Blackberry & Vanilla Charlotte

Directions

• Step 1 Preheat the oven to 350 degrees.
• Step 2 Grease and flour a 9 inch cake pan and set aside. Using a stand mixer with the whisk attachment, beat the eggs on high for 1 minute. Slowly add the vanilla sugar, then the vanilla extract. Continue whisking the egg mixture until the volume has increased 3 to 4 times, about 7 to 8 minutes.
• Step 3 Next mix the flour, cornstarch and baking powder in a separate bowl. Sift half of the flour mixture into the egg mixture and fold it in gently. You don’t want to knock the air out of it. Sift in the second half of the flour mixture and fold in gently just until incorporated. Don’t over mix. Gently pour the batter into the prepared cake pan, as close to the pan as possible. Again, you’re trying to maintain the air bubbles. Gently even out the top of the batter.
• Step 4 Bake at 350 degrees for 23 to 25 minutes until the top is golden brown or until a toothpick comes out clean. Remove from the oven and let rest for 5 minutes in the pan. Slide a butter knife around the edges of the cake and remove it from the pan. Cool on a wire rack. Using toothpicks at the half way point, slice the cake in half.
• Step 5 Now prepare the pan for the charlotte. Place plastic wrap around the inside of a 9 inch springform pan. Just the sides, not the bottom. Trim 1/2 inch from both halves of the sponge cake. Place the bottom layer of cake into the springform pan. There will be a gap around the cake. Place the ladyfingers in a circle around the cake.
• Step 6 In a large saucepan, whisk together the sugar, cornstarch and salt. Whisk in the egg yolks until smooth. Gradually whisk in the milk and heavy cream.
• Step 7 Split the vanilla bean and using the back of a small knife, scrape out the vanilla seeds. I used one large vanilla bean. If your vanilla beans are a little small, you can use two. Whisk the vanilla seeds into the egg mixture. Cook over medium heat, whisking constantly, until thickened and bubbling. This should take 8 to 10 minutes. Cook and whisk 1 full minute after the mixture bubbles. Remove from the heat and whisk in the butter.
• Step 8 Let the custard cool to room temperature, then spoon it on top of the bottom cake layer in your spring form pan. Place the second layer of cake on top of the custard. Put the pan in the refrigerator for at least a half hour to set and cool completely.
• Step 9 Process the blackberries in a food processor with the boiling water until smooth. Strain through a wire sieve. Make sure you reserve a few blackberries for the top of the charlotte.
• Step 10 Next add the sugar, lemon juice and salt. Mix well and set aside. In a separate bowl, mix the gelatin powder with the cold water. Let is soak for 3 minutes. Heat in the microwave for 30 to 40 seconds until the gelatin is dissolved. First add a small amount to the blackberry puree and mix well. Then add the rest of the gelatin and combine completely.
• Step 11 Using a stand mixer, whip the heavy cream and vanilla to stiff peaks. Gently fold in the blackberry puree until there are no streaks of white.
• Step 12 Pour the blackberry mousse into the springform pan on top of the second layer of cake. Refrigerate for 3 hours, until the blackberry mousse has complete set. Make the whipped cream by whipping the heavy cream, powdered sugar and vanilla extract until stiff peaks form. Put the whipped cream into a piping bag with a large round tip. Place the piping bag in the refrigerator. Once the mousse has set, pipe whipped cream on top and decorate with blackberries.
• Step 13 Now release the springform pan and the plastic wrap. Very gently work a large spatula between the charlotte and the bottom of the springform pan. Carefully move the charlotte onto a cake stand. Wrap a ribbon around the charlotte and tie it with a bow.