Raspberry Charlotte Recipe

2 times the recipe for the base and sides: 1/3 cup sifted cake flour 3 tablespoons unsifted cornstarch 4 large eggs 1 large egg yolk 1/2 cup +1 tablespoon sugar 3/4 teaspoon vanilla 1/4 teaspoon cream of tartar

3/4 jar raspberry seedless jam For milk jelly: 2 large eggs 3 tablespoons cornstarch 1 1/2 cup milk 1/2 cup heavy cream 1/2 cup sugar 1/2 teaspoon almond extract Pinch of salt 1 envelope (2 1/4 teaspoons) gelatin For raspberry jelly: ~1 pound frozen raspberries, defrosted JELLO- raspberry dessert bag Preheat the oven to 450F. Grease 2 17-inch by 12-inch jelly-roll pans, line the bottom with a parchment In a small bowl whisk together the cake flour and cornstarch. Seperate 2 of the eggs, placing the youlks in 1 large mixing bowl and the whites in another. To the yolksm add the additional yolk, the 2 remaining eggs, and 1/2 cup sugar. BEat on high speed 5 minutes or until thick, fluffy, and triple in volume. Beat in the vanilla. Sift 1/2 the flour mixture over the egg mixture and fold it in gently with rubber spatula, repeat with reamaining flour mixture. Beat the egg whites until foamy, add the cream of tartar, and beat until soft peaks form when the beater is raised. Beat in the remaining 1 tablespoon sugarand beat until stiff peaks form when the beater is raised.Fold the whites into the batter and pour into the on of prepared pans. Bake for 7 minutes. Cool on a rack. Repeat the recipe for charlotte’s sides. From one biscuit cut cut 1 8-inch round, freeze the rest until next use. Trim the edges of another biscuit, and cut it lengthwise into 4 equal rectangles. Spread 3 of rectangles with raspberry jam. stack the layers carefully on top of one another. Place them on a baking sheet and freeze until firm. Use a small serrated knife to cut rectangles into 3/8-inch slices. Place outer disc of sprinform pan directly on serving plate. Fit the 8-inch biscuit disc into the bottom of the lined ring. Ligtly oil the inside of the ring. Place the striped slices around the ring so the stripes are straight up and down. Brush 1 side of each slice with a light coating of raspberry jam before placing the next slice firmly against it. For milk jelly in a small bowl, whisk together the eggs and cornstarch and sugar.Soften gelatin in 1/4cup milk, then add it to the egg mixture. Bring milk over the medium fire to boil. Add it in a steady strem to egg mixture, then return it to the pan and cook the cream over medium heat whisking constantly until thick, Do Not cream boil! remove from the heat and let it cool. Beat heavy cream intil soft peaks form and add it to the cooled jelly. Pour jelly on the bottom of prepared cake and let it chill in the fridge. For raspberry jelly, blend defrosted raspberries in the blender, use a fine strainer to remove all the seeds. Prepare raspberry jelly following the directions on the package and while it still liquid, but bot hot any more, add raspberry puree. Pour on top of milk jelly and refrigerate, until set. Dished by Vita Arina