Aunt Sandy's Charlotte Russe Cake


Four servings


  • large bowl
  • large pot
  • cake spatula


  • 2 tablespoons gelatin
  • Cold milk
  • 1 cup milk
  • Whipped cream
  • 1 tablespoon powdered sugar
  • ½ tablespoon Aunt Sandy's 10x Cannabutter
  • 2 teaspoons vanilla extract
  • Ladyfingers or sponge cake
  • 4 eggs
  • 4 tablespoons sugar
  • Lemon or vanilla flavoring


  • Whip the cream until stiff in a large bowl or dish and set on ice.
  • Soak the gelatin in a little cold milk for two hours.
  • Boil the milk and pour it gradually over the gelatin until it is dissolved and strained.
  • Once the cream is cold, add the whipped cream one spoonful at a time.
  • Sweeten the cream with powdered sugar and vanilla extract and add the cannabutter.
  • Line a dish with ladyfingers or sponge cake.
  • Pour in the cream and set it in a cool place to harden.
  • To make the meringue for the tip, beat egg whites with sugar and lemon or vanilla flavoring.
  • Spread mixture over the top and brown slightly in the oven.