Raspberry Charlotte

Name: Raspberry Charlotte
Total time: 440 min
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

www.americastestkitchen.com

Cake surrounding creamy fruit mousse promises the best of old-world elegance. But it doesn’t matter how gorgeous it looks if the filling is rubbery and the cake is tough.

Keywords

Desserts or Baked Goods
Fruit
Cakes
Fruit Desserts
Easter

View full recipe on www.americastestkitchen.com

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