Charlotte in the oven: lush with apples in the oven, with sour cream and curd without apples, with banana, oranges

Recipe 1: orange charlotte (step-by-step photos)

Charlotte with oranges is a very tasty pie with a sweet and sour fruit filling. This delicacy is very easy to prepare. Simply prepare the batter and pour the orange slices over it. This dessert is perfect with tea or coffee. In addition, you can prepare it at any time of the year, because fresh citrus fruits are on store shelves both in summer and winter.

1.5 cups flour;
1.5 cups sugar;
4-5 chicken eggs;
1 packet of vanilla sugar;
1 packet of baking powder;
1 large orange (or 2 tangerines);
5 g butter;
1-2 tbsp. spoons of powdered sugar.

In a deep bowl using a mixer, beat eggs with sugar. Then carefully add flour, vanilla sugar, baking powder and mix everything well. Peel the oranges, remove seeds and membranes. Cut the peeled orange slices into pieces.

Grease a baking dish with a piece of butter. Pour half of the dough into the mold. Place orange slices on top of the dough and fill with the rest of the dough. Place the charlotte in an oven preheated to 180 degrees Celsius. Bake for 20-30 minutes.

You can check the readiness of the dish using a match or toothpick. Sprinkle the finished charlotte with oranges with powdered sugar and orange zest and cool completely. Bon appetit!

Recipe 1: With orange pulp

A traditional pie recipe, sweet and aromatic.

Ingredients

3 eggs,
200 g sugar,
200 g flour,
2 oranges,
10 g baking powder,
butter.

Advice: If you sift the flour, it will be saturated with oxygen, and the cake will rise in the oven. In addition, there will be no hardened lumps of flour or foreign elements in the dough.

Step-by-step instruction

Break eggs into a deep bowl, add sugar. Using a whisk, mix everything until it forms a thick foam.
Mix flour with baking powder.
Gradually add flour to the beaten eggs, stirring constantly.
Wash and peel the citrus fruits. The less white fibers remain, the sweeter the filling will be. And if you are lazy, it will taste bitter. For best results, discard the clear skin and leave only the pulp. Cut it into small pieces.
Grease the mold with a small amount of butter.
Pour half of the dough into the mold, then spread the filling in an even layer and pour the remaining dough on top.
Preheat the oven to 200⁰. Bake the charlotte with oranges for 45 minutes.
Serve the slightly cooled pie with powdered sugar, lemon zest or sour cream.

Recipe 2, step by step: orange charlotte in the oven

“Charlotte” pie with oranges, cooked in the oven, will be an excellent addition to a family tea party or a treat when guests arrive.

citrus – 1 pc. small size;
flour – 1 tbsp.;
sugar – 1 tbsp;
eggs – 3 pcs.

First, the egg yolks need to be separated from the whites.

Add a glass of sugar to the whites and mix with a mixer until a white, airy mass is obtained.

Beat the yolks until smooth. Then add them to the finished protein mixture and mix everything.

Pour a glass of flour into the egg-sugar mixture, and mix everything well until the mixture becomes airy.

Cut off the peel from the orange, and then cut the pulp into small pieces.

Place the batter into your chosen pie dish and place the sliced orange on top in an even layer.

Place the dough in an oven preheated to 180⁰C and leave it to bake for 40 minutes.

Remove the baked charlotte from the oven and leave to cool. The warm pie is ready to eat.

Recipe 3: orange charlotte in a slow cooker

Margarine (for greasing the pan)
Powdered sugar (for sprinkling)
Baking powder - 1 tsp.
Orange (remove the zest from one, you get about 2 tsp) - 2 pcs.
Sugar (2 multi-cups) – 300 g
Wheat flour (2 multi-cups) - 240 g
Chicken egg - 5 pcs

Lightly beat the eggs with a whisk, continue beating, add sugar and gradually add flour and baking powder.

Wash the oranges. Remove the zest from one orange, you will get about two teaspoons.

Peel the oranges, separate them into slices, if there are seeds, remove them. Cut each slice into two parts.

Add the zest and oranges to the dough and mix gently.

Lightly grease the mold (bottom and walls up to half the height), pour in the dough.

Cook in the “baking” mode for about 65 minutes. Check the readiness of the charlotte with a wooden stick; if the inside is raw, then add another 15 minutes of baking (which is what I did). At the end of cooking, turn off the device and open the lid. Leave the finished charlotte in the pan for 3-4 minutes, then turn the pie onto a wire rack and cool.

Polish charlotte with apples

This is an unusual recipe and will take a little longer to prepare. The peculiarity of baking is that shortbread dough is kneaded here, and apples are hidden under a sweet protein mass.

Ingredients for the dough:

200 g flour;
150 g butter;
3 egg yolks;
2 tsp. baking powder;
a pinch of salt.

For filling:

5-6 sour apples;
100 g sugar;
lemon juice;
cinnamon optional.

For the meringue:

3 egg whites;
120 g sugar.

Preparation:

Mix flour with salt and baking powder, pour into a food processor.

Next, add the cold butter cut into pieces and beat until it becomes buttery crumbs.

Now pour in the yolks and knead the shortbread soft dough.

We separate the third part from the dough, wrap each piece in film and put most of it in the refrigerator, and the smaller part in the freezer.

Peel the apples from seeds and skin, cut into small pieces.

Add sugar to the fruit, squeeze the juice out of half a lemon and add cinnamon if desired, mix everything.

We put the chilled dough into a springform pan and distribute it along the bottom directly with our hands, and also form the sides.

For the meringue, beat the egg whites and gradually add sugar. The output should be a lush and shiny mass.

Now we put the apples into the form with the dough.

Spread the meringue over the fruit.

And on top we grate the dough, which has been in the freezer all this time.

Place the pie in the oven for an hour, temperature 180°C. Afterwards, leave the baked goods for another half hour in the switched off oven with the door open.

Advice!
If desired, the apples can be simmered under the lid with the addition of butter for 5-15 minutes. This will make the pie richer and more delicate in taste. Just make sure that the fruit does not lose its shape; the pieces should soften slightly.

Recipe 4: charlotte with oranges and chocolate

I would like to invite you to bake a wonderful charlotte with oranges in a slow cooker. The pie turns out unusually airy, tender, juicy and incredibly tasty. This charlotte can be served with evening tea for your family, and you can also safely offer it to guests. Try it, the pastries are amazing!

oranges - 2 pcs.;
sugar - 1.5 multi-cups;
premium flour - 1.5 multi-cups;
eggs - 4 pcs.;
vanilla sugar - 0.5 sachet;
chocolate (black and white) - 10 g each;
powdered sugar for sprinkling;
butter - 10 g (for greasing the bowl).

Remove the zest from half of one orange, then peel the oranges and cut into pieces.

Add sugar and vanilla sugar to the eggs.

Beat the eggs with sugar with a mixer until fluffy, light and thick (about 7-10 minutes).

Pour the sifted flour into the egg mixture in parts, continuing to beat. The consistency of the dough will be like thick sour cream. Add oranges and zest to the dough.

Gently mix the dough with oranges. Grease the multicooker bowl with butter and place the prepared dough.

Recipe 5, simple: orange charlotte (step by step)

Charlotte with oranges in the oven, a recipe with step-by-step photos for which I have prepared for you today, will become a frequent guest on your sweet table if you learn how to cook it correctly. Charlotte seems simple at first glance, but it is important to observe proportions, sequence and phasing. The cooking processes themselves are elementary for experienced cooks, but if you are a beginner, don’t despair, my detailed recipe will help you cope with your first experience of baking delicious charlotte. Oranges are not only a decoration for charlotte, but also a flavoring agent. Charlotte loves fruit, so orange is no exception. Of course, apples are traditional for the filling, but orange is no worse.

3 large, selected eggs,
1 cup of sugar,
1 cup flour,
1 orange.

Break the eggs and immediately separate the whites from the yolks. Place the whites in a separate container and add granulated sugar. I used very large eggs, so I only needed 3 of them. If you buy regular eggs, then add 4 eggs to the recipe.

Beat the protein-sugar mixture until it turns white and becomes twice as fluffy. You need to beat for about 5 minutes at high speed.

Then pour in the remaining three yolks and continue beating for about 2 minutes.

Now that the eggs and sugar are perfectly beaten, add flour and stir the dough with a spoon. You need to stir slowly and in one direction so that the dough does not settle.

Cut the orange into pieces, but immediately cut off the peel. You can fillet an orange, but it will take longer, so I immediately cut the peeled orange into small pieces.

I transfer the dough into a baking dish and decorate the top with orange slices.

Bake the charlotte for about 35-40 minutes in the oven at 180°. A lush charlotte will instantly please you. Remove it from the oven and leave it to cool to room temperature.

Cut the cooled charlotte with oranges into large pieces so that everyone can enjoy it to their hearts' content.

Products:

chicken eggs – 4 pcs.;
flour – 300 grams, premium;
sugar – 500 grams;
two oranges;
baking powder, vanillin - 5-10 grams and a piece of butter (to grease the mold).

How to cook delicious charlotte with oranges in the oven:

Preparing tender dough for charlotte First of all, mix the eggs with sugar in a deep saucepan and beat thoroughly with a mixer or whisk. Gradually add the remaining ingredients and continue mixing until a homogeneous consistency is formed. The charlotte dough is almost ready. We peel the oranges from skins and films, and remove the seeds. Cut into equal pieces and place separately on a plate. We don’t throw away the orange peels, they will come in handy too. Grate it and add to the resulting mass. Orange zest will add a piquant bitterness to the pie.

Preparing a delicious charlotte Grease the baking container with butter. Measure out half of the dough and pour into the mold. Add chopped oranges. Distribute evenly over dessert. Pour the rest of the batter on top of the oranges. We put all this in the oven, preheating it at 180 degrees.

The preparation time for charlotte takes forty minutes. We determine the readiness of the tender charlotte by the fried crust. There is a proven way to check if the pie is ready: try piercing it with a match; if the contents stick, it means the pie is damp, and if not, then remove it from the oven.

Take the charlotte and oranges out of the oven and sprinkle with powdered sugar. Let the orange charlotte stand for about twenty minutes to cool. During this time, the powder should melt and the delicious cake is ready. Can be served. Before serving, decorate the center of the orange charlotte with a mint leaf.

Now you understand that an ordinary classic charlotte can be turned into an unusual dessert with a twist that will definitely delight all your loved ones and dear people. If there are children in the house, this will be a wonderful delicacy.

Useful. Chefs often offer a recipe for charlotte on biscuit dough with various fillings. It all depends on your tastes and preferences. Oranges are sometimes replaced with tangerines. The filling is made from fruits and berries. Strawberries go well with sponge cake. Blueberries and raspberries add a sweet and sour taste to the dish. If you experiment, you can prepare a very exquisite, unusual delicacy. Go for it, you will succeed!

See how easy it is to prepare tender and fluffy charlotte with oranges in a slow cooker.

step by step recipe with photos

You won’t surprise anyone with a tasty and juicy charlotte with apples, but charlotte with oranges is another matter! No one will refuse such a dessert, especially if the citrus fruits are juicy and aromatic. If desired, you can add grated orange zest to the dough, but you will have to work hard and grate it as thinly as possible. And remember that when dealing with oranges, you must follow the amount of sugar indicated in the recipe so that the pie does not turn out sour.

Recipe 6: charlotte with oranges and apples (with photo)

Butter and margarine are not added to the dough, but the charlotte will have a very rich taste.

The orange filling will create a hint of citrus freshness. In addition, the dough adjacent to the oranges is baked completely, there will be no viscous raw lumps soaked in orange juice.

The entire charlotte is covered with a wonderful crispy crust, which allows the baked goods not to go stale for a long time.

If charlotte is destined to become a festive dish, then it can be poured with melted chocolate or decorated with protein cream.

flour - 300 grams,
eggs - 6 pieces,
sugar - 250 grams,
orange - 2 pieces,
apples - 1 piece,
baking powder - 1 teaspoon.

Take a deep bowl and break 6 large eggs.

Add sugar, beat the mass with a blender with a whisk attachment. Beat the mass until the sugar is completely dissolved.

Sift the flour, it is better to do this twice. 4. Pour the flour into a bowl with beaten eggs.

Sprinkle flour with baking powder.

Knead the batter; its consistency should resemble market sour cream.

Apples are cut into small cubes. If the peel is dense, then it is cut off. The soft and thin peel can be left.

The orange will add sourness to the charlotte, and the apple should be ripe and sweet.

The springform pan is generously greased with margarine or butter.

The dough with apples is poured into the mold.

Make sure that the apple pieces are distributed evenly.

The films are removed from the orange slices by cutting them with the tip of a thin sharp knife.

Then each slice is cut into two or three parts.

The orange pieces are “drowned” in the dough, looking for free space for them.

All oranges should remain in the top layer of charlotte. The oven is heated to 180 degrees.

Place a mold with charlotte, baking time is 30-40 minutes.

The finished charlotte with oranges is covered with a light brown crust and easily “peels” from the sides of the mold.

Charlotte should cool completely.

A soft, hot charlotte will flatten when cut.

Ingredients

Let's prepare the products according to the list for the recipe. We will also need a measuring container with a volume of 200 ml and a split heat-resistant mold with a diameter of 18 cm.

Since the charlotte dough is kneaded very quickly, immediately turn on the oven and preheat it to 180 degrees.

Wash the chicken eggs thoroughly under running water, dry them and place them in a bowl suitable for kneading dough. Add vanilla and regular granulated sugar.

Using a mixer, beat the mixture until fluffy. The main thing is that the crystals dissolve and the egg mixture lightens.

Then add sifted wheat flour and baking powder.

Gently mix from bottom to top. The charlotte dough should be homogeneous and airy, and the consistency should resemble thick sour cream.

Now let's move on to the orange. For this recipe we will need not only citrus pulp, but also its zest. Therefore, wash the orange thoroughly, dry it with paper napkins, and then grate the orange part of the peel on a fine grater. Remove the rest with a sharp knife, and profile the pulp and cut into small cubes. Add the zest (1/2 tsp) and pulp to the dough and mix again.

Cover a suitable sized pan with parchment or grease it with butter. Then transfer the dough into it and smooth the surface with a silicone spatula.

Place the cake in the preheated oven for 30 minutes. When the surface is covered with an even golden brown crust, remove the charlotte from the mold and transfer it to a wire rack until it cools completely.

Delicious, aromatic orange charlotte is ready. Cut it into portions and serve.

A cup of aromatic tea, cool milk or compote will be a great addition to these baked goods.

The recipe is taken from the book included with the Panasonic multicooker. Having searched the site, I couldn’t find a similar recipe and decided that this recipe could be published. The recipe, however, has been slightly adjusted. If you love oranges and fragrant pastries, come in!

Lush charlotte on kefir with apples: recipe for cooking in the oven with step-by-step photos

Fermented milk charlotte is a successful and very popular version of a lush apple pie in the oven. Unlike the classic egg version, charlotte made with kefir is more tender and juicy, with a delicate taste and a light fruity and milky aroma. And if you pre-grease the baking dish with fresh butter, the pie will also acquire a golden-brown sweet crust - crispy and very appetizing.

Necessary ingredients for lush charlotte with apples on kefir

apples -500 g
sour milk (warm kefir) - 200 ml
wheat flour -250 g
sugar -90 g
soft butter -100 g
chicken eggs - 2 pcs.
soda - 0.5 tsp.
peanuts -40 g
raisins -50 g
walnut - 5 pcs.

Step-by-step cooking in the oven according to the recipe with photos of lush apple charlotte with kefir

For sweet baked goods, it is better to choose slightly sour apples. This way the treat won't be too cloying. Wash each fruit, cut in half and remove the core. Cut the pulp into thin slices so that they have time to bake into the dough.
Line a springform baking pan with parchment, grease with soft butter and sprinkle with semolina or wheat flour. Place a layer of apple slices on the bottom.
Grind warm chicken eggs with sugar and soft butter. Add room temperature kefir, baking soda (you can use baking powder) and sifted flour to the mixture. Knead into a homogeneous dough.
Grind the peanuts and walnuts in a small kitchen mortar or coffee grinder. Add any spices to taste (cardamom, cinnamon, vanillin).
Pour boiling water over the raisins for a few minutes, then place them in a sieve and dry on napkins. Add raisins and nuts to the dough. Mix everything thoroughly so that the additional ingredients are evenly distributed.
Cover the layer of apples with the finished dough. Use a silicone spatula or tablespoon to smooth the surface of the cake.
Bake a fluffy charlotte on kefir with apples according to the recipe in the oven for at least 45-50 minutes at 175C.
Remove the finished baked goods from the oven and leave in the pan until completely cooled. If you have enough time and desire, fill a simple apple pie with custard.
To prepare the cream, mix 2 yolks with a pinch of flour and powdered sugar. Pour milk over the mixture and simmer over low heat for 7-10 minutes, stirring constantly. Cool the resulting custard mixture.
Remove the cooled pie from the mold and turn it over with the apples on top.
Spread the thickened cream over the surface of the apple charlotte, trim with a knife and decorate the finished dessert with mint leaves, cinnamon sticks or drops of caramel.