Charlotte with Cherry

by Editorial Staff

So fast and easy! Airy, delicate charlotte with cherry – mega juicy filling and delicious fluffy dough. Delicious cherry pie. Cooking is insanely easy!


  • Cherries – 500 g
  • Wheat flour – 160 g (1 glass of 250 ml)
  • Sugar – 200 g (1 glass)
  • Eggs – 4 pcs.
  • Salt – 1 pinch
  • Vanilla sugar – 1 teaspoon
  • Powdered sugar – for sprinkling the cake


  1. Beat the eggs and salt into a foam. Add vanilla sugar and add sugar in a thin stream, continue to beat with a mixer at high speed.
  2. The mass should be light, fluffy and increase by about 3-4 times.
  3. Sift flour. Stir gently with a silicone spatula from bottom to top so that there are no flour lumps.
  4. The dough will be smooth and fluffy.
    We turn on the oven to heat up to 180 degrees.
  5. We wash the cherries and remove the seeds.
  6. The bottom of the split form (mine is 24 cm in diameter) is lined with parchment. We spread the cherries.
  7. Fill the cherry with dough on top. We bake for 30-40 minutes in a preheated oven at 180 degrees. Do not open the oven door for the first 15-20 minutes when baking so that the charlotte does not fall off.
  8. We determine the readiness with a wooden toothpick; when piercing, there should be no traces of raw dough.
  9. After it cools down a little, we transfer the finished charlotte to the wire rack until it cools completely.
  10. Sprinkle the charlotte on top with powdered sugar. Charlotte with cherries is ready!

Enjoy your meal!

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