Charlotte with Cherry
by Editorial Staff
Charlotte is a quick and tasty sponge cake. You can add various fruits or berries to the dough. Today we will cook charlotte with cherries. When it is not the season for fresh cherries, and frozen berries are waiting in the freezer, we will cook charlotte with them. Light sourness in a sweet biscuit – charlotte turns out to be delicious!
Ingredients
- Flour – 75 g
- Sugar – 75 g
- Frozen cherries – 250 g (weight with seeds)
- Eggs – 2 pcs.
- Vanillin – 2 pinches
- Baking powder – 0.5 teaspoon
- Salt – 1 scoop
- Potato starch – 1 tbsp
For filing:
- Powdered sugar – 0.5 tbsp
Directions
- Prepare all the ingredients you need to make the cherry charlotte.
- Since biscuit dough is prepared quickly and should not be left for a long time after cooking, let’s start with the filling first. Remove the cherries from the freezer and thaw at room temperature. Remove pits from cherries. Transfer the pitted cherries to a bowl, sprinkle with starch.
- Let’s start making the dough. Combine eggs with sugar, salt, and vanilla (or vanilla sugar).
- Beat the eggs and sugar for about 3 minutes, until the mixture lightens and swells several times.
- Sift the flour combined with baking powder into the egg-sugar mixture.
- Using a circular lifting motion of the spatula, gently and quickly stir in the flour, getting an airy dough.
- Line the bottom of the baking dish with parchment. I used a 17 cm split mold. Pour out 2/3 of the dough.
- Spread the cherries on top of the dough, drain the resulting juice.
- Top with the remaining dough, covering the cherries with it.
- Bake charlotte with cherries in an oven preheated to 180 degrees for 25 minutes.
- Transfer the finished charlotte with cherries to a plate, cool, and sprinkle with powdered sugar.
- Cut the cherry charlotte into portions and serve for dessert.
Enjoy your meal!
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