Charlotte with ranétki mushrooms
Description
Tasty baked goods for the whole family. The dough turned out a bit, I would even say not enough for a 26 cm diameter pan. In principle, that's not a problem, but you can use a slightly smaller pan. Also – we measure the ramekins solely by volume – with cups, jars, buckets. So you need roughly two‑liter jars for the ramekins. The bake is ready. Serve at the table.
Instructions
- 1
Step 1
Remove the cores from the ranetkas using a corer. In a baking dish lined with parchment, place half of the apples. Sprinkle with a spoonful of sugar.
- 2
Step 2
For the batter, beat the eggs with sugar until a dense, fluffy foam forms – about three minutes, no less. While continuously beating, pour the oil in a thin stream. Then add the sour cream and do not stir.
- 3
Step 3
Add the sifted mixture of flour and corn starch with baking powder. Add a pinch of salt and vanilla. I do not recommend adding cinnamon to this charlotte – it will overwhelm the delicate flavor of the raspberries. Mix the batter with a mixer on low speed.
- 4
Step 4
Pour half of the batter, filling the ramekins completely, so that the batter reaches into the apple halves.
- 5
Step 5
Place the second layer of raspberries and pour the remaining batter over it. Sprinkle sugar around the edge and a little on top.
- 6
Step 6
Bake in a preheated oven at 180 °C on the lower heat setting until the dough rises well and begins to turn pink. Then increase the temperature to 200 °C and bake until golden brown and a dry crust forms. Let the finished charlotte stand in the pan until it cools to a warm temperature.
- 7
Step 7
You can serve the charlotte warm or let it cool completely.