Sure, it’s officially the season of bounty and local eating and CSAs and farmer’s markets and eating the rainbow and all that good stuff.
But it’s also kind of stressful, no?
Like, what if I blink and berry season is over? What if I don’t eat ENOUGH heirloom tomatoes to get me through next year’s never-ending winter? What if I spend all summer searching for THE PERFECT PEACH…and I never find it?!
These are the things that keep me up at night. And stuck in the produce aisle, PARALYZED WITH FEAR.
Because it’s never enough, is it?
That’s rhetorical. It is actually never enough.
Before we left for Italy I made it my LIFE GOAL to consume as many berries as possible. Sure, that meant stocking my fridge with multiple pints of berries three days before we left.
Sure, my husband thought I was crazy.
SURE that meant a hell of a lot of berry-induced stress consumption.
But it also brought this raspberry charlotte into my life. And for that I shall be eternally grateful.
So what is a “charlotte”, you ask? Well, apparently it can be a lot of things to a lot of people, but in this case it’s a cake made with a sponge cake base and border that is filled with the most delicious raspberry mousse I’ve ever had. And a raspberry jam swirl. Just because.
As a PSA, I feel compelled to tell you that making this is NOT for the faint of heart. It will take time and patience and determination. It’s not really hard, per se, but it will take up your afternoon and you will probably find raspberry juice in your hair (and maybe on your ceiling?) at some point.
Worth it. Very much so.
- 1½ tsp unflavored gelatin
- 2 tbsp water
- 3 large egg yolks
- 2 tsp cornstarch
- 1 lb raspberries
- ⅔ cup sugar
- 2 tbsp unsalted butter
- pinch of salt
- 1¾ cups heavy cream
- ½ tsp unflavored gelatin
- 1 tbsp lemon juice
- ½ cup seedless raspberry jam
- ⅔ cup cake flour
- 6 tbsp sugar
- ¾ tsp baking powder
- ⅛ tsp salt
- ¼ cup vegetable oil
- 1 large egg + 3 large egg whites, divided
- 2 tbsp water
- 1 tsp vanilla extract
- ¼ tsp cream of tartar
- For the filling, spread the gelatin over the water in a large bowl. Set aside.
- Whisk the egg yolks and cornstarch together in a medium bowl until well combined. Set aside.
- In a medium saucepan, combine the raspberries, sugar, butter, and salt. Mash lightly and stir until the sugar is totally wet. Cook over medium heat, whisking frequently, until the mixture is simmering and the raspberries are almost completely broken down, about 4-6 minutes.
- Remove the raspberry mixture from the heat and slowly add ½ cup of it to the egg yolk mixture, stirring constantly. Whisking constantly, return the egg yolk mixture to the pan with the raspberries, mixing until combined. Return the pan to medium heat and cook, whisking constantly, until the mixture thickens and bubbles, about 1 minute. Pour through a fine-mesh strainer over the gelatin mixture, pressing on the solids until only the raspberry seeds remain. Discard the seeds and stir the raspberry mixture into the gelatin until it is dissolved. Set aside, stirring occasionally, until the curd is thickened and reaches room temperature.
- For the jam mixture, sprinkle the gelatin over the lemon juice in a small bowl. Let sit until softened, about 5 minutes. Heat the jam in the microwave until hot and fluid, 30-60 seconds. Add the softened gelatin to the jam and whisk until dissolved. Set aside.
- For the cake, heat oven to 350F. Line an 8-inch round cake pan and an 8-inch square pan with parchment paper and grease. Whisk together the flour, sugar, baking powder, and salt in a medium bowl. Add the oil, whole egg, water, and flour to the flour mixture and whisk until a smooth batter forms.
- Using a stand mixer fitted with the whisk attachment, whip the 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. Transfer ⅓ of the egg whites to the batter and whisk to combine. Fold the remaining egg whites into the batter.
- Pour 1 cup of the batter into the round pan and the rest into the square pan. Spread evenly. Bake until the cakes spring back when pressed lightly in the center, 8-11 minutes.
- Let the cakes cool in their pans for 5 minutes, then invert onto a parchment-lined wire rack. Let cool completely, at least 15 minutes.
- Place the round cake in the center of a serving plate. Spread with 2 tbsp of the jam mixture. Place the ring from a 9-inch springform pan around the sides, leaving it slightly loose. Trim ⅛-inch off all edges of the square cake. Spread 2 tbsp of the jam mixture on the square cake. Cut the square cake in half. Cut each half lengthwise in half to make 4 equal-sized long strips. Place the cake strips vertically around the round cake, jam side in, making sure to nestle the ends in together. Fasten the clasp of the springform pan.
- Whip the cream on medium-low speed until foamy, about 1 minute. Increase the speed to high and whip until soft peaks form. Transfer ⅓ of the whipped cream to the raspberry curd, then fold in the rest until combined.
- Pour the filling into the cake ring and spread evenly to the edge. It should cover the edges of the cake. Drizzle the remaining jam over the surface of the filling. Using a skewer, swirl the jam. Refrigerate for at least 5 hours or overnight. Serve chilled.
More raspberry-filled treats!
From Around the Web:
Raspberry Swirl Brioche from Hint of Vanilla
Raspberry Sour Cream Coffee Cake from Annie’s Eats
Raspberry Rhubarb Tart from Flourishing Foodie
Raspberry Lemon Bars from Grandbaby Cakes
Strawberry Raspberry Crostata from Joy the Baker