0 0

Share it on your social network:

Or you can just copy and share this url

Ingredients

Adjust Servings:
1 tbsp sugar
1 tbsp flour (130 g)
4 eggs
1 big quince or 2 small ones
2 tbsp sugar
20-30 g ghee or butter
Caramelized Quince Charlotte

Caramelized Quince Charlotte

Features:
  • Vegetarian
Cuisine:
  • 60
  • Serves 4
  • Medium

Ingredients

  • 1 tbsp sugar

  • 1 tbsp flour (130 g)

  • 4 eggs

  • 1 big quince or 2 small ones

  • 2 tbsp sugar

  • 20-30 g ghee or butter

Directions

Share

Charlotte was the first cake I and, probably, many of you, learned to cook. And even now I have this picture from the childhood in my head – my aunty beating up eggs and sugar for charlotte in the kitchen. Then we oil and flour the pan, arrange apple slices, pour batter on top and place the cake in the oven.

Nowadays this dessert is barely popular since more sophisticated ones have come in. But sometimes you carve for something from your childhood.

By the way, I was always wondering why the cake is called Charlotte. I would imagine a beautiful lady, or better a princess, called Charlotte, after who the cake is named, wearing a long dress and a high hairdo.

In adulthood I came back to the question of the etymology when in French culinary books I would find a totally different dessert under the mentioned name.

How exciting!

The first thing I understood while looking into the question is that nobody knows the exact origins of the name charlotte. There are different versions including the Old English word charlyt and Queen Charlotte etc.

The second thing is that this dessert known in England since 18th century has nothing to do with a Russian charlotte cake. European charlotte is a bread-and-butter pudding filled with a fruit puree. There also is a luxurious charlotte version made up by the French chief Marie-Antione Carême, who replaced a fruit filling with Bavarian cream, and yesterday bread – with ladyfingers. By the way, this luxurious charlotte was named after Czar Alexander I, namely Charlotte Russe (Russian charlotte).

How a regular sponge apple cake turned out to be named as charlotte across the USSR isn’t clear. There is a version saying that the European cake was adjusted to the Soviet people’s realia and tastes.

Anyways, apple charlotte is a dessert from a happy childhood, that’s why it’s so beloved and delicious.

According to a classic version, the cake is made with apples. However, today I suggest you try charlotte with caramelized quince, which adds excellent flavor to the cake.

Charlotte is supposed to be fluffy, with a crispy crust on top (which will be on bottom after flipping over), and pastry will be sweet and somewhat viscous resembling meringue.

Traditionally, a few tips on cooking:

  1. Most of the recipes for charlotte includes baking powder, though if eggs and sugar are well beaten, you won’t need baking powder. The charlotte on the photos was prepared without baking powder. Beat eggs and sugar with a mixer for 3-4 min at a low speed first, and then at the highest for another 4-5 min. The mixture will become white, thick and will triple in volume. Even if it seems that it’s enough, but the allotted time hasn’t passed yet – proceed beating according to the instructions, it is essential!
    2. Bake charlotte in the preheated to 180 degrees Celsius oven for 15 min – the surface will become beige. Then reduce to 150 degrees Celsius and bake for another 20-25 min. The cake will cook through and the top won’t overcook.
  2. Don’t open the oven while baking! It’s especially important at the first stage of baking. Sudden changes in temperature will cause dough falling. Open the door only in the very end of baking to check for doneness.
  3. Don’t take out a baked cake, don’t open the oven door. Turn off the heat, slightly open the door and let your cake sit at least for 15 min, then you may open the door wider. The best would be if you let your cake chill in the half-opened oven.

Enjoy!

(Visited 69 times, 1 visits today)

Steps

1
Done

Preheat the oven to 180 degrees Celsius.

2
Done

Wash the quinces, remove kernels and cut into 3 mm thick slices.

3
Done

Warm ghee or butter in a large pan. Place the quince slices in a layer, sprinkle with sugar. Caramelize each side over medium heat for 1-2 min. The quince will release juices, the sugar will melt and caramelize. In the end you will have the quince slices with caramelized crust. Transfer to a plate, let chill.

4
Done

In a bowl, add sugar and eggs. With a mixer, beat at medium speed for 3-4 min, then at high for another 4-5 min. The mixture will become white, thick and will triple in volume.

5
Done

Add the sieved flour in portions, carefully folding in each portions with a whisk.

6
Done

Line the bottom of a springform with parchment paper, butter and flour the sides, otherwise the pastry may stick to the sides even of a non-stick pan.

7
Done

Arrange the quince slices in pattern on the bottom.

8
Done

Pour the batter on top, smoothing the surface.

9
Done

Bake at 180 degrees Celsius for 15 min – the surface will become beige. Reduce to 150 degrees Celsius and bake for another 20-25 min. The cake will cook through and the top won’t overcook.

10
Done

Turn off the oven, slightly open the door and let chill. Chill as described in the description for the recipe.

11
Done

Release the completely chilled cake and flip upside down.

How to serve:

Serve powdered with sugar powder with tea or coffee.

How to keep:

You won’t need to keep it as it will be immediately eaten : )
Can be kept at room temperature up to 1 day, if covered with plastic wrap to avoid drying.

previous
Zwetschgen Kompott – Plump Compote (Sauce)
next
Beet, Pear and Gorgonzola Salad
previous
Zwetschgen Kompott – Plump Compote (Sauce)
next
Beet, Pear and Gorgonzola Salad

Add Your Comment