Eric Lanlard's super recipe for Strawberry Mousse Charlotte Cake

Published Wednesday, Jan 7 2015, 19:40 GMT  |  By  |  Add comment
This gorgeous Strawberry Mousse Madeleine Charlotte cake from Eric Lanlard looks amazing and tastes as good as it looks.

This light and strawberry mousse is surrounded by buttery Madeleine cakes and topped with fresh fruit. Serve this delightful wonder to your guests for a real crowd-pleasing dessert.

Bonne Maman strawberry Charlotte cake

© Bonne Maman


  • For the syrup:
  • 100ml water
  • 100g golden caster sugar
  • 100g strawberries
  • For the mousse:
  • 300g strawberries
  • 100g golden caster sugar
  • 4 egg yolks
  • 300ml whipping cream
  • 2 tablespoons vanilla bean paste
  • 5 gelatine leaves
  • Everything else:
  • 20 Bonne Maman Madeleines
  • 250g of mixed summer fruits


1 Start with the syrup. In a saucepan, mix the sugar and water. Bring to the boil and simmer for 2 minutes. Leave to cool.

2 Wash 100g of strawberries, remove the stems and liquidise in a food processor to make a coulis. Pass the coulis trough a fine sieve to collect all the seeds.

3 When the sugar syrup is cool, mix with the coulis and put to one side.

4 Next make the mousse. Wash 300g strawberries and remove the stems. Heat the strawberries in a small saucepan with 50g of golden caster sugar to create a puree.

5 Cover the gelatine leaves with cold water in a separate bowl. In a separate bowl, whisk 4 egg yolks with the remaining 50g of golden caster sugar.

6 Pour the hot strawberry puree on to the yolk and sugar mixture and whisk continuously.Put the strawberry puree, yolk and sugar mixture back in to a saucepan and heat whilst continually mixing until the puree thickens and coats the back of a spoon.

7 Drain the gelatine and add it to the hot strawberry puree. Put it to one side to cool.

8 Use an electric hand whisk to whip 300ml of cream in to soft peaks, adding the vanilla bean paste half way through.

9 When the strawberry puree is cold, fold in the whipped cream in two stages to create a smooth and creamy mousse.

10 To build the cake, line a 22cm in diameter springform tin with baking paper.

11 Cut the Madeleines in half length ways and line the tin with the curved sides against the wall of the tin. Fill the bottom of the tin with the other Madeleines halves – cut them to fit if need be.

12 Using a pastry brush, paint the Madeleines with the syrup made at the very beginning. Using a ladle cover the Madeleines with the mousse.

13 Repeat the process–add the Madeleines,paint with syrup and add mousse. Make sure you leave a small gap between the final layer of mousse and the top of the Madeleines.

14 Place the cake in the fridge to set for at least 3 hours. When set, gently remove the tin and put on a serving plate or cake stand. Decorate with mixed summer fruits and enjoy!

Prep Time

40 minutes

Cook Time

8 minutes (3 hours to set)

Nutrition Information

Serves 8

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