Raspberry Charlotte | America's Test Kitchen

Ingredients

• 1 1/4 teaspoons unflavored gelatin
• 2 tablespoons water
• 3 large egg yolks (reserve whites for cake)
• 2 teaspoons cornstarch
• 1 pound (454 grams/3 1/4 cups) fresh or thawed frozen raspberries
• 2/3 cup (4 2/3 ounces/132 grams) sugar
• 2 tablespoons unsalted butter
• Pinch salt
• 1 3/4 cups heavy cream
• 1/2 teaspoon unflavored gelatin
• 1 tablespoon lemon juice
• 1/2 cup seedless raspberry jam
• 2/3 cup (2 2/3 ounces/75 grams) cake flour
• 6 tablespoons (2 2/3 ounces/75 grams) sugar
• 3/4 teaspoon baking powder
• 1/8 teaspoon salt
• 1/4 cup vegetable oil
• 1 large egg plus 3 large egg whites (reserved from filling)
• 1 teaspoon vanilla extract
• 1/4 teaspoon cream of tartar