Apricot Charlotte
Description
Delicious baked treat for the whole family. For this sponge cake, the ratio of sugar to flour is 1:1. If using a 200 ml cup, use 3 small eggs; if using a 250 ml cup, use 4 small or 3 large eggs—I used extra-large ones. The batter preparation is simple: place eggs and sugar into the bowl of a mixer and whisk until the mixture becomes thick and pale white. Then add flour and baking powder—although the latter can be omitted if the mixture is well-whisked. See the detailed recipe for more. Serve warm or chilled. Perfect with tea.
Instructions
- 1
Step 1
Prepare the ingredients according to the list; optionally, you can add vanilla sugar to the dough. Preheat the oven to 200 degrees.
- 2
Step 2
Place sugar and eggs into the mixer bowl.
- 3
Step 3
Beat for about 7-10 minutes, until the mixture becomes thick, fluffy, and white.
- 4
Step 4
Add the flour and baking powder, and if desired, vanilla sugar or vanilla extract. Mix with a spatula or mixer at the lowest speed.
- 5
Step 5
The cake batter is ready. By this time, the oven should already be preheated.
- 6
Step 6
Wash the apricots, remove the pits, and cut each into 4 pieces.
- 7
Step 7
Place the apricots into the dough and mix.
- 8
Step 8
Done!
- 9
Step 9
Line the baking pan with parchment paper or grease it with butter. Transfer the dough with apricots into the pan. Bake in the oven for 30 minutes.
- 10
Step 10
The charlotte is ready! Let it cool in the pan, then carefully remove the detachable part, transfer it to a serving plate, and enjoy!
- 11
Step 11
The pastry is ready. Serve with tea.