Charlotte with frozen black currants

4.04.2019 Country kitchen

The authentic history of the origin of the simplest pie is unknown, the versions vary. Russian charlotte is most often prepared from biscuit dough with apples.

One of the recipes for making lush sweet pastries is a charlotte with frozen black currants. This option is one of the best ways to recycle the remnants of freezing summer berries. Charlotte does not require special split molds for baking, just a regular pan is enough. The cake is quickly prepared and does not cause any difficulties. Frozen blackcurrant in this step-by-step recipe with a photo can be replaced with any berry (fresh or frozen).

For baking, prepare white fine flour, fresh chicken eggs. A little honey added to the dough will make the pastries more flavorful. For a milky taste, I recommend using homemade fermented baked milk or sour cream.

Ingredients:

egg - 2 pieces;
flour - 1 cup (250 ml);
sugar - 110 grams;
honey - 1.5 tablespoons;
fermented baked milk - 75 ml;
baking powder - 1 tablespoon;
frozen currants - 1 cup;
salt is not much.

How to Bake Charlotte with Frozen Currants

Grind eggs with white sugar.

Put honey and fermented baked milk. Stir the mixture until smooth.

Pour baking powder and sifted flour

The dough should drain from the spatula with a wide ribbon.

Grease the pan with vegetable oil and pour the dough. Flatten it with a spatula.

Pour frozen currants onto the dough.

Bake Charlotte at 180 degrees 40 minutes. Check the readiness of the product for a dry match.

Cool the charlotte and transfer to a serving dish.

If desired, you can sprinkle the cake with powdered sugar or finely ground cinnamon. Charlotte has a delicate porous structure, golden brown, sweet and sour taste.

Pastries can be served at a festive feast or at a family dinner.

Charlotte with currants does not stale for a long time and retains its taste. You can serve cream ice cream, green or herbal tea with this cake. This pie goes well with hot and cold milk latte drinks, cappuccino, milkshake.