Pineapple Charlotte in a Multicooker
Description
Homemade baked goods for tea. Charlotte is perhaps the simplest dessert dish. It seems like just another sponge cake, but in skilled hands it can be light and airy, and you can use almost any filling. The most important thing is to prepare the batter correctly. Overall, cooking in a multicooker doesn't differ much from baking in an oven. For making pineapple charlotte in a multicooker, I usually use canned pineapple—the jar is more than enough! I recommend using pineapple sliced into rings. Check out the recipe with photos. Serve warm or chilled. Perfect with tea.
Instructions
- 1
Step 1
The most important thing is to beat the eggs with sugar. It is best to do this using a mixer. The beaten eggs should stand in a thick white foam.
- 2
Step 2
This is how the sponge cake should look.
- 3
Step 3
Now start gradually adding the flour: don't rush, mix carefully. This time—no mixer at all!
- 4
Step 4
Meanwhile, prepare the pineapples: if they are sliced into rings, cut them in half to make half-rings. If the pieces are too thick, you can also slice them lengthwise. Set the multicooker to the "Heating" mode, grease the pot with oil, and place the pineapple pieces inside. Once the pot is well heated, pour the sponge cake batter over them.
- 5
Step 5
Set the "Baking" mode for 50 minutes. Tip: if the cake turns out too thick, you can flip it over at the end and continue baking from the other side. Ready! Serve hot pineapple charlotte with tea or coffee, optionally dusted with powdered sugar on top. )