How to cook charlotte with blackcurrant. Charlotte with blackcurrant

Summer is a great time. Everything blooms and smells. People try to add bright colors to their clothes. And I even want to diversify my diet with summer dishes.

Summer diet

Summer is the time for vegetable salads, fruits and ice cream. But where would it be without homemade food? You can at least every day treat yourself to healthy desserts, freshly squeezed juices, a variety of smoothies, and what a huge selection of pies!

Charlotte with black apples, pears and apricots - this list can be continued for a long time. But what to do in winter? How to make a cake that smells like fresh berries? After all, jam will not give such a rich taste and aroma.

In order to indulge yourself with such pastries in winter, you need to prepare some frozen berries or grated with sugar. Then at any time of the year, pastries will be fragrant and with a rich taste of berries. Since many housewives now use multicookers for baking, we will consider the winter version of charlotte with blackcurrant in the oven, as well as in the multicooker.

Charlotte in the oven

The recipe for blackcurrant charlotte is very simple. To bake a small pie, you need 5 eggs, 200 g of sugar, 400 g of flour, 2 cups of frozen berries, or you can take 1.5 cups of berries grated with sugar, but then you need 100 g of sugar.

Beat the eggs in a blender until stiff, gradually adding the sugar. Pour the sifted flour into the prepared mixture and carefully place the berries. Next, we select the form for the pie, grease it with oil and pour the finished dough into the form. We heat the oven to 180 ° C. We send the pie into it for half an hour. In the first 20 minutes, the oven should not be opened so that the pastries do not settle. After that, we check whether it is ready, since the cooking time for blackcurrant charlotte may vary depending on the power of the oven.

If the cake pan is thin, then it is advisable to reduce the temperature. If baking is cooked in a thick-walled container, then this figure should be increased. The baked pie can be smeared with jam, sprinkled with powdered sugar or garnished with whole currants. The total time for cooking charlotte with blackcurrant is about 50 minutes. Calorie content is 268 kcal per 100 g of the finished product.

Charlotte in a multicooker

The recipe for charlotte with blackcurrant in a slow cooker is practically no different from the recipe for the oven. We take the same set of products: eggs, sugar, flour, currants. Add only baking powder.

We prepare the dough in the same sequence. At the end, pour in a bag of baking powder so that the mixture is more airy and the cake turns out to be high. Pour the dough into a multicooker container, pre-lubricated with oil, and set to bake for 1 hour. We also periodically check the readiness of the pie, but not earlier than after half an hour. When the pastry is ready, take it out and turn it over.

Then we decorate the finished pie with fresh berries, powdered sugar, etc. The cooking time for charlotte in a slow cooker is a little more than an hour, and the calorie content does not differ from that for a pie from the oven.

Taking this dough recipe as a basis, you can change the filling, cook all kinds of delicacies, both with fresh berries and with jam.

Appetizing and fragrant charlotte with frozen red currant is prepared simply and literally in half an hour, but remember that red currant is a very sour berry, so you will need to add one and a half norm of granulated sugar to the dough. In addition, it will not be superfluous to sprinkle the charlotte with powdered sugar, but only after cooling, otherwise the powder will be absorbed and the crust will not turn out.

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

Cooking

1. Break the eggs into the bowl of a food processor. Add salt and sugar, as well as a few drops of vanilla or citrus essence, if desired.

2. Beat everything at high speed for about 3-4 minutes. If you decide to use a mixer, then do not forget to protect the surface of the table from splashes by covering the container with a protective screen made of film or parchment paper.

3. Pour the sifted flour into the container. Optionally, you can add 2-3 pinches of baking powder, but if the chicken eggs are of high quality, then the cake will rise by itself, becoming lush and airy. Mix the dry ingredients into the egg mixture for about 2-3 minutes at low speed. Turn on the oven to 180 degrees in advance so that it warms up.

4. During this time, we will clean the berries from brushes, stems, leaves, rinse them. Lubricate the form with odorless vegetable oil or butter and pour the prepared biscuit dough into it. Lay out the frozen berries in a chaotic manner and place the mold in the oven for 25-30 minutes, watching 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 cold air. Then remove the mold and let the cake cool in the mold.

The recipe for currant charlotte can vary depending on how you want to make it: classic, lush, dense, or vice versa, tender, bake in a slow cooker or in the oven. There are a lot of variations of fillings for her, because so many things can be mixed with currants: from fresh fruits to winter jams and frozen berries.

Classic charlotte with currants: a recipe for the oven

Currant contains a lot of vitamin C, as well as a number of vitamins of the B group, its use in cooking is very common in our region, the undoubted advantage is the convenience of freezing it: unlike more tender berries, after defrosting it retains its former appearance and juice from it does not spread. Therefore, winter charlotte with thawed currants will be almost indistinguishable from a summer dish.

Ingredients:

• Flour - 250-350 gr.
• Currant - 0.5-0.7 kg.
• Egg - 4 pcs.
• Sugar - 250 gr.
• Butter - 1 tablespoon
• Cinnamon - a pinch
• Nuts - 100 gr. (For decoration)

Cooking steps:

1. We separate the yolk from the protein in each of the four eggs, try to do this as carefully as possible.
2. Beat the yolks with sugar in the ratio of one yolk to 3 tablespoons of sugar (tea), make it better with a mixer, and bring the sugar to a state of complete dissolution. The mass of the whipped mixture should be almost 3 times more than the mass of the yolks, if this is not achieved, then add more sugar.
3. Beat the whites too, in about the same proportion, try to achieve a thick foam and almost double the volume.
4. Mix the yolks with flour, adding them gradually, in order to avoid the formation of lumps, you can immediately add a pinch of cinnamon.
5. Next, mix the dough with the protein mass, gently mixing it.
6. Wash the currants and, after allowing to dry, pour into the finished dough.
7. We bake charlotte in the oven for fifty minutes, without disturbing peace, at an average temperature of 180 degrees. Do not forget to put a container of water under the baking dish, in order to prevent the cake from sticking to the form.

Charlotte with blackcurrant: a recipe for a slow cooker

Ingredients:

• Flour - 250-300 gr.
• Sugar sand - 250 gr.
• Black currant - 250-300 gr.
• Butter - ghee - 150 gr.
• Vanilla sugar - 1 sachet (25 gr.)
• Soda - on the tip of a knife

Baking:

1. Preheat the slow cooker before you start adding the dough to it.
2. Mix granulated sugar with eggs, add sugar, and beat with a mixer.
3. Pour the melted butter into the beaten eggs and mix thoroughly.
4. Take soda on the tip of a teaspoon, quench with vinegar and also add to the mixture of beaten eggs and butter.
5. Without allowing lumps to form, add flour little by little, stirring it. The dough must be brought to a state where it will drain from a spoon, a little thicker than on pancakes.
6. Gently pour the washed currants into the finished dough, letting the water drain first.

A mixture of black and red currants in the dough will look original. Berries can also be used frozen, thawed in advance.

Recipe for charlotte with currants (with baking powder)

Ingredients:

• Butter - 250 gr.
• Sugar sand - 200 gr.
• Egg - 5 pcs.
• Flour - 140-150 gr.
• Baking powder - 1 dessert spoon
• Starch - 120 gr.
• Currants (fresh or defrosted)

Cooking method:

1. Preheat the oven to 200 degrees.
2. 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.
3. Mix the sifted flour with starch and baking powder and add in small portions to the dough, mixing it systematically.
4. Line a baking dish with parchment, along the bottom and walls, grease it with butter.
5. After pouring the dough into a mold, add currants.
6. Bake 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: a recipe in a slow cooker

Ingredients:

• Wheat flour - 200-250 gr.
• Sugar - 200-250 gr.
• Currant - 500 gr.
• Oil - 50 gr.
• Eggs - 5 pcs.
• Vanilla - 3 tablespoons.

The process consists of the following steps:

1. Separate the yolks from the proteins, beat them with sugar and vanilla until a stable foam, adding a pinch of salt.
2. Proteins also need to be whipped with sugar, but in a consistency of no more than 4 teaspoons per yolk.
3. Sift the flour and gradually add it to the mixture of proteins with yolks, add two more tablespoons of vanilla to the dough. Stir it with a spatula. Pour the finished dough into an oiled multicooker.
4. Wash the currant if it is fresh, and if it is defrosted, then you should not wash it, this will adversely affect its shape, add it to the dough.
5. Then extend the time for another 20 minutes.

Using a special basket, remove the cake 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.
• Currant - 500-800 gr.
• Sugar - 300 gr.
• Flour - 350-400 gr.
• Baking powder - 1 dessert spoon
• Vanilla - 20 gr.
• Butter - 25-30 gr.
• Lemon zest - 1.5 tbsp. spoons

Cooking instruction:

1. Beat the eggs with a whisk or mixer, without separating the yolk from the protein, when foam forms, add sugar to it.
2. In the resulting mixture, add the zest of a lemon, or other citrus, to taste.
3. Mix flour with baking powder, and gradually pour in small portions into a mixture of eggs and sugar.
4. To give a beautiful color to the dough, you can add a spoonful of cocoa powder.
5. The dough should be infused for 10 minutes, melt the butter in a slow cooker. Add currants to the finished dough.
6. Turn on the baking mode for 40 - 50 minutes, then proceed in one of two ways, if you want to brown the crust, then the cake must be carefully turned over and baked for another 10 minutes. But in this case, the dough may sag. You can not turn 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 apples are most often present in the classic charlotte recipe. But with a little innovation in the ingredients, by adding ripe currant berries, you can get a completely different taste that will delight you with the freshness and smell of summer. You can also use currant fruits from the freezer.

For cooking 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.

Cooking order:

1. To prepare the dough, warm the milk to room temperature (but do not overheat) in a saucepan and add the yeast to it.
2. Pour 90-110 grams of flour, which is pre-sift a couple of times with a sieve and mix everything thoroughly.
3. Leave the steam to rise.
4. Melt butter in a frying pan and set aside.
5. After the “growth” of the dough, salt, eggs, heated butter and sugar should be added to it, then mix everything well.
6. Then, gradually adding the rest of the flour and thoroughly mixing the dough, bring it to a state of uniformity (it should be of medium density).
7. Cover the dish with a linen cloth and leave warm for 27-35 minutes.
8. Prepare the filling of the future charlotte by washing the currants with warm water and peeling them, and washing the apples, peeling them from the core, and also cutting them into small pieces.
9. Prepare the culinary form, 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).
10. Lay fresh apples and black currants cut into thin slices on top of the crackers.
11. Pour a layer of fruit with previously prepared dough (no fruit should be visible from it) and send to an oven preheated to 175-190 degrees.
12. Bake for 38-48 minutes (the degree of readiness of baking is easy to determine using a skewer, which is used to pierce the cake: if it is pulled out of the cake clean, the charlotte is ready).
13. Freshly cooked charlotte should be pulled out of the oven and cooled for 12-15 minutes.
14. If desired, lightly dust the cake with powdered sugar.

Charlotte with a new combination of fruits and a pleasant taste will be remembered by all relatives for a long time.

Based on the fact that fresh juicy berries are present in the pie, it does not need additional impregnation or sauce.

Charlotte in a slow cooker on kefir with the addition of frozen currants

Charlotte with berries is not only delicious, but also very healthy, as frozen berries contain vitamins and nutrients. Such a dessert, moreover, will give aesthetic pleasure - the house in which pies are baked envelops with a feeling of home comfort, that is, with something that is sometimes lacking in the winter cold.

Composition of 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 for vinegar - 9-14 g;
• melted creamy margarine - 55-85 g;
• frozen blackcurrant - 95-140 g.

Cooking order:

1. Blackcurrant must be thawed in advance.
2. Beat chicken eggs with sugar until foamy.
3. Add low-fat kefir to this mixture and mix thoroughly again.
4. In the future dough, add wheat flour, heated margarine, soda quenched with vinegar and beat thoroughly with a whisk or blender.
5. Lubricate the multicooker pan with the rest of the melted margarine.
6. Pour half the dough into the container, put the defrosted blackcurrant on it along with the juice that has flowed out of it (thanks to the juice, beautiful burgundy stains will be present in the charlotte).
7. Add the remaining dough (it should be enough to cover the fruit completely).
8. Close the multicooker, turn on the “Baking” function and set the time to 25 minutes.
9. After the baking time has elapsed, 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.
10. Remove the charlotte from the multicooker pan and sprinkle it with powder.

This recipe for charlotte with the addition of frozen fruits is quite simple, not very expensive both in terms of financial investment and time. You can cook such a dish often and delight your loved ones.

In order for the charlotte to turn out magnificent, it is necessary to beat the chicken eggs well - the splendor of the pie depends on this!

Charlotte with apples and blackcurrant (video)

Above are several recipes for making a delicious pie in a hurry using a minimum set of products that are most often on hand for any housewife. This dish will please the whole family with its taste, and you with ease of preparation.

Step-by-step recipes for making charlotte with currants, with the addition of berries and fruits, in the oven and slow cooker

2017-11-22 Mila Kochetkova

Grade
prescription

7072

Time
(min)

servings
(people)

In 100 grams of the finished dish

4 gr.

11 gr.

carbohydrates

18 gr.

229 kcal.

Option 1: Recipe for classic charlotte with currants

Charlotte with currants has not only a delicate texture, but also a special “summer” aroma of fresh berries. It is fashionable to fall in love at first sight with homemade cakes prepared according to this recipe.

Ingredients:

• 4 large eggs;
• An incomplete glass of granulated sugar;
• A glass of good quality wheat flour (highest grade);
• Butter - 135 gr.;
• Vanillin - an incomplete teaspoon;
• Large pinch of soda or tbsp. a spoonful of baking powder;
• Blackcurrant (fresh or frozen) - 400 gr.;
• 100 ml. low-fat kefir;
• A little coarse salt - for taste and balance.

Step-by-step recipe for charlotte with currants:

Turn on the oven for heating - the temperature should be at least 180 C, but not more than 200 C. Preheat for half an hour so that the oven is fully warmed up.

Break the eggs into a tall glass, mix them well with a fork, add a pinch of salt and vanillin, and granulated sugar. Stir and beat until a fluffy and very stable foam is obtained.

Melt the butter in a water bath, and leave a small piece in order to grease the baking dish. After the form is oiled, it is worth sprinkling it with flour and granulated sugar (brown is better) so that the cake does not stick, and when baking it has a caramel crust.

Cool the melted butter a little, add together with kefir to the egg mass and mix well. Introduce flour and knead with a mixer not very thick dough, which will look like a mass for making pancakes. It should be lump-free and easy to drain from a spoon.

Gently mix fresh currant berries into the dough, pour the dough into a mold, smooth the surface with a silicone spatula and place the baking sheet in the oven.

Cooking will take about 40-43 minutes, readiness can be determined by the golden and crispy crust and by piercing the cake with a toothpick - it should easily enter the cake and remain completely dry.

Option 2: A quick recipe for charlotte with currants

To prepare delicious, homemade cakes, it does not take much time and a list of unusual products for cooking, because the recipe for quick charlotte with currants, which is very easy to prepare, will come to the rescue.

Ingredients:

• 275 gr. frozen red currant;
• 275 gr. crystalline white sugar;
• 225 gr. wheat flour - only the highest grade;
• 3-5 chicken eggs, depending on size;
• An incomplete spoonful of baking soda;
• 0.5 teaspoon of apple (or wine) vinegar;
• 35 ml. any vegetable oil;
• Parchment paper for baking homemade pies.

How to quickly cook charlotte with currants

Turn on the oven so that it warms up properly to a temperature of 180-190 C. Grease a heat-resistant form (preferably with a non-stick coating) or glass with vegetable oil and sprinkle with sugar or flour. Set aside.

Break the eggs with sugar in a deep bowl; for convenience and speed up the beating process, it is recommended to use a kitchen mixer with a whisk attachment. In the resulting mass, add soda, quenched with vinegar, or quench it with boiling water. For the right balance, you can add a little salt.

Sift wheat flour so that each grain is enriched with a particle of oxygen, and replace the dough, which will flow freely from a spoon.

Currant berries should be frozen, but not in one monolith, but in bulk. Add most of the berries to the dough and mix gently. If the berries are defrosted, they will simply spread during cooking, and you will get a pie with a heterogeneous berry filling.

Transfer the finished dough into a greased form, spread the remaining berries on top, and immediately send the cake to bake in a preheated oven until cooked.

Serving the cake to the table, you can sprinkle it with vanilla-sugar powder, grinding vanilla sugar in a coffee grinder.

Option 3: Charlotte with currants and sweet apples

This recipe for making charlotte with currants and apples will be very popular with those who like a lot of toppings in pastries and just a little biscuit base. The pie is big and very tasty.

Ingredients:

• 455 gr. wheat flour;
• 1 glass of regular kefir or yogurt without additives;
• 2/3 cup sugar (brown)
• 2-4 eggs;
• 3 small sweet apples;
• 400 gr. frozen blackcurrant;
• Soda or baking powder;
• Coarse salt - on the tip of a spoon;
• A piece of butter.

The first step is to pay attention to juicy and ripe, sweet apples. They need to be washed and cleaned, and then cut into slices (thin, almost transparent) or small cubes. So that they do not darken, they can be sprinkled with citrus fruit juice or simply poured with water.

Beat the eggs until a homogeneous foam is obtained with the addition of sugar, do not be afraid that the mass turns out to be dark in color - this is due to sugar, which will give a caramel flavor to the baked goods. Add baking powder and kefir, a little salt and all the flour. Knead not very thick dough.

The oven must be well preheated before placing the baking dish in it. The form itself must be greased with butter (although it can be any other), and sprinkled with flour, or you can use granulated sugar.

Pour half of the dough into the mold, spread the berries and apple slices, put the remaining mass on top, and smooth with a spatula. You can lay out thin slices of butter for juiciness and sprinkle with sugar.

Put the charlotte with currants in the oven and bake until cooked, you can serve not only cold, but also warm, with a scoop of vanilla ice cream or ice cream.

Option 4: Charlotte with currants and pears in a slow cooker

Summer baking with the addition of berries takes pride of place on the festive or everyday table, and it takes very little time and the simplest products that every housewife can find to prepare it. A slow cooker will help facilitate the process, and then the cake will turn out to be very tender, fragrant and airy.

Ingredients:

• Fragrant pears - 4 pcs.;
• 5 eggs (medium-sized);
• 1 incomplete glass of flour;
• 135 gr. blackcurrant;
• 160 ml. a glass of sugar;
• A little salt and 2 tbsp. spoons of powdered sugar;
• A bag of baking powder;
• Sunflower oil.

Step by step cooking recipe

To prepare charlottes with currants, it is imperative to use baking powder so that the unpleasant smell of soda is not felt in baking. To do this, sift the flour and mix with baking powder and salt.

Beat the eggs with sugar, add the flour with the ingredients mixed into it, and mix everything thoroughly to get a mass without lumps, a homogeneous consistency.

Peel and cut the pears, mix them with currants and add to the dough. Lubricate the form with oil, shift the dough with fruit, and put in a preheated oven.

The cake is baked until cooked, and when served, it is sprinkled with powdered sugar, to which you can add vanillin or cinnamon.

Option 5: Charlotte with currants and fresh strawberries

Summer fruits are good for making simple and unpretentious homemade pies. For example, they can be used in charlotte with currants and strawberries - you get a juicy and very tasty dessert for homemade tea.

Ingredients:

• 300 gr. fresh strawberries and currants;
• Ready-made dry mix for cupcakes without additives (only vanillin is welcome);
• 1 egg;
• 100 gr. sour cream;
• 100 gr. milk chocolate;
• A little vegetable oil.

Step by step cooking recipe

Mix the beaten egg and sour cream, add the muffin mixture to the mass, and stir well so that the mixture is not very thick without lumps.

Cut strawberries into small pieces, leaving the largest (about 5 pieces) for decoration. Lubricate the form with oil, knead the fruit into the dough and transfer to a baking dish. Bake for about 34-37 minutes in a preheated oven until fully cooked.

When serving dessert, decorate each piece with a fresh berry and sprinkle with grated chocolate so that the taste of summer gifts is felt as much as possible in charlotte with currants.

A proper classic charlotte is made with bread and apples, but many different variations have brought this dessert to its current state, when flour is used and something like a biscuit dough is prepared. However, all the transformations did not end there, and a replacement was now found for apples. They began to be replaced with berries, and now no one will be surprised by such a recipe as charlotte with black currant.

Time: 40 minutes

Servings: 12

Bringing this recipe to life is much easier than it seems, you just need to try a little and put a little bit of diligence. Charlotte with currants will be ready literally 40 minutes after the start of its preparation. Therefore, it can rightfully be called a quick delicacy.

• 3 eggs;
• 1 glass of flour;
• 1 cup of sugar;
• 1 large apple;
• 1 cup frozen or black currants;
• 10 walnuts (for decoration)

Cooking method

This Recipe is very easy to perform, and it is especially good because it can be cooked in winter and summer, because there is no difference if fresh or frozen berries were used. Let the recipe be slightly different from the original, but this does not make it worse or better than just different.

Cook delicious and bon appetit!