Charlotte with apples and pears in the oven

1. Turn the oven on 180 degrees Celsius.

2. Break chicken eggs into a bowl and add sugar. The resulting mass is well beaten with a mixer on medium power to a fluffy white foam. Then add sour cream and mix again.

3. In a separate container, sift the premium wheat white flour through a fine sieve. Add baking powder for the splendor and lightness of baking. Mix all the ingredients together thoroughly.

4. In small portions, a little at a time, pour the sifted wheat flour with baking powder into the sugar-egg mixture directly under the mixer blades, constantly beating the resulting dough at medium power. Mix the dough thoroughly, avoiding flour lumps. The dough should turn out to be runny, with a consistency resembling thick fatty sour cream.

5. Ripe sweet fruits should be washed well under running water and wiped with paper towels. Then peel the apples and pears and cut into medium-sized cubes.

6. Grease the bottom and sides of the baking dish with a piece of butter.

7. Pour half of the dough into a baking dish and evenly distribute the filling of apples and pears over the entire area of the mold. Then pour the rest of the dough on top of the fruit filling. Twist the mold slightly from side to side so that the batter fills in all the gaps.

8. Put the charlotte in the preheated oven to bake for about half an hour until an appetizing golden crust on top. The readiness of the pie can be checked with a toothpick or a wooden skewer, piercing the very core of the charlotte with it.

9. Cool the finished charlotte a little, then carefully remove it from the baking dish, turning it onto a large dish. As soon as the pie cools down, sprinkle the top with powdered sugar and you can serve it on the table.

Bon appetit!