Charlotte with Raspberries

by Editorial Staff

The perfect pastry that any novice cook will get the first time in charlotte with raspberries! In addition to its bright taste, the biscuit cake also acquires an alluring raspberry aroma.

Ingredients

  • Chicken eggs – 3 pcs.
  • Sugar – 1 glass
  • Wheat flour – 1 glass
  • Baking powder – 2 pinches
  • Raspberries – 0.5 cups
  • Salt – 2 pinches
  • Powdered sugar – for dusting

Directions

  1. Prepare the required ingredients.
    Charlotte is a biscuit dough pie that requires a minimum of ingredients – eggs, sugar, and flour, as well as fruit or berry filling.
  2. Break the eggs into a food processor bowl or deep container. Add salt and sugar immediately. Whisk in a food processor or mixer for about 2-3 minutes at the highest speed.
  3. Stir in sifted wheat flour with baking powder. Beat again for about 1 minute on low speed to prevent foam from settling.
  4. Place half of the dough in a greased baking dish (my dish is 20 cm in diameter). Put the washed raspberries into the dough. Try to spread them evenly apart so that the dough is baked between them, otherwise, you will have a juicy sauce from the bottom.
  5. Pour in the second half of the dough so that it completely covers the berries. Place in an oven preheated to 180 degrees for 25 minutes.
  6. Bake charlotte with raspberries until golden brown. Do not open the oven when baking. After that, turn off the heating and leave the biscuit cake in the oven for another 20 minutes, otherwise, it will fall off with a sharp temperature change.
  7. Cool the charlotte with raspberries and sprinkle with powdered sugar. Decorate the cake to your liking.
  8. Cut the charlotte into portions and serve with a cup of lemon tea.

Enjoy your meal!

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