Charlotte with strawberries

Classic sponge cake for charlotte and strawberries instead of apples. It's only now, when the height of the strawberry season is coming to an end, that I finally caught myself and realized that I hadn't cooked anything with it yet. Only ate fresh. But I've planned so much. I'll start with Charlotte. There is nothing complicated in the recipe - an ordinary sponge cake and strawberries. Simple and very tasty. Under the recipe are very important tips on choosing strawberries for baking.

Maria

The author of the recipe

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Composition / ingredients

Servings:

Strawberries

120

Sugar

120

Flour

100

Eggs (large, selected or 3 small)

Vegetable oil

Baking powder

0.25

Vanillin

0.5

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 11 % 6 g

Fats 13 % 7 g

Carbohydrates 76 % 41 g

247 kcal

GI: 5 / 0 / 95

Step-by-step cooking

Cooking time: 1 h

Step 1:
Prepare the ingredients. To prepare a charlotte with strawberries, we will need: flour, sugar, eggs, strawberries, baking powder, and vanilla.
Step 2:
Wash the strawberries, dry them and remove the tails. Cut large berries into 4 parts, medium – in half, and leave small ones whole. I strongly advise you to select small hard berries for baking in order to put them in the dough whole. This way they will release less juice and the dough around the berries will not be too wet.
Step 3:
Combine eggs with sugar. If the eggs are large, two are enough, if small, it is better to take 3, or 4. The more magnificent the charlotte will be.
Step 4:
Beat with a mixer into a fluffy foam. A lot of small bubbles should appear on the surface.
Step 5:
Sift flour with baking powder and add parts to the dough.
Step 6:
Mix everything with a mixer at low speed.
Step 7:
Grease the baking dish with vegetable oil and dust with flour.
Step 8:
Put most of the dough into the mold. Spread the strawberries on top.
Step 9:
Lay out the remaining dough and smooth it out. Bake the charlotte for about 30 minutes at 180 ° C.
Step 10:
Cool the finished charlotte, remove from the mold, sprinkle (if desired) with powdered sugar and cut into pieces. Enjoy your meal!

It's been a long time since I baked a charlotte with strawberries. I used to try not to bake strawberries once again - it gets boiled in the process and becomes ugly. And if the berries are not very dense and also sliced, then this is almost a 100% guarantee that the baking will turn out wet inside. By the way, this is a very common mistake of novice housewives - to take the largest ripe berries, and then be surprised that most of the dough is not baked. The fact is that strawberries themselves contain a lot of water. But if the berries are hard and are added whole, then the skin prevents the release of excess moisture. If the berries are dark red, large and juicy and if they are also cut, then the sponge cake will really be too moist from strawberry juice. Tested experimentally. So choose the right strawberries - small, firmer. Then everything will work out as it should.

A similar charlotte, but with the addition of rhubarb (https://1000.menu/cooking/20228-vozdushnyi-biskvit-s-revenem-i-klubnikoi ) I've already cooked.