It is necessary to pronounce the word "charlotte", as soon as the aroma of biscuit, the sour smell of apples, the warmth and comfort of the house comes up in memory ... Probably, everyone without exception recalls this quick cake when the guests are already on the doorstep. But what if you experiment a little? Let's bake charlotte with apricots.
The secrets of biscuit dough
For charlotte with apricots, it is necessary to prepare a biscuit dough. It is considered the most capricious of all types, but if you use a couple of secrets, you can get a consistently excellent result.
1. Ingredients should be well chilled.
2. The baking dish should also lie in the refrigerator for a while before cooking.
3. Flour needs to be sifted, it is better to do it twice: it will be saturated with oxygen, it will become more airy, it will be easier for the dough to rise in the pie.
4. Try replacing one quarter of the flour with sifted starch - it will not let the biscuit fall.
5. Beat the eggs at a low speed mixer in an open bowl, and not in a blender - the dough will fill with air bubbles. Beating eggs with sugar, make sure the crystals are completely dissolved.
6. You can add a spoonful of honey to the dough. It helps to loosen the dough, make it more airy.
7. Before baking, the oven must be warmed up to 180 degrees. Better to let the plate wait for the dough, otherwise the dough will not rise. The biscuit does not suffer delay, it needs to be baked instantly.
8. Lubricate the cold mold only with oil. Do not sprinkle it with semolina, flour or breadcrumbs, they will worsen the taste of the finished dessert and prevent the cake from rising.
The main condition for a magnificent sponge cake
After placing the biscuit dough in the oven, try to keep silence and peace for 25 minutes: do not slam the doors in the kitchen, do not drop heavy objects near the oven, and in no case open the stove door. All this can lead to the fact that instead of a magnificent dessert a scummy cake will come out.
Charlotte with apricots. Recipe
To make charlotte we need:
- 4-5 eggs depending on size;
- 1 cup of sugar;
- 1 cup flour;
- baking powder;
- 10-15 apricots.
Turn on the oven to warm up to 180 degrees in baking mode. If your cooker has an accelerated heating function, turn it on - this option is specially designed for baking biscuit charlotte with apricots in the oven.
Wash the apricots, carefully check that all fruits are smooth, healthy, dense.
Break each apricot and take out the stone.
Lubricate the cooled form with a couple of drops of vegetable oil.
If you doubt the non-stick properties of your mold, cut a circle out of baking paper to fit the bottom of the mold, lay it on the bottom of the mold and grease it with oil.
Lay the apricots on the bottom evenly.
Break the eggs into a tall bowl. Beat them first at medium mixer speed, gradually accelerating. Pour in sugar, continue whisking until sugar melts.
Sift a glass of flour into a bowl and mix it in the sugar-egg mixture at a low speed. Add baking powder.
Immediately pour the dough into the form with the apricots stacked. Baking time is about 35-40 minutes. The readiness of charlotte with apricots can be checked with a wooden toothpick.
This cooking method is very simple, if you wish, you can always use this recipe with a photo of charlotte with apricots.
Another baking option
If you want to try something new, unusual, and you have time to realize your ideas, make a charlotte with apricots in a slightly different way.
For the test:
- 4-5 eggs (depending on size);
- 1 cup of sugar;
- 1 cup flour;
For filling:
- 1/3 cup sugar;
- 200 g butter;
- 0.5 - 0.7 kg of apricots.
Turn on the oven to warm up to 180 degrees. Lubricate the chilled mold with a few drops of sunflower oil.
Beat eggs with sugar in a bowl. Sugar must dissolve. After that, sift flour into a bowl and at a slow speed mix the biscuit dough for charlotte with apricots.
Once the dough is ready, pour it into a mold and place in the oven for 35-40 minutes.
When the biscuit is baked, put the mold with it on a wet towel for about three minutes. After that, carefully remove it on a wooden board. On a plate, hot dough will sweat, the cake will be wet. Leave the biscuit to infuse for several hours, you can at night.
After the biscuit has rested, cut it into two or three cakes with a long knife.
Preheat the pan, dissolve the butter on it. Pour in sugar, stirring, until it is completely dissolved.
Put the washed apricots in the pan, after removing the seeds from them. Reduce heat, cover and simmer apricots until soft.
Put the apricot filling on biscuit cakes layer by layer. Garnish with icing sugar on top of the cake.