Charlotte with plums

This recipe for charlotte with plums involves the use of the following ingredients: wheat flour (I use the highest grade), plums (take ripe but firm fruits), granulated sugar, chicken eggs and a little vanillin (can be replaced with a teaspoon of vanilla sugar). I use regular faceted glasses with a capacity of 250 milliliters. The number of plums can be reduced or increased as desired.

If you cook charlotte with plums in the oven, you can immediately turn it on to warm up, since we will need at most 15-20 minutes for the dough and filling. Take a suitable bowl and break chicken eggs into it. For now we only need the yolks — pour the whites into another bowl. Add granulated sugar and vanillin to the yolks.

Beat everything with a mixer at high speed until the grains of sugar are completely dissolved. The yolk mass will noticeably turn white and greatly increase in volume. It will be quite thick.

Now sift the wheat flour into the beaten yolks in parts. If you just don’t want to make charlottes and biscuits, I advise you to try adding a teaspoon of baking powder to the flour — most likely it will save the situation.

At the same time, I was whipping the egg whites in a stand mixer. If you do not have this option, beat them with a simple mixer first at the lowest speed. Then, when the whites begin to become light foam, increase the speed and beat until a stable and dense mass. It should keep its shape perfectly and not flow under any circumstances. This is the key to a successful biscuit! If the whites are poorly beaten, the finished charlotte will not turn out high and airy.

In the bowl where we have the yolks and about a third of all the wheat flour, we also add about a third of the whipped whites. I don’t recommend putting everything in at once — it makes it more difficult to knead the dough until smooth.

Gradually add flour and egg whites into the dough, kneading the biscuit dough from bottom to top using scooping (folding) movements. Mix in one direction, but not for very long — biscuit dough does not like this. Try not to let the dough settle too much so that it remains airy and filled with air bubbles.

When the charlotte dough is ready, put the plums directly into it. First, wash the pods, dry them and cut them into quarters, removing the seeds.

Gently mix everything so that the plum slices are combined with the biscuit dough.

And now I will show you a technique that can be used when preparing any fruit and berry baked goods in a slow cooker (and not only in it). Since in any case the juicy filling settles to the bottom of the multicooker bowl, the berries or fruits stick to it and then burn. This is why it can be difficult to get the finished pie out without damaging it. Look, it's simple. Take baking paper and make two wide strips. Lubricate the bowl with any oil (in my case, a tablespoon of unscented sunflower oil) and place strips of paper crosswise. We will also grease them a little with oil so that they do not fall, but simply stick. This method is convenient to use when you bake in a very deep container, and laying out a whole sheet of parchment evenly, without folds, is simply unrealistic.

Now you can spread the biscuit dough with plums. When cooked correctly, it drips out in a wide ribbon. Cook the charlotte with plums in a multicooker for 1 hour on the Baking mode. As I said above, depending on the power of your appliance, the cooking time for this sponge cake may vary.

The finished charlotte with plums rose perfectly. Check the readiness of the pie with a wooden skewer or toothpick — it should come out dry. Let the charlotte stand in the bowl for 10 minutes.

Then we take it out using the steaming insert. You see, the cake comes out with baking paper, while the bowl remains almost clean — nothing stuck. Let the charlotte cool.

Then carefully remove the paper — it turns out perfect for a pie with a juicy filling.

When the charlotte with plums has cooled completely, you can cut it into portions. It is really very tasty: airy, moderately sweet biscuit dough and juicy sour plum filling. Try it, you will definitely like it! By the way, I also have a recipe for apple charlotte — if you like it, be sure to check it out.