Recently, I was in a bookstore and saw a picture of a Raspberry Charlotte and I was intrigued. However, the version of this recipe that I saw was quite large and far more than two people would need. So, I thought it would be nice to have a smaller version, which would feed two people a nice great looking dessert. Hopefully, you will find this recipe as appealing and tasty as I do.
Raspberry Charlotte Ingredients
United States Metrics:
2/3 cup cake flour 85 gr cake flour
6 tablespoons sugar 72 gr sugar
3/4 teaspoon baking powder 3 gr baking powder
1/4 cup canola oil 60 ml vegetable oil
1 large egg 1 large egg
2 tablespoons water 30 ml. water
1 teaspoon vanilla extract 5 ml vanilla extract
3 large egg whites 3 large egg whites
1/4 teaspoon cream of tartar 1 gr cream of tartar
Raspberries for garnish Raspberry for garnish
Pinch of salt pinch of salt
For raspberry mousse
3/4 tsp unflavored gelatin 3 gr unflavored gelatin
1 large egg yolks 1 large egg yolk
1 tsp cornstarch 4 gr cornstarch
0.5 lb. frozen raspberries 225 gr frozen raspberries
1/3 cup sugar 43 gr sugar
1 tbsp unsalted butter 14 gr unsalted butter
Pinch of salt Pinch of salt
3/4 cup heavy cream 177 ml heavy cream
2 tbsp water 30 ml. water
1/4 teaspoon unflavored gelatin 1 gr unflavored gelatin
1 tsp fresh lemon juice 5 ml fresh lemon juice
1/4 cup seedless raspberry jam 57 gr seedless raspberry jam
1 tbsp sugar 14 gr sugar
Raspberry Charlotte Directions
- Preheat the oven to 350 degrees F. Grease a 6″ square and 8″ round cake pan.
- Combine flour, sugar, baking powder, and salt together in medium bowl stir until well-combined. Add oil, egg, water and vanilla extract, continue mixing until smooth.
- Using a stand mixer, whisk egg whites and cream of tartar on medium speed until soft peaks
- Add egg whites to batter, fold gently until there are no white streaks anymore.
- Pour 3/4 cup of the batter into the round cake pan, gently tap the pan to the counter to release air bubbles. Pour remaining batter into the square pan and do the same. Bake for 8-10 minutes. Remove from oven and set aside.
- Once the cake cooled, place around the cake on a serving dish. Add 1 tbsp of jam on top. Spread it evenly with an offset spatula. Place a 7-inch ring pan around the cake, leaving equal space on all sides.
- Cut the cake in the square pan into 3 equal-sized long strips. Place each strip vertically around the round cake. Put the ends together neatly inside the ring.
For raspberry mousse
- Combine water and gelatin in a small bowl and let it bloom.
- Whisk together egg yolks and cornstarch. Set aside.
- Cook raspberries, sugar, butter and salt to a saucepan over medium heat. Whisk about 6 minutes until they turn to liquid
- Slowly add 1/4 cup of the hot raspberry mixture to the egg yolk mixture. Whisk really good so the egg won’t be cooked. Return the tempered mixture back into the saucepan and cook until the mixture thickens
- Pour the raspberry mixture through a strainer over the bowl with gelatin. Press until all that remains are the seeds. Discard the seeds. Fold raspberry + gelatin mixture until well-combined and set aside to cool.
- When the raspberry is cooled, whisk heavy cream in a stand mixer until soft peaks form. Add whipped cream to raspberry curd, fold really gently until the mixture is lightened.
- Mix gelatin and lemon juice in a bowl and set aside.
- Heat the raspberry jam in another bowl in the microwave until the jam is nice fluid.
- Add the softened gelatin to the warm jam and whisk until well-combined. Set aside.
To assemble the cake
- Pour raspberry mousse into the center of the cake ring, fill it until ½ inch taller than the cake. Spread out evenly with a spatula
- Decorate the cake with the jam in any way you like it. Place fresh raspberries around the edge. Refrigerate for at least 6 hours
- When unmolding, run a paring knife around the edge of the ring
- Makes two or three serving