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.
Ingredients
- Chicken egg - 3 pcs.
- Granulated sugar - 1 cup
- Salt - 1/2 teaspoon
- Sour cream - 2/3 cup
- Wheat flour - 1.5 cups
- Soda - 1/2 teaspoon
- Quince - 3 pcs.
- Apples - 3 pcs.
- Butter - 100 g
- Vegetable oil - 2-3 tablespoons
- Semolina - 3-4 pinches
Cooking time - 1 hour 45 minutes
Output - 1.2 kg
Charlotte with quince and apples is one of the varieties of the popular apple pie. It’s easy to prepare; a step-by-step recipe for apple-quince charlotte with photos will explain to you how to bake a new delicious dessert for the tea table. This pie will be good during winter and spring lack of vitamins, since quince contains them in large quantities.
How to cook charlotte with quince and apples?
Fire up the oven and set the temperature to 200 0C. While you are cooking food, it will warm up to the required level.
Mix eggs, sugar and salt into a bowl for future dough. Beat everything until rich foam.
Pour in sour cream and beat again. Add the sifted flour, mix so that there are no flour lumps left.
Pour baking soda into the resulting dough and quench it with lemon juice or a weak solution of vinegar. Mix again and let the dough, which looks like thick sour cream, “breathe.”
While the dough is resting, prepare the pie pan and cut the fruit. Grease the mold with a thin layer of refined vegetable oil. To prevent the charlotte from sticking to the walls during baking, sprinkle them evenly with semolina.
When washing quince, be sure to rinse off the light fluff from its surface. Cut into pieces, remove the core and crumble it into small slices about 2-3 mm thick.
Place the quince pieces in an even layer in the mold.
Grab your apples. For this dessert it is better to use juicy sweet and sour varieties. After removing the core and seeds, cut them in the same way as the previous fruit. Place the apple slices evenly on top of the quince slices.
Pour the batter over the fruit. Let it flow in a small stream, soaking each slice. After this, place pieces of butter on the surface. It will add tenderness and sophistication to the finished dish. Let the fruit rest in the batter for about 5 minutes. During this time, the dough will seep into every corner between the apple and quince pieces.
Feel free to put it in the oven and note the time: keep it at 200 0C for 10 minutes. After this, reduce the temperature to 160-170 degrees and time for another 50 minutes. During this time, the charlotte should turn brown and begin to emit a stunning smell throughout the house. Since everyone's oven is different, determine readiness by the golden-brown crust of the apple pie. Sticking a match or a toothpick into a baking cake will not help determine whether it is ready or not, since wet fruit crumbs will stick to them anyway.
Once you know your baked goods are ready, turn off the oven. Leave the pie warm for another 10 minutes and only then take it out.
If you reduce the amount of sugar during the cooking process, you can eat it with sour cream as a separate dish. If you want to add some extra spice to your dessert, top it with hot chocolate, sprinkle with pine nuts, or decorate with some creatively sliced fruit.
The recipe for a wonderful charlotte with apples and quince is ready. Bon appetit!
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.
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.
