Raspberry Charlotte

Name: Raspberry Charlotte
Yield: Serves 12 to 16
Ingredients: 1 1/4 teaspoons, unflavored gelatin; 2 tablespoons, water; 3 , large egg yolks (reserve whites for cake); 2 teaspoons, cornstarch; 1 pound (3 1/4 cups) fresh or thawed frozen, raspberries; 2/3 cup (4 2/3 ounces), 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), cake flour; 6 tablespoons (2 2/3 ounces), 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); 2 tablespoons, water; 1 teaspoon, vanilla extract; 1/4 teaspoon, cream of tartar

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Appears in Cook's Illustrated March/April 2015

Desserts or Baked Goods

Fruit

Fruit Desserts

Cakes

SERVES12 to 16

TIME2 hours, plus 5 hours chilling and 20 minutes resting

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WHY THIS RECIPE WORKS

The classic Charlotte Russe, a grand dessert consisting of a Bavarian cream encased in sponge cake, has fallen out of favor, partly because it’s fussy to make, and partly because lean sponge cake and bouncy gelatinized mousse don’t hold muc...

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