To make charlotte with quince you need eggs, sugar, butter, flour, quince.
Rinse the quince in running water and dry with a towel. Remove the peel using a vegetable peeler. Cut into four wedges and remove the core. Cut the quarters into long slices. Melt butter in a frying pan. Place quince slices. Sprinkle with sugar - about 2 tablespoons of the total mass.
Fry the fruit over moderate heat until the pieces lightly brown and caramelize. Turn off the heat and cool slightly.
For the dough, break the eggs into a deep container.
Beat well with a mixer. The egg mass should turn white and increase in volume.
Gradually add granulated sugar using a spoon. Don't stop whisking. At this step, the mass will become thicker, fluffier and denser.
Add sifted flour in parts. Put the mixer aside and take a spatula. Stir in the dry mixture, grabbing the dough from the bottom and lifting it towards the top until all the flour is incorporated into the dough.
Prepare a round mold. A diameter of 20 cm would be ideal.
Cover the bottom with parchment. Grease with a small amount of butter. Place quince slices.
Spread the batter on top of the fruit.
Preheat the oven to 180 degrees. Submit the form for 40-60 minutes.
Baking time depends on your oven. My pie baked for about an hour.
And even with cabbage! And there were also pears, apricots, berries... Well, now let's bake charlotte with quince!
And what? Quince looks very similar to an apple, however, its taste is different! And quince charlotte has a different taste from apple charlotte - the tart, astringent fruit adds its own note to the sponge cake’s splendor. But everything together turns out quite tasty! I think quince lovers will like it.
My household ate the pie with pleasure, although quince was new to us until recently. First I tried baking an upside down cake with it - it turned out very tasty! But, if there the quince, fried with sugar, became sweet, like marmalade, then here it retains its characteristic taste.
Ingredients:
For a 23 cm mold:
- 3 large chicken eggs;
- 150 g sugar (3/4 cup);
- 130 g flour (1 glass 200 g);
- 1 teaspoon baking powder;
- ¼ teaspoon cinnamon;
- 3-7 quince pieces, depending on size.
How to bake:
First, prepare the quince and the mold: cover with baking paper, grease with vegetable oil or grease with butter and sprinkle with flour.
Wash the quince, cut it into slices (be careful, it is very hard in the middle!), and remove the cores and peel. If apples can be put in a pie with their skins (although peeled ones are better), then quince must be peeled, because its skin is very dense and suede-like, like moss. We cut out the cores together with a small area around them - this is the hard “rocky layer” surrounding the quince seeds.
Cut the fruit into small pieces. When exposed to air, quince darkens even more than apples; so that it does not oxidize as much, you can sprinkle it with lemon juice.
Now, as usual for charlotte, prepare the biscuit dough: beat the eggs (room temperature) with sugar, first at low speed for half a minute, then at medium speed for the same amount, and for another minute at high speed, so that the mass becomes thick, fluffy, lightened and increased in volume two or three times.
Sift the flour and baking powder into the fluffy mass, add cinnamon and carefully mix the dry ingredients into the dough - in a circle, from bottom to top, as for a sponge cake.
Pour the quince pieces into the dough and mix gently again so that they are evenly distributed.
Pour the dough into the mold and put it in the oven.
Bake the quince charlotte at 180 C for about 30-40 minutes, until the wooden stick is dry and the top is golden brown. If the crust is already brownish-golden and the middle is raw, reduce the heat slightly to 160-170C; if the pie, on the contrary, rises slowly, increase it to 190-200C.
Let the finished charlotte cool in the oven for 7-10 minutes, then let it sit in the pan on the table for another ten minutes. Then you can open the mold and, carefully turning the pie onto the lid of the pan, remove the parchment, and then turn the charlotte back onto the dish.
Sprinkle the pie with powdered sugar...
Cut into pieces...
And we invite the family to drink tea!
The other day my mother-in-law handed over several pieces of quince. Many people know that fresh quince is practically inedible, but baking with it, jams, and marmalade are simply incomparable. Quince also makes very tasty side dishes and meat dishes. Today I offer you a delicious puffed charlotte with quince. The quince is pre-caramelized and placed on the bottom of the mold, and then filled with biscuit dough. If desired, the finished charlotte can be greased with custard or sour cream, then it will look like a cake. I just dusted the top with powdered sugar.
To make charlotte we need flour, sugar, eggs, butter and quince.
Cut the quince into slices.
Melt the butter in a frying pan, add the quince and sprinkle with sugar. Fry until the quince caramelizes and turns golden brown. Let the quince cool.
While the quince has cooled, make the dough. Beat the eggs in a food processor until white and doubled in size. This will take about five minutes. With the processor running, add sugar to the eggs and beat until the sugar dissolves. Then pour the mixture into a bowl and add flour. Knead using the folding method like a sponge cake.
Line a mold with parchment, place quince pieces on the bottom and fill them with dough. To prevent a dome from forming in the center of the biscuit during baking, the pan should be rotated a couple of times in a circle.
Preheat the oven to 180 degrees and bake the charlotte for about half an hour. Then cool, remove the ring, turn the charlotte over onto a plate and remove the paper.
Today on the blog Charlotte with apples and this classic recipe in the oven is ideal in every way - easy to make, extremely tasty, and baked apples are also healthy. Charlotte pie with apples is one of our family’s favorite pies.
Charlotte's history
Do you know that Charlotte’s original recipe was completely different?
Initially, this dessert was prepared without heat treatment. In the second half of the 18th century, "Charlotte" was one of the famous English bread puddings. First, syrup was made from apples, pears or apricots, then pieces of bread were soaked in it, laid in layers, alternating with fruit. The last layer was made from pieces of bread. As the story goes, this pudding was named after the wife of George III, Queen Charlotte, who was the patroness of apple producers.
This is not the only version of Charlotte's origin. Which one is true? Who knows? Maybe each of them, it’s just that different cooks modified this recipe in every possible way and a new story appeared. That’s probably why so many different recipes for Charlotte still exist.
Charlotte with apples classic recipe in the oven
Indeed, there are a lot of recipes for Charlotte, it is prepared with sour cream and kefir, but I believe that its classic version is a delicate sponge cake with apples.
Ingredients:
- 4 eggs
- 1 cup of sugar
- 1 cup flour
- salt and soda 1/4 teaspoon each
- 0.5 kg apples
- powdered sugar
How to prepare Charlotte with apples:
- Let's deal with the fruit first, since the dough prepares quite quickly and needs to be baked right away. Also turn on the oven in advance.
- Peel the apples and cut into slices.
- Grease a baking dish with vegetable oil and place the apples.
- Beat eggs with sugar. I use a mixer for this - first at low speed, then increase the whipping speed. The mass should turn white and approximately double in volume.
- Add salt, soda and flour. Go to the lowest speed and continue beating, but not for long. At this stage, it is not the whisking process that is important, but simply the need to mix everything well. By the way, if the speed on your mixer is not adjustable, then it is better to mix by hand.
- Pour the finished dough over the fruit and bake in the oven preheated to 180 0 C. Bake for about 40-50 minutes.
- We check the readiness of the pie using a toothpick - insert it into the middle of the pie, and then carefully remove it; if the toothpick is dry, the pie can be removed from the oven.
- Place the pie on a plate so that the apples are on top. Pie Charlotte is almost ready. All that remains is to cool a little and sprinkle with powdered sugar. It is convenient to do this using a small strainer.
I admit that in the photo Charlotte is not with apples, but with quince. I like this aromatic and very healthy fruit. I have used quince in baking before, look at the recipe “Shortbread Pie with Apples”, there I also sometimes replace apples with quince. But this was my first time baking Charlotte with quince. We liked.
A little advice - quince is denser in structure, so I cut it into small thin slices. The quince darkens quickly, so I squeezed a little lemon juice on it and stirred.
Sha rlotka in a slow cooker - video recipe
I'm baking only in the oven for the simple reason that I don’t have such helpers as a bread maker and a slow cooker, but housewives actively use them in their kitchen. If you are in I’m wondering if it’s possible to cook Charlotte in a slow cooker, I recommend watching the video.
I told you how to cook classic Charlotte with apples in the oven. D I think you are convinced that the recipe is quite easy, I'm sure you will succeed.
Bon appetit!
Elena Kasatova. See you by the fireplace.
An incredibly aromatic pastry for the autumn season is charlotte with quince. It is so easy to prepare that you can make this dessert even before breakfast, and with a cup of aromatic tea or coffee such a pie will come in handy. Remember that quince has dense pulp, so it must be boiled or steamed for about 10-15 minutes before adding it to the dough. If you wish, you can add cinnamon, vanilla sugar and other sweet spices to the dough.
Ingredients
- 3 chicken eggs
- 2 pcs. quinces
- 1 tbsp. sugar (150 g)
- 1 tbsp. wheat flour (150 g)
- 2 pinches of salt
- 20 g butter for greasing the pan
Preparation
1. Cut the quince in half, peel it from the seeds (remove the seed pods), wash it, cut it into medium cubes and place it in a saucepan. Pour boiling water and boil (about 10-15 minutes from the moment of boiling). Add water and cool the quince slightly.
2. Break the eggs into a deep bowl, add salt and sugar. At this stage, other sweet spices are added to the dough. Beat with a mixer or in the bowl of a food processor until fluffy (about 4-5 minutes).
3. Add the sifted flour and mix it into the dough at minimum speed for 2 minutes. If you are not sure about the quality of the eggs, add 0.5 tsp to the dough. baking powder or quench 0.5 tsp. soda 9% vinegar.
4. Grease the mold with oil, place the quince in it, and distribute it evenly over the entire bottom of the mold. Preheat the oven to 180 degrees.
5. Pour the dough into the mold, trying to completely drown the quince cubes in it. Place the pan in the preheated oven for 25–30 minutes, keeping an eye on the surface of the cake.
6. As soon as the charlotte is properly browned, turn off the oven. Let's leave the cake in it for another 10 minutes without opening the door so that the dessert does not fall off from contact with cold air from the outside.
