Charlotte 4 eggs with cherry on top

Incredibly delicious, simple and very fast! An easy-to-prepare airy cherry pie is simply delicious. Lovers of sweet pastries will especially like it. It is good to serve it with tea or other drinks that go well with pies with fruit filling.

sharlis

The author of the recipe

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Composition / ingredients

servings:

For filling:

Cherry (without pits)

450

Sugar

For the test:

Flour

300

Eggs

Sugar (350 in the dough and 2-3 tbsp. l. in the filling)

400

Salt

Baking soda

For the form:

Butter (to lubricate the mold)

For sprinkling:

Powdered sugar

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 7 % 5 g

Fats 4 % 3 g

Carbohydrates 89 % 64 g

246 kcal

GI: 30 / 0 / 70

Step-by-step cooking

Cooking time: 1 h

Step 1:
We need products for dough and filling. We prepare them according to the list. Next, I'll tell you how to bake a cherry charlotte with cherries in the oven.
Step 2:
First of all, turn on the oven so that it has time to heat up by the time we need it. Sponge dough for charlotte is prepared quickly. Using a mixer, we beat the eggs with sugar and a pinch of salt until a fluffy mass is formed.
Step 3:
Next, very carefully add the sifted flour and soda to the resulting foam. Mix thoroughly, but smoothly: the dough should turn out liquid, but light, with lots of bubbles.
Step 4:
Grease the charlotte mold with butter, lightly sprinkle with flour or breadcrumbs so that the dough does not stick. Pour into it about half of the available dough. We set aside.
Step 5:
Sprinkle fresh or thawed cherries with sugar, mix – and the simple filling is ready! Now you need to put it on the base and pour the remaining half of the dough on top.
Step 6:
We put the charlotte in the oven, heated to 180 degrees, and bake for 30-40 minutes. To find out for sure if the pie is ready, you can carefully pierce it in the middle with a wooden toothpick or a match: if there are no traces of dough on the surface, then the charlotte is baked! You can take it out of the oven, but do not take it out of the mold yet - it's better to do it when it cools down a little. Sprinkle the finished cake with powdered sugar for decoration when serving.

I really like sponge cakes with fruit filling. This pie is the dream of an obsessive cherry lover like me! In winter it can be cooked with frozen cherries, in summer - with fresh ones. I offer you a proven culinary recipe for charlotte with cherries. The pie turns out to be quite large, enough for 6 people - everyone will get a big piece. When the charlotte is baked and cooled, it needs to be transferred to a dish, cut into portions - and you can fly! Enjoy your meal!

Keep in mind that everyone's ovens are different. The temperature and cooking time may differ from those specified in the recipe. To make any baked dish successful, use useful information about the features of ovens !