Ingredients
To prepare charlotte with currants you will need:
eggs - 4 pcs.;
sugar - 120 g;
flour - 150 g (+ 1 tbsp for mixing with currants);
baking powder - 0.5 tbsp. l.;
vanilla sugar - 1 sachet (10 g);
red or black currants (fresh or frozen) - 150 g;
powdered sugar for serving.
Cooking steps
Add sugar and vanilla sugar to the eggs and beat with a mixer until smooth. The egg mass should become fluffy and lighten a little.
Sift the flour and baking powder, then add to the egg-sugar mixture and mix gently, from bottom to top.
You should get a homogeneous dough, the consistency of thick sour cream.
Line a baking pan with parchment (mine size is 20x20 cm). Pour out half the dough.
Pour the remaining batter over the berries and smooth out.
Bake the charlotte with currants in an oven preheated to 180 degrees for 30-35 minutes (until a beautiful golden brown color).
Remove the charlotte from the oven and let cool. Then remove from the mold, sprinkle with powdered sugar and decorate with currants.
Delicious, soft and aromatic charlotte with currants is ready. Serve with a cup of aromatic tea.
Bon appetit!
The recipe for charlotte with currants can vary depending on how you want to make it: classic, fluffy, dense or, on the contrary, tender, baked in a slow cooker or in the oven. There are a lot of variations of fillings for it, because so many things can be mixed with currants: from fresh fruits to winter jams and frozen berries.
Classic charlotte with currants: recipe for the oven
Currants contain a lot of vitamin C, as well as a number of B vitamins. Their use in cooking is very common in our region. An undoubted advantage is the convenience of freezing them: unlike more delicate berries, after defrosting they retain their original appearance and juice. it doesn't spread. Therefore, winter charlotte with defrosted currants will be almost indistinguishable from a summer dish.
Ingredients:
- Flour – 250–350 gr.
- Currants – 0.5-0.7 kg.
- Egg – 4 pcs.
- Sugar – 250 gr.
- Butter – 1 tablespoon
- Cinnamon - a pinch
- Nuts – 100 gr. (For decoration)
Preparation steps:
- Separate the yolk from the white in each of the four eggs, try to do this as carefully as possible.
- Beat the yolks with sugar in the proportion of one yolk to 3 teaspoons of sugar (teaspoons), it is better to do this with a mixer, and bring until the sugar is completely dissolved. The mass of the whipped mixture should be almost 3 times greater than the mass of the yolks; if this is not achieved, then add more sugar.
- Beat the egg whites too, in approximately the same proportions, try to achieve a thick foam and almost double the volume.
- Mix the yolks with flour, adding them gradually to avoid the formation of lumps; you can immediately add a pinch of cinnamon.
- Next, mix the dough with the protein mass, stirring it gently.
- Wash the currants and, after letting them dry, pour them into the prepared dough.
- Bake the charlotte in the oven for fifty minutes, without disturbing the rest, at an average temperature of 180 degrees. Don't forget to place a container of water under the baking pan to prevent the cake from sticking to the pan.
Charlotte with black currants: recipe for a slow cooker
Ingredients:
- Flour – 250-300 gr.
- Granulated sugar – 250 gr.
- Blackcurrant – 250-300 gr.
- Butter – ghee – 150 gr.
- Vanilla sugar – 1 sachet (25 gr.)
- Soda - on the tip of a knife
Baking:
- Preheat the slow cooker before you start adding the dough to it.
- Mix granulated sugar with eggs, add sugar, and beat with a mixer.
- Pour the pre-melted butter into the beaten eggs and mix thoroughly.
- Scoop the soda onto the tip of a teaspoon, quench it with vinegar and also add it to the mixture of beaten eggs and butter.
- Without allowing lumps to form, add flour little by little, stirring. The dough must be brought to a state where it flows from a spoon, a little thicker than for pancakes.
- Carefully pour the washed currants into the finished dough, allowing the water to drain first.
A mixture of black and red currants in the dough will look original. Berries can also be used frozen by defrosting them in advance.
Recipe for charlotte with currants (with baking powder)
Ingredients:
- Butter – 250 gr.
- Granulated sugar – 200 gr.
- Egg – 5 pcs.
- Flour – 140–150 gr.
- Baking powder – 1 dessert spoon
- Starch – 120 gr.
- Currants (fresh or defrosted)
Cooking method:
- Preheat the oven to 200 degrees.
- Soften the butter and beat it with a mixer, mix the sugar with the butter in small portions, and beat the eggs into the mixture one at a time.
- Mix the sifted flour with starch and baking powder and add it into the dough in small portions, mixing it systematically.
- Line a baking pan with parchment along the bottom and sides, grease it with butter.
- After pouring the dough into the mold, add currants.
- Bake for no more than 40 minutes.
The filling for such a charlotte can be diluted with sweet, finely chopped apples: it will be even tastier.
Vanilla charlotte with currants: recipe in a slow cooker
Ingredients:
- Wheat flour – 200–250 gr.
- Sugar – 200-250 gr.
- Currants – 500 gr.
- Oil – 50 gr.
- Eggs – 5 pcs.
- Vanilla – 3 tablespoons.
The process consists of the following steps:
- Separate the yolks from the whites, beat them with sugar and vanilla until they form a stable foam, adding a pinch of salt.
- The whites also need to be beaten with sugar, but the consistency is no more than 4 teaspoons per yolk.
- Sift the flour and gradually add it to the mixture of whites and yolks, add two more tablespoons of vanilla to the dough. Stir it with a spatula. Pour the finished dough into a greased multicooker.
- Wash the currants, if they are fresh, but if they are defrosted, then you should not wash them, this will adversely affect their shape, add to the dough.
- Then extend the time for another 20 minutes.
Using a special basket, remove the pie and serve the dish on the table, sprinkle vanilla on top, once again emphasizing the peculiarity of the recipe.
Recipe for charlotte with currants and zest
Ingredients:
- Chicken egg – 5–6 pcs.
- Currants – 500-800 gr.
- Sugar – 300 gr.
- Flour – 350–400 gr.
- Baking powder – 1 dessert spoon
- Vanilla – 20 gr.
- Butter - 25–30 g.
- Lemon zest – 1.5 tbsp. spoons
Cooking instructions:
- Using a whisk or mixer, beat the eggs without separating the yolk from the white; when foam forms, add sugar to it.
- Add lemon or other citrus zest to the resulting mixture to taste.
- Mix the flour with baking powder, and gradually add in small portions to the mixture of eggs and sugar.
- You can add a spoonful of cocoa powder to the dough to give it a beautiful color.
- The dough should rest for 10 minutes, melt the butter in a slow cooker. Add currants to the prepared dough.
- Turn on the baking mode for 40 - 50 minutes, then proceed in one of two ways; if you want to brown the crust, then carefully turn the pie over and bake for another 10 minutes. But in this case, the dough may sag. You don’t have to turn it over and leave the charlotte for another 20 minutes in the heating mode.
Charlotte with sweet and sour taste of frozen currants and apples
Everyone knows that the classic charlotte recipe most often contains apples. But by introducing a little innovation into the ingredients, adding ripe currants, you can get a completely different taste that will delight you with the freshness and smell of summer. You can also use currants from the freezer.
To prepare you need:
- fresh or frozen currants – 200-220 g;
- ripe apples – 240-265 g;
- egg – 1-2 pcs.;
- dry yeast – 8-12 g;
- fresh milk – 240-255 g;
- butter – 85-110 g;
- salt – 12-15 g;
- sugar – 25-35 g;
- wheat flour – 575-630 g;
- breadcrumbs – 14-17 g.
Preparation procedure:
- To prepare the dough, warm the milk to room temperature (but do not overheat) in a saucepan and add yeast to it.
- Pour in 90-110 grams of flour, which must first be sifted a couple of times with a sieve and mix everything thoroughly.
- Leave the dough to rise.
- Melt the butter in a frying pan and cool it.
- After the dough “grows,” you should add salt, eggs, heated butter and sugar, then mix everything well.
- Next, gradually adding the rest of the flour and thoroughly mixing the dough, bring it to a state of homogeneity (it should be of medium thickness).
- Cover the dish with a linen cloth and leave in a warm place for 27-35 minutes.
- Prepare the filling for the future charlotte by washing the currants with warm water and peeling them, and washing the apples, peeling them from the core, and cutting them into small pieces.
- Prepare a baking dish, grease its bottom with oil and cover it evenly with breadcrumbs (they will become the basis of the pie, which will not allow it to burn).
- Place fresh apples and black currants cut into thin slices on top of the crackers.
- Pour the layer of fruit with the previously prepared dough (no fruit should be visible from it) and place in an oven preheated to 175-190 degrees.
- Bake for 38-48 minutes (the degree of doneness of the baked goods can be easily determined by using a skewer to pierce the pie: if it comes out clean from the pie, the charlotte is ready).
- Freshly prepared charlotte should be removed from the oven and cooled for 12-15 minutes.
- If desired, lightly dust the cake with powder.
Charlotte with a new combination of fruits and a pleasant taste will be remembered by all family for a long time.
Based on the fact that the pie contains fresh, juicy berries, it does not need additional soaking or sauce.
Charlotte in a slow cooker on kefir with the addition of frozen currants
Charlotte with the addition of berries - the pie is not only tasty, but also very healthy, since frozen berries contain vitamins and nutrients. Such a dessert, moreover, will also give aesthetic pleasure - the house in which the pies are baked envelops you in a feeling of home comfort, that is, something that is sometimes lacking in the winter cold.
Ingredients:
- chicken egg – 1-2 pcs.;
- wheat flour – 465-510 g;
- sugar – 185-205 g;
- salt - on the tip of a knife;
- low-fat kefir – 240-265 g;
- soda, slaked with vinegar – 9-14 g;
- melted butter margarine – 55-85 g;
- frozen black currants – 95-140 g.
Preparation procedure:
- Blackcurrants must be thawed in advance.
- Beat chicken eggs with granulated sugar until foam forms.
- Add low-fat kefir to this mixture and mix thoroughly again.
- Add wheat flour, heated margarine, soda slaked with vinegar to the future dough and beat thoroughly with a whisk or blender.
- Grease the multicooker pan with the remaining melted margarine.
- Pour half the dough into a container, place the thawed blackcurrants on it along with the juice that has flowed out of it (thanks to the juice, there will be beautiful burgundy stains in the charlotte).
- Add the remaining batter (there should be enough to cover the fruit completely).
- Close the multicooker, turn on the “Bake” function and set the time to 25 minutes.
- After the baking time has expired, you need to wait a little more until excess pressure comes out of the multicooker (about 11-14 minutes) and only then open the multicooker.
- Remove the charlotte from the multicooker pan and sprinkle it with powder.
This recipe for charlotte with the addition of frozen fruit is quite simple, not very expensive in terms of both financial investment and time. You can cook this dish often and delight your loved ones.
To make the charlotte fluffy, you need to beat the eggs well - the fluffiness of the pie greatly depends on this!
Charlotte with apples and black currants (video)
Above are several recipes for making a delicious pie in a hurry using a minimum set of products that any housewife most often has on hand. This dish will delight the whole family with its taste, and you with its ease of preparation.
Ingredients:
- Frozen black currant berries - 250 - 270 gr.;
- White crystalline sugar - 250 gr.;
- Wheat flour (premium grade) - 200 gr.;
- Chicken eggs - 3 pcs.;
- Soda (slaked with vinegar) - 1 tsp;
- Refined vegetable oil - 30 ml (for lubricating foil);
- Food foil for baking.
Cooking time: 1 hour
Charlotte is perhaps the most elementary and, at the same time, successful version of “quick” homemade baking. In order to bake it, you will need a minimum list of ingredients, effort and time. But the result, rest assured, will amaze you!
As a rule, classic charlotte is prepared with the addition of apples, but if you have frozen (or fresh) currants on hand, you can safely use them as a filler for the dough base of the future pie. The main advantage of frozen blackcurrants is that they can be used almost all year round, but storing apples for such a long period is not so easy. In addition, currants will give the finished charlotte a piquant aromatic note and a slight sourness.
Step-by-step description of preparation:
- Break the eggs into a deep bowl, add the required amount of granulated sugar, and then beat into a strong, stable foam. For convenience and speed up the process, you can use a mixer, but if you don’t have one, you can achieve the same effect by simply beating the mass with a fork/whisk.
- After this, add slaked soda (as a baking powder), sifted wheat flour and gently stir the dough until it has a homogeneous consistency (thickness of sour cream).
- Add a handful of frozen blackcurrants to the prepared dough. At this stage, the main thing is to prevent premature defrosting of the berries. Otherwise, you risk getting baked goods not with individual berries, but with an incomprehensible berry paste.
- Pour the finished dough into a baking dish, previously lined with food foil (lightly greased with vegetable oil).
- Place the mold filled with dough into an oven preheated to 180 degrees and bake the charlotte at this temperature for 35 - 45 minutes (depending on the oven power). Carefully remove the finished product from the mold, wait until it cools, and then serve for tea, after cutting the pie into portions.
"will help you easily and quickly bake charlotte with currants in the oven.
Let’s not waste time describing the deliciousness that you will get, the fact that you won’t have time to get tired of preparing charlotte, how you will delight unexpected guests with yummy food and get rid of ripe currants.
So, to bake charlotte, you will need:
- Flour, granulated sugar, blackcurrant - 1 cup each
- 3 eggs
- Melted butter - 150 g and another small piece to grease the baking dish
- Vanilla sugar - 1 sachet (optional)
- Soda on the tip of a teaspoon.
Baking charlotte with currants
1. Turn on the oven and while it heats up to 180°, prepare the dough.
2. Add granulated sugar and vanilla sugar to the eggs and beat.
3. Pour in the melted butter and stir.
4. Quench the soda with vinegar and add to the mixture.
5. Gradually, stirring thoroughly, pour in the flour. The dough should turn out without lumps and flow from the spoon.
The charlotte dough is ready, now carefully pour the currants into it. Black currants can also be mixed with red ones. You can also use not only fresh berries for the pie, but also frozen currants, without defrosting them first.
6. Grease the baking dish with butter and sprinkle a little semolina or flour, about a tablespoon is enough.
7. Pour the dough into the mold and put it in the oven.
An appetizing and aromatic charlotte with frozen red currants can be prepared simply and literally in half an hour, but remember that red currants are a very sour berry, so you will need to add one and a half times the amount of granulated sugar to the dough. In addition, it would not be superfluous to sprinkle the charlotte with powdered sugar, but only after it has cooled, otherwise the powder will be absorbed and you will not get a crust.
Ingredients
- 3 chicken eggs
- 1.5 cups granulated sugar
- 1 cup wheat flour
- 2 pinches of salt
- 200 g red currants
- vegetable oil for greasing the mold
Preparation
1. Break the eggs into the bowl of a food processor. Add salt and sugar, and, if desired, a few drops of vanilla or citrus essence.
2. Beat everything at high speed for about 3-4 minutes. If you decide to use a mixer, be sure to protect the table surface from splashes by covering the container with a protective screen made of film or parchment paper.
3. Pour the sifted flour into the container. If desired, you can add 2-3 pinches of baking powder, but if the chicken eggs are of high quality, then the cake will rise on its own, becoming fluffy and airy. Mix the dry ingredients into the egg mixture for about 2-3 minutes on low speed. Turn on the oven to 180 degrees in advance to warm it up.
4. During this time, we will clear the berries from the brushes, stems, leaves, and wash them. Grease the mold with odorless vegetable oil or butter and pour the prepared biscuit dough into it. Place the frozen berries in a chaotic order and place the pan in the oven for 25–30 minutes, keeping an eye on the baking surface.
5. As soon as it is properly browned, turn off the oven and do not open its door for another 7-10 minutes so that the dessert does not settle due to the cold air. Then remove the pan and let the cake cool in the pan.