Charlotte with lingonberries

Step-by-step preparation

Cooking time: 1 hr 10 mins

1. STEP 1

   

   Prepare the ingredients. To prepare charlotte with lingonberries we will need: flour, sugar, eggs (large)

2. STEP 2

   

   Sort out the lingonberries, remove all branches, leaves, and berries, wash and dry.

3. STEP 3

   

   In a deep bowl, combine eggs and sugar. If the eggs are large, then 3 eggs are enough; if they are small, then it is better to take 4.

4. STEP 4

   

   Beat with a mixer until fluffy. You don't need to beat the eggs for very long. If you overbeat the eggs, the sponge cake will not rise. The mass should lighten, but retain a yellowish tint. A completely white mass is a sign of overbeaten eggs, from which all the air has gone. In this case, the biscuit will not rise and will not be fluffy even with baking powder. Properly beaten eggs are like in the photo - the mass has increased 3 times, light yellow, with many bubbles on the surface.

5. STEP 5

   

   Sift the flour with baking powder and add it to the dough in parts. I add all the flour at once, but mix it in gradually with a mixer.

6. STEP 6

   

   Mix the flour with a mixer at low speed. Because if we beat on high, we can unbeknownst to ourselves overbeat the eggs, and the dough will turn out too dense and airless.

7. STEP 7

   

   Pour lingonberries into the dough and carefully mix with a spatula, trying to evenly distribute the berries over the dough without crushing them.

8. STEP 8

   

   Place the dough in a greased baking dish (Ø 20-22 cm). Place the pie in the oven preheated to 180°C for about 40 minutes. And let the cake stand in the cooling oven for another 10 minutes. It is better not to open the oven door for the first 35 minutes, otherwise the biscuit will fall off. A crispy, brittle crust should appear on the surface of the finished pie.

9. STEP 9

   

   Remove the finished pie from the mold and cut into pieces. Bon appetit!

Comments on the recipe

Natalia M

08.08.2023

4.9

Today I baked charlotte with lingonberries for evening tea. The recipe is simple and straightforward, kneading the dough takes a minimum of time. On the author’s advice, I did not beat the eggs for a long time and after adding flour, I also achieved homogeneity and turned off the mixer. I added a pinch of salt and a teaspoon of lemon juice to the dough. I decided to use soaked lingonberries; in my opinion, they are just right for baking. The berries are already flavored with cinnamon and cloves. Before adding the lingonberries to the dough, I placed them on napkins so that less liquid gets into the dough. I mixed the berries into the dough carefully so as not to crush them. The charlotte was baked for 30 minutes, after which the top was already browned, but the dough inside was still damp. Cover the pan with foil and bake for another 10 minutes. The pie turned out very tasty and aromatic! The crumb is lush, porous, literally fluffy. The berries fit perfectly, they didn’t even create any excess moisture. The sweetness of the dough and the bitterness of lingonberries are in perfect harmony. I recommend the recipe! Thank you!

Idiotka

08.08.2023

5

Bomb recipe

Marina

08.08.2023

4.8

Is it possible with black currants?