it, otherwise the measurements get kind of wonky and hard to measure out. Reply

  • Olga
    February 22, 2017

    can you taste the cake part of this cake? I am debating wether to make it as a birthday cake for a an adult? Reply

    • Natasha
      natashaskitchen
      February 22, 2017

      You can taste the cake part. The mousse is the star of this cake but the adults enjoyed it when I served it to them 🙂 Reply

  • Anna
    February 18, 2017

    Thanks for the great recipe! I made this gorgeous and delicious cake yesterday for the first time. We’ve enjoyed it to the very last piece. The raspberry mousse was just amazing! Reply

    • Natasha's Kitchen
      February 19, 2017

      Your review put a huge smile on my face! Thank you for sharing Anna 🙂 Reply

  • Natalie
    February 13, 2017

    So I may have screwed this up by making the mousse while I waited for the cake to come out of the oven and adding the simple syrup to the mousse instead of onto the cake itself. Is all hope lost? WIll it set if I freeze it? What should I do? (I’m in Boston right now. Freezing anything is not a problem right now.) Reply

    • Natasha
      natashaskitchen
      February 13, 2017

      Oh no! I’ve never mixed the simple syrup into the mousse so I am not sure if it will set or not. I really just have no idea what advice to give at this point. That is such a bummer! I hope you’re able to save it. Reply

  • Michele
    January 24, 2017

    Hi Natasha, Could you use the soft ladyfinger from the bakery vs the hard cookie, or do you recommend usijng the hard cookie and letting it soften with the mousse? Reply

    • Natasha
      natashaskitchen
      January 24, 2017

      Hi Michele, I haven’t tried that but I do think it would work to use a soft cookie 🙂 Reply

  • Rinus
    January 3, 2017

    Great recipe. It’s very accurate and the result is awesome. I only made one minor adjustment, skipping the lemon juice and taking half of the amount of sugar for the raspberry syrup. It has been a big succes finishing our family Chrismass diner 🙂 Reply

    • Natasha's Kitchen
      January 3, 2017

      Thank you for sharing your great review!! 🙂 Reply

  • Halina
    December 31, 2016

    Hi Natasha, I made this gorgeous and delicious cake for Christmas day. It was a hit!!
    Thanks for the recipe! Reply

    • Natasha
      natashaskitchen
      January 1, 2017

      I’m so glad you enjoyed it!! Have a happy New Year!! 🙂 Reply

  • Ally
    December 20, 2016

    Wow, your recipe is incredibly detailed and explained super clearly! i am really forward to making this cake! Reply

    • Natasha's Kitchen
      December 20, 2016

      Thank you Ally! 🙂 I am sure you will love it as much as I do! Reply

  • Eleonor
    December 15, 2016

    Hi Natasha, I am very excited to try this recipe. I am making it for a Christmas neighbor party this Saturday. I have a question, why do you cut 1/2″ off the lady finger? I was thinking of making the actual cake in a 8″pan and then use an adjustable ring and expand it to about 8″1/2-9″ and put the whole lady finger arouns the 8″cake. (If that makes sense). Curious to know if the cutting of lady finger is more for a clean look at the bottom or if there is actual reason. Thanks agai ! Can’t wait to taste it 🙂 Reply

    • Natasha
      natashaskitchen
      December 15, 2016

      Hi Eleanor, I cut the lady fingers to give the cake a clean look at the bottom and it helps to create a better seal at the base for the cake to stay together. Great question! Reply

      • Eleonor
        December 18, 2016

        Thanks again for your quick response the other day. I mad the cake yesterday for a neighborhood holiday party and I did NOT cut the lady fingers and it still came out amazing. So I baked the cake in an 8″ pan and then I used a Stainless Steel Adjustable Size Mousse Ring expandable cake ring. I adjusted so the cake and ladyfingers would fit snug. And I was able to set the cake on a cake stand. It was easy to unmold and no need for plastic wrap. The cake came out great and every loved. The only issue I did have was when it came to unmolding the cake , i cut it in half and set the top side on a cooling rack and then it stuck to the rack. Luckily the cake was not the main thing so I was able to put it back together and mousse covered the imperfections ;-). The best part of the recipe is how SIMPLE it was! I was originally going to make a Fraisier but had SO many steps and I was short on time. This was great. Thanks again :-* Reply

        • Natasha's Kitchen
          December 19, 2016

          I am so glad to hear that Eleonor! Merry Christmas 🙂 Reply

  • Liris
    November 21, 2016

    I love your cakes. You are amazing. I’m from Peru I used gelatin with flavor but now I learn with you recipe to use fruit purée. In my country have a cake named Torta Helada . Reply

    • Natasha
      natashaskitchen
      November 22, 2016

      I’m so glad you’re enjoying my recipes! 🙂 Reply

  • Mariya
    October 14, 2016

    Hi, so I wanted to make two cakes so I doubled the recipe for the sponge cake and baked both at the same time. They both sunk in the middle and were kind of falling apart when I took them out of the pans to cool. Did I over mix? They were baked thru. was it something else? Thanks! Reply

    • Natasha
      natashaskitchen
      October 15, 2016

      Hi Mariya, if you want to make a bigger batch, follow this sponge cake recipe. It’s more likely that you may have undermixed the eggs and sugar. With 8 eggs in the mixer, you would probably have to beat the eggs and sugar about 12 minutes on high speed (you can’t really over beat the eggs for this recipe). Reply

  • Amy M.
    September 29, 2016

    You don’t cook the simple syrup? Just stir together? Seems awfully watery, not syrupy. Reply

    • Natasha
      natashaskitchen
      September 29, 2016

      Hi Amy, just stir together. It’s intended to moisten the cake. It’s not necessary that it be syrupy 🙂 Reply

  • Eleonora
    September 23, 2016

    Natasha, I will be making this cake tonight for my daughter’s birthday and have a question: after the cake sets in the fridge you said to remove the wall and plastic. What about the bottom circle? would it be possible to remove the circle and transfer the cake onto a regular plate? Reply

    • Natasha
      natashaskitchen
      September 23, 2016

      It get’s a little tricky with the lady fingers on the sides and you run the risk of some of them getting dislodged but yes you can carefully remove it from the base. It may help to line the bottom with plastic wrap as well so it slides off more readily. Reply

      • Eleonora
        September 29, 2016

        Natasha, just wanted to thank you for your quick response. I ended up just putting the cake on the cake circle without the bottom of the spring form. Also, this cake is amazing, it’s light and rich at the same time. It looks more complicated than it actually is so that was another great thing about it. Thank you! Reply

        • Natasha
          natashaskitchen
          September 29, 2016

          I’m so happy you liked it and it’s always nice to be pleasantly surprised that it’s easier than it looks! I sometimes wonder if my photos do me in on that point – I try to be thorough so folks have the best success rate but then it looks long and complicated 😉 Thanks for the great review! Reply

  • Sammi Harasymchuk
    August 24, 2016

    Hi Natasha,

    I made this cake for my Baba for her birthday and it was such a hit! Thanks for sharing and the step by step was fantastic!

    Question, do you think you could use the mousse as a piped frosting on a cupcake?? Reply

    • Natasha
      natashaskitchen
      August 24, 2016

      Hi Sammi, I haven’t tried it that way but I think it would be difficult to gauge when it’s just the right consistency for it to pipe well without sliding off the cupcake. Reply

      • Sammi Harasymchuk
        August 30, 2016

        I did it! I let the mousse chill for about an hour and then I piped it onto the cupcakes just like usual! Turned out great and everyone was raving about them! Thanks for the great recipes! Reply

        • Natasha
          natashaskitchen
          August 30, 2016

          Thank you so much for reporting back and sharing that with me! I will have to try that! What cupcake recipe did you use? Reply

          • Sammi Harasymchuk
            August 30, 2016

            I’m a little embarrassed to admit this….but just a boxed chocolate cake mix using butter and a teaspoon of instant coffee granules. I put a little big of raspberry jam in the centers and topped them with edible glitter. Boxed cake mix glammed up! Haha

          • Natasha
            natashaskitchen
            August 30, 2016

            I wouldn’t judge that for a second! I’m all about shortcuts 🙂 Those cupcakes of yours sound pretty glamorous!! If you posted a pic somewhere, I’d love to see it! 🙂

  • Oksana
    August 13, 2016

    My mom loves raspberries, so I made this cake for her B-day and she loved it. I am not much of a baker and was a little hesitant to try because of so many steps but it turned out great. Thank you, Natasha for your blog and great tasting recipes:). Reply

    • Natasha
      natashaskitchen
      August 14, 2016

      Oksana, thank you for the nice review and I’m happy to hear that the cake turned out great 😀. Reply

  • Olya
    June 28, 2016

    This cake looks divine!! I’d love to make it for my daughter’s birthday, but would it still be good if I made it on Saturday morning/afternoon and we didn’t eat it until Sunday night? Reply

    • Natasha
      natashaskitchen
      June 28, 2016

      Hi Olya, yes that would work fine, just cover and refrigerate until ready to enjoy 🙂 Reply

  • SARA HRYCYNA
    June 17, 2016

    Hello Natasha. I’m a fan of your recepies. Thank you for sharing so kindly.
    I love this Charlotte recipe. If I use strawberries instead raspberries, do you think will work too? Reply

    • Natasha
      natashaskitchen
      June 17, 2016

      Hi Sara, I’m so glad you enjoyed the recipe 🙂 I think you could make it work with equal amounts of the strawberry syrup but I do think raspberries have more flavor than strawberries. Reply

  • Vicky
    May 19, 2016

    This recipe is so good. The cake looks so pretty and tastes heavenly good! I was not a fan of mousse cakes. This cake totally changed my mind. Love it! Reply

    • Natasha
      natashaskitchen
      May 20, 2016

      Vicky, I’m so happy you enjoyed the cake. Thank you for sharing that with us 😁. Reply

  • Lena
    May 16, 2016

    Lovely cake! Do you top with whip cream & raspberry garnish prior to setting in the fridge or right before serving? Reply

    • Natasha
      natashaskitchen
      May 16, 2016

      Hi Lena, I have done it both ways and it works both ways. What I like about piping the whipped cream on before it goes into the fridge, is it that it softens the lady fingers on top so they are uniformly softened. Reply

  • Laura
    May 10, 2016

    Hello Natasha!

    I love your blog! My husband is Russian born (I’m Canadian born) and I’ve made him many of your Eastern European recipes which he enjoys! I really want to make your Charlotte cake next. What kind of star tip did you use for piping? I have a Wilton 1M, is that ok? Cheers! Reply

    • Natasha
      natashaskitchen
      May 10, 2016

      Hi Laura, thank you for sharing that with us :). Yes a Wilton 1M will work great. I believe I used the same one. Reply

      • Laura
        May 11, 2016

        Awesome, thanks for the fast response! (^.^)/ Reply

  • April 14, 2016

    What a stunning creation! It looks so beautiful and feminine too:). I love raspberries in cakes. I’ll have to make it for a special occasion. Reply

    • Natasha
      natashaskitchen
      April 14, 2016

      Thank you Olga! All of my nieces loved it and thought it was a perfect princess cake 🙂 Reply

  • Yelena
    April 13, 2016

    Gorgeous cake! I have a difficult time finding lady fingers.. I have tried 6 stores already lol. And whole foods and the cheeper stores, they say it’s seasonal. So where did you buy your lady fingers? Reply

    • Natasha
      natashaskitchen
      April 13, 2016

      Yelena, I found them at local Co-op store. If you won’t find them, Amazon has them. Reply

  • Lidiya
    March 29, 2016

    Such a beautiful cake! Made this today and it’s setting overnight in the fridge right now. Can’t wait to devour it tomorrow.. although I ran out of plastic wrap and omitted it completely.. do you think it’ll make much of a difference? What’s the reason for the wrap? Reply

    • Natasha
      natashaskitchen
      March 29, 2016

      The wrap just keeps the cake from sticking to the walls of the springform. It’s not crucial to the success of the recipe and would still probably work fine without it. I hope you love the cake! 🙂 Reply

  • Kitti
    March 29, 2016

    Sister brought this cake to Easter dinner, it was SOO delicious! I may have had a slice this morning for breakfast… One thing I’d recommend is to use stabilized whipped cream for the decor on top. My favorite way to make stabilized whipped cream is to beat 2 teaspoons cream cheese and add 1 cup heavy whipping cream gradually, add sugar, vanilla and beat until stiff peaks form. The cream cheese doesn’t alter the flavor of the finished product and your piped creations last a week refrigerated and stay put for hours outside the fridge. Reply

    • Natasha
      natashaskitchen
      March 29, 2016

      I love the idea of making stabilized whipped cream naturally with a little cream cheese. Thank you for sharing that tip!! Reply

  • Iuliia
    March 25, 2016

    Hi Natasha, where did you find lady fingers cookies? Reply

    • Natasha
      natashaskitchen
      March 25, 2016

      I purchased them at a store called the Boise Co-Op. I’d recommend calling your local grocery stores. Not all stores have them (surprisingly!) and it will save you time and money from having to drive around and figure out who sells them and who doesn’t. That’s what I did ;). Reply

      • Yelena
        April 13, 2016

        Lol found the answer to my question! Reply

  • Sarah
    March 25, 2016

    Can I not use the lady fingers? Reply

    • Natasha
      natashaskitchen
      March 25, 2016

      Sarah, cake can be made without lady fingers. They are not vital to the success of the cake. You could just frost the outside or leave boarders as is 😀. Let me know what you end up doing. Reply

  • March 25, 2016

    Simply gorgeous, Natasha! What a way to celebrate your baby girl’s first birthday 😀 Reply

    • Natasha
      natashaskitchen
      March 25, 2016

      Thank you Patty, we sure made some nice memories 😀. Reply

  • Mariana
    March 24, 2016

    Hello Natasha, would it be ok to substitute raspberries for strawberries instead? Thanks! Reply

    • Natasha
      natashaskitchen
      March 24, 2016

      I think raspberries provide a little more flavor for the amount of syrup but yes I do think it could work. Just be mindful of how much syrup you are adding. You might end up with more juice from strawberries. You don’t want to add too much syrup or your mousse won’t firm up properly. Reply

      • Mariana
        March 25, 2016

        Ok I will make it exactly like you except i will decorate it on top eith some strawberries 🙂 ;)Thank you Natasha! Reply

  • Lisa
    March 24, 2016

    This is beautiful! How long can it sit on the counter before it starts to melt? Reply

    • Natasha
      natashaskitchen
      March 24, 2016

      At room temperature, it’s probably safe for 2-3 hours. I wouldn’t leave it out longer than that because of food safety reasons since it has dairy in it but it probably won’t melt much longer than that. I haven’t tested the limits on this cake but I’d say a good 4-5 hours at a room temp of 65-73˚F. Reply

  • Julie
    March 22, 2016

    Hello Natasha! This cake look so yummy! I have a baby boy shower coming up. Do you think substitution with blueberries and blackberries instead of raspberries would work? Reply

    • Natasha
      natashaskitchen
      March 22, 2016

      Julie, blackberries will give a purple color and blueberries don’t give very much fruit syrup of flavor. You might try the filling for this cake, using the blue jello. Let me know how it works out. Reply

  • Abigail
    March 21, 2016

    Hi, this cake looks really good. I just want to know if it’s ok instead of making raspberry syrup, can I use raspberry jello, and instead of whipping cream, cold wip… It’s just a question, the cake looks really really good…. Thank you for sharing you’re recipes with us, I am making a lot of food from you’re blog… God bless u Reply

    • Natasha
      natashaskitchen
      March 21, 2016

      Hi Abigail, yes, you could use the filling for this cake (jello and cool whip) to make the mousse. That will also taste delicious and it’s even easier 🙂 God bless you also! Reply

  • Olga
    March 21, 2016

    The cake looks lovely! Plan on making it this weekend. Did you use a 9″ pan? Just wondering because I only have a 10″ one and wanted to know if that would work? Reply

    • Natasha
      natashaskitchen
      March 21, 2016

      Olga, I used 9″ pan. 10″ should work, but you will need more lady fingers and your cake won’t be as tall. Let me know how it turns out 😀. Reply

  • March 21, 2016

    Love that gorgeous pink color! Perfect for a little girls birthday! Reply

    • Natasha
      natashaskitchen
      March 21, 2016

      Thank you so much! It really is, or for a bridal shower or girls baby shower 😉 Reply

  • Tzivia
    March 20, 2016

    Wow this cake looks soooooo very tantalizing and really very mouth watering gotta try after Passover if I don’t have plain gelatin on hand would a few tsp of milk work gotta try tho love fruit and cream Reply

    • Natasha
      natashaskitchen
      March 20, 2016

      Hi Tzivia, you really need the gelatin for the mousse to form, otherwise it will just be watered down whipped cream after adding the syrup without any gelatin. I’m not sure if this helps or not, but if you work quickly to assemble the cake before this mousse sets, you could use this recipe instead for the mousse part: https://natashaskitchen.com/2014/11/25/raspberry-jello-cake-recipe-video-tutorial/ It’s basically raspberry jello and cool whip. Reply

      • Tzivia
        March 21, 2016

        Oh ok gotcha I definitely don’t wanna have a watery runny cake lol I will hafta look into that video tutorial love your videos @ is wow cannot wait to try in weeks to come gurl Reply

  • Mary
    March 20, 2016

    WOW! What a stunning cake! Love the precise instructions and link to cake flour. Pinned. Thanks for sharing. Happy Easter to you and your family! Reply

    • Natasha
      natashaskitchen
      March 20, 2016

      Hi Mary! Thank you so much for the wonderful compliments 🙂 It really means so much to us! Have a wonderful and blessed Easter! 🙂 Reply

  • March 19, 2016

    This is so pretty, Natasha! Your little girl is very lucky to have you making her food like this! 🙂 Reply

    • Natasha
      natashaskitchen
      March 19, 2016

      That’s so sweet of you to say, but really it is we who are so blessed to have our sweet little lady. I’m so thankful and I will probably spoil her with all kinds of yummies over the course of her life. I can’t resist 🙂 Reply

  • Angharad
    March 19, 2016

    As we approach Holy Week I would like to wish you and your family all the blessings of Easter. He is Risen alleluia Reply

    • Natasha
      natashaskitchen
      March 19, 2016

      Thank you so much. He is risen indeed! Have a wonderful and blessed Easter! 🙂 Reply

  • March 19, 2016

    Gorgeous cake Natasha. Looks so refreshing, perfect for Easter. Reply

    • Natasha
      natashaskitchen
      March 19, 2016

      Thank you so much Inessa :). I wasn’t thinking of Easter when I made it but I agree, it would make a very pretty Easter cake 🙂 Reply

  • Natalya
    March 19, 2016

    This is beyond gorgeous!!! I’m looking for interesting cakes/sweets for my daughter’s Garden Tea Party Bridal shower in June of this year. This cake will look amazing!!! Reply

    • Natasha
      natashaskitchen
      March 19, 2016

      It would be gorgeous at a bridal shower. A garden tea party sounds so lovely! Congratulations and blessings to your daughter! 🙂  Reply

  • I’ve never tried making a charlotte before, but this might be my motivation–looks absolutely amazing! Love those layers of fruity mousse 🙂 Reply

    • Natasha
      natashaskitchen
      March 19, 2016

      Thank you June! I’m so happy you found inspiration here! 🙂 Reply

  • Natasha
    March 19, 2016

    What is “cake flour ” Reply

    • Natasha
      natashaskitchen
      March 19, 2016

      Hi Natasha, sorry I totally forgot to link to my cake flour tutorial! It’s just all purpose four and corn starch sifted together. So easy! Here’s the video tutorial Reply

  • Riya
    March 18, 2016

    That cake looks so gorgeous Natasha! wishing your little princess a very happy birthday! Reply

    • Natasha
      natashaskitchen
      March 18, 2016

      You’re so sweet. Thank you twice! 🙂 Reply

  • March 18, 2016

    what a beautiful cake! I will have to remember this one after our Easter/Pascha on May 1st! what a wonderful Spring / Summer cake! So pretty! Well done! Bravo! 🙂

    ps: you mean mint leaves when you wrote basil, I think! 🙂 Reply

    • Natasha
      natashaskitchen
      March 18, 2016

      Thank you Elizabeth, it was fun to make 😀. I updated the recipe with mint. Reply

  • Luba
    March 18, 2016

    You mean mint leaves not basil:) Reply

    • Natasha
      natashaskitchen
      March 18, 2016

      Luba, thanks for pointing that out, I got it fixed 😀 Reply

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