Biscuit "Charlotte" with Sorrel
Description
The pastry is simple and quick to prepare. When making rhubarb sponge cake, it's important that the filling and batter are layered. This allows the sponge to absorb the rhubarb juice evenly and prevents it from sinking. Serve warm or chilled. Perfect with tea.
Instructions
- 1
Step 1
Prepare the listed ingredients, take the eggs out of the refrigerator in advance (they should be at room temperature), and cut the sorrel leaves into strips.
- 2
Step 2
Break the eggs into a deep bowl, add a pinch of salt, and beat with a mixer or whisk, gradually adding granulated sugar.
- 3
Step 3
After 5-7 minutes, the egg mixture will become fluffy and the sugar will dissolve completely. Using a whisk may take longer to achieve this.
- 4
Step 4
Combine the flour with the baking powder and sift them together. Gradually add the sifted mixture in parts to the eggs beaten with sugar. Gently mix the batter using a folding motion from the bottom up. A small silicone spatula works best for this.
- 5
Step 5
To prepare the filling, add cornstarch (potato starch can be used as a substitute) to the chopped sorrel leaves and mix well. Adding starch is necessary to adjust the excessive juiciness of the sorrel and prevent the dough from becoming soggy.
- 6
Step 6
Layer the dough and filling alternately in the prepared baking dish, making sure the final layer of filling is covered with dough. The optimal number of dough layers is 4, and accordingly, 3 layers of sorrel.
- 7
Step 7
Bake the biscuit charlotte with sorrel at 170 degrees Celsius for 50–55 minutes, checking for doneness with a wooden skewer. If desired, dust the cake with powdered sugar before serving.