Charlotte is not only with apples. Jellied plum cake with a squirrel cap is no worse than a traditional favorite.
It is necessary
- - Eggs - 3 pcs.;
- - sugar - 0.5 tbsp.;
- - soda - on the tip of a knife;
- - kefir - 2 tbsp. l.;
- - flour -2/3 tbsp;
- - vanillin - 1 sachet;
- - plum or cherry plum - 300 - 400 gr.;
- - potato starch - 0.5 tsp
- To fill:
- - egg white - 2 pcs.;
- - sugar - 1/2 cup.
Instructions
Step 1
Preheat oven to 220 degrees. Wash the fruit. Cut the plum into halves, remove the seeds. If the plum is not enough, you can add a sliced apple or pear. They can be sprinkled with brandy or liqueur for flavoring, but this is not necessary. Beat eggs and sugar in a bowl separately. Blender - at medium speed, a couple of minutes should be enough for the mass to increase in volume two to three times.
Step 2
Pour the baking soda into the kefir, carefully add to the egg mixture. Sift flour, add vanillin powder to it. Pour into the dough in small portions, and gently stir with a spoon from bottom to top so that the airy consistency is preserved.
Step 3
Brush a baking dish with margarine or butter. Line the bottom with baking paper. Pour the dough into the mold. If the plums are very juicy, the surface of the dough can be lightly sprinkled with potato starch. Place the fruit on the surface of the pie without sinking it. Thanks to the starch, the juice will thicken and the dough will bake perfectly. Bake for about 25 minutes.
Step 4
Whisk egg whites with 1/2 cup sugar until stiff peaks. Take out the cake after 25 minutes, cover with whipped egg whites. Send the cake to the oven for another 20 minutes, the temperature can be reduced to 180 degrees. The protein fill should be golden in color.
