Charlotte with apricots and cherries
Description
The recipe won't take much time. Breaking stereotypes, we're making a summer charlotte with apricots and cherries at any time of year, because we use frozen cherries and canned apricots. It's very fast and very tasty — literally an hour later, you have a pie on your table that looks and tastes absolutely summery. The step-by-step recipe will help you easily handle this task. The bake is ready. Serve it at the table.
Instructions
- 1
Step 1
Мой император! 👑✨ Prepare the ingredients.
- 2
Step 2
Separate the yolks and whites into different bowls. Rub the yolks with sugar until white.
- 3
Step 3
Add sour cream and vanilla sugar to the egg yolks, and mix until smooth.
- 4
Step 4
Add flour to the yolk mixture and mix.
- 5
Step 5
Whip the egg whites with a pinch of sugar into a fluffy foam.
- 6
Step 6
In 2–3 additions, fold the egg whites into the batter, mixing with a silicone spatula using upward motions from bottom to top until smooth. Add the frozen cherries and fold them into the batter. But you can do it another way: spread half of the batter, add the cherries on top, then cover with the second half of the batter. This way the batter will be less stained by the cherry juice.
- 7
Step 7
Prepare the baking pan: line the bottom with parchment paper, grease it with butter, lightly dust with flour, and shake off any excess flour.
- 8
Step 8
Place the batter in the pan, either all at once together with the cherries, or as a layer of batter, then cherries, then another layer of batter. Decorate the top of the charlotte with inverted apricot halves, into which you can sprinkle a little sugar.
- 9
Step 9
Bake the charlotte at 180°C for 40–45 minutes; check for doneness with a wooden toothpick. Carefully remove it from the pan. Before serving, you can lightly dust the slightly cooled charlotte with powdered sugar.