Charlotte with frozen blackcurrants

Country kitchen

The exact origins of this simplest pie are unknown, and accounts vary. Russian sharlotka is most often made from sponge cake with apples.

One recipe for a fluffy, sweet pastry is a charlotte with frozen blackcurrants. This option is one of the best ways to use up leftover frozen summer berries. You don't need special springform pans to make this charlotte; a regular frying pan will do. The pie is quick and easy to prepare. The frozen blackcurrants in this step-by-step recipe with photos can be substituted with any berry (fresh or frozen).

For the baked goods, prepare finely ground white flour and fresh chicken eggs. A little honey added to the dough will add more flavor. For a milky flavor, I recommend using homemade fermented baked milk or sour cream.

Ingredients:

eggs – 2 pieces;
flour – 1 cup (250 ml);
sugar – 110 grams;
honey – 1.5 tablespoons;
fermented baked milk – 75 ml;
baking powder – 1 tablespoon;
frozen currants – 1 cup;
salt - a little.

How to bake a charlotte with frozen currants

Beat eggs with sugar until white.

Add honey and fermented baked milk. Stir until smooth.

Add baking powder and sifted flour

The dough should flow off the spatula in a wide ribbon.

Grease the frying pan with vegetable oil and pour in the batter. Smooth it out with a spatula.

Sprinkle frozen currants over the dough.

Bake the charlotte at 180 degrees Celsius for 40 minutes. Test the doneness with a dry match.

Cool the charlotte and transfer it to a serving dish.

If desired, you can sprinkle the pie with powdered sugar or finely ground cinnamon. Charlotte has a delicate, porous texture, a golden-brown crust, and a sweet and sour flavor.

The baked goods can be served at a festive table or a family dinner.

This currant charlotte cake stays fresh for a long time and retains its flavor. Serve this pie with ice cream or green or herbal tea. It pairs perfectly with hot and cold milk drinks, such as lattes, cappuccinos, and milkshakes.