Raspberry Charlotte | America's Test Kitchen

Name: Raspberry Charlotte | America's Test Kitchen
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

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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

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