Cornmeal sharlotka
Description
Homemade baked goods for tea. You can serve these colorful cornmeal bakes for dessert or afternoon tea with hot drinks, milk, kefir, and so on. Bear in mind that this flour has no gluten, so the dessert may break apart because it is very soft. The bake is ready. Serve at the table.
Instructions
- 1
Step 1
Prepare the ingredients listed. If you are unsure about the quality of the chicken eggs, also use an extra ¼ tsp baking powder.
- 2
Step 2
Crack chicken eggs into a blender jar or food processor bowl. Add sugar and salt to the same vessel. Beat everything in the vessel thoroughly for about 3–5 minutes until the mixture turns pale and doubles or triples in volume.
- 3
Step 3
At this time, preheat the oven to 180 degrees. Wash the apple in water, cut it in half, remove the seeds, and rinse again. Use one apple if it is large, two if small. Slice very thin—heavy fruit pieces will keep the bake from rising.
- 4
Step 4
Fold the cornmeal into the whipped egg gently, with careful motions and without vigorous mixing, so you do not deflate the air bubbles.
- 5
Step 5
Grease the baking pan with vegetable oil and pour in the prepared batter. Spread the apple slices over the top and bake in the oven for 25–30 minutes until done.
- 6
Step 6
Carefully loosen the finished charlotte from the pan on the sides and bottom — it is very delicate! Transfer to a plate and serve warm; if you like, dust the bake with confectioners’ sugar.