Tender, aromatic and very tasty homemade cakes - charlotte with berries. This is a pie based on sponge dough that can be prepared in a conventional oven and in a slow cooker. Classic charlotte is baked with apples. The “results of experiments” with blueberries, lingonberries, cranberries, and grapes are no less tasty.

Recipe 1. Using 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.

Advice! You can replace garden berries with forest berries.

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 a 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.

Advice! The better the eggs and sugar are beaten, the more fluffy and tender the finished dish will taste. For the same reason, be sure to sift the flour. You can add 1 teaspoon of baking powder to the flour for the same purpose.

Recipe 2. With kefir

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 vanillin. 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 check the readiness of the charlotte with a toothpick: 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 it with glaze, as in the photo.

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.

Recipe 3. 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 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.
  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.

Advice! The pastry bag can be replaced with an ordinary plastic bag with a hole cut in the corner.

Strawberry-curd charlotte is served with a milk or fruit cocktail, tea, or milk.

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 the 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;
  • 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. Lay 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 a 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 vanillin. 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 check the readiness of the charlotte with a toothpick: 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 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 oil 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!





Thus, the crumb is baked evenly, rises and has a dry structure throughout its entire height without damp spots from wet berries. Using the example of charlotte with strawberries and cherries, I will show in detail the entire technological process and the result.

Cooking time: 45 minutes / Number of servings: 10.

Preparation

Big photos Small photos

    Beat the eggs and granulated sugar first. Vanilla sugar, salt - at your discretion. Work with a hand or electric whisk/mixer until fluffy and light foam appears.

    Add a large portion of flavorings. Today - ground citrus zest and fragrant, candy-cool cardamom. Mix in a circle.

    Now add soda to the liquid composition. It is better to sift so that the lumps do not spoil the berry pie with unpleasant bitterness. Stir vigorously.

    Add wheat flour in parts, continuing kneading.

    Bring to a viscous consistency, remove all flour clots.

    We leave a sheet of parchment at the bottom of the mold, cover it with any fat (lean oil, butter) and sprinkle with flour. Evenly arrange the sliced ​​strawberries and cherries (without seeds). Fill the berries with dough - bake the berry charlotte in the oven until “dry” for about 30 minutes at a temperature of 180 degrees (preheat the oven).

    Carefully remove from the container.

    While still hot, brush with honey.

Decorate as desired and serve the charlotte with strawberries and cherries to the table. Enjoy your tea.

When it comes to baking, not everyone takes on complex recipes. Then a simple recipe for charlotte with berries comes to the rescue, which even novice cooks can prepare.

Let's look at the most interesting options for this delicious dish.

Simple charlotte with fresh berries

This charlotte recipe involves the use of fresh berries, in our case it is strawberries, but you can replace them with currants. The recipe is simple to implement; even housewives without much cooking experience can handle it. The ingredients for this pie will need the most affordable ones, which everyone probably has in their kitchen.

Ingredients

  • Chicken egg - 3 pcs.;
  • Fresh raspberries – 100 g;
  • Vegetable oil – 10 ml;
  • Flour – 1 tbsp.;

  • Sugar – 1 tbsp;
  • Soda – 0.5 tsp;
  • Vinegar 9% - 0.5 tbsp;
  • Powdered sugar - a little for sprinkling.

Raspberries can be replaced with any berry in the recipe.


Cooking method

Preliminary preparation of ingredients

  • We take the eggs out of the refrigerator in advance and leave them to warm up to room temperature, so that during the cooking process it is easier to achieve the ideal consistency of the charlotte dough with fresh berries.
  • Pour the raspberries onto a cutting board, spread this product in one layer, sprinkle it with flour. It is advisable to roll the raspberries in flour so that they do not flow too much, which can cause our cake to become too wet.
  • We extinguish baking soda with 9% vinegar.

Preparing the dough for charlotte

  • Break the eggs warmed to room temperature into a deep bowl, use a whisk or mixer to beat this product. Please note that with a mixer it is easier to make the dough base softer and more airy.
  • Beat the eggs at low speeds, increasing them gradually, waiting until they form a fluffy, high foam.
  • Add slaked soda to the egg mixture. Combine these charlotte ingredients.
  • Add flour to the bowl. It is advisable to use sifted flour so that the dough is not too dense. Due to the sifted flour, the dough will have a more airy texture.
  • Mix the dough thoroughly with a spoon.

Let's prepare the mold and oven

  • Preheat the oven to 200°C.
  • Line a baking pan with baking parchment and grease the bottom and sides with vegetable oil.

You can replace vegetable oil with butter or margarine.

Finishing the preparation

  • Pour the charlotte dough with fresh berries into a baking dish.
  • Sprinkle fresh raspberries dredged in flour on top. Please note that this product can also be added to the pie as a layer.
  • Place the pan with the dough and berries in the oven and leave it there for half an hour. It may take a little more time if the oven is not too powerful. The time should be adjusted, taking into account its characteristics.
  • We pierce the charlotte with a toothpick (in the center) to check its readiness.
  • Take out the pan with the cake and leave it to cool at room temperature.

Sprinkle the extracted pie generously with powdered sugar and serve with tea or coffee or cooled compote. You can decorate this dish with a few fresh mint leaves.

Recipe for charlotte with frozen berries in a slow cooker

Charlotte with frozen berries in a slow cooker is prepared quickly and easily. All you have to do is make sure that you have all the necessary ingredients on hand, based on which we will make a simple dough.

Ingredients

  • Wheat flour – 170 g;
  • Chicken egg – 3 pcs.;
  • Baking powder – 0.5 tsp;
  • Sugar – 200 g;
  • Frozen berries – 0.5 tbsp.;

  • Vanillin – ½ pack;
  • Powdered sugar - for sprinkling;
  • Butter for greasing the baking dish – 10 g;
  • Fresh mint - for decoration.

A mix of sea buckthorn, black currant and cranberries is best.


Cooking method

  • First take the eggs out of the refrigerator and leave them for a while so that they warm up to room temperature.
  • Take the berries out of the freezer and leave them to thaw a little (but we won’t defrost them completely).

Preparing the dough for charlotte

  • We drive chicken eggs into a deep container, which by this time should have already warmed up to room temperature. Beat the eggs using a whisk, although it is much more effective to do this with a mixer.
  • Add half a packet of vanillin and sugar to the beaten chicken eggs. Mix everything again. The mixer should be running at medium speed. The finished mass will increase in size, become foamy and fluffy.
  • Add flour little by little. This ingredient must be sifted so that the cake is not dense. Knead the dough thoroughly.
  • When we have mixed all the flour into our mix, add baking powder and continue stirring the mixture until all the ingredients are combined. The dough will be thick, similar in consistency to sour cream.

Finishing the preparation

  • Thoroughly grease the sides and bottom of the inner removable saucepan of the multicooker with butter. An alternative is to line the bowl with cooking parchment; some cooks also use breadcrumbs or semolina.
  • Pour half of our dough into the multicooker bowl.
  • On top of the dough layer we spread a mixture of frozen different berries (it’s worth leaving a little so that you have something to decorate the finished charlotte).
  • Cover the berries with another layer of dough, pour out everything that remains.
  • We close the multicooker and activate the “Baking” cooking mode, which is usually present in the basic set of programs for all smart saucepans. We select 90 minutes on the timer (the time can be adjusted, taking into account the power of the multicooker).
  • We determine the readiness of the food by focusing on the top of the charlotte, which should be dense and not sticky.

Leave the finished pie in the thicket of the multicooker with the lid closed for another 15 minutes.


As soon as the pie (transfer first to another container) has cooled, decorate it with the remaining berries, powdered sugar and fresh mint leaves.

Recipe for charlotte with frozen berries in the oven

Charlotte with frozen berries in the oven is a delicious dish that all housewives can prepare, regardless of their culinary experience. Today we will look at a recipe for pie with berries. The latter can be purchased frozen at any time of the year in the supermarket.

Ingredients

  • Chicken eggs - 4 pcs.;
  • Sugar – 180 g;
  • Rum or cognac – 2 tbsp;
  • Wheat flour – 200 g;
  • Butter – 80 g;

  • Frozen berries – 400 g;
  • Cream 20% – 40 ml.;
  • Baking powder – 1 tsp;
  • Salt - a pinch;
  • Powdered sugar or sweet syrup - for serving.

We will take berries to your taste; you can also use assorted berries. A little oil is needed for lubrication, which can be replaced with margarine or vegetable oil.

Cooking method

Preliminary preparation of products

  • Let's take the berries out of the freezer. They need to be left at room temperature to thaw a little (so they can be separated from each other), but not completely defrosted, otherwise they will release a lot of juice.
  • We use uncooled eggs, which means that first, if they were stored in your refrigerator, take them out and leave them to warm up to room temperature.
  • Let the butter melt (over low heat or in the microwave).

Preparing the dough for charlotte

  • Drive the chicken eggs into a deep container, beat them thoroughly using a mixer or whisk.
  • Add sugar to the eggs, shake the whole mixture so that the ingredients are completely combined (and the sugar is completely dissolved). The finished mix should be fluffy. This will take longer with a whisk, so use a mixer on medium speed if possible.
  • Add rum (or, if you are using an alternative, cognac) to the egg mixture and mix all the ingredients again.
  • Add butter to the dough base and mix everything thoroughly again.
  • Add sifted flour little by little. After each portion, knead the dough well. The flour must be sifted so that the dough turns out airy and fluffy.
  • Add cream to our mix, mix everything so that the mixture turns out to be a consistency similar to sour cream, not too thick.

Our last dough ingredient is berries, which it is advisable to add to the dough immediately before you put the pan in the oven.


Finishing the preparation

  • Grease the baking dish with butter, paying attention to both the sides and the bottom of the container.
  • Preheat the oven to 180°C.
  • Pour the dough into the mold.
  • Place the pan with the dough in the oven. Cook the charlotte with frozen berries for about 40 minutes.

If desired, the finished dish can be decorated with powdered sugar or sweet syrup.

Recipe for charlotte with frozen berries and apples

Charlotte with apples and frozen berries is a dish that everyone should try at least once in their life. This is a tasty and satisfying dish, the recipe of which even not the most experienced cooks can implement.

Ingredients

  • Wheat flour – 250 g;
  • Sugar – 250 g;
  • Chicken egg – 3 pcs.;
  • Vanilla sugar – 1 tsp;

  • Salt - a pinch;
  • Sweet and sour apple – 3 pcs. (average);
  • Frozen berries – 400 g;
  • Vegetable oil - for lubricating the mold.

To serve, choose powdered sugar, fresh mint petals or almond leaves. You can use a mix of currants and raspberries or just one type of berries. Margarine is also suitable for greasing the pan.

Cooking method

Preliminary preparation of products

  • The berries should be crumbly, which means they need to be taken out of the freezer and left for some time so that they slightly (but by no means completely) defrost and thaw.
  • We pre-wash the apples. We cut each fruit into medium slices, for example, into quarters. Trim each quarter, removing the skin and seeds. Grind each quarter into not too dense slices.
  • If they were in the refrigerator, take the eggs out to warm them up a little.

To prevent them from darkening while we are busy preparing the dough, sprinkle them with a small amount of lemon juice.

Preparing the dough for charlotte

  • In a deep bowl, beat chicken eggs warmed to room temperature with a mixer.
  • When foam forms, add sugar to the eggs and continue beating the mixture at low speed. It should become lush and increase in volume.
  • Pour salt and vanilla sugar into the egg mixture and mix everything again.
  • Pour the sifted flour into the dough base in portions, mixing the entire mixture thoroughly each time.

Finishing the preparation

  • When we have used all the flour, we will prepare the mold. It is enough to lubricate it with butter or vegetable oil. Alternatively, you can use parchment paper.
  • Preheat the oven to 180°C.
  • Place the apples in the first layer and then the berries.
  • Fill everything with dough.
  • Place the mold with the dough, berries and apples in a preheated oven.
  • Cook the charlotte for about 40 minutes. Check the readiness of the dish by piercing the middle of the pie with a toothpick. It should remain clean, without traces of dough. If necessary, cook the charlotte longer.
  • Take the pie out of the oven, leave it for 15 minutes at room temperature, after which you can turn the charlotte over, placing it on a large plate upside down.

Decorate the finished dish with powdered sugar or fresh mint. Alternatively, use almond flakes. This pie is perfect to serve with hot drinks.

Delicious charlotte with chocolate and berries

Royal charlotte with berries and chocolate can become the centerpiece of a sweet table, a dish that can surprise even the pickiest gourmets.

Ingredients

  • Fresh raspberries - a handful (about 150 grams);
  • Baking powder for dough – 1 tsp;
  • Black currant – 100 g;
  • Flour – ¾ tbsp.;
  • Cocoa powder – 2 tbsp;

  • Chicken egg – 4 pcs.;
  • Sugar – 1 tbsp;
  • Vanillin – 1 g;
  • Chocolate paste or sauce - for decoration;
  • Oil for greasing the baking dish.

Cooking method

  • We will first remove the eggs from the refrigerator and leave them to warm up to room temperature, which will allow us to achieve the desired consistency of the dough, due to which the pie itself will be more airy and fluffy in texture.
  • Place the berries in one layer on a cutting board, sprinkle with a small amount of flour. This step is mandatory, since raspberries and currants that are not rolled in flour will release a lot of juice, and the cake will turn out to be overly moist.

Preparing the dough for charlotte

  • Drive the heated chicken eggs into a deep container and beat them using a whisk or mixer. It’s easier to beat this ingredient with the last device; in addition, a fluffy foam will appear faster.
  • Add sugar little by little to the eggs and continue beating the mixture. The sugar should dissolve to the last grain.
  • The finished mix will increase in volume several times. This is exactly the effect we need to achieve.
  • Pour the flour into a bowl, adding it little by little, kneading the dough thoroughly each time.
  • Add vanilla, baking powder, and cocoa powder here, mix all ingredients thoroughly.
  • It is advisable to stir the mixture constantly in one direction, using a spoon, so that the volume of the eggs does not decrease, and the dough will ultimately turn out more fluffy.

Let's prepare the oven and pan

Carefully grease the baking dish using oil. You can use butter or sunflower oil (without a pronounced smell) or margarine. We grease not only the bottom, but also the sides to which the pie may stick.

Preheat the oven to 180°C.

Finishing the preparation

  • Pour some berries into the mold, spreading them evenly along the bottom.
  • Pour half the batter over the berries.
  • Sprinkle the rest of the raspberries and currants on top of the dough.
  • Fill everything with the remaining dough.
  • Place the charlotte in the oven and cook the pie for about 50 minutes.
  • Leave the finished dish to cool directly in the pan at room temperature.
  • Take out the cooled charlotte, placing it on a plate upside down. It will be more convenient to do this if you initially line the baking pan with parchment paper.

Decorate the finished dish with chocolate paste or sauce, which should be evenly distributed over the surface of the pie. Alternatively, you can serve the charlotte by sprinkling it with powdered sugar.

Unusual curd and berry charlotte

The recipe for curd and berry charlotte will come to the rescue when you need to quickly prepare something tasty and original for a family meal or a festive feast. Today we will look at a recipe for pie with cottage cheese and cherries.

Ingredients

  • Low-fat cottage cheese – 400 g;
  • Sugar – 1 tbsp;
  • Semolina – 3 tbsp;
  • Cherries (pitted berries) – 2 tbsp.;

  • Flour – 5 tbsp;
  • Chicken egg – 4 pcs.;
  • Salt - a pinch;
  • Soda - on the tip of the knife.

Cooking method

  • Let's deal with the berries first. Place the berries in one layer on a cutting board and sprinkle them with sugar. It is enough to use one large spoon of sugar. Leave the cherries aside for a while.
  • First remove the eggs from the refrigerator. They need to warm up to room temperature.

If you have stocks of frozen cherries, then you need to defrost them a little and get rid of the seeds. No special equipment is needed for this; just use a safety pin.

Preparing the dough for charlotte

  • In one deep bowl, grind fresh cottage cheese with sugar, knead it thoroughly, especially if the fermented milk product is coarse-grained.
  • Add chicken eggs warmed to room temperature to the curd mixture, mix everything thoroughly again, combining all the ingredients.
  • Add salt and soda to the egg-curd mixture and mix everything well again.
  • Add sifted flour little by little. Thanks to the sifted flour, the charlotte dough with cottage cheese and berries will be more airy. After each addition of flour, mix the dough thoroughly.
  • Pour semolina into the dough and mix everything again.
  • Leave the dough and let the semolina swell. It is enough to wait about 15 minutes.
  • Let's go back to the cherries. We will get rid of the juice secreted by the berries. It can then be used to prepare compote, but you should not pour it into the dough so that the charlotte is not too wet.
  • Add cherries to the dough.

Let's prepare the mold and oven

  • Turn on the oven and set the temperature to 180°C.
  • Let's prepare a baking dish, which needs to be carefully greased with sunflower oil or butter, paying attention not only to the bottom, but also to the sides.

Finishing the preparation

  • Pour the dough into the baking dish.
  • Place the charlotte in the oven, where it will cook for about 45 minutes. You need to focus on the crust, which should be golden brown, as well as the consistency of the pie in the center (you can pierce it with a toothpick to check the pie for doneness).

Important! If you are using frozen pitted berries, you can try an alternative recipe for the pie. Prepare the dough as described above, and simply add the cherries on top (on top of the dough poured into the mold).


Charlotte with cottage cheese and berries is served with hot drinks, decorated with several berries and powdered sugar.

Classic charlotte with apples