Charlotte with plums

Delicious fragrant and lush charlotte with plums. Now is the height of the harvest of apples, pears, plums. And probably there is no one who would not at least once bake a charlotte from the harvest. I baked charlottes from apples and pears last year. This year we have a very rich harvest of plums. Therefore, I decided to bake a charlotte with plums.

Maria

The author of the recipe

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Composition / ingredients

Servings:

Plums

300

Sugar

180

Flour

160

Eggs

Vanillin

0.5

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 13 % 6 g

Fats 7 % 3 g

Carbohydrates 80 % 36 g

198 kcal

GI: 8 / 0 / 92

Step-by-step cooking

Cooking time: 1 h 30 min

Step 1:
Prepare the ingredients. To prepare a charlotte with plums, we will need: flour, sugar, eggs, vanilla sugar and plums.
Step 2:
Combine eggs with sugar and vanilla. Beat with a mixer until the mass is lightened and the sugar is completely dissolved.
Step 3:
The flour must be sifted. Add the flour in parts to the eggs beaten with sugar. Beat everything up again. It is necessary to beat at a low speed so that the dough does not settle much.
Step 4:
Wash the plums, dry them, cut them in half and remove the bones. The resulting halves of plums are cut in half again. In general, the smaller you slice the plums, the more evenly they will be distributed over the dough. The dough itself is very airy and large-cut fruits will not hold on to it. Even though I cut it into slices, but in the end all the plums went down. And I had to turn the charlotte over.
Step 5:
Put the plums in the dough and mix gently.
Step 6:
Put the dough in a greased baking dish. Bake the charlotte for about 45 minutes at 180 ° C. Do not open the oven for the first 30 minutes, otherwise the dough will settle. Leave the finished charlotte in the cooling oven for another 10 minutes.
Step 7:
Cool the finished charlotte slightly, remove from the mold and cut into pieces. Bon appetit!

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 from the original composition there is nothing left in common. Apparently, the Russian people liked the name so much that they decided to perpetuate it at least with this simple pie.