Skip to main content

Raspberry Charlotte


I've made a Charlotte before. Because of the sponge - they are so light and delicious and make me think of summer. With this winter being so brutal, I decided I needed to make this ASAP. I used frozen raspberries and it was delicious. I will warn you - it is very easy to make but be prepared to wash a LOT of dishes. Without chilling time, it took two hours but all of those two hours are not hands on. And yes I know I need to work on my swirls and drizzle techniques.

Raspberry Charlotte (Adapted from Cooks Illustrated)

Filling:
1 1/4 t unflavored gelatin
2 T water
3 egg yolks (save white for cake)
2 t cornstarch
1 lb raspberries (fresh or thawed)
2/3 c sugar
2 T butter
1/4 t salt
1 3/4 c heavy cream

Sprinkle gelatin over water in large bowl and set aside. Whisk egg yolks with cornstarch in a bowl (I found a 2c measuring cup worked well). Combine raspberries, sugar, butter, and salt in a medium saucepan. Mash lightly with whisk and stir until combined. Cook over medium heat until mixture is simmering, whisking frequently. Cook until the raspberries are broken down - about 4-6 minutes. Remove from heat. Slowly and whisking constantly add about 1/2 c of raspberries to the egg yolks. Return raspberry/yolk mixture to the saucepan. Put it back on the heat whisking constantly and cook until it starts to thicken and bubbles, about 1 minute. Pour through a fine mesh strainer over the gelatin mixture. Pressing solids with a rubber spatula until only seeds remain; discard seeds. Whisk mixture, until gelatin is dissolved. Set aside and occasionally stir until mixture is room temperature and slightly thickened (about 1/2 hour or up to 1 hr15 min).  Set aside and make cake and jam mixture.

In a stand mixture pour heavy cream into a stand mixer bowl. Whisk until soft peak. Transfer 1/3 of cream to raspberry mixture. Using whisk attached (removed from mixer) to combine. Fold in remaining cream. Now you're ready to fill the cake.

Jam Mixture:
1/2 t unflavored gelatin
1 T lemon juice
1/2 c seedless rasberry jam

Sprinkle gelatin over lemon juice in a small bowl and let sit 5 minutes. Heat jam in microwave until liquid about 30-60 seconds. Stir in gelatin until dissolve and set aside.

Cake:
2/3 c cake flour
6 T sugar
3/4 t baking powder
1/8 t salt
1/4 c canola oil
2 T water
1 t vanilla
1 t raspberry extract (optional)
1 egg and 3 reserved egg whites
1/4 t cream of tartar

Grease an 8" square pan and an 8" round pan. Line bottoms with parchment. Set aside. (They said you should lightly greased parchment but I didn't find I needed to do this). In a medium bowl, whisk together dry ingredients. Add canola oil, water, whole egg, vanilla, and raspberry extract. Whisk until smooth. In a stand mixer add egg whites and cream of tartar. Whip until soft peaks form.  Transfer 1/3 of egg whites into batter, using whisk to incorporate. Fold in remaining egg whites. Place 1 c of batter into 8" round, spreading evenly. Place remaining batter in the square pan. Place on rimmed baking pan and bake at 350 for about 8-11 minutes. The round cake will be done first. The cakes should not brown. When they are done, they will start to pull away from the sides of the pan. Remove from oven to cooling racks. Let cool in pans for 5 minutes. Turn out and remove parchment from bottom. Let cool completely - about 15 minutes.

To assemble:
Place round cake in center of serving plate. Spread with 2T of raspberry jam. Place a 9" springform ring around the cake, leaving ring on pan open and slightly larger than the cake. Trim about 1/8" off the edges of the square cake. Spread with 2T of jam. Cut cake in half and then each half in half again. You will have 4 equally sized strips of cake. Place strips vertically (see below) around the round cake, making sure the ends of the strips meet up neatly.
Sounds complicated but see it's easy
Fasten the clasp on the springform ring. Fill with the raspberry mousse filling. The filing should go over the vertical cake strips.  Drizzle the remaining raspberry jam (yes this is where I ran into trouble - I'm such a bad drizzler). Use a knife to swirl jam and create a marble effect (ditto on the marble effect).

Pre-chill
Refrigerate for at least 5 hours (or up to 24).
Post-chill

To serve, run a thin knife around the edge about 2" down - you do not want to go into the sponge. Release ring and remove.
Voila

You know I like this recipe because you don't end up with extra whites ;-) They use fresh raspberries around the edge to garnish. I think next time, I will pipe circles of the jam and run a toothpick through to create a spider effect because 1. I don't have to worry about drizzling and 2. I can create even more washing up to do. This looks like a totally daunting recipe I know, but it really isn't and it is so worth the washing up (especially when you have a Sous Chef to help).

Comments

Popular posts from this blog

Cinnamon Star Bread

I was very perplexed by this recipe. I could not figure out by the directions how it got into this shape. I understood the twisting part but then was at a loss. The website didn't have a video or pictures - was I just being dense? Well once I cut the dough into the 16 pieces and twisted - DUH - it was a little clearer. I decided to include pictures for those of you that need a visual.

Cinnamon Star Bread (Adapted from King Arthur Flour)

3/4 c warm milk (100-110 degrees)
2T sugar
2 t yeast
4T butter
2 c flour
1 t salt
1/3 c instant mashed potato flakes*
1 t vanilla

Filling
1 lg egg, beaten
1/3 c sugar
2T cinnamon

Combine milk, sugar, and yeast in a small measuring cup. Mix well and set aside. Place butter, flour, salt, instant mashed potatoes and vanilla in a large bowl. After yeast is bubbly add to dry ingredients. Mix with dough hook until dough is smooth and soft. (Or mix by hand and then knead by hand until smooth and soft). Place in a greased bowl and let sit for 1 hour or un…

It's Better With Butter

Why would you want to make your own butter? Because it tastes better! And it's easy. All you need it heavy cream, salt, and a mixer-although you can get away without using the mixer. If you are using a mixer, you will need to cover it with plastic wrap, unless you're really into cleaning up splatter. Pour heavy cream into your mixer. It doesn't have to be fresh. It can be close to its expiration date. This time I used 3 cups because I had an open container and an unopened one.
You just whip it for about 10-15 minutes on high. It first looks like whipped cream, then starts to deflate a bit, then starts to get a yellowish hue, until finally you hear a clunk clunk noise and you know you have separated the butter from the buttermilk (boy was that a run on sentence or what?). By this time the plastic wrap is so covered in splatter you can't see into the bowl any longer.

Butter:
 Buttermilk:
From 3 cups of cream you end up with about 1 1/2 cups of buttermilk. Strain the butt…

Burnt Cinnamon Simple Syrup

The NY Times Magazine section did a piece on cocktails about two weeks ago and one was calling me-Rhum Agricole Daiquiri. What attracted me here (well besides the cocktail aspect) was the Burnt Cinnamon Simple Syrup. It was easy enough to make, as are most simple syrups, but it was the potential uses.  I started thinking not only daiquiris but why not with Applejack? Apples, burnt cinnamon sounds like a winner to me. Or how about a nice hot cider, with a little rum, and the simple syrup (Guess I'll have to wait until the fall for the cider). On the non-alcohol side-why not use it to moisten a sponge cake - wouldn't that give it an interesting flavor? Or what about a burnt cinnamon ice cream?

Now first for the burning of the cinnamon - it felt a little like I was doing a cleanse to ward off evil spirits. I think that is usually done with sage but if cinnamon works too - so be it. The recipe recommended using a small creme brulee torch to burn the cinnamon sticks - like you do. …