Charlotte is one of the most common desserts served by housewives. And the ease of preparing this pie plays an important role in this situation. Moreover, by eating charlotte, you don’t have to worry too much about the possibility of gaining weight: a piece of such a dish weighing 100 grams contains about 150 kilocalories, which is relatively little for a sweet.
Light, fluffy dough, maximum apple filling - charlotte has always had the image of a pleasant, simple and at the same time tasty and dietary dish
If we consider the classic recipe for baking charlotte, one of its ingredients is soda. However, this common component is contraindicated for some people, for example, with hypertension or certain gastrointestinal diseases. Is it possible to make a pie like charlotte without soda and baking powder? It’s possible, and in terms of splendor it will be almost as rich as the classic dessert.
Secrets of making charlotte
How to replace soda
Charlotte is baked according to different recipes. Some use soda, others do not provide this ingredient. The option without soda is preferable if someone in the family suffers from gastrointestinal diseases. This charlotte turns out to be especially pleasant and tender, literally melting on the tongue.
It doesn’t take much time to prepare a delicious apple pie.
The dough without soda will also be fluffy and soft, the charlotte will not turn into a flat pancake, if you know a little secret: the role of soda will be played by beaten eggs.
To get the best result, beat the white separately and the yolk separately. The latter must first be combined with granulated sugar. Both mixtures must be mixed with each other and added to the dough in this form.
Pie ingredients
To prepare charlotte without soda and baking powder you need:
• flour (it is better to use premium quality wheat); • whites and yolks of chicken eggs (you can take quail eggs, but they require 2 times more); • butter; • fruits to prepare the filling (pears, blueberries, apples, cherries, rhubarb - different options); • sugar and powdered sugar.
2-3 drops of lemon juice, vanillin, and cinnamon will not be superfluous.
For charlotte it is better to choose sweet and sour apples
Equipment for work
Before you start kneading the dough, you should make sure that everything you need for the job is nearby. These are: • knife; • tablespoon; • cutting board; • bowl for dough; • mixer (or whisk); • metal baking dish.
The form should have high edges so that the contents do not leak out. Ceramic and glass dishes are not suitable for charlotte, because they can only be placed in a cold oven. When baking charlotte, the oven should be preheated before placing the pie.
The process of making charlotte without soda
The whole process can be divided into two stages. The first will be preparing the dough for the dish, the second will be preparing the filling and, directly, baking.
Preparing the dough
You should start with this, so that the dough “seizes” a little while preparing the filling. The sequence of actions at this stage is as follows:
- Preparing flour. In order for the dough without soda to acquire sufficient fluffiness, it is necessary to take the preparation of flour seriously. To do this, you need to sift it 2 times. Moreover, the higher the sieve is above the bowl, the better. To avoid losing crumbling flour, you can place a sheet of paper or other material under the bowl. After sifting is completed, it is easy to collect and add to the rest, but it is advisable to pass it through a sieve again at a low height.
We strongly recommend choosing apples from sour varieties - like Antonovka. They can be placed either raw or pre-lightly caramelized in a frying pan.
- Beating eggs. Eggs must be beaten in a deep container, but under no circumstances in plastic containers - this will reduce the ability of the eggs to foam when beaten. Initially, you need to separate the yolks from the whites. The whites are sent first for the beating procedure. Having added those same 2-3 drops of lemon juice, they must be whipped until the consistency of thick foam. If this does not give the desired result, you can use a mixer at high speed and beat until the whites reach a thick consistency. Then grind the yolks separately with a mixer, adding sugar in portions. The signal to stop the process is the homogeneity and whitening of the resulting mass. At the end, the whipped whites and yolks with sugar are combined together.
It is recommended to use eggs that have just been taken out of the refrigerator, this will increase their foaming and, consequently, the fluffiness of the dough.
- Mixing components. You need to add flour to the beaten eggs. This should be done in portions, mixing thoroughly after each portion of flour. You can use either a spoon or a whisk for this. After adding the last portion of flour, the resulting mass must be mixed with a mixer at low speed. The consistency of the resulting dough should be close to thick sour cream. If the resulting dough simply “turns” into a lump, it means that the recipe was violated at one of the previous stages.
You should take medium and large sized eggs. Otherwise, the dough may turn out too stiff.
Dough preparation process
Delicious, not biscuit
Before starting cooking, you need to sift the flour. It's better to do this twice to prevent sticky particles from getting into the cake.
The recipe for this dough uses (for half a kilo of flour): baking powder (half a teaspoon), vanilla sugar (pack), regular sugar (0.5 kg), a couple of eggs, butter (200 g).
For the filling you need 3-4 apples and some spices, for example, a little cinnamon.
When preparing the dough, all ingredients must be mixed. There is no need to beat the eggs. After placing the dough in the mold, add a layer of apple filling, then add more dough. The charlotte will be baked in 50 minutes.
Charlotte is usually baked at a temperature of 180 degrees
Tender biscuit
The peculiarity of the sponge cake is that to obtain it you need to beat the eggs. The whites and yolks need to be separated, the yolks are beaten with the gradual addition of sugar. As a result, they become white, and the mixture of yolks and granulated sugar becomes homogeneous. Next, you need to combine the whites with the yolks, as well as other ingredients - flour (for 4 eggs - 200 g of flour), vanilla. You will need 200 g of sugar. Butter in the biscuit dough is only needed to lubricate the mold. This is how biscuit dough is prepared according to all charlotte recipes without soda and baking powder.
Preparing the dough
You should start with this, so that the dough “seizes” a little while preparing the filling. The sequence of actions at this stage is as follows:
- Preparing flour. In order for the dough without soda to acquire sufficient fluffiness, it is necessary to take the preparation of flour seriously. To do this, you need to sift it 2 times. Moreover, the higher the sieve is above the bowl, the better. To avoid losing crumbling flour, you can place a sheet of paper or other material under the bowl. After sifting is completed, it is easy to collect and add to the rest, but it is advisable to pass it through a sieve again at a low height.
We strongly recommend choosing apples from sour varieties - like Antonovka. They can be placed either raw or pre-lightly caramelized in a frying pan.
- Beating eggs. Eggs must be beaten in a deep container, but under no circumstances in plastic containers - this will reduce the ability of the eggs to foam when beaten. Initially, you need to separate the yolks from the whites. The whites are sent first for the beating procedure. Having added those same 2-3 drops of lemon juice, they must be whipped until the consistency of thick foam. If this does not give the desired result, you can use a mixer at high speed and beat until the whites reach a thick consistency. Then grind the yolks separately with a mixer, adding sugar in portions. The signal to stop the process is the homogeneity and whitening of the resulting mass. At the end, the whipped whites and yolks with sugar are combined together.
It is recommended to use eggs that have just been taken out of the refrigerator, this will increase their foaming and, consequently, the fluffiness of the dough.
- Mixing components. You need to add flour to the beaten eggs. This should be done in portions, mixing thoroughly after each portion of flour. You can use either a spoon or a whisk for this. After adding the last portion of flour, the resulting mass must be mixed with a mixer at low speed. The consistency of the resulting dough should be close to thick sour cream. If the resulting dough simply “turns” into a lump, it means that the recipe was violated at one of the previous stages.
You should take medium and large sized eggs. Otherwise, the dough may turn out too stiff.
Preparing the filling and baking
The classic pie called “charlotte” is a biscuit dough with aromatic apple filling. The ideal apples are the “Antonovka” variety, which have a pleasant acidity and are strong enough not to turn into “porridge” when baked. They should be cut into thin slices. Remove seeds and core. You can add strawberries or other berries for taste.
After greasing the mold with oil, you need to lay out the dough, the filling and the dough again - layer by layer. The pie will take 40 minutes to cook.
Preparing the filling
You don't have to use only apples for the filling. They can be replaced with pears, apricots, bananas, pumpkin, and any berries. If you select fruits with a hard skin, it should be removed. The products from which the filling is prepared must be washed and dried.
Cooking merengue
Some housewives decorate charlotte with merengue (aka meringue). Preparing meringue is simple: beat the white of one egg with 100 g of granulated sugar. Add a teaspoon of lemon juice to the mixture. Beat again. The merengue should be applied to the cake 10-15 minutes before the cake is ready. After application, you need to reduce the temperature in the oven from 180 to 1600. Bake the charlotte with merengue for 15 minutes longer than usual.
You can decorate the pie with meringue. The taste will be even more delicate.
Baking process
If you need to bake a pie in the oven, you must first preheat the oven to 1800, otherwise the charlotte will burn around the edges and remain raw inside. Average cooking time is 40-50 minutes. While the pie is cooking, do not open the oven, as the dough will settle.
When using a multicooker, the filling must be placed on the bottom of the mold, having previously greased it with oil, then pour in the dough. You should select the “Baking” mode in the menu. By default, the time will be set to 45 minutes, and the baking temperature will be 1500. You need to remove the pie by turning the multicooker bowl over, but let it cool for about half an hour.
Proven charlotte recipes
Charlotte with any filling will turn out delicious if you bake it according to a proven recipe. We offer options for the most delicious quick pies.
- With apples
The first step is to sift 200 g of flour through a sieve. Then beat 4 eggs, adding sugar (200 g), a couple of drops of lemon juice. Mix flour and eggs, add cinnamon and vanillin to the mixture. Prepare the filling (3-4 medium apples), removing the seeds and cutting each fruit into slices. Place baking paper or apply butter to the bottom and sides of the pan. Pour in layers: dough - apples - dough. Place in a hot oven for 40 minutes. Even a novice housewife can handle this recipe for charlotte with apples without soda and baking powder.
Video: the simplest charlotte recipe without soda
- With blueberries
You will need: • whites and yolks (3 pieces each); • 100 g flour; • 100 g sugar; • a packet of vanilla sugar; • a third of a glass of frozen blueberries.
Beat sugar (vanilla and regular) and eggs, mix with flour, pour the dough into the mold. Add blueberries, then add dough again. Bake for 60 minutes at 1800.
- With rhubarb
For the rhubarb recipe, you can use baking powder (1 tsp) to make the dough fluffy. You need 250 g of flour, 60 g of sugar, one egg. Mix everything and the dough is ready. The filling is made from 500 g of washed and chopped rhubarb and 200 g of sugar. In layers (as in previous recipes), you need to put everything in a mold, and pour a mixture of 200 g of sour cream, 2 tsp. vanilla sugar, a couple of chicken eggs and a handful of chopped almonds.
Video: how to cook charlotte with rhubarb
- With strawberry
The dough can be prepared in the same way as in the recipe for charlotte with apples, only use a glass of fresh strawberries as a filling. Baking time – 50 minutes.
- With pears and cocoa
Mix 3 pre-beaten eggs with a glass of sugar and a glass of flour. Add a couple of tablespoons of cocoa powder to the mixture.
For the filling you will need 3-4 strong pears. They need to be washed, the centers removed, and cut into pieces. Next - everything is as in the recipe with apples.
You will get a chocolate pie with pear filling.
- Fast
It is necessary to knead a dough consisting of beaten eggs, sugar and flour. The consistency should be approximately like thick sour cream. Prepare the filling (you can take berries - blueberries, cranberries). Pour the dough into a greased pan, add the filling, and evenly distribute the remaining dough on top. The pie is ready when a golden crust forms on top.
Video: quick charlotte with berries in a slow cooker
- Bulk of crackers
2 eggs and 0.5 tbsp. l. whisk milk in a bowl. Add 0.5 tbsp. Sahara. Pour this mixture over 2 tablespoons of wheat crackers. While they are swelling, cut 2 small apples into slices. They need to be stewed in butter, adding a teaspoon of cinnamon, for 5 minutes. Place the dough and filling into the mold. Bake for 20 minutes.
Charlotte without soda and baking powder.
And again, once again I write about charlotte! In every article I say that there is (theoretically) no need to add baking soda and baking powder to the dough! That, in fact, charlotte is a classic sponge cake recipe, which is made from 3 ingredients - flour, eggs and sugar. The dough rises due to well-beaten eggs, and not due to baking powder and soda! But, if while beating (in practice), you see that the egg has not been beaten well (not fresh, very warm, insufficient whipping power and the dough does not have a viscous, airy structure and, moreover, there is a lot of filling), then you can add soda or baking powder, in small proportions. You want to give the dough the airiness that the dough did not get from beating. Baking powder or soda can be added to the dough, which is intended for a filled roll. There is not enough dough, there is a lot of filling - we help with baking powder or soda. Regarding soda . Is it necessary to extinguish soda? Soda by itself, without adding acid, is a poor leavening agent. Yes, when heated it will release a small amount of carbon dioxide, but it will not be enough to raise the dough. In addition, undecomposed soda gives the dough a yellow-brown or greenish color color and unpleasant taste. The second option is to replace the soda with baking powder. This is the same soda, but with the addition of citric acid and flour. In the baking powder, the amount of soda and acid is selected so that they react without residue. The ratio is 5:3:12. As you can see, baking powder can be prepared at home. If you want to replace soda with baking powder, then 0.5 tsp of baking powder is equal to 1.5 tsp of baking powder. BUT, you should not always replace baking soda with baking powder. For example, if the dough contains honey, then soda must be present. For example, in a cake there is honey cake. Why do others' charlotte rise, but not mine? The first thing you need to pay attention to is not the end result, that is, not the photo of the pie on the Internet, but the number of eggs in the recipe. The second is the size of the mold in which the pie was baked. The third is to what level the same form was filled with dough before baking. Example. Irina wanted to bake a charlotte from 5 eggs, 150 grams of flour, 130 grams of sugar. She made the dough and filled out the mold, the diameter of which was 20cm. The height of the dough is 4.5 cm. The height of the finished pie is 6 cm. And Natasha poured the same amount of dough into a mold with a diameter of 23 cm. The height of the dough in the mold is 3.5 cm. The height of the finished pie is 4.5 cm. Natasha believes that her charlotte did not rise like Irina’s. But she cooked according to the same recipe! And the larger the diameter of the mold, the smaller the height of the charlotte. And it’s not just about the number of eggs in the dough. It is very difficult for a light, almost weightless dough to lift itself and the filling in a wide shape. Moreover, a charlotte crust with less dough forms much faster. This means that the lifting process ends much faster. I advise you to enter in a search engine - charlotte recipes with step-by-step preparation. I assure you, you will see the light! You see a photo of a charlotte on the Internet, which is 6-7 cm high. Are you shocked, how??? But, you should pay attention to the size of the mold, the height of the dough in this very mold before baking. It immediately becomes clear what the secret of such a lush charlotte is. So don’t be discouraged, your pie turns out just as good, and maybe even better, than others! The main thing is to choose the correct volume of the form for the dough. And you will be happy. Why does the biscuit fall off, charlotte? It’s not the charlotte itself that falls off! And the cap that forms when baking charlotte or sponge cake. Let me tell you right away - this is due to uneven heat in your oven! That is, it’s all about her! But this does not mean that you need to purchase another one. The first way is to find the right temperature for a particular baking. For example, start at 200C, then after 15 minutes set it to 170C, etc. The temperature is clear, now the hardest part is keeping the heat in the oven. There is a way out: do not open the oven at all, only after complete cooking and then, first, until half done. You will think this is unreal! I assure you, it’s real! Many stubborn housewives have become so accustomed to their old ovens that they can bake without a thermometer or a clock at all. They understand it perfectly! This is long and tedious, especially in our time it is very expensive. I don't want to throw money away. Ah, I want delicious homemade cakes today. There is another option that I have been using for years! This option has been tested by many housewives and is popular among craftswomen who bake cakes to order. But, like any substitute, it has not only its advantages, but also its small disadvantages. In this version it is time. Baking time increases by 20 - 30 minutes. Let me introduce you - baking charlotte or sponge cake using foil. Regular foil, which tightly closes the form with the dough. Thanks to her, there will be no cap on a biscuit or charlotte!!! The top of the biscuit turns out incredibly smooth, with a thin crust. It was a theory. Now let's move on to practice. We look carefully at the photo. Today I will give an example of charlotte with frozen blueberries. Why blueberries? But because I want to show an example with a wet berry, because in theory the wet filling should prevent the dough from rising. This is wrong! I also want to show by my own example that the amount of filling in a charlotte also does not affect the rise of the dough. And that is not all! Charlotte, in both versions it will be without adding soda and baking powder!!! In the first version, I divided the eggs in the dough into yolks and whites, and beat everything separately. Fillings 1 cup. In the second option, I will beat the eggs immediately, unseparated. 2 cups fillings.
Ingredients:
5 eggs 150 g flour 140 - 150 g sugar 1 sachet vanilla sugar
Preparation of the first option:
The eggs were divided into yolks and whites. I left 1 egg white for the merengue. You choose, it doesn't matter.
Started beating the egg whites at low speed for 30 seconds. Then beat for 2 minutes at highest speed until fluffy foam. After that, I started introducing sugar, half the norm - 60 grams with vanilla sugar, in small portions. Beat for 4 minutes.
Beat the yolks with the remaining sugar until white, this took 5 minutes.
I sifted the flour, turned on the oven, and warmed it up to 180C. Combine the whites with the yolks until the dough is homogeneous.
I added flour to the eggs in 3 doses. Stir with a silicone spatula, from top to bottom.
The dough turned out very soft and weightless. It flows perfectly into the mold, it can be compared to fresh honey. When the next layer, slowly, but at the same time confidently, is superimposed on the previous one.
Line a mold, preferably a springform one, with baking paper. The size of my form is 23 cm. The form is large. I greased the bottom and sides of the mold with regular vegetable oil. I pour some of the dough into the mold, evenly distributing some of the berries.
In advance... I slightly defrosted the frozen blueberries, but not completely. I poured it onto a paper towel and let the juice drain.
Pour the cooled dough onto the filling.
Sprinkle the remaining berries on top of the dough. You can put it in the oven... My oven is very capricious in terms of temperature - one half is hotter than the other. Because of this, the dough begins to rise rapidly during baking, after about 25 minutes. Everything would be fine, but this growth is uneven; it most closely resembles a dome. As a result, the finished baked goods turn out ugly. I found a way out - foil.
Thanks to which, the temperature in the mold remains unchanged throughout baking, plus humidity. The top of the charlotte or sponge cake under foil after baking is smooth as glass. Tested not only by me. A minor disadvantage of foil is that the baking time increases. Instead of 40 - 60 minutes, 1 - 1 hour 20 minutes. I bake a charlotte of 5 - 6 eggs under foil for 50 minutes, then open the oven door halfway, very carefully remove the foil and continue baking for another 20 minutes until lightly browned.
If you want to repeat baking with foil, then note the time from removing the foil to browning. Remember or write down the time in a notepad for future use. Everyone's oven is different, so it won't hurt. I don’t immediately take out a finished pie, no matter what it is, after baking.
I leave it for a couple of minutes with the door open. Afterwards, I transfer it to the door itself and leave it until it cools completely - if it’s just a sponge cake. If it’s a charlotte, then literally for 5 - 10 minutes. We can’t stand it any longer. Before you remove the ring. Carefully, I walk along the edge of the charlotte with a thin knife. I make sure that the edges of the pie do not stick to the sides. I free the cake from the baking paper. I start removing the paper from the middle to the edge. The finished charlotte can be sprinkled with powdered sugar and coated with jam. We wait before applying, you need to dissolve it in a water bath. Or you can cover with whipped egg white and bake in the oven. The taste of merengue depends on how long you keep it in the oven. I love it baked to a caramel color.
Preparation of merengue:
Beat 1 egg white with 100 grams of sugar until stiff peaks form. Add 1 teaspoon of lemon juice and beat again for 30 seconds.
I apply the meringue to the charlotte 10 - 15 minutes before the pie is ready, and lower the temperature from 180C to 160C. Because of this, the charlotte baking time increases by another 15 minutes.
Watch the merengue color. The color of the crust depends entirely on the temperature and time spent in the oven. Remove the meringue pie from the oven no earlier than 15 minutes after baking. Open the oven door completely.
Here is my charlotte with blueberries.
And it is without soda and baking powder. Notice how white the crumb is!!! The height of my charlotte is 5 cm. If the size of my mold were an average of 19 - 21 cm, then the pie would be a little over 6 cm in height. Now I’ll make charlotte with a double portion of blueberries. I break the eggs into a cup without separating them! I start beating at low speed for 30 seconds. I increase the speed to maximum and continue to beat until fluffy, thick foam.
I introduce sugar with vanilla sugar, in 3 doses. I whisk continuously for 7-8 minutes. As a result, the egg mass becomes homogeneous, thick, and stringy.
I add sifted flour into the egg mixture in 3 additions. I mix it every time. Mix gently, without jerking, until smooth. Continue as in the first option. In this case, I don’t defrost the blueberries at all; just as they are cold, I add them.
After 50 minutes I remove the foil.
In 1 hour 15 minutes.
Sprinkle the finished charlotte generously with non-melting powdered sugar. I decorate with frozen blueberries.
PS - there is no difference in the rise of the pie between the first and second options! But there is a difference in the structure and color of the dough. In the first option, the pie is more tender, and the pie dough is a whole tone lighter. Conclusion - there is no need to add soda or baking powder to the charlotte! Use fresh, slightly chilled eggs. Beat the eggs longer and at high speed. Sift the flour and add in portions! Select the shape according to the volume of dough. For 3 eggs - mold width 16 - 18cm For 4 eggs - mold width 19 - 20cm For 5 - 6 eggs - mold width 20 - 23cm That's the whole secret...
