Raspberry charlotte with raspberries

Step-by-step cooking

1. Step 1:

   

   Prepare the necessary ingredients for the charlotte. Use only fresh, large, selected eggs. If the eggs are small of the second category, then use 5 pieces. Use flour of the highest grade.

2. Step 2:

   

   Combine eggs in a deep bowl with sugar.

3. Step 3:

   

   Beat everything with a mixer until a fluffy light foam. The airiness of your pie depends on how you beat the eggs. You can not beat the mass to a density - the protein will lose the air bubbles that lift the dough. And in this case, even baking powder will not help. The dough will either not rise at all, or it will rise very weakly.

4. Step 4:

   

   Sift flour together with baking powder and add to the dough. It is better to add flour gradually. I usually sift through everything at once.

5. Step 5:

   

   Gently mix the dough with a spatula, trying not to precipitate it. When stirring, the dough slightly sizzles, and it is necessary. The final consistency of the dough should be like half-empty sour cream, but at the same time airy.

7. Step 6:

   

   Wash the raspberries carefully so as not to overwhelm the berries, and dry them. Raspberries should preferably not be placed under direct streams of water - this harms delicate berries. And for charlotte, we need dense whole berries. Dry the washed berries by spreading them out on a napkin.

8. Step 7:

   

   Pour most of the dough into a greased and floured baking dish and smooth it out. Spread the raspberries on top.

9. Step 8:

   

   Pour the remaining dough on top of the berries. Place the pie in a preheated 180 °C oven and bake for about 35 minutes. During baking, do not open the oven door for the first 25 minutes so that the biscuit does not settle.

10. Step 9:

    

    Cool the finished charlotte slightly, remove from the mold, sprinkle with powdered sugar if desired and cut into pieces. Enjoy your meal!