Charlotte with pear in the oven

Fluffy dough with a light vanilla flavor and a bright taste of pears. It's just impossible to break away from this charlotte. The dough turns out very tasty, soft and juicy due to the presence of sour cream. This is not a classic biscuit, in which only eggs, sugar and flour are needed (well, vanillin is possible), but the presence of sour cream in the dough does not spoil it at all. Of course, the pie does not turn out to be so airy, because sour cream still glues the ingredients a little, but it does not harm the pie at all. On the second and third days, it seemed to me that the charlotte was even tastier than the first.

Maria

Recipe author

Watch the video

Unfortunately, you have it turned off or not working Javascript . To work with most of the functions on our site, this is a necessary element. Contact your administrator to resolve this issue.

Composition / ingredients

Servings:

Flour

200

Sour cream (20-25%)

200

Sugar

150

Eggs

Pears

Baking powder

Vanilla sugar

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 8 % 4 g

Fats 13 % 6 g

Carbohydrates 79 % 38 g

219 kcal

GI: 11 / 5 / 84

Step-by-step cooking

Cooking time: 1 h 10 min

Step 1:
Prepare the ingredients.
Step 2:
Combine eggs with sugar and sour cream. Beat everything with a mixer until smooth.
Step 3:
Sift flour.
Step 4:
Add flour, baking powder and vanilla sugar to the beaten eggs. Beat again until smooth. The consistency of the dough should be like thick sour cream.
Step 5:
Wash, dry and peel the pears. Cut the pears into slices and remove the seeds.
Step 6:
Pour half of the dough into a greased baking dish (about 16-18 cm in diameter). Spread the slices of pears on top. Pour the remaining dough on top.
Step 7:
Bake the pie in a preheated 180°C oven for about 35 minutes. Do not open the oven door during baking. Cool the finished charlotte slightly, remove from the mold and sprinkle with powdered sugar.

Originally, charlotte was borrowed by the Germans from the British and was a dessert of wheat bread, custard, eggs, fruit and liqueur.

In the form in which we know it now, namely the apple sponge cake charlotte was invented in London at the beginning of the XIX century by the French chef Marie Antoine Karem, who was in the service of Alexander I. Originally the dish was called charlotte à la parisienne (Parisian charlotte), later the dessert became famous around the world under the name charlotte russe - Russian charlotte. To make a Russian charlotte, the mold is laid out with savoyardi cookies or a ready-made sponge cake and filled with Bavarian cream and whipped cream.

As we can see, we have only one name left from the classic charlotte. But there is nothing left of the original composition in common. Apparently, the Russian people liked the name so much that they decided to perpetuate it at least with this simple pie.