Charlotte with tangerines

Almost everyone likes biscuit pies with slices of fresh fruit and berries. Apple and pear charlotte are made by many of our compatriots. In the fall, when the harvest of fruits is gathered, this dessert is inexpensive. Wanting to diversify the menu and surprise guests and loved ones with a new dish, it is not necessary to learn new recipes, it is enough to bring something new to your friends and tried ones. Charlotte with tangerines is prepared almost the same as the classic, but it has a unique taste.

Cooking Features

The general principles of cooking tangerine charlottes are identical to the basics of cooking traditional apple pie from sponge dough. However, the process of cooking biscuit tangerine dessert has its subtleties. Without knowledge of these points, you can not get the expected result.

Mandarins, before adding to the dough, must be cleaned not only from the skin, but also from white films surrounding the lobules. Bones from tangerine slices should also be removed.
Often, apples are laid out on the bottom of the mold and filled with dough. It is impossible to do this with tangerines - they burn quickly. They are immediately mixed with dough or spread on top.
Tangerine slices are rolled in starch or flour before spreading into a mold or mixing with dough. If you do not, tangerine juice while baking the cake soak the dough. As a result, the charlotte will fail.
Dough flour is always sifted. This manipulation helps to clean the product from small litter and contributes to its saturation with oxygen. Cake from sifted flour turns out more gentle and air, than from wholemeal.
The composition of the classic charlotte sponge cake is simple: eggs, flour, sugar. If you beat the eggs with sugar until the volume increases by 2 times, then carefully add the sifted flour, then the charlotte will turn out to be tender and from such a simple dough. However, modern housewives often add baking powder to the dough - with it the cake rises better. Many cooks prefer to add kefir to the dough for charlotte - it makes the cake softer. Sometimes butter is added, which makes the cake crumbly. For the flavor of the dough put cinnamon or vanilla.
The container in which the cake will be prepared is smeared with vegetable or butter, otherwise it will be difficult to remove the charlotte. The best choice would be detachable or silicone molds - baking is the easiest to extract from them.
It is possible to bake a charlotte with tangerines in an oven or a slow cooker. If you cook it in the oven, you first need to heat it up to 180-200 degrees, only then send the form with the dough to it. When baking a cake, the oven should not be opened, otherwise it will settle. When using the multicooker, activate the “Baking” program, the timer is set for 40-60 minutes depending on the size of the cake and the power of the unit. Remove the cake from the multicooker, turning it over to the steaming basket, and serve the bottom upwards, as it turns ruddy (the upper part of the pies in the slow cooker does not brown).

Tangerine charlotte is served, often cooled. When serving, you can sprinkle with powdered sugar or nut crumb, pour with melted chocolate.

The classic recipe for charlotte with tangerines

Composition:

chicken egg - 4 pcs .;
sugar - 0, 25 kg;
wheat flour - 160 g;
salt - a large shchipot;
baking powder for dough (optional) - 2-3 g;
butter - 20 g;
mandarins - 0, 3 kg.

Preparation Method:

Peel mandarins, divide into slices. Remove the white film from the slices, remove the stones.
Fold the tangerine slices on a plate, sprinkle with a small amount of flour, stir so that the flour covers the tangerine slices from all sides.
Break eggs into a bowl, add sugar and salt to them. Beat the eggs with a whisk or mixer. Beat until needed until the egg mass turns white.
Sift flour, mix it with baking powder.
Pouring flour in small portions to the egg mass and stirring, prepare a homogeneous dough. Flour lumps in it should not be.
Place the tangerine slices in the dough, mix gently.
Grease the baking pan or bowl of the multicooker with softened butter. Pour into the prepared container dough with tangerines.
If you use the oven, heat it to 180 degrees, then put the dough into it. If you are preparing a charlotte in a slow cooker, run the “Baking” program. Baking cake in the oven will be 25-35 minutes, in a slow cooker - 50 minutes.
Check if the pie is ready with a toothpick. If, after dipping into the dough, it remains dry, the cake is ready. If necessary, increase the baking time by 5-10 minutes in the oven, by 10-20 minutes in the slow cooker.
Remove the cake from the container, let it cool on a wire rack.

Put the charlotte on the dish, garnish, according to your taste, serve with tea or coffee.