Charlotte with apricots - a many-sided dessert

2024 Author: Isabella Gilson | [email protected]. Last modified: 2024-02-01 16:48

As soon as you say the word "charlotte", the aroma of biscuit, the sour smell of apples, the warmth and comfort of the house immediately pop up in your memory … Probably, everyone, without exception, remembers this quick pie when guests are already on the doorstep. How about experimenting a little? Let's bake apricot charlotte.

Secrets of biscuit dough

For charlotte with apricots, you need to prepare biscuit dough. It is considered the most capricious of all, but if you use a couple of secrets, you can get consistently excellent results.

1. The ingredients must be well chilled.

2. The baking dish should also rest in the refrigerator for a while before cooking.

3. The flour needs to be sifted, it is better to do it twice: it will be saturated with oxygen, it will become more airy, it will be easier for the dough to rise in the pie.

4. Try replacing one quarter of the flour with sifted starch - it will keep the biscuit from falling off.

5. Whisk eggs on lowspeed of the mixer in an open bowl, and not in a blender - the dough will fill with air bubbles. While beating the eggs with the sugar, make sure the crystals are completely dissolved.

6. You can add a spoonful of honey to the dough. It helps loosen the dough, make it more airy.

7. Before baking, the oven must be heated to 180 degrees. Let the stove wait for the dough, otherwise the dough will not rise. Biscuit does not tolerate delay, it must be baked instantly.

8. Lubricate the cold form only with oil. Do not sprinkle it with semolina, flour or breadcrumbs, they will worsen the taste of the finished dessert and prevent the pie from rising.

The main condition for a fluffy biscuit

After placing the biscuit dough in the oven, try to keep peace and quiet for 25 minutes: do not slam the doors in the kitchen, do not drop heavy objects near the oven, and in no case open the stove door. All this can lead to the fact that instead of a magnificent dessert, a sticky cake will come out.

Charlotte with apricots. Recipe

To make charlotte we need:

• 4-5 eggs depending on size;
• 1 glass of sugar;
• 1 cup flour;
• baking powder;
• 10-15 apricots.

Turn on the oven to warm up to 180 degrees in baking mode. If your stove has a fast heat function, turn it on - this option is specially designed for baking apricot biscuit charlotte in the oven.

Wash the apricotscarefully check that all fruits are even, he althy, dense.

Break open each apricot and remove the pit.

Grease the chilled form with a couple of drops of vegetable oil.

If you have any doubts about the non-stick properties of your pan, cut a circle of baking paper to the size of its bottom, place it on the bottom of the pan and brush with oil.

Lay the apricots in an even layer on the bottom.

Crack the eggs into a tall bowl. First beat them at medium speed of the mixer, gradually speeding up. Add sugar, continue beating until sugar melts.

Sieve a cup of flour into a bowl and fold it into the sugar-egg mixture on low speed. Add baking powder.

Immediately pour the dough into the mold with the apricots stacked. Baking time is about 35-40 minutes. Readiness of charlotte with apricots can be checked with a wooden toothpick.

This cooking method is very simple, if you wish, you can always use this recipe with a photo of charlotte with apricots.

Another baking option

If you want to try something new, unusual, and you have time to bring your idea to life, make charlotte with apricots a little differently.

For the test:

• 4-5 eggs (depending on size);
• 1 glass of sugar;
• 1 cup flour;

For stuffing:

• 1/3 cup sugar;
• 200g butter;
• 0.5 - 0.7 kg of apricots.

Turn on the oven to heat up to 180 degrees. Brush a chilled pan with a few drops of sunflower oil.

Beat eggs with sugar in a bowl. The sugar should dissolve. After that, sift the flour into a bowl and mix the charlotte biscuit dough with apricots at low speed.

Once the dough is ready, pour it into a mold and place in the oven for 35-40 minutes.

When the biscuit is baked, put the form with it on a wet towel for about three minutes. After that, carefully remove it onto a wooden board. The hot dough will sweat on the plate, the cake will be wet. Leave the biscuit to infuse for several hours, overnight.

After the biscuit has rested, cut it into two or three layers with a long knife.

Heat the pan, dissolve the butter on it. Pour in sugar, stirring, achieve its complete dissolution.

Put the washed apricots into the pan, after removing the seeds from them. Reduce the heat, cover and simmer the apricots until softened.

Spread the apricot filling over the sponge cakes layer by layer. Top the cake with powdered sugar.