Charlotte is not only with apples. Jellied pie with plums under a protein cap is no worse than a traditional favorite.
Pick your recipe
You will need
- - Eggs - 3 pcs.;
- - sugar - 0.5 tbsp.;
- - soda - on the tip of a knife;
- - kefir - 2 tbsp. l.;
- - flour -2/3 st;
- - vanillin - 1 sachet;
- - plum or cherry plum - 300 - 400 gr.;
- - potato starch - 0.5 tsp
- To fill:
- - egg white - 2 pcs.;
- - sugar - 1/2 cup.
Instruction manual
1
Preheat the oven to 220 degrees. Wash the fruit. Cut the plum into halves, remove the seeds. If the drain is not enough, you can add the apple or pear cut into the plates. To flavor them, you can sprinkle with brandy or liquor, but this is not necessary. Beat eggs with sugar separately in a bowl. Blender - at medium speed, a couple of minutes should be enough for the mass to increase in volume by two to three times.
2
Pour soda into kefir, carefully add to the egg mixture. Sift flour, add vanillin powder to it. Pour in small portions into the dough, and gently mix with a spoon from the bottom up to maintain the airy consistency.
3
Lubricate the baking dish with margarine or butter. Cover the bottom with baking paper. Pour the dough into the mold. If the plums are very juicy, the surface of the dough can be lightly sprinkled with potato starch. Put the fruit on the surface of the cake without drowning them. Thanks to starch, the juice thickens, and the dough is perfectly baked. Bake for about 25 minutes.
4
Beat egg whites with 1/2 cup sugar to steady peaks. Take out the cake after 25 minutes, fill with whipped squirrels. Put the cake in the oven for another 20 minutes, the temperature can be reduced to 180 degrees. Protein fill should acquire a golden color.