Charlotte with pears

Charlotte is one of the easiest baking. Most often it is cooked with apples, but no less tasty and juicy is the charlotte with pears. It is also made from biscuit dough, but the composition of the filling, along with pears, often includes apples or sour berries, in order to add sourness to the missing pears. Knowing the basic principles of making pear charlotte, even an aspiring cook will be able to make it tasty and lush.

Cooking Features

Charlotte with pears is done quickly and easily, but for the result to meet the expectations, you need to know some things.

The traditional dough for charlotte has a simple composition: eggs, flour and sugar. To make the cake more lush and tender, the whites are whipped separately and injected them last, interrupting the blade with vertical movements. Sometimes, on the contrary, all components are alternately connected with whipped proteins.
Charlotte will be more juicy and soft if you add kefir, sour cream or other similar products to the dough.
To make the dough better, you can add a little baking baking powder or vinegar-soda to it.
Baking flour should always be sifted. This will clear it from the unseen by the eye of litter and saturate it with oxygen. The latter is necessary for the dough to be tender, airy.
Pears for charlotte are cut into slices or cubes. Put the pieces or on the bottom, or on top of the dough. Sometimes they act as a layer.
To give the pears a lack of sourness, you can sprinkle them with lemon juice. Often, pears in the filling are supplemented with more acidic fruits and berries. Well suited apples, cherries, black currants, cranberries.
If you want to reduce the calorie content of the dessert a little, make it more useful, you can completely or partially replace the wheat flour with corn, oatmeal, and also semolina.
Green pears with a thick skin for charlottes should be peeled. Sweet fruits with a tender skin can be crushed without peeling. Overfished fruits should not be used, as they will soften during cooking, which is why charlotte will turn into a shapeless mass.
The form in which the dessert will be baked is smeared with vegetable oil and sprinkled with breadcrumbs. The form can be replaced with a flat bottom pan.
From silicone molds, the cakes are easier to extract, they can even not be lubricated.
The oven should be heated to 180-200 degrees before placing the dough into it. Bake a dessert at the same temperature for 30-40 minutes. Baking time depends on the composition of the dough, the thickness of the charlotte, the individual characteristics of the oven. The readiness of the cake is checked with a wooden toothpick. If, after dipping into the dough, it remains dry, the cake is ready.
When baking charlottes, the oven cannot be opened, otherwise the cake may settle.
If 10 minutes before being ready to sprinkle charlotte with brown sugar, it will be covered with a caramel crust, which will make it very appetizing.

Charlotte can be served both warm and cold. Usually it is offered for tea or coffee, but it makes a good pair with cold milk. Separately, pear charlotte is also possible.

The classic recipe for charlottes with pears

Composition:

chicken egg - 4 pcs .;
wheat flour - 160 g;
sugar - 180 g;
cinnamon - a pinch;
pears - 0.4 kg;
refined vegetable oil - 20 ml.

Method of preparation:

Divide the eggs into whites and yolks.
Proteins, place in a clean, dry dish and beat until resistant peaks. If water gets into them or the dishes are greasy, it will not be possible to beat the proteins to the desired state.
In a spoon, pour sugar into the protein mass, whipping it all the time. Sugar is better to use fine crystal or even replace it with powdered sugar.
Whisk the yolks. Beating whites, enter yolks in small portions.
Sift flour, add cinnamon to it.
Mix flour with whipped mass. The result should be a homogeneous dough, the consistency of sour cream.
Wash, dry with a pear cloth. If necessary, peel them. Cut out seeds from the fruit, remove dried stamens, twigs.
Dice the pear flesh into cubes about 1 cm.
Lubricate the pan or baking dish with vegetable oil.
Pour pear pieces into shape, spreading them out as evenly as possible.
Fill with cooked dough.
Heat the oven to 180 degrees, put the form in it with the future charlotte.
After 35-40 minutes, check the readiness of the cake with a wooden toothpick. If the cake is not ready, continue to bake it for another 10 minutes.

After removing from the oven, allow the charlotte to stand in the form for 5-10 minutes, then remove them. Serve warm for tea. If the charlotte cools down - it does not matter, it will still remain tasty.

Magnificent Charlotte with Pears and Apples

Composition:

apples - 0.5 kg;
pears - 0.5 kg;
chicken egg - 7 pcs .;
sugar - 0, 25 kg;
vanillin - 1 g;
baking powder for dough - 5 g;
refined vegetable oil - 60 ml.

Method of preparation:

Wash fruits, blot them with a napkin. Remove the cores. Cut the pulp into cubes about 1 cm in size, mix.
In a bowl, break eggs, add sugar to them, whisk with a whisk or a mixer. The egg mixture should turn white and slightly increase in volume.
Sift flour, mix it with vanilla and baking powder.
Pour the flour into the container with the liquid mixture, mix thoroughly, so that the dough does not contain flour lumps.
Pour 40 ml of vegetable oil into the dough, mix well.
Lubricate the form or pan with sides with the remaining oil.
Put pieces of fruit in the dough, mix.
Put the dough on a baking sheet or pan, flatten with a spatula.
Bake a charlotte at 200 degrees for 30-40 minutes, depending on the thickness of the layer.

It remains to cut the charlotte into squares or pieces of another shape, arrange them into plates, brew tea and invite everyone to the table.