Raspberry Charlotte
4 servings
60 minutes
Raspberry charlotte is a delicate and fragrant dessert that captivates with its airy dough and vibrant berry flavor. The origins of charlotte trace back to European culinary traditions, where it was originally made with apples. However, the raspberry variation gives the pastry a rich, slightly tart note that perfectly complements the sweetness of the dough. Vanilla notes and cinnamon enrich the flavor, adding a warm spicy aroma. This pie is perfect for a cozy tea time with family or as a light summer dessert. Raspberry charlotte is especially good warm when the berries release their juice, soaking into the soft dough and making it even juicier and more appetizing.
1
To prepare the dough, beat 3 eggs with a mixer, then gradually add 1 cup of sugar, 1 cup of flour, and vanilla. It's important to do everything quickly so that the air bubbles in the dough don't settle.
- Chicken egg: 3 pieces
- Sugar: 200 g
- Wheat flour: 200 g
- Vanillin: 15 g
2
Add 150 g of fresh raspberries to the dough and gently mix without crushing the berries.
- Raspberry: 200 g
3
Grease the baking pan with olive oil, place the dough in it, sprinkle cinnamon on top of the pie, and bake in a preheated oven at 180 degrees for 40-50 minutes.
- Cinnamon: 30 g
