Sunday, March 15, 2015

Raspberry Charlotte

I had every intention of posting this recipe on Valentine's Day weekend, seeing as this is the perfect celebratory dessert. But, as is most common in my life, my days got away from me, and somehow in the blink of an eye, it became March! Then, I realized that I posted a "green" recipe on Valentine's Day (see HULK muffins). Apparently, I just wanted to mix up the holidays! So, in hindsight of Febrruary and preparation of St. Patty's day, I give you America's Test Kitchen's Raspberry Charlotte.

Let me tell you, this dessert is hard work. It takes a lot of time and concentration. It's full of everything you shouldn't eat. I don't even want to attempt to calculate the calories in it. You'll have to wash a lot of dishes. There will be waiting. Lots of waiting. But, I promise, it's all worth it for the final product! If you're feeling ambitious, give it a shot! 


1 1/4 tsp. unflavored gelatin
2 T water
3 large egg yolks (reserve whites for cake)
2 tsp. cornstarch
1 pound (3 1/4 cups) fresh or thawed frozen raspberries
2/3 cup sugar
2 T unsalted butter
Pinch salt
1 3/4 cups heavy cream

Jam Mixture:
1/2 tsp. unflavored gelatin
1 T lemon juice
1/2 c. seedless raspberry jam (I couldn't find seedless, so I just strained mine through a fine mesh strainer after heating)

2/3 c. cake flour
6 T sugar
3/4 tsp. baking powder
1/8 tsp. salt
1 large egg, plus 3 large egg whites (reserved from filling)
1/4 cup vegetable oil
2 T water
1 tsp. vanilla extract
1/4 tsp. cream of tartar


1. The good stuff - make the filling: Sprinkle the gelatin over water in large bowl and set aside. Whisk egg yolks and cornstarch together in a medium bowl until combined. Combine raspberries, sugar, butter, and salt in medium saucepan. Mash lightly with whisk and stir until no dry sugar remains. Cook over medium heat, whisking frequently, until mixture is simmering and raspberries are almost completely broken down, 4 to 6 minutes.

2. Remove raspberry mixture from heat and, whisking constantly, slowly add 1/2 cup raspberry mixture to yolk mixture to temper. Whisking constantly, return tempered yolk mixture to mixture in saucepan. Return saucepan to medium heat and cook, whisking constantly, until mixture thickens and bubbles, about 1 minute. Pour through fine-mesh strainer set over gelatin mixture and press on solids with a rubber spatula or the back of a ladle until only seeds remain. Discard seeds and stir raspberry mixture until gelatin is dissolved. Set aside, stirring occasionally, until curd is slightly thickened and reaches room temperature, at least 30 minutes or up to an hour and 15 minutes.

3. Jam time: Sprinkle gelatin over lemon juice in small bowl and let sit until gelatin softens, about 5 minutes. Heat jam in microwave, whisking occasionally, until hot and lfuid, 30 to 60 seconds. Addd softened gelatin to jam and whisk until dissolved. Set aside.

4. Cakety cake cake: Adjust oven rack to upper-middle position and heat oven to 350 degrees. Lightly grease 8-inch round cake pan and 8-inch square baking pan, line with parchment paper, and lightly grease parchment. Whisk flour, sugar, baking powder, and salt together in medium bowl. Whisk oil, whole egg, water, and vanilla into flour mixture until smooth batter forms.

5. Using stand mixer fitted with whisk, whip egg whites and cream of tartar on medium-low speed until foamy, about 1 minute. Increase speed to medium-high and whip until soft peaks form, 2 to 3 minutes. Transfer one-third of egg whites to batter; whisk gently until mixture is lightened. Using rubber spatula, gently fold reamining egg whites into batter.

6. Pour 1 cup batter into round pan and spreadh evenly. Pour remaining batter into square pan and spread evenly. Place pans on rimmed baking sheet and bake until cakes spring back when pressed lightly in center and surface is no longer sticky, 8 to 11 minutes (round cake will be done first since it's shallower). Cakes should not brown. 

7. Let cakes cool in pans on wire rack for 5 minutes. Invert round cake onto wire rack. Carefully remove parchment, then reinvert onto second wire rack. Repeat with square cake. Let cool completely, at least 15 minutes. 

8. Place round cake in center of serving platter. Spread with 2 tablespoons jam mixture. Place ring from 9-inch springform pan around cake, leaving equal space on all sides. Leave clasp of ring slightly loose. Using sharp chef's knife, trim 1/8 inch off all tablespoons jam mixture. Cut cake in half. Cut each half lengthwise into two pieces to make four equal-size long strips. Place cake strips vertically around round cake, jam side in, taking care to nestle ends together neatly. Fasten clasp of springform ring.

9.Using stand mixer fitted with whisk, whip cream on medium-low pseed until foamy, about 1 minute. Increase speed to high and whip until soft peaks form, 1 to 2 minutes. Transfer one-third of whipped cream to curd; whisk gently until mixture is lightened. Using rubber spatula, gently fold in remaining cream until mixture is homogenous.

10. Pour filling into cake ring and spread evenly to edge (surface of fillign will be above edge of cake). Drizzle reamining jam mixture over surface of filling. Using knife, swirl jam through surface of filling, making marbled pattern. Refrigerate for at least 5 hours or up to 24 hours.

11. To unmold, run thin knife around edge of ring (just 1/2 inch down). Release ring and lift to remove. Let stand at room temperature for 20 minutes before slicing and serving.


David Scott VanMeter said...

Thanks for the recipe - how much oil did you use for the cake - didn't see it listed in the cake section of ingredients

Mikaela said...

Sorry for the delay, David. 1/4 cup of vegetable oil. I have added it to the ingredient list!