Norwegian Charlotte Russe

Charlotte Russe is both a cake and dessert. I remember my mom made this when I was growing up in Norway. I have never made it since I moved away from Norway. I tried to find out if it is still being made and it seems it is used as a festive cake still for 17:th May (the Norwegian Constitution Day) and also for New Years Celebration. However I believe it fits in the category retro desserts or cakes. I have tried to find out the origion of this cake or dessert and it is a bit hard. It can be traced to Russia, France and England, even other nationalities have their variations. So this is really the Norwegian version using the sponge roll cake. This is also found in Sweden. Some countries use lady fingers to line the cake and originally one thinks it was made with stale bread and that it was a way to use old bread. However now I am giving the recipe I grew up with.

Since I am alone these days I made two mini one´s for myself that I baked in the airfryer and I than made the dessert in a small portion bowl. I actually made two different one´s. One I put a little too much jam in the roll so you don´t see the swirl so well, but it was delicious. So I just used 1 egg in these little one´s and adjusted the whole recipe to this.

However here is the recipe for a full sized Charlotte Russe!


Coconut bottom

  • 4 egg whites
  • 2 tablespoons potato flour
  • 1, 5 dl fine-grained sugar
  • 2, 5 dl coconut mass

Raspberry Roll Cake

  • 4 large eggs
  • 120 g sugar
  • 100 g of wheat flour
  • 20 g potato flour
  • 2 teaspoons vanilla sugar
  • Raspberry jam


  • 6 dl whipped cream
  • 3 dl fresh cream
  • 1, 5 dl sugar
  • 3 tsp grated lime peel
  • 1 dl freshly squeezed lime juice (4 limes should last)
  • 6 gelatin plates
  • 200 g fresh raspberries


Coconut bottom

Whisk the egg whites in a glass bowl. When they start to stiffen, whisk in the sugar little by little, while the whisk runs at medium speed. When the meringue is shiny and firm, mix the coconut with potato flour before gently stirring it into the meringue.

Spread the mixture on a baking sheet, spread it outwar s until you have a circle that is about 1, 5 centimeters thick.

Bake in the middle of the oven at 180 Celsius degrees for about 10 minutes.

As soon as you take the cake out of the oven, stick the bottom out. The bottom should be 2-3 centimeters smaller in diameter than the top of the bowl in which the cake itself is to be built up. Cool on a rack.

Raspberry Roll cake

Set the oven at 180 Celsius degrees.

Whisk eggs and sugar in a clean bowl until stiff. Whisk for a long time, preferably for 10 minutes on high speed.

Mix flour, potato flour and vanilla sugar and sift this into the egg mixture. Mix gently with a spatula. Take some good grips from the bottom of the bowl. You want to keep as much of the air you have whipped in as possible.

Distribute the mixture in a rectangular pan, about 30 * 40 centimeters, lined with baking paper. Bake in the middle of the oven for about 8 minutes.

When the cake is taken out of the oven, it must rest for a few minutes in the mold. Then place a baking paper on top of the cake before turning it upside down. The easiest way to do this is to place a grid on top of the cake, over the baking paper, and turn the entire mold upside down so that the cake remains on top of the grid.

To get a nice roll cake, it must be rolled up while it is still lukewarm, without the jam. Remove the baking paper on top of the cake. Slowly and gently roll the cake tightly together. Try to roll so that there is no space in the middle of the cake. You can roll with the baking paper on which the cake is placed, so that this paper becomes part of the roll and also inside the cake. Leave the cake like this until it is to be mounted. Put a towel over it.


Put the gelatin plates in cold water.

Grate lime peel and squeeze lime juice. Heat lime juice and lime peel in a saucepan until it just starts to smoke. Remove the pan from the heat. Squeeze the water out of the gelatin plates and dissolve them in the hot lime juice. Leave to cool down.

Whip cream and sugar to a soft cream in a bowl.

In another bowl, whisk the crème fraîche until smooth. Slowly pour the cooled down lime juice over the crème fraîche while whisking. When all the juice is evenly distributed, turn one third of the cream into the crème fraîche. When this is evenly mixed in, stir in the rest of the cream. Put the mousse in the fridge while you build up the cake.

Start by rolling out the roll cake so that it can be filled. Spread over a thin even layer of raspberry jam. Carefully roll the cake back together, this time without the baking paper joining. Try to get your roll smooth and tight.

Cover the inside of a large bowl with plastic wrap. Cut slices of the roll cake, about 1 centimeter thick. Distribute the slices on the inside of the plastic-covered bowl. If any slices stick above the edge, you can cut it off. Now pour the lime mousse on top of the bowl, on the inside of the roll cake slices. Stop pouring when the mousse is about 3 inches from the top of the bowl. Carefully add the raspberries, with the top of the raspberries down. Add as many berries as there is room for. Place the coconut base over the raspberries. Pour over lime mousse next to the coconut base, until the lime mousse is completely at the edge of the top of the coconut base. Leave the cake for at least 3 hours in the fridge to set.

When the cake is to be served, it is turned upside down on the cake plate.

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