Charlotte without eggs is a light and tasty dessert. It is most often prepared from biscuit dough and different varieties of apples. This dish was invented at the beginning of the eighteenth century. At that time, this cake was not baked. Today there are many recipes for charlotte. Which one to choose is up to you.
Vegetarian Charlotte without eggs
To cook it, you should take:
- a kilogram of apples;
- two hundred grams of kefir;
- a glass of flour with a slide;
- a glass of semolina;
- a glass of sugar with a slide;
- butter;
- salt;
- vanillin;
- a spoon of slaked soda vinegar.
Rinse and peel the apples. Cut them as you like - cubes, slices, circles. Kefir mix with sugar and salt, vanilla, butter, flour and semolina. Knead the dough and add slaked soda to it. Stir in the apples. Grease a baking dish with oil and semolina. Pour the dough into a mold and bake for forty minutes in the oven at a temperature of one hundred eighty degrees. Vegetarian charlotte without eggs is ready!
Charlotte classic
For her we need:
- three eggs;
- two hundred milliliters of kefir;
- soda, slaked with lemon juice;
- apples;
- one hundred and fifty grams of sugar;
- flour.
Wash and grate apples. Sift flour and mix with kefir, apples, sugar, soda, eggs. Knead the dough well. Grease the mold and sprinkle with breadcrumbs or semolina, pour the dough there and bake until cooked. This charlotte is more crumbly than charlotte without eggs.
Charlotte curd
It is necessary:
- one pack of cottage cheese;
- a glass of sugar;
- a spoon of soda;
- four apples;
- a glass of semolina;
- an egg;
- one hundred grams of butter.
Rinse, peel and chop apples. Sprinkle with sugar. Add cottage cheese and egg, pour semolina and soda there. Melt the butter and add to the dough. Mix everything thoroughly. Lubricate the form and sprinkle with breadcrumbs. Pour the mass there and bake until cooked in the oven.
Charlotte Cake
You need to bake two biscuits. For them we take:
For a dark biscuit
- four eggs;
- sugar - one hundred and fifty grams;
- seventy grams of flour;
- fifty grams of starch;
- thirty grams of cocoa;
- two tablespoons of grated orange peel.
For light biscuit
- one egg;
- one protein;
- two tablespoons of flour;
- two tablespoons of sugar.
For cream
- three hundred grams of fat cream;
- three hundred grams of peach yogurt;
- half a glass of sugar;
- fifteen grams of gelatin;
- one fourth cup of berry puree;
- green marmalade - seventy grams.
For fudge
- three tablespoons of cocoa;
- three tablespoons of sugar;
- three tablespoons of milk;
- butter - fifty grams.
Whip the squirrels. Mash yolks with sugar, and then mix them with half the proteins and add flour, starch and cocoa. Bake two layers of dark biscuit. The biscuit should be cooled and cut from it blanks. In the same way, make a dough for a light biscuit and bake it. Pour gelatin with cold water, and then heat on a stove until it dissolves. Whip cream with yogurt, add sugar and gelatin. Add the berry puree to the fourth part of the cream. Light biscuit should be greased with cream and rolled into a roll.
Put the bottom of the baking dish and its side with dark biscuit blanks. Moisten the workpiece with syrup. Then put half the cream there. In the middle of the workpiece, place a roll of white biscuit. Spread the green marmalade. Spread the rest of the cream and smooth. Put a dark biscuit on top. Refrigerate for several hours. Then remove from the mold, fill with fudge. Sprinkle with chocolate chips.
Swedish cooking. Charlotte with pear cream
It is necessary:
For biscuit
- ninety grams of sugar;
- the same amount of flour;
- three eggs.
For cream
- two hundred and fifty grams of mashed pears;
- three yolks;
- one hundred grams of sugar;
- two hundred ml of milk;
- twenty grams of gelatin;
- vanillin;
- fat cream - three hundred milliliters;
- pear liquor - thirty milliliters.
For syrup
- sugar - a glass;
- water - two glasses.
For decoration
- a kilogram of pears;
- twenty one Savoyardi cookies;
- split mold for the cake;
- apple jam - two spoons.
Separate the yolks from the proteins. Whisk them separately with sugar. Sift flour. Add one third of the proteins to the yolks. Put foil in the cake pan and pour out the dough. Bake.
Wash and peel the pears. Cut into halves. Cook the pears in sugar syrup until cooked. Cool. Leave some pears on the decoration, mash the rest in mashed potatoes.
For the cream, bring the milk to a boil. Whisk the yolks with sugar. Mix milk with yolks. Place the mixture in a water bath and cook, whisking until thickened. Then add the pre-soaked gelatin to the cream, and then add the pear puree and liquor. Cool. At the very end, put whipped cream in the cream and mix.
Cut the finished biscuit into two parts. In a detachable form, put cookies in a circle, on the bottom - one part of a biscuit. Put half the cream. Then the remaining half of the biscuit. Put the rest of the cream on the cake. Refrigerate for several hours. The final touch - decorate the finished cake with halves of pears and apple jam.