Cooking such a variation of charlotte is no more difficult than a charlotte with apples, and the delicate and airy texture of the dough combined with a pleasant cherry sourness will appeal even to true gourmets.
Ingredients
- Cherry - 300 g
- Flour - 250 g
- Sugar - 200 g
- Chicken eggs - 4 pcs.
- Butter - 20 g
- Vanilla sugar - 1 tsp.
- Baking powder - 1 tsp.
- Semolina - 1 art.l.
Step-by-step cooking recipe
Grease the baking dish with butter and sprinkle with semolina so that the cake does not stick.
Put the washed and dried cherries on the bottom of the mold (right with the stone!). You can also use a pitted cherry. Then it is necessary to roll the berries in a small amount of starch. It will absorb part of the cherry juice and allow the berries to be evenly distributed throughout the baking without settling to the bottom.
Separate the whites from the yolks, beat the whites into a fluffy foam.
Gradually add sugar to the protein mass, constantly beating with a mixer. The mass should become light and increase in volume by 3-4 times.
Separately beat the yolks, add them to the protein-sugar mixture, beat again.
Add vanilla sugar.
Mix the sifted flour with baking powder.
Gradually introduce the flour into the egg-sugar mass, gently stirring with a spatula so that the mixture does not fall off. You should get a liquid air dough.
Pour the dough into a mold with cherries. Bake in a preheated oven for 30-40 minutes at 180 degrees.
Leave the finished charlotte with cherries in the mold for 15-20 minutes, then transfer to a dish.
