Charlotte with cottage cheese and cherries
Description
Brew fragrant tea or coffee and gather your loved ones to the table to taste the tenderest, airy Charlotte cake. Dust the dessert generously with powdered sugar; you can even serve it with condensed milk or chocolate or caramel topping.
Instructions
- 1
Step 1
Prepare the listed ingredients. Use fresh or frozen cherries, but pitted.
- 2
Step 2
Crack chicken eggs into the bowl of a food processor or mixer, add salt and granulated sugar. If you like, you can add a pinch of vanilla sugar or vanilla extract. Beat everything at the highest speed of the appliance for about 3–4 minutes.
- 3
Step 3
Gradually add the wheat flour and fold it into the whipped mixture with smooth strokes—do not beat or whisk, or you will knock out the air bubbles.
- 4
Step 4
Preheat the oven to 180°C. Grease the pan with vegetable or butter on the bottom and sides. Spread the prepared batter. Top it with cherries and crumbled cottage cheese of any fat content. Place everything on the batter, not on the bottom of the pan, otherwise the charlotte won’t bake through underneath and will stay damp at the bottom.
- 5
Step 5
Place the pan in the oven on the middle rack and bake for 25–30 minutes. Be sure to check the center of the cake with a wooden skewer; it should come out dry. Remove the pan and turn it on its side; let it cool. If you do not turn the pan over, the charlotte will sink due to the difference in temperature.
- 6
Step 6
After the pie has cooled, remove it from the tin onto a plate.
- 7
Step 7
Dust with confectioners’ sugar. Dust only cooled baked goods with confectioners’ sugar; otherwise it will turn soggy on the surface.
- 8
Step 8
Cut the cottage cheese and cherry charlotte into portions and serve at the table with drinks.