Charlotte with pumpkin

Pumpkin is one of the most useful products, but not all housewives know that you can cook from it, except porridge. Actually with this vegetable very tasty pastries turn out. Charlotte with pumpkin has a harmonious taste, it is easy to prepare, it is inexpensive. This dessert is often happy to eat, even those who are indifferent to its main ingredient.

Cooking Features

Pumpkin charlotte, like other types of baking, is made from biscuit dough. Slices of pumpkin, often supplemented with other fruits, serve as filling of the cake. Especially well combined pumpkin with apples, yellow plums, apricots. Sometimes it is combined with oranges or mandarins. The technology of cooking pumpkin charlottes is similar to the process of making traditional apple charlotte, but it has some distinctive features. Knowing the features of cooking this dish, even an aspiring cook will cope with the task.

Pumpkin for charlotte is recommended to take nutmeg varieties. It has a pleasant taste, tender pulp, faster baked.
If the pumpkin is cut into large pieces and put into the dough raw, it will not be baked during the preparation of the cake. It should be cut into very small pieces or subjected to preliminary heat treatment. Usually preference is given to the second option.
Charlotte with pumpkin will be more fragrant if you add cinnamon, nutmeg and other spices to it, but it’s important not to overdo it.
Flour for sponge cake should be sifted. This manipulation helps to clean the product from small litter and saturate it with oxygen. Due to this, the dough turns out gentle, airy.
The sponge cake will be more lush if you beat the eggs well with sugar before adding the flour. Sometimes even the whites and yolks are whipped separately from each other, and the protein mass is injected at one of the last stages.
The flour is mixed using a spatula, without using kitchen appliances, so as not to precipitate the dough.
To make the dough even more pomp, baking powder is added to it, although it is not mandatory. In this capacity, ordinary soda can be used.
A simple biscuit dough contains only three ingredients: eggs, flour and sugar. But modern housewives often add butter or dairy products to it. Butter makes the dough more crumbly, kefir - softer, not drying out longer.
The container in which the charlotte will be baked is oiled. You can use and vegetable oil, but gourmets believe that butter for this purpose is more suitable.

Traditionally, the pumpkin bake in the oven, but some modern housewives prefer to cook it in the microwave. Using this unit allows you to not worry that the cake will burn.

The classic recipe for charlotte with pumpkin in the oven

Composition:

wheat flour - 160 g;
chicken egg - 5 pcs .;
sugar - 0, 2 kg;
pumpkin pulp - 0, 3 kg;
butter or vegetable oil (for lubrication) - how much will go.

Method of preparation:

Divide the eggs into whites and yolks.
Spread the yolks with half the amount of sugar in the recipe.
Add pre-sifted flour into yolks, stir until a homogeneous composition is obtained, without flour lumps.
Proteins should be placed in clean, dry dishes. If they get at least a bit of fat or water, they will not scramble.
Beat whites with a mixer until resistant peaks.
Continuing to whip proteins, spoon into them the remaining sugar.
Combine whipped proteins with the main part of the dough. Gently but thoroughly mix with a spatula.
Peel pumpkin peel and pulp with seeds.
Grind the cleaned pumpkin pulp on a coarse grater.
Lubricate the baking dish with oil, sprinkle it with flour or breadcrumbs.
Put the pumpkin in the form, fill it with dough.
Heat oven to 180-200 degrees.
Place a cake mold in it and bake it for 35-45 minutes. Readiness charlotte check using a wooden toothpick. If after diving into the dough, it remains dry, baking is ready.
Remove the mold from the oven, let stand for a while at room temperature, and then carefully, taking care not to damage it, remove the cake.

Charlotte can be served warm or cold. You can decorate it with powdered sugar by simply sprinkling the cake on top or applying a stencil pattern on it.

Fragrant charlotte with pumpkin in the slow cooker

Composition:

wheat flour - 160 g;
sugar - 0, 2 kg;
chicken egg - 3 pcs .;
baking powder for dough - 5 g;
vanillin - 2 g;
ground ginger - 2-3 g;
ground nutmeg - 1 g;
pumpkin pulp - 0, 2 kg;
refined vegetable oil - 40 ml;
butter (to lubricate the bowl of the multicooker) - how much will it go.

Method of preparation:

Cut pumpkin pulp into cubes, sprinkle with two tablespoons of sugar, vanilla, pour with vegetable oil, mix.
Put parchment on the crock-pot, put a pumpkin on it.
Turn on the appliance by selecting the “Baking” program. Cook the pumpkin for 20 minutes.
Temporarily turning off the unit, remove the baked pumpkin parchment from the bowl.
Break eggs into a bowl, add remaining sugar to them. Beat with a mixer. Beat until needed until the egg mass turns white and does not increase in volume.
Sift flour, mix it with baking powder, nutmeg and ground ginger.
Pour the flour in a bowl with beaten eggs, stir with a spatula until a homogeneous composition.
Put the pieces of pumpkin into the container with the dough, mix again, trying to distribute the pumpkin filling all over the dough evenly.
Smear a bowl of multicooker with butter. Put the dough in it with the pumpkin.
Turn on the unit by activating the Baking program for 40 minutes.
After completing the program for 10 minutes, leave the cake in the slow cooker. Then remove it using a steam cooking basket and leave on it until the final cooling.

A charlotte made in a multicooker is served with the bottom side up, that is, upside down. This is due to the fact that the top of the pies in the slow cooker does not brown.

Charlotte with pumpkin and apples in the oven

Composition:

oatmeal - 150 g;
sugar - 0, 2 kg;
chicken egg - 3 pcs .;
ground cinnamon - 5 g;
salt - a pinch;
apples (peeled) - 0, 2 kg;
pumpkin (pulp) - 0, 2 kg;
butter (to lubricate the form) - how much will go.

Method of preparation:

Pumpkin cut into cubes and a half centimeters, stew or bake until semi-ready.
Peel the apples by cutting out the core. Pulp cut into approximately the same cubes as a pumpkin.
Mix apples with a pumpkin.
Beat eggs with sugar and salt.
Mix sifted flour with cinnamon.
In small portions, pour the flour into the egg mass and knead with a spatula.
Heat the form slightly, brush with butter.
Put pumpkin and apple platter in the dough, mix.
Pour the dough into the mold.
Put the mold in the oven heated to 180-200 degrees.
After 40 minutes, check if the cake is ready by dipping a wooden toothpick into it. If the cake is ready - take it out, no - continue to bake it for another 5-10 minutes.

Removing the charlotte with pumpkin and apples will be the easiest way out of split or silicone form. Replacing wheat flour with oatmeal, you will make baking more useful, although Charlotte will not become a dietary dish anyway.

Charlotte with pumpkin and honey in the slow cooker

Composition:

wheat flour - 0, 25 kg;
sugar - 0, 2 kg;
chicken egg - 4 pcs .;
honey - 40 ml;
pumpkin pulp - 0, 4 kg;
vanillin - 1 g;
baking powder for dough - 5 g;
butter or vegetable oil - how much will go.

Method of preparation:

Cut pumpkin into thin slices.
Smear the bowl of the multicooker with oil, put the pumpkin in it.
Turn on the baking mode, cook the pumpkin for 10-15 minutes. Remove the multicooker from the bowl. Capacity itself when cool, wash, dry, and return to the place.
Melt the honey to a liquid state.
Beat eggs with sugar until 1, 5-2 times increase in volume.
Add honey and vanilla, mix it all together with a mixer.
Sift flour, mix with baking powder. Add it to the liquid mass in portions, mixing it well each time so that no lumps form.
Grease the capacity of the multicooker with oil, pour the dough into it, put pumpkin slices on top, slightly drowning them in the dough.
Turn on the multicooker by activating the Baking program. Set the timer for 1 hour.
Leave the charlotte in the slow cooker for 15 minutes, then remove it by folding it over the steamer.

It remains to shift the fragrant charlotte to the dish, sprinkle with powdered sugar, brew tea and invite everyone to the table. Pumpkin in this recipe can be supplemented with raisins, steaming it and interfering with the dough itself. When adding raisins, the amount of sugar in the recipe should be reduced, otherwise the cake will be too sweet.

The hostess does not often make a charlotte with a pumpkin, but it is tasty and useful enough to be on your table. The presence of several recipes for the preparation of this cake allows you to choose the option for almost every taste.