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Bonne Maman Summer cake
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5 from 3 votes

Bonne Maman Madeleine Charlotte Cake

Author Eric Lanlard


  • For the Bonne Maman Madeleine Syrup
  • 100 ml water
  • 100 grams golden caster sugar
  • 100 grams strawberries
  • For the Mousse
  • 300 grams strawberries
  • 100 grams golden caster sugar
  • 4 egg yolks
  • 300 ml whipping cream
  • 2 teaspoons vanilla bean paste
  • 5 gelatin leaves
  • Everything else
  • 20 Bonne Maman Madeleines
  • 250 grams mixed summer fruits
  • 1 to 2 tablespoons icing sugar confectioner's sugar


  • For the Bonne Maman Madeleine Syrup:
  • In a saucepan, mix the sugar and water.
  • Bring to the boil and simmer for 2 minutes.
  • Leave to cool.
  • For the mousse:
  • Wash 300 grams of strawberries and remove the stems.
  • Heat the strawberries in a small saucepan with 50 grams of golden caster sugar, stirring to break down the strawberries and creating a puree.
  • Push the hot strawberry puree through a fine sieve to remove the seeds.
  • Discard the seeds.
  • Set the puree aside.
  • Cover the gelatine leaves with cold water in a separate bowl.
  • In another bowl, whisk 4 egg yolks with the remaining 50 grams of caster sugar.
  • Pour the hot strawberry puree on to the yolk and sugar mixture and whisk continuously.
  • Put the strawberry puree, yolk and sugar mixture back into a saucepan and heat whilst continually mixing until the puree thickens and coats the back of a spoon.
  • Drain and squeeze out the gelatine leaves and add them to the hot strawberry puree. Stir and then put the mixture to one side to cool.
  • Using an electric hand whisk, whip the whipping cream to soft peaks, adding the vanilla bean paste half way through.
  • When the strawberry puree is cool, fold in the whipped cream in two additions to create a smooth and creamy mousse.
  • To build the Bonne Maman Madeleine Charlotte Cake:
  • Line a springform pan 22 cm in diameter with baking paper.
  • Cut the Bonne Maman Madeleines in half lengthways and line the tin with the curved sides against the wall of the tin. .
  • Fill the bottom of the tin with the other Bonne Maman Madeleine halves, cutting them to fit if you need to.
  • Using a pastry brush, brush the Bonne Maman Madeleines with the syrup made at the very beginning.
  • Using a ladle, carefully cover the Bonne Maman Madeleines with half the mousse.
  • Add a final layer of Bonne Maman Madeleines and brush with syrup.
  • Top with the remaining mousse, being sure to leave a small space at the top so that the top of the Bonne Maman Madeleines lining the sides of the bowl stick up a bit.
  • Place the cake in the fridge to set for at least 3 hours.
  • When set, gently remove the cake from the springform tin and place on a serving plate or cake stand.
  • Decorate with mixed summer fruits, sprinkle with sieved icing sugar, serve and enjoy!


Recipe reprinted with permission
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