Charlotte is a cake that is easy to prepare and very tasty at the same time. This is the perfect option for both everyday and festive desserts, which are pleasantly combined with a cup of hot tea or aromatic coffee. Make charlotte on sour cream with pear or apple and banana.
Pear charlotte with sour cream
Ingredients:
- 200 g sour cream;
- 2 large pears;
- 3 chicken eggs;
- 320 g flour;
- 150 g of white sugar;
- 1 tsp soda;
- half a lemon;
- 1/2 tsp each vanilla sugar and cinnamon;
- 50 g of icing sugar;
- vegetable oil.
Beat the eggs in a deep bowl, add a little sour cream, then sugar and rub everything well until smooth with a whisk or mixer at medium speed. Without stopping stirring, add flour, soda, cinnamon, vanilla sugar there and knead the thick dough. Wash the pears, dry them with a thick napkin, carefully cut them lengthwise, cut the cores and cut the flesh into long, even slices. Grate the lemon zest on a fine grater, squeeze out the juice.
Preheat oven to 180oC. Lubricate the bottom and sides of the round heat-resistant shape with vegetable oil using a cooking brush. Pour half the dough into it and place the pear pieces in a circle. Sprinkle them with citrus zest, sprinkle with lemon juice and cover with the rest of the flour mass. Bake charlotte on sour cream for half an hour. Sprinkle it with powdered sugar through a fine mesh sieve, cut into triangular pieces and serve with tea as an independent dessert with whipped cream, cream or jam.
Charlotte on sour cream with apples and bananas
Ingredients:
- 100 g sour cream;
- 2 apples;
- 2 small bananas;
- 2 chicken eggs;
- 60 g butter;
- 120 g flour;
- 100 g of sugar;
- 50 g bread crumbs;
- 1/3 tsp soda;
- a quarter of a lemon;
- a pinch of cinnamon.
Peel the apples and bananas from the skin, remove the stalks and seed centers from the first. Cut everything into wedges and slices, combine in one bowl, sprinkle with cinnamon and sprinkle with freshly squeezed lemon juice to prevent browning.
Melt a 40-gram lump of butter in a saucepan on the stove top or in a glass bowl in the microwave and let cool slightly. Beat the eggs with sugar separately until a persistent foam is obtained, gradually add flour, then sour cream and soda. Toss the mixture with a wooden spoon or spatula, stir in the ghee and fruit slices.
Coat the mold with the remaining butter, sprinkle with breadcrumbs. Pour the dough into a bowl. Bake the pie 35-45 minutes at 180oC. Check its readiness by piercing it with a toothpick or a match. Spread portions of charlotte on saucers, decorate them with balls of creamy ice cream, make delicious berry tea.
