Charlotte is the softest, airy dessert that is loved and awaited at the table in almost every family. Thanks to added fruits or berries, it acquires a unique, subtle taste. Probably, many families have their own version of charlotte, which is the pride of the housewife. But if you are already tired of the same dessert, you can try making a bright charlotte with the addition of berries, the recipes for which will be discussed step by step below.

Charlotte with apple and berry filling

What do you need:

  • a quarter kilogram of flour (BC);
  • 3 eggs;
  • a quarter kilogram of sugar;
  • a little salt;
  • 2 pinches of vanilla sugar;
  • a handful of berries;
  • 3 sour apples;
  • a little oil.

How to cook:

  1. Apple fruits are peeled and cut into slices, after which they are sprinkled with lemon juice to avoid darkening.
  2. To prepare the dough, eggs are beaten with salt, regular and vanilla sugar. Next, flour is poured into this mixture, and the dough is kneaded with a spoon.
  3. The charlotte mold is treated with oil, apple slices and washed berries are laid out on its bottom.
  4. Next, the dough is carefully poured on top.
  5. The dessert needs to be baked for just over half an hour in the oven, the temperature of which is set to 180 degrees.
  6. The pie is cooled before serving. As a decoration, its top is filled with powdered sugar or it is supplemented with several berries.

If you are using frozen berries, squeeze them well before placing them in the baking dish.

Charlotte with berries: traditional recipe

What do you need:

  • a couple of handfuls of pitted cherries;
  • a glass of high-quality flour;
  • 4 medium eggs;
  • 150 g granulated sugar;
  • a third package of butter;
  • package of vanilla sugar;
  • teaspoon of soda.

How to cook:

  1. In a fairly large container, eggs that have been pre-cooled are beaten. Add sugar to the mixture and beat it again. It is necessary to ensure that the crystals of both vanilla and regular sugar are completely dissolved in the egg.
  2. Oil is placed in the same container, flour and soda are gradually sifted. The entire mixture should acquire a homogeneous consistency.
  3. The oven pan is processed with a small piece of butter, and the oven is heated to 200 degrees.
  4. A third of the dough is poured into the prepared form.
  5. Then the cherries are evenly laid out and sprinkled with a little sugar.
  6. The rest of the batter is carefully poured over the berries.
  7. The future dessert is baked in the oven for half an hour. After the cake is in the oven, the temperature must be reduced to 160 degrees.

To prevent the cake from leaking, you can first roll the cherries in flour before adding them to the dough.

Charlotte with apples and berries: recipe for a slow cooker

What do you need:

  • 4 large eggs;
  • a little less than a glass of sugar;
  • 1 cup flour;
  • a couple of tablespoons of starch;
  • one and a half glasses of berries;
  • a couple of apples;
  • a little butter.

How to cook:

  1. Beat the eggs in a separate container along with sugar. To achieve fluffy foam, use a mixer. While beating, the egg mixture will increase in size by about 4 times.
  2. Flour and starch are poured into it. Mix everything with careful movements so as not to spoil the splendor of the eggs.
  3. Pre-washed berries and chopped apple fruits are poured into the dough and mixed with a spoon.
  4. The multicooker bowl is carefully treated with oil and flour, and then the dough mixed with berries and apples is placed into it.
  5. The dessert is baked in the “Baking” mode for an hour.
  6. After cooking, remove the charlotte onto a plate and let it cool.

Charlotte with berries poured with kefir in the oven

What do you need:

  • a pair of chicken eggs;
  • 200 grams of granulated sugar;
  • 150 ml thick kefir;
  • a teaspoon of baking powder;
  • 150 grams of flour;
  • 300 grams of berries;
  • a little oil;
  • a tablespoon of oatmeal.

How to cook:

  1. Beat eggs and sugar until they double in size.
  2. After that, kefir is poured in, the whole mixture is carefully mixed.
  3. Flour and baking powder are added to the kefir base, then the dough is kneaded using a mixer.
  4. The oven dish is treated with oil and oatmeal. The dessert is best baked in a ceramic container with a diameter of about 22 centimeters.
  5. The oven is preheated to 180 degrees.
  6. At this time, berries are placed at the bottom of the mold, which are filled with dough with the addition of kefir on top.
  7. This charlotte takes half an hour to bake. And it cools right in the mold.

Charlotte with fresh raspberries and chocolate: step-by-step recipe

What do you need:

  • 1 gram of vanillin;
  • a handful of raspberries (it is better if the berries are fresh);
  • a teaspoon of baking powder;
  • a little blackcurrant;
  • a couple of tablespoons of cocoa;
  • three quarters of a glass of flour;
  • a glass of sugar;
  • 4 large eggs.

How to cook:

  1. In a deep container, beat the eggs until fluffy.
  2. While whipping, gradually add sugar. Continue beating until all the sugar grains disappear.
  3. This egg mixture should increase in size by about 4 times.
  4. Then add flour mixed with cocoa, vanilla and baking powder to the eggs.
  5. The mixture is stirred carefully with a spoon in only one direction so that the eggs do not decrease in volume. This method of kneading allows you to get a fluffy dough.
  6. The oven mold is coated with oil.
  7. Then half of the washed berries are placed in it.
  8. The berries are filled with half of the dough, onto which the berry remains are poured.
  9. The entire pie is filled with dough again and placed in the oven (180 degrees) for two-thirds of an hour.
  10. The charlotte cools right in the mold, after which it is carefully removed.
  11. This recipe allows you to remove the cake from the pan by simply turning it over.

If you have an awkward shape and it is difficult to remove the cake after cooking, cover the shape with parchment so that the edges stick out. Once the dessert is ready, all you need to do is pull the edges of the paper and the cake will be taken out.

Charlotte with cranberries

What do you need:

  • three eggs;
  • a glass of granulated sugar;
  • a glass of flour;
  • a couple of green sour apples;
  • a glass of cranberries.

How to cook:

  1. The eggs are beaten with sugar in the same way as in the traditional recipe.
  2. Flour is poured into them and also beaten.
  3. The dough is filled with finely chopped apples and washed cranberries.
  4. Everything is thoroughly mixed.
  5. The baking dish is processed with butter, and then the dessert base is poured into it.
  6. The pie goes into the oven at 180 degrees for 40 minutes.

Rum charlotte with frozen berries

It is not difficult to prepare charlotte with the addition of frozen berries, and you can use any frozen berries that you can find in the winter.

To prepare a sweet dish for tea, you should prepare the following products in advance:

  • sugar – 180 g;
  • flour – 200 g;
  • 80 gr. butter;
  • 4 eggs;
  • rum – 2 tablespoons (can be replaced with cognac);
  • cream – 40 ml (20% fat);
  • 400 g of any frozen berries (can be assorted);
  • a pinch of salt, a teaspoon of powder for loosening the dough.

The charlotte should be prepared following the sequence of steps:

  1. The berries are taken out of the freezer and left for several minutes, without allowing them to completely defrost (no juice should be released from the berries).
  2. Place the butter over low heat to melt.
  3. Grind the eggs with sugar, when the mixture turns white, add rum (cognac) and mix thoroughly.
  4. Add melted butter to the mixture, knead, add flour in small portions.
  5. Cream is added to the finished mixture and mixed until it reaches the consistency of thin sour cream.
  6. Add the berries, very quickly mixing them into the dough, transfer the mixture to a baking sheet and immediately put it in the oven, preheated to 180 degrees.
  7. Bake for 40 minutes. Before serving, pour syrup or sprinkle with powdered sugar.

It is important to ensure that the berries do not release their juice until they are added to the dough. Otherwise, in charlotte they will be dry and almost tasteless.

Fruit and berry charlotte (video)

Berry charlotte will help to add a piece of the holiday to your tea party, which will decorate the table with bright spots of a delicious dessert and lift the spirits of every family member. Recipes for such charlottes are good not only because everyone can choose their favorite berries and add them to the future pie, but also because they contain vitamins that are taken from seasonal berries.

This delicate pie can be baked all year round using fresh or frozen berries. This is its charm and versatility. Charlotte with berries in the oven is prepared on the basis of biscuit dough, and any berries can be used as a filling. Raspberries, currants, blueberries, blackberries are ideal... In general, everything you have at home from berries can be put into the dough.

But you need to pay special attention to preparing the biscuit itself. After all, it is important for us to get exactly the airy structure of the pie, and not a clogged cake. Therefore, we advise you to follow the recommendations described in this recipe, and then you will certainly get the perfect charlotte.

Ingredients

  • Eggs – 5 pcs.
  • Flour – 1 tbsp.
  • Granulated sugar – 1 tbsp.
  • Raspberries – 150 g
  • Blackcurrant – 150g
  • Powdered sugar – 1-2 tbsp.

Preparation

Beat all the eggs into a mixing bowl. Tip: to prevent shells or rotten eggs from getting into the total mass, first drive one at a time into a separate cup. Beat the eggs on medium-high mixer speed for about a minute. Then add a glass of sugar. Continue beating on high speed for exactly 10 minutes.

During this time, you should get a very airy, light egg-sugar mass.

Put the mixer aside, it will no longer be needed. Gradually add flour through a sieve and stir. Tip: Never mix the egg mass with flour with a mixer. This should only be done with a spatula or whisk by hand to obtain an airy biscuit structure.

When the dough is ready, add berries to it. If they are frozen, you don't have to defrost them.

Stir with a spatula and transfer the dough into a springform pan greased with butter. It is also worth putting a circle of parchment on the bottom. Place the dough in the oven, which should be preheated to 180 degrees. Bake the charlotte for 40-50 minutes. Cooking time depends on the diameter of the mold. In this case, the container measures 26 cm.

Check the doneness of the cake using a long wooden skewer. It should remain dry. However, the skewer may be slightly damp due to the berry filling inside. You can also check whether the product is ready by pressing into the center of the biscuit. If the dented area returns to its previous form, then the cake is ready.

Remove the pie from the oven. Carefully run a thin knife where the crust meets the pan. Then remove the charlotte and place it on a wire rack to cool.

Using a fine strainer, dust the cake with powdered sugar. Decorate as your imagination dictates, for example, add a sprig of mint or, as is now fashionable, decorate the baked goods with fresh flowers.

The result was a tender, tasty and not dry charlotte with berries. You will definitely like this version of the pie.

This is what the pie looks like in cross section. The dough is very airy and tasty. And thanks to the berries, the charlotte turned out to be not cloyingly sweet.

On a note

  • This recipe uses 300 g of berries. However, the quantity can be increased to 450 g. Then the pie will turn out even juicier.
  • Some housewives and even pastry chefs recommend beating the biscuit dough with a mixer, but at low speed (meaning mixing flour and egg mass). They say that the dough will not suffer from low speed. However, if you compare the results of kneading with a mixer and by hand, then the second option, of course, wins. Tested by personal experience!
  • We cooked it before, and it turned out very tasty too.
  • When baking a biscuit in the oven, it is not recommended to open the door until it browns. Also, do not slam the door so that the cake does not settle.
  • In addition to berries, you can add apples and pears, it will also turn out very tasty.

After winter there were some currants left in the freezer, so I decided to bake a delicious pie with them. The first thing that came to mind was charlotte with frozen berries in the oven; this recipe is very popular in our family. And I like it because with minimal effort, and very quickly, you get delicious baked goods. This is what I often bake when guests come unexpectedly or I simply don’t have a lot of free time.

Charlotte with frozen currants is a real lifesaver for many housewives, I hope that after looking at this step-by-step recipe with photos, you will completely agree with this. I highly recommend baking it if you haven’t tried this type of baking yet. And instead of currants, you can add other berries or pieces of fruit. Although charlotte with apples is a more familiar combination, for many, this option will also not leave anyone indifferent.

Ingredients:

Chicken egg – 5 pieces

Sugar – 240 g

Flour – 190 g

Frozen currants – 50-100 g

Servings: 6-8

Bake for 40 minutes in the oven

266 Kcal per 100 g

How to make charlotte with berries

I beat the eggs into a mixer container and add sugar. It is not necessary to separate the whites from the yolks, since with prolonged beating, the dough will turn out to be the desired consistency. I beat them with a mixer for 5 minutes at high speed. If the mixer is weak, then double the beating time.


And at this time I prepare the berries, if they are fresh, then you need to rinse them and dry them with a paper towel to remove moisture, and if they are frozen, remove them from the freezer to defrost a little.


At the end of beating, the dough should be very airy with a fairly dense foam. Under no circumstances should there be any particles of unbeaten yolk left, and if this is the case, then continue until it becomes completely homogeneous. Then add the sifted flour and mix. It is important to add all the ingredients in the quantities indicated if you want to get the same fluffy cake.


The dough turns out without lumps, airy with a uniform texture. I grease the sides of the removable pan with butter, and put parchment on the bottom. Next, I pour 1/3 of the dough into it, and randomly place the berries on it.


And I pour the remaining dough on top, after which I carefully distribute it throughout the entire form. I will bake it in a heated oven at 180 degrees.


The oven time is at least 40 minutes; sometimes, due to the large number of berries, you have to bake the charlotte for an hour. To understand when it is ready, 40 minutes after the start of baking, I pierce it in the center with a wooden toothpick; if there is dough left on it, wait another 10 minutes and repeat the procedure. It should come out completely dry from the finished pie, if so, take it out of the oven, remove the pan, parchment and place it on a dish. Also, the baking time depends on the size of your pan, mine is 22 cm in diameter, so if yours is wider, it will bake faster due to the smaller height of the pie. When the charlotte has cooled, you can serve it to the table.


This is how I got such a delicious and fluffy charlotte with frozen berries, and by following these simple tips, you will also bake an excellent pie. Bon appetit!

Charlotte is a dish with a history and millions of fans. You can make a simple pie with fruits and berries. - always a decoration for the festive and everyday table.

Classic recipe for charlotte with berries

Most recipes for charlotte with berries are divided into two methods of preparation - baking biscuit dough with filling or replacing flour dough with pieces of hard wheat bread. Let's see what kind of pies we get from this.

Ingredients:

  • 6 chicken eggs;
  • 2 cups wheat flour (+ 2 tbsp.);
  • 400 g granulated sugar;
  • 20 g baking powder;
  • 200 g of frozen berries (for example, blueberries);
  • 2 tbsp. l. butter;
  • 3 tbsp. l. breadcrumbs.

Step-by-step recipe for charlotte with berries

Turn on the oven to preheat at 180-200°C.

Grind all the eggs with sugar in any convenient bowl.

Sift flour and baking powder directly into the same bowl.

Mix the dough until it has a soft, airy structure without lumps. To do this, take a regular whisk, blender or mixer. A simpler option is two forks, folded with the outer side facing each other.

Just now take the berries out of the freezer. It is very important that they are not thawed. Sprinkle them with the reserved wheat flour. Mix well and add to the dough.

Select a baking dish for charlotte with berries. Coat its inside with soft butter. Cover the butter layer with ground breadcrumbs (breading) - you need an even layer.

Pour the dough into the mold and place in the oven. Next, monitor the temperature. In 40-45 minutes, the lush and rosy pie will be ready.

Along with the berries, you can add ground nuts or chopped dried fruits to the filling. This will only make the pie tastier!

The speed of preparation is to use a loaf of wheat bread instead of kneading dough. This charlotte with berries is considered lighter and contains fewer calories. But the nutritional value (vitamins, microelements) is higher due to the addition of milk and apples.

Ingredients:

  • three large apples;
  • 1 tsp. lemon juice;
  • two-day loaf of wheat bread;
  • 150 g cranberries;
  • a glass of sugar;
  • a glass of milk;
  • three chicken eggs;
  • a packet of vanillin;
  • 2 tbsp. l. butter.

How to quickly prepare charlotte with berries

First take care of preheating the oven and preparing a baking sheet or pie pan. Make the temperature no higher than 200°C. Grease the mold generously with butter.

Sort the cranberries (if required) and rinse. Place on a towel.

Rinse the fruit and dry it with a towel. Cut off the pulp and divide it into thin slices. Stir them with lemon juice to prevent them from darkening.

Cut the loaf into thin slices. Take only stale bread, even dried bread is acceptable. But not soft - such a pie will definitely not come out, the crumb will turn into porridge.

Now return to the mold and place the apple and bread slices into it alternately. The pieces should not lie down, but stand in a tight formation. Add cranberries between layers.

Separately mix milk, vanilla and eggs. Beat until smooth for a couple of seconds. Pour the mixture into the mold directly onto the pieces of bread and apple. Try to distribute the fill evenly.

Place the pie in the oven until done

It is possible to use for the recipe not an ordinary loaf, but bread with bran or seeds.

Charlotte with berries on choux pastry

Charlotte with berries and milk turns out noticeably more fluffy than other cooking options. And the introduction of saffron into the dough makes the pie simply unique! If desired, you can use other spices intended for sweet dishes.

Ingredients:

  • a glass of premium wheat flour;
  • half a glass of sugar;
  • a handful of fresh berries;
  • half a glass of milk;
  • two chicken eggs;
  • 1 g vanillin (powder or extract);
  • a pinch of salt;
  • ¼ tsp. baking soda;
  • a pinch of saffron powder;
  • 4 tsp. butter.

How to cook

In an enamel bowl, mix milk, eggs, sugar and vanillin. Place in a water bath. Heat over low heat, be sure to stir the mixture. As soon as it starts to thicken, stop heating immediately. Cool slightly at room temperature.

Pour saffron into a cup and pour boiling water over it. For a pinch of seasoning, 20-30 ml of water will be enough. Stir and leave to cool. Instead of natural, expensive saffron, it is permissible to use more affordable turmeric. The recipe uses saffron powder, but if you have it in dry petals, grind it into powder first. Or strain before adding to the dough.

Sort the berries and rinse. Place in a sieve to remove all the water.

Mix flour with baking soda (can be replaced with baking powder) and salt. Add to custard mixture. Pour in saffron tincture. Mix thoroughly. You need a soft, uniform dough.

Grease the pie pan with soft butter. Pour the berries there and fill with dough. Level the surface.

Place the pan in the oven at 180-200°C and bake until done.

Feel free to replace milk with cream or sour cream to taste. But keep in mind that the calorie content of each piece of the finished pie will increase significantly.

If desired, you can add sesame seeds to the recipe. Combining them with citrus fruits is considered more than beneficial for baking. If you don’t have lemon on hand, replace it with any citrus fruit - orange, tangerine or even grapefruit.

Ingredients:

  • one glass of powdered sugar (or sand);
  • six chicken eggs;
  • one small lemon;
  • 1.5 tbsp. wheat flour;
  • 10 g baking powder;
  • 100 g of any berries;
  • 30 ml vegetable oil.

Step by step recipe

Beat sugar and eggs until smooth.

Rinse the berries. Spread a dry towel on the kitchen counter and place the berries in a single layer. This will allow them to dry out a little. There is no need for excess water in the dough.

Remove the zest from the lemon. To do this, pour boiling water over the fruit for 1-2 seconds, and then rinse in cold water. This measure is needed to remove artificial paraffins from it, which suppliers cover all fruits with. Then wipe the lemon and remove the zest. Grind it thoroughly. Squeeze the juice out of the fruit itself - you need about 40-50 ml. Make sure that no bones get into it.

Add lemon zest and juice to the sugar-egg mixture. Stir and add flour and baking powder. Knead the dough, liquid in structure.

Grease the baking dish with liquid oil. You can cover it with special baking paper. But still use oil, just on paper. Place the berries and fill with dough.

Place the pan in the oven for baking at a temperature of no more than 200°C for 35-40 minutes.

The taste of the finished charlotte with berries will also be fragrant with the aromas of citrus. This combination stimulates the appetite. When serving, decorate the pie with thin slices of lemon or orange.

Charlotte with berries and apples in a wheat bread tent

Choose a mold for this pie with high sides. It’s better not to have detachable shapes or wide ones, but high ones. Whether the mold is non-stick, ceramic or glass is up to you. An original pie made from simple ingredients and an interesting presentation. Be sure to try this recipe.

Ingredients:

  • three medium apples;
  • loaf of wheat bread;
  • 100 ml natural honey;
  • 50 g berries;
  • 150 g butter (not salted, but fat content not less than 82%).

How to cook

To start cooking, take a mold for charlotte with berries. Coat the inside thoroughly with a piece of butter - 20-30 g.

Cut the wheat bread into pieces at least 1.5 cm thick. Cut off the crusts with a knife; they are not needed.

Inside the mold, line the bottom and walls with bread pieces so that there is no gap between them - very tightly.

After initial processing, cut the apple into thin slices. Rinse the berries and dry them slightly. Place fruits and berries in a bowl, mix with honey.

Place this mixture in a bread pan. Level it out. Cover the top with the same slices of bread that were placed in the pan. It turned out to be a tent, and there was stuffing inside.

Melt the remaining butter in a water bath. Pour the top of the tent until it is covered in oil.

Bake the charlotte with berries at 180-200°C for about half an hour. Carefully turn the finished pie onto a plate and remove the pan. Try not to break the bread walls and bottom. After cooling, feel free to cut the pie into portions.

You can choose any berries for the pie according to your individual taste. But, if you have berries with large seeds (cherries), it is better to remove them first. Then a baked homemade pie will delight you and your loved ones with a wonderful aroma and exceptional taste! Bon appetit.

Charlotte with berries will be a wonderful decoration for the holiday table. You can use fresh or frozen berries - any will be delicious.

Important: If you bake with frozen berries, defrost them first so that the pie is not “wet.”

Make the dough while the berries are defrosting:

  1. Divide the eggs into yolks and whites (3 pieces). Beat the whites and only then add the yolks
  2. Gradually mix in a glass of sugar and 1.5 cups of sifted flour
  3. Add soda, slaked with vinegar and one tablespoon of cognac to the dough for flavor.
  4. Grease the mold with oil
  5. Pour the dough into the mold
  6. Place berries on top of dough
  7. Bake at 200 degrees for about 40 minutes

With classic dough, with garden berries

This step-by-step recipe for this charlotte is perfect for cooking in the oven and slow cooker. Cooking time is 80 minutes, the ingredients are designed for 8 servings, 100 grams contain 226 kcal, the whole charlotte contains 1693 kcal.

Ingredients:

  • 300 g of berries (100 g each of raspberries, black and red currants);
  • 5 eggs;
  • 180 g (partial glass, in one glass - 220 g) sugar;
  • 140 g (1 cup) flour;
  • vanillin.

Step by step recipe:

  1. Break the eggs into a bowl, add sugar and vanillin, beat with a mixer until the sugar grains are completely dissolved. The mass should turn into white foam with a creamy tint. The whipping time depends on the power of the mixer - the higher it is, the faster the foam will appear.
  2. Add sifted flour to the whipped mixture. This should be done in parts, while simultaneously stirring the mass with a spoon from bottom to top. You need to stir in one direction and not for very long, otherwise the sponge cake will not turn out fluffy. If the dough is prepared correctly, it will flow off the spatula in a wide ribbon.
  3. Wash the berries and dry them, roll in flour.
  4. Grease a baking dish with oil. If you use butter, be sure to sprinkle flour on top and only then spread the dough.
  5. Place the berries and dough in the mold alternately, or you can simply mix everything in a bowl and only then put it out.
  6. Preheat the oven, place the pan with the dough there and bake the pie for 45-50 minutes at 180°C.
  7. You can cook charlotte in a slow cooker. Pour the dough into the bowl and turn on the “Bake” mode for 60 minutes. Cooking time may vary depending on the power of the multicooker.
  8. Check the readiness of the pie with a wooden toothpick, skewer or match - it should come out dry from the dough. You can’t overdry the charlotte either; it should be tender and juicy.
  9. Leave the cake in the pan or bowl for 10 minutes and then remove. From a multicooker - using a steam pan.
  10. Cool and cut into pieces.

Charlotte with kefir according to this recipe turns out light and sour. You can take any berries, the same variety or completely different ones.

Advice! Currants and apples go well together in charlotte. It is not recommended to mix cherries with anything else, as they have a rich taste and will overpower all others.

Charlotte with frozen berries will turn out no less tasty than with fresh ones.

Ingredients:

  • half a liter jar of berries;
  • 180 g of kefir (you can take homemade yogurt or cream);
  • three quarters of a glass of sugar;
  • 1 egg;
  • 1 tbsp. mayonnaise (optional);
  • half a teaspoon of soda;
  • vegetable oil (for greasing the mold);
  • one and a half cups of flour.

Advice! If apples are used for the filling, their taste will be emphasized and complemented by cinnamon. You can add it to the dough, sprinkle it on the apples before baking or after the pie is removed from the oven.

Step by step recipe:

  1. Turn on the oven and place the dish in which you will bake the charlotte. The dough must be poured into a hot pan.
  2. Mix kefir with egg, mayonnaise (optional) and soda.
  3. Add the sifted flour in small portions, while stirring at the same time. You can add cinnamon or vanilla. The dough should be quite liquid.
  4. If you add apples, peel them, remove the core and cut them into cubes. Currant berries can be added whole; gooseberries and cherries must be cut due to their large size.
  5. Remove the pan from the oven, grease it with vegetable oil and pour the dough with berries into it.
  6. Place the pie in the oven and bake at 180-190° C for about 20 minutes. After 15 minutes, open the oven and use a toothpick to check the readiness of the charlotte: if after piercing the dough does not stick to it, the sponge cake is baked.
  7. Sprinkle the finished charlotte with powdered sugar or brush with glaze

Preparing the glaze:

  1. Take half a glass of powdered sugar and add one and a half tablespoons of water to it.
  2. Stirring constantly, heat the future glaze to 40° C (if you touch the mixture with your finger, it should be quite hot, but tolerable).
  3. Brush the charlotte with glaze.

Strawberry-curd charlotte without baking

This recipe produces a uniquely tasty, tender, airy, but at the same time simple dessert that children and those with a sweet tooth really like. Preparing the dish will not take much time and even novice cooks can do it, since this charlotte with berries does not require baking.

Ingredients:

  • 200 g cookies (biscuit, NOT shortbread);
  • 20 ml orange juice or liqueur;
  • half a kilogram of cottage cheese;
  • 15 g gelatin;
  • 100 g (half a glass) sugar;
  • 350 g cream (fat content 35%);
  • half a lemon;
  • 250 g strawberries;
  • vanillin;
  • powdered sugar

Step by step recipe:

  1. Place the cookies on a plate and pour over the liqueur (fresh). Leave to soak.
  2. Pour gelatin into a bowl and fill it with water. Leave for 15 minutes to swell.
  3. In a saucepan, slightly heat 2 tbsp. cream and add swollen gelatin to them. Keep the mixture over low heat until the gelatin crystals are completely dissolved. Do not allow it to boil!
  4. Mix cottage cheese with the remaining cream (which does not contain gelatin) and granulated sugar, add vanillin.
  5. Wash and dry the strawberries, leave a few berries - you will use them to decorate the charlotte. Grind the rest with a blender.
  6. Combine the pureed strawberries with the curd and cream mixture.
  7. Mix the dissolved gelatin with the strawberry-curd-cream mixture and mix well.
  8. Squeeze the juice out of half a lemon, grate the zest and add everything to the mixture.
  9. Line the sides of a springform baking pan with cut biscuit cookies, you should get a “fence” around the perimeter. Place the cookies with the cut side up.
  10. Cut the strawberries left for decoration lengthwise and place them in the shape of a flower on the bottom of the mold. Place the curd mixture on top and level its surface. Read more:
  11. Place in the refrigerator for 40 minutes.
  12. After the time has passed, take it out, spread the remaining cookies on the surface of the mixture and place them in the refrigerator again (for 6 hours).
  13. After six hours, remove the treat from the mold and decorate with whipped cream and powdered sugar using a pastry bag.

Otherwise, the charlotte is prepared as usual - the eggs are well beaten with sugar and mixed with flour. Properly prepared charlotte turns out light and airy, with a sweet crispy crust and a tender crumb. And the added currants give the baked goods not only bright colors, but also a pleasant sour taste and a characteristic aroma.

Cooking time – 45-50 minutes. Number of servings: 6-8 pieces.

Ingredients:

  • chicken egg – 4 pcs.;
  • sugar – 1 glass;
  • wheat flour – 1 cup + 1 tbsp;
  • baking powder – 1 tsp;
  • currants – 1 cup.

How to cook charlotte with currants in the oven

First of all, let's prepare the currants. Be sure to defrost frozen berries in a sieve so that all the moisture drains out. If the berry is fresh, then it must be sorted, washed and dried.


Gently mix the berries prepared in this way with one tablespoon of flour, so that the flour completely envelops all the berries. After this procedure, the berries will not settle to the bottom of the pie. Flour can also be replaced with starch.


Now let's prepare the dough. Break the eggs into a glass one at a time and then transfer them to the main bowl.


Using a blender, beat the eggs into a fluffy foam. It is better to beat at low speeds at first, gradually increasing the speed.


Without stopping whisking, add granulated sugar into the beaten eggs in a thin stream. Beat the mixture until the sugar dissolves.


Sift flour with baking powder into a separate bowl. Then add flour to the main mixture in parts. If the eggs are beaten well, then you don’t need to add baking powder - the charlotte will turn out fluffy.


Mix everything. This should be done with gentle movements from top to bottom. If you stir as usual, that is, in a circle, the dough will settle and may not rise during baking.


Prepare the baking dish - grease it with vegetable or butter. You can use both rectangular and square shapes, the optimal diameter is 18-20 cm. Place half of the charlotte dough into the shape.


Next, lay out most of the currants prepared in advance. Be sure to pay attention to ensure that there is no excess liquid in the berries.

Place the remaining dough on top of the currants.


Add the remaining berries as the fourth layer.


Preheat the oven to 180 degrees and bake the charlotte for about 30-35 minutes. In many ways, the baking mode and time depend on the power and model of the oven; in an electric oven, it is better to turn on the “bottom heating with convection” mode. It is better to cool the finished charlotte before serving, and then, if desired, decorate with berries or sprinkle with powdered sugar. Bon appetit!