Charlotte with apricots

The well-known and beloved charlotte, only much more tender! Charlotte is the first recipe that novice cooks get acquainted with. It is very simple in execution, it is prepared from available products and almost always turns out even for beginners. Traditionally, charlotte is baked with apples. But in the summer season it can be baked with other fruits. This recipe with apricots - thanks to them, the charlotte turns out to be very soft and airy!

katushafin

The author of the recipe

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Composition / ingredients

Servings:

Apricots

500

Eggs

Sugar

Flour

Baking soda

0.5

Butter (to lubricate the mold)

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 10 % 4 g

Fats 7 % 3 g

Carbohydrates 83 % 34 g

174 kcal

GI: 15 / 0 / 85

Step-by-step cooking

Cooking time: 45 min

Step 1:
Prepare the products. I added a bag of vanilla sugar with natural vanilla to the sugar.
Step 2:
Apricots should be rinsed well under running water and dried by placing them on a paper towel. We don't need extra moisture. Then we cut the apricots, taking out the stone. You can cut them into smaller slices, but we love it when there are large pieces in the charlotte.
Step 3:
Beat the eggs with a mixer. We begin to beat at medium speed, gradually pouring sugar. I advise you not to whip them at high speeds, because bubbles of different sizes will form, and when baking large ones will start to burst, which is why our charlotte will fall off. Beat the eggs until they turn white and increase the volume twice.
Step 4:
Pour in the sifted flour and soda, which must be extinguished with lemon juice. Gently mix the dough with a spatula, it is better to take a silicone one, it will not break the structure of the beaten eggs. We do not stir for a long time, we just need to stir the flour.
Step 5:
Pour the chopped apricots into the dough and mix. If you want to arrange the fruits beautifully, then put them right into the mold, we like them to be evenly distributed over the charlotte.
Step 6:
Grease the mold with butter. Pour the dough into it. Bake for about half an hour at a temperature of 200 degrees. We check the readiness with a toothpick - if you stick it in and take it out of the charlotte, it should be dry.

If you bake a charlotte in a non-silicone mold, then lay out the bottom and sides with parchment paper, otherwise the charlotte may stick to them. Sometimes they make such a "shirt": lubricate the mold with oil and sprinkle with flour, then turn the mold over and shake off the remnants of flour. The flour stuck to the butter does not allow the baking itself to stick. It is very convenient to bake a charlotte in a detachable form.
It will be very tasty to serve a charlotte with whipped cream or a ball of vanilla ice cream.