Raspberry Charlotte

Name: Raspberry Charlotte
Ingredients: FILLING: 2 tablespoons water; 1 1/4 teaspoons unflavored gelatin; 3 large egg yolks; 2 teaspoons cornstarch; 1 pound frozen raspberries, thawed; 2/3 cup sugar; 2 tablespoons unsalted butter; Pinch of salt; 1 3/4 cups heavy cream; Jam: 1/2 teaspoon unflavored gelatin; 1 tablespoon fresh lemon juice; 1/2 cup seedless raspberry jam; Cake: 2/3 cup cake flour; 6 tablespoons sugar; 3/4 teaspoon baking powder; 1/8 teaspoon salt; 1/4 cup vegetable oil; 1 large egg; 2 tablespoons water; 1 teaspoon vanilla extract; 3 large egg whites; 1/4 teaspoon cream of tartar; Fresh raspberries for garnish

23 ingredients

1 steps

Ingredients

FILLING: 2 tablespoons water
1 1/4 teaspoons unflavored gelatin
3 large egg yolks
2 teaspoons cornstarch
1 pound frozen raspberries, thawed
2/3 cup sugar
2 tablespoons unsalted butter
Pinch of salt
1 3/4 cups heavy cream
Jam: 1/2 teaspoon unflavored gelatin
1 tablespoon fresh lemon juice
1/2 cup seedless raspberry jam
Cake: 2/3 cup cake flour
6 tablespoons sugar
3/4 teaspoon baking powder
1/8 teaspoon salt
1/4 cup vegetable oil
1 large egg
2 tablespoons water
1 teaspoon vanilla extract
3 large egg whites
1/4 teaspoon cream of tartar
Fresh raspberries for garnish

Directions

1

["FILLING: Add water to a large bowl and sprinkle with gelatin. Set aside.", "Whisk together egg yolks and cornstarch. Set aside.", "Add raspberries, sugar, butter and salt to a saucepan over medium heat. Whisk frequently and cook until the raspberries start to break down, about 4-6 minutes.", "Slowly add 1/2 cup of the hot raspberry mixture to the egg yolk/cornstarch mixture. Whisk continuously so you don't scramble the egg yolks.", "Return the tempered mixture back into the saucepan and cook until the mixture bubbles and thickens, whisking constantly, about 1 minute.", "Pour the raspberry mixture through a fine mesh strainer set over the bowl with gelatin, pressing the solids with a spatula until all that remains are the seeds. Discard seeds and stir until gelatin is dissolved. Let thicken at room temperature for 30 minutes.", "JAM: Sprinkle gelatin over lemon juice in a small bowl and let sit for 5 minutes.", "Heat the seedless raspberry jam in another small bowl in the microwave, 30 seconds at a time, until the jam is nice a fluid.", "Add the softened gelatin to the warm jam and whisk until combined. Set aside.", "CAKE: Preheat the oven to 350 degrees. Lightly grease an 8\" square and 8\"" round cake pan. Cut parchment paper to fit the bottom of each pan and lightly grease the parchment paper as well.""