Page 23 - 3FrenchHens

Charlotte a la Framboise 23

Directions

- Set your oven’s temperature to 400 degrees F. Prepare a 9” springform pan by greasing
a 9” circle of parchment paper with butter and placing in the bottom of the pan; set
aside.
- In a mixing bowl, combine the egg yolks and sugar with a whisk. Add the flour,
beating until smooth. Then mix in the vanilla and almond extract; set aside. In a
separate bowl whisk the egg whites until they hold stiff peaks and then fold into the
egg yolk mixture. Pour the batter into the prepared pan and bake for about 30 minutes
or until the top turns golden brown. Allow the cake to cool.
- Prepare the filling by combining the raspberries, sugar, and water in a medium-size
saucepan. Heat over medium heat until it simmers, dissolving the sugar and breaking
the berries – this should take about 10 minutes. Strain the mixture over a bowl and
save the puree. Place 2 cups of the puree back in the saucepan and return to low heat.
The remaining puree should be saved for the sauce. Add the gelatin/water mixture to
the pan and stir for 2 minutes or until dissolved. Take the saucepan off the heat and
stir in the brandy; allow it to cool.
- In a large bowl whip the cream until it holds soft peaks and then fold in the cooled
filling.
- Remove the cake from the pan and take off the parchment. Use a sharp serrated knife
to slice the cake into 2 even layers. Place the bottom layer back into the springform
pan and attach the ring. Spread the filling on top and then top with the second layer,
the brown side facing up. Cover the cake with plastic wrap and refrigerate until ready
to serve, no more than 24 hours.
- Before serving prepare the sauce by stirring together the reserved puree, sugar, lemon
juice, and brandy. Continue stirring until all of the sugar has dissolved. Serve the cake
sliced on top of a thin layer of sauce.