Pineapple Charlotte
4 servings
30 minutes
Pineapple charlotte is a light and fragrant dessert that combines the tenderness of sponge cake with the juiciness of fruits. Historically, charlotte originated in English cuisine as a simple yet elegant way to use seasonal apples; however, the addition of pineapple gives it an exotic touch. The sweet taste of canned pineapple combined with the softness of baked apples creates a delightful contrast, while the lightness of the batter makes this pie perfect for both family tea times and festive occasions. It can be served warm, optionally garnished with powdered sugar or a scoop of vanilla ice cream to highlight the sweetness of the fruits. The simplicity of preparation and exquisite taste make pineapple charlotte a favorite recipe for those who appreciate traditions and new culinary discoveries.
1
Separate the whites from the yolks. Whip the whites with 1/2 cup of sugar (adding it gradually) until stiff peaks form. Beat the yolks with 1/2 cup of sugar. Combine the whites with the yolks. Add the sifted flour. The dough is ready when it reaches the consistency of thick sour cream.
- Sugar: 1 glass
- Chicken egg: 3 pieces
- Wheat flour: 1 glass
2
Grease the bottom of the mold or pan with vegetable oil, arrange pieces of apples and pineapples. Pour the batter over the fruits. Bake at 180 degrees until golden brown for about 40 minutes. The readiness indicator of the pie is that no batter should remain on the toothpick dipped in the batter.
- Apple: 2 pieces
- Canned pineapple: 1 jar