Charlotte cakes are typically made using sponge fingers, with a mousse type creamy filling, topped with fresh fruit. When Bonne Maman sent me some of their Madeleine cakes and invited me to make my own version of their Charlotte Cake with Madeleine's around the edge, I thought I would make a tropical version, with lovely juicy chopped mango and pineapple on top.
To be honest, I didn't realise that Bonne Maman made anything more than jams and preserves, but they have a whole range of mini cakes, biscuits and tartlets, that look delicious.
This is such an easy dessert to make, with no baking involved at all, and it can be prepared in just a few minutes and kept in the fridge until you serve it to your deserving guests. The filling is a cross between a cheesecake and a mousse, and is an extremely light texture, which would make a perfect summer dessert for a bbq or garden party.
3-4 packs of Bonne Maman Madeleine sponges
2 fresh mango
1 pack of pineapple jelly (use jelly cubes not a powdered sachet)
100ml boiling water
600ml double cream
300g cream cheese
1/2 fresh pineapple
- Line the base of a 20cm loose bottomed cake tin with approx 8 Madeleine sponges, trimming to size to fill any gaps
- Lay strips of mango over the sponge
- Cut the jelly into small pieces and pour the boiling water over
- Whisk until the jelly has completely dissolved
- In a stand mixer with a whisk attached whisk together the cream and cream cheese until smooth
- With the motor running on a slow speed gradually pour in the jelly
- When fully incorporated increase the speed and whisk until soft peaks form
- Pour into the cake tin and place in the fridge for a minimum of 4 hours to set
- Place Madeleines around the edge (I trimmed the raised mounds off to allow them to sit flush)
- Top with diced mango & pineapple