Plums and poppy seeds in charlotte are personal preferences of the baker and a tribute to the seasonal harvest. If the gray stone fruits are too sour for you, and the crunch of poppy seeds in the porous crumb seems superfluous, feel free to exclude them and replace them with other additives! But this will already be a completely different recipe, not for gatherers, but for students - on a plum-poppy charlotte, you can master the technology of making quick pies as such.

Universal viscous dough is ready to "embrace" slices of fresh or canned apples, pears, peaches, any dried fruits and candied fruits, whole and crushed nuts. A few elementary manipulations, exact proportions, a drop of imagination, and in half an hour homemade cakes will become the reason for the next tea party.

Time: 30 minutes / Servings: 10 / Form Ø 24 cm

Ingredients

• flour 200 g
• sugar 120 g
• butter 100 g
• eggs 4 pcs.
• vanilla 2 g
• baking powder 6 g
• salt on the tip of a knife
• parboiled poppy seeds 30 g
• plums 12-15 pcs.

Preparation

In a microwave oven or over an overhead stove heat, heat the butter, cool until warm. At the same time, in a volumetric working bowl, combine eggs and granulated sugar - beat at the maximum speed of the mixer for 1.5-2 minutes, dissolve the sweet grains, thoroughly combine the proteins with the yolks and bring the composition to a fluffy foam.



Without stopping the whisk, add the pre-steamed and mashed poppy seeds, beat for another half minute. If you prefer a ringing crackle, add dry poppy seeds.



We mix with flavoring, today it is vanilla in powder, a bit of salt and loose butter.



Pour in wheat flour with baking powder and knead a viscous dough without dry lumps.



We fill the heat-resistant form with poppy dough. When planning to transfer the cake to a plate, place an oiled parchment circle on the bottom of the container. Level the dough surface.



In random order, but evenly around the entire perimeter, scatter halves and thin bars of clean plums, sprinkle with a pinch of sugar for the crust. We bake a quick pie for 20-25 minutes at a temperature of 200-220 degrees.

Having cooled down, we serve the plum cake with poppy seeds (aka an impromptu charlotte with plums) to the table - you must admit that decorations are not needed here. Bon appetit and new culinary discoveries!

The classic charlotte recipe uses bread and apples. However, a long time ago the recipe has undergone changes and now it is customary to call a lush pie charlotte, in which chopped apples or other fruits are baked in a biscuit dough. If you add fresh plums to traditional apples, you get a charlotte with apples and plums. The appeal of this recipe is that the dessert does not take long to prepare, it is not difficult even for a beginner in cooking. The taste of plums with a slight sourness will pleasantly shade the apple flavor and add a special aroma, juiciness and bright color flavor to baked goods.

For the filling you need fruit, the rest of the products that you need for the dough can be found in almost any home, and if necessary, in a store within walking distance.

Ingredients

For the test

• Chicken eggs - 4 pcs;
• Sugar - 1 glass;
• Salt - a pinch;
• Flour - 1-1.5 cups;
• Baking powder or soda - 0.5-1 tsp.

For filling

• Apples - 2-3 pcs;
• Plums - 4-5 pcs;
• Cinnamon - 1 tsp;
• Butter - 20-25 g.

Preparation

In the recipe for apple-plum charlotte, we use a complicated version of making the dough, according to the biscuit principle.

1. Let's separate the whites from the yolks. Beat the whites with sugar, it is faster and easier to do this with a mixer.

2. Mix the yolks with salt and beat as well. We combine proteins with yolks.

3. Sift flour into a separate container, add baking powder or soda, mix. Baking powder can be made at home using flour, citric acid, and baking soda.

4. Combine the egg mixture with flour. The consistency of the dough should be rather liquid, not too thick, so it is advisable to add flour in portions, gradually. Stir from edges to center, until smooth, but do not shake.

5. We clean apples from cores and partitions, remove seeds from plums. Cut the fruit into small pieces - cubes or slices.

6. Lubricate the baking dish (if it is not made of silicone) with oil, sprinkle a little flour or sugar on top.

7. First we spread a layer of apples, then a layer of plums.

8. Put a little butter on top of the filling, sprinkle with ground cinnamon. And fill it with dough.

9. We bake for 40 minutes in an oven preheated to 180-190 ° C. Let it cool slightly and serve.

How to cook a healthy charlotte?

If you are not embarrassed by the natural sourness of fruits and you want to fully enjoy their taste in the pie, then the proportions in the recipe can be slightly changed. Take 7 eggs, 5 apples, 7 plums. Leave the rest of the ingredients in the same volume, follow the same cooking technology.

The amount of sugar, if desired, can be reduced by about half or partially replaced with honey. Charlotte will turn out to be less high-calorie, but more fruity, with a rich taste and aroma. This recipe may take a little longer to bake the pie.

The whole grain flour in the composition makes the dough thicker, you do not need to put a lot of it, even if you want to make the baked goods more useful.

Usually, only a part of the premium flour is replaced with it. At the same time, the cake will rise less, but it will become more satisfying.

Secrets of delicious charlotte

• If the eggs are well beaten, then you do not need to add soda or baking powder to the recipe, the cake will rise so well, it will be fluffy and tender.
• When cooking time is limited, eggs can be whipped whole, without separating the whites from the yolks, until the sugar dissolves. Better to have them straight out of the fridge. The egg mixture should lighten and thicken.

• The zest of one orange, grated into the dough, will add a light citrus note to the pie.
• For softness and tenderness, you can add 100 g of sour cream at the stage of kneading the cake dough.
• In case the dough is too thick, it is better to stir in the chopped fruit and cinnamon directly into it.
• Cinnamon can be substituted for vanilla.
• If you love plums and want to bake an original pie, try replacing apples entirely in the recipe.
• For a more tender dessert, the apple peel can be cut off, especially if it is thick or tough. The thin peel of summer seasonal apples, on the contrary, will add spice to the taste of the pie, it can be left on.

• The readiness of the cake is determined by a match or a toothpick. If the stick comes out dry - the charlotte is ready, it's time to take it out of the oven.

How to serve charlotte?

• About an hour and a half after starting the recipe, you will have an airy, aromatic homemade pie with apples and plums.
• Before serving, the cake can be sprinkled with powdered sugar or a mixture of powdered cinnamon. It is convenient to do this through a fine sieve.
• Charlotte with whipped cream or with a scoop of ice cream looks beautiful and appetizing.
• Apple-plum charlotte is good hot and cold, goes well with tea, coffee, cocoa, can be served with milk or yogurt.

Don't forget to leave a comment and bon appetit!

Ingredients

• 10 plums;
• 2 eggs;
• 1 cup of sugar;
• 12 table. tablespoons of flour;
• 120 g butter;
• a quarter teaspoon of salt;
• 1 teaspoon of baking soda;
• 1 teaspoon of cinnamon;

Cooking time - 1 hour.

Servings Per Container - 8.

Charlotte with plums, the recipe of which is offered to your attention, is prepared very simply, and even the most demanding gourmets will be satisfied with the result. Such charlotte turns out to be very tasty and lush, and you can cook it even in winter, because not only fresh, but also frozen fruits are suitable for plum charlotte.

How to cook charlotte with plums

It is advisable to start cooking charlotte with the preparation of plums. Frozen plums must be removed from the freezer in advance and allowed to defrost a little or rinse them with cool water just before cooking. Plums should be cut lengthwise into four or eight slices. Frozen fruit is easier to cut before it is completely thawed.

For the dough, you need to cut the butter into small pieces and grind it with sugar, then drive eggs into this mixture and beat everything well with a whisk.

At this stage, you can already turn on the oven (temperature 180 degrees) and put a form for heating in it. The heated form will need to be greased with butter.

Sift flour, mix with salt and soda and, gradually adding to the dough, mix it well. It is convenient to do this with a whisk or fork. The dough is quite thick.

After that, you can evenly lay out the dough in a heated and oiled form, and spread the plums on top. In this case, you can show imagination and lay out plums in different patterns. Then you need to make a mixture of cinnamon and one or two teaspoons of sugar and sprinkle with plums.

Place the charlotte dish in the oven and bake at 180 degrees for 40 minutes.

Put plum charlotte out of the mold on a dish and let it cool slightly, after which it can be cut into portions and served with tea.

The plum charlotte recipe is ready, bon appetit!

Plum charlotte is another joy for housewives, it is easy to prepare, does not require time and money, it is liked by adults and children. A dream, not a cake!

Charlotte with plums in a slow cooker

Classic recipe

When one recipe combines the words "charlotte" and "slow cooker", any housewife breathes a sigh of relief, because cooking in this case is a sheer pleasure. Charlotte with plums in a slow cooker requires only one thing - ripe fruits, from which the seeds are separated without any problems.

You will need:

• eggs - 4 pieces;
• sugar - 200 g;
• vanillin - a pinch;
• flour - 200 g;
• plums - 500 g;
• soda or baking powder;
• mold oil.

Preparation

1. Beat eggs until double in volume.
2. Add sugar gradually, whisking the egg mixture.
3. When sugar dissolves and persistent foam appears, sift flour.
4. Add baking soda or baking powder and vanillin, beat.
5. Cut the washed plums in half and remove the seeds.
6. Combine plums with dough, mix.
7. Grease the bowl to the center, pour out the dough.
8. In Bake mode, bake the cake for 1 hour.

Don't worry, the plums will settle in the batter anyway, you don't have to try to put them in the multicooker bowl. To avoid spoiling the charlotte, use a silicone spatula to pry the edges of the dessert off the bowl. For convenience, you can turn the cake over into the steaming rack.

If sweet and sour varieties of plums are used for the cake, then soda is suitable, it does not even have to be extinguished, the acid of the fruit is enough. For sweeter plums, choose a baking powder.

Blowing with apples

If we take the classics of the genre as a basis and use apples for charlotte, plums are again not a hindrance. Charlotte with apples and plums in a slow cooker is another wonderful dessert option for an evening tea party with your family.

You will need:

• eggs - 4 pieces;
• sugar - 200 g;
• vanilla sugar to taste;
• flour - 200 g;
• plums - 6 pieces;
• apples - 5 fruits;
• butter - 50 g.

Preparation

1. Whisk the eggs as you gradually add sugar.
2. Add flour to the foam, mix.
3. Heat oil until dissolved, stir into dough.
4. Cut the clean apples into cubes and remove the seeds from the plums.
5. Combine dough and fruit.
6. Grease the entire bowl of the multicooker with oil, sprinkle with flour or semolina.
7. Pour the dough, cook on Bake for 50 minutes.
8. Turn over, sprinkle with powder.

The perfect finish to a juicy dish will be berry ice cream with sourness, which will instantly melt on a hot pie, and hot tea with spicy notes.

Oven variations of plum charlotte

With prunes

When it is not possible to use fresh fruits and berries in baking, dried fruits, candied fruits and nuts come to the rescue. For lovers of plum charlotte, there is a great replacement - charlotte with prunes.

You will need:

• eggs - 5 pieces;
• sugar - 6 tablespoons;
• baking powder - 5 g;
• flour - 250 g;
• prunes - 150 g;
• salt - a pinch;
• butter - 100 g;
• grated zest of half a lemon.

Preparation

1. Whisk the granulated sugar with a pinch of salt and eggs.
2. Add lemon zest, baking powder and flour and stir.
3. Melt the butter, add to the chopped prunes.
4. Stir in the fruit mixture into the dough.
5. Prepare a baking dish, grease, sprinkle with semolina.
6. Pour the dough into a mold and bake for 30 minutes at 200 degrees.

In the oven, the cake turns out to be especially ruddy and instantly ready for the arrival of guests. It is enough for 10 servings. And if you want to extend the pleasure and make each bite even more valuable and nutritious, cut the charlotte horizontally, whip the sour cream with sugar and saturate the dessert with cream. For real sweet tooth, butter whipped with condensed milk is suitable, and those who lack acidity can pour natural jam on the pie.

On kefir

For a summer evening, a plum pie on kefir is perfect - light, tender, with an alluring aroma, it will be very useful.

You will need:

• eggs - 3 pieces;
• sugar - 200 g;
• soda - a teaspoon;
• flour - 250 g;
• kefir - 200 g;
• vanilla sugar - 10 g;
• butter - 100 g;
• plum - 400 g.

Preparation

1. Mix both sugars with eggs and beat.
2. Melt the butter, add to the egg mass.
3. Send soda and kefir together to the dough.
4. Sift flour into the mass.
5. Knead the dough like thick pancakes.
6. Divide the plums in two, remove the seeds and place in the dough.
7. Bake the cake at 175 degrees for 45 minutes.

To keep the charlotte fresh longer and prevent it from getting stale, store the pie in a saucepan with a lid. Such plum charlotte is tasty and cold, you can always use the leftover kefir as a drink for dessert. And for real fans of plums, you can try mixing a glass of kefir and a couple of fruits in a blender.

With nuts and dried apricots

The plum charlotte recipe only becomes more interesting if nuts and dried apricots are added to the ingredients. The vitamin bomb on your table will not leave indifferent even the most capricious guest.

You will need:

• apples - 5 fruits;
• peeled walnuts - 50 g;
• raisins - 50 g;
• dried apricots - 50 g;
• plums - 100 g;
• eggs - 3 pieces;
• sugar - 200 g;
• flour - 200 g;
• brown sugar - 50 g.

Preparation

1. Cut apples into wedges, place in a mold, sprinkle with brown sugar.
2. Finely chop the plums and dried apricots, put them on the apples, chop the nuts.
3. Whisk flour, sugar, eggs separately and pour over the fruit.
4. Bake charlotte for half an hour at 190 degrees.

A step-by-step recipe will help you achieve incredible success, but be sure to cool the pie, no matter how much you want to eat it in the first second. For beauty, you can pour melted white chocolate over it and sprinkle with chopped nuts.

With sour cream and rum

The most festive and elegant recipe for plum charlotte is obtained with the addition of sour cream and rum. In the context, this culinary creation will replace any cake, and adults will especially like the bright and unusual taste.

You will need:

• rum or cognac - 2 tablespoons;
• baking powder - 2 teaspoons;
• fat sour cream - 200 ml;
• dark plums - 1 kilogram;
• large eggs - 4 pieces;
• sugar - 200 g;
• flour - 200 g;
• butter for the mold.

Preparation

1. Take a mixer and beat eggs for 10 minutes, adding sugar.
2. Mix flour with baking powder, sift into egg mixture.
3. Cut clean plums, remove seeds, sprinkle with rum.
4. Cover the greased and sprinkled with breadcrumbs with plums.
5. Whip the sour cream until fluffy.
6. Gently combine the dough with sour cream, stirring from bottom to top. Pour it over the plums.
7. The cake will be baked in 50 minutes at 200 degrees.

Decorate the finished charlotte with lemon balm or mint leaves, plum petals and coconut flakes. Add a drop of plum liqueur or rum to the coffee and serve with dessert. Plum charlotte is created to amaze!

And ending ... but no, not ending! Because the theme of charlottes, like manniks, can be continued and continued. This is such a friendly pie, good with any additives! So it's the turn to charlotte with plums :)

Today we bake a plum charlotte! This is a quick and tasty version of the plum pie if you've tried our Spiral Pie, Dimple Pie, Plum Pie, and Spicy Cupcake.

Ingredients:

• 3 eggs;
• 1 glass of sugar (200 g, maybe a little less - 190g)
• 70-80 g butter;
• 1 glass of flour with a small slide (140g);
• 1 teaspoon with a small top of baking powder
• 12-15 plums.

How to bake:

First, prepare the mold and fruit, and then the dough, because it is biscuit-like, very fluffy and, so as not to settle, you need to bake immediately after cooking.

We prepare the mold: we tighten the bottom with parchment, grease the parchment and the walls of the mold with a thin but even layer of vegetable oil. Thin because a lot of lubrication will prevent the dough from rising, and even lubrication to prevent the cake from sticking to the paper or mold.

We prepare plums: wash them, dry them and divide them into halves, removing the seeds. It is better to take plums such as "Hungarian", so that the seeds are easy to get.

We turn on the oven to warm up to 200-220C.

Now you can start making dough for charlotte.

Beat eggs (yolks with whites) and sugar with a mixer: first at low speed, then at medium speed and then at maximum speed, until the corollas begin to leave fading marks on the thick, lush mass. Eggs for charlotte need to be beaten well, as for a biscuit, then it will turn out fluffy.

Add softened butter to the beaten eggs and beat with a mixer until smooth.

Now we sift flour into the dough, add baking powder and mix with gentle movements - from bottom to top and in a circle.

The dough turns out to be thick, spreading in a wide ribbon - like this.

Pour it into a mold and spread with a spoon. And on top we lay out, slightly sinking, the halves of the plums.

And we put the charlotte in a preheated oven. We bake at 200-220C for 20-25 minutes, the exact time will depend on your oven. When charlotte becomes lush and rosy, try it with a wooden stick. Does the dough stick? The cake is ready!

You can let it cool in the oven so that it does not settle from the sudden change in temperature. Then we take it out, carefully remove it from the mold and transfer it to the dish. I do this: I cut it along the edge with a knife, open the form, cover the pie with a lid from the pan and turn it over. Now it is easy to remove the bottom from the mold and the parchment. Then I cover the cake with a dish and turn it over to its normal position again. And the charlotte is on the platter.

Sprinkle it with powdered sugar through a strainer.

Slice the charlotte with plums into portions and treat yourself!

Biscuit dough goes wonderfully with juicy, slightly sour fruits. Enjoy your tea!