Charlotte with plums

During the plum harvest season, you must definitely bake charlotte with plums , because it is so tasty! Charlotte with plums comes out so fragrant and juicy that you will definitely want to bake it more than once, especially since it will take very little time. And an added scoop of ice cream will transform an ordinary charlotte into a unique dessert.

Ingredients

Manufacturing stages

Rinse the plums and dry slightly.

Remove the pits from the plums.

Grease the inside of a baking dish with butter and place the plums in it.

Break the eggs into a bowl and beat them.

Add sugar and beat the mixture until light and fluffy.

Now add flour and beat again until smooth.

Pour the purchased dough over the plums into the mold.

Charlotte with plums is ready to go into the oven. You can sprinkle sweet sand (1-2 tablespoons) on top.

Place the form with the charlotte into an oven preheated to 190 degrees for approximately 35-40 minutes.

Remove the finished charlotte with plum entrails from the oven. Let it cool right in the mold.

Transfer the cooled charlotte to a plate and serve.

You can add ice cream and pour over the plum juice that flows out of the charlotte.

Enjoy your tea!

Charlotte with plums

Usually, we prepare charlotte with plums when the first summer plums appear. They are juicy and soft and make an amazing interior for pies and biscuits. There is nothing complicated in making the pie - ordinary liquid sponge dough, sweeter than usual, and halves of large ripe plums. This is a savory and sweet dessert, perfect with tea, especially delicious with milk or cocoa, and also a delicacy.

In the world it is customary to call sweet desserts charlottes. Charlotte with apples is especially popular. Quite often it is prepared with the addition of custard. By and large, it's just a sponge cake with filling. The remarkable thing about this type of baking is that, if desired, the fruit or berry filling can be baked together with the biscuit. Or you can put it inside baked biscuit bread, instead of crumb. Then the inside remains fresh, it can be combined with creams.

It is believed that charlotte has German roots, although there are similar national dishes in Great Britain and France, they are very similar. Often the cake consists of layers that are formed after baking. Boiled fruits are used as insides. Although the most popular option is apples, they are the most accessible and cheapest. In general, plums, pears and other fruits are not unique at all, but a strawberry sponge cake with cream is a completely separate dessert with its own history.

Our most popular pie with the freshest apples is charlotte. It is fundamentally different from the world-famous apple pie. The filling is changed depending on taste and preference, this is normal and accepted. No matter what you prepare such baked goods with, it is important that it is light and almost airy. The dough does not have to play a decisive role, but rather provides a “case” for the delicious fruit interior.

Which plums are best to make charlotte from?

Perfect if you have large and juicy plums from which the stone is simply separated. It is very important that they are not overripe - the pie will simply flow. The recognizable variety of plums “Hungarian” is completely suitable for the interior.

Making a light sponge cake with the insides of ripe plums does not take much time and does not require any special skills. The semi-liquid dough is prepared by simply mixing eggs and sugar with flour. It is worth adding flavorings to dull the taste and aroma of egg yolks. Also, to make the baked goods more fluffy and not sag, you need to use ready-made baking powder. The plum halves are simply filled with dough and baked.

Ingredients for charlotte with plums

Large ripe plums 1 kg
Testicles 8 pcs
Sugar 1.5-2 cups
Flour 2 cups (260 g)
Vanilla, lemon zest, baking powder, sweet powder, vegetable oil additives

How to cook charlotte with plums

It is very important that the charlotte with plums does not flow - the fruit should be ripe and dense, moderately juicy, but not flow with juice when pressed slightly. Wash and dry the plums. If there is a bluish coating on the surface, it needs to be washed off - this is not difficult. Using a small knife, cut the plum and remove the pit. Place the plum halves in a bowl.

Large ripe plums for pie

Mix eggs and sugar

Beat eggs and sugar into stiff foam

Add flour and create a semi-liquid dough

Pour part of the dough into the mold, distribute it sparingly

Arrange the plum halves

Fill the filling with dough

Bake the charlotte until cooked and browned

Charlotte with plums

Sunday, September 20, 2015

Fragrant, warm and very tasty homemade cakes based on sweet, airy biscuit dough, which is magically set off by the sourness of the inside. I suggest preparing plum charlotte in a slow cooker - almost all ordinary recipes for sweet pastries work out perfectly in this miracle helper. Before the fruit season is over, hurry up and prepare the most delicious charlotte with plums in the kitchen!

I offer a step-by-step recipe for this tender and juicy homemade pie for a slow cooker. I use one of the most common models - Scarlett SC-411, power 700 W, bowl size - 4 liters. Depending on the power of your assistant, the time for making charlotte with plums may vary slightly.

Anyone who, for some reason, hasn’t gotten a multicooker for themselves can use the oven version of this recipe. Literally, the biscuit dough is prepared in the same way, mixed with plum slices, laid out in a suitable form and baked in a preheated oven at 180 degrees for 45-50 minutes.

Ingredients:

Making a dish step by step:

This recipe for charlotte with plums involves the use of the following ingredients: wheat flour (I use the highest grade), plums (take ripe but dense fruits), sweet sand, chicken eggs and a little vanillin (can be replaced with a teaspoon of vanilla sugar). I use ordinary faceted glasses with a capacity of 250 ml. The number of plums can be reduced or increased as desired.

If you cook charlotte with plums in the oven, you can immediately turn it on to heat up, because it will take us about 15-20 minutes to prepare the dough and filling. Take a suitable container and break chicken eggs into it. For now, we will only need the yolks - pour the whites into another bowl. Add sweet sand and vanillin to the yolks.

Read also: Vermicelli soup recipe

Beat everything with a mixer at high speed until the grains of sugar are one hundred percent dissolved. The yolk mass will noticeably turn white and greatly increase in volume. It will be quite thick.

Now sift the wheat flour into the beaten yolks in parts. If you just don’t want to make charlottes and biscuits, I advise you to try adding a teaspoon of baking powder to the flour - it will most quickly help the situation.

At the same time, I was whipping the egg whites in a stand mixer. If you do not have this ability, beat them with a regular mixer at the lowest speed at first. Later, when the whites begin to become light foam, increase the speed and beat until stable and dense. It must hold its shape unsurpassedly and under no circumstances flow. This is precisely the key to a successful biscuit! If the whites are poorly beaten, the finished charlotte will not turn out tall and airy.

In the bowl where we have the yolks and about a third of all the wheat flour, we also add about a third of the whipped whites. I don’t recommend putting everything in at once - this makes it more difficult to knead the dough until smooth.

Add flour and egg whites evenly into the dough, kneading the biscuit dough from bottom to top using scooping (folding) movements. Mix in one direction, but not for very long - biscuit dough does not like this. Try not to force the dough too much so that it remains airy and filled with air bubbles.

When the charlotte dough is ready, put the plums directly into it. Beforehand, wash the pods, dry them and cut them into quarters, removing the seeds.

Mix everything carefully so that the plum slices combine with the biscuit dough.

And now I will show you a technique that can be used when making any kind of fruit and berry baked goods in a slow cooker (and not only in it). Because in any case, the juicy interior settles to the bottom of the multicooker bowl, the berries or fruits stick to it, and later burn. This is why later it can be difficult to get the finished pie out without damaging it. Look, it's simple. Take baking paper and make two wide stripes. Lubricate the bowl with any oil (in my case, a tablespoon of sunflower without aroma) and place strips of paper crosswise. We also lubricate them with a little oil so that they do not fall, but simply stick. This method is convenient to use when you bake in a very deep container, and laying out a whole sheet of parchment evenly, without folds, is simply unrealistic.

Now you can spread the biscuit dough with plums. When cooked correctly, it drips out in a wide ribbon. Cook the charlotte with plums in a multicooker for 1 hour on the Baking mode. As I said above, depending on the power of your device, the time it takes to make this sponge cake may vary.

Charlotte with plums - soft and fragrant homemade cakes

If you want to serve some soft, fragrant and delicious homemade pastries with tea, then you should prepare this unusual charlotte with plums. It is always done quite quickly and simply, and the result will amuse even the most picky guest in food.

For plums, you should use those that are not very greenish and not sour in taste. It is better, of course, to try one of them before purchasing them. To make sponge dough, any eggs are suitable, but homemade ones are the best, because in this case the baked goods will have a striking color when cut. You can bake charlotte with plums in a special iron springform pan or in a clay pan, which is shaped like a circle. Serve the finished pie only when it has cooled down. Well, it’s better to cut it into pieces then.

Ingredients:

Plums – 500 g.
Testicles – 3 pcs.
Sugar – almost 1 tbsp.
Flour – 1 tbsp.

How to cook:

1. Beat the chicken eggs into a deep and fairly large bowl.

2. Connect the mixer to the electronic network, turn it on at high power and beat the egg mass until it doubles in volume. Now add the indicated amount of sugar.

3. Continue beating the eggs, now with sugar.

4. Then add flour; it must be of the highest quality.

5. Stir the dough with a silicone spatula, seemingly lifting it from bottom to top each time. Pour the dough into a baking dish and grease it with butter.