Charlotte without eggs - vegetarian dish

Charlotte without eggs is an easy and delicious dessert. Prepare it most often from biscuit dough and different varieties of apples. This dish was invented in the early eighteenth century. At that time, this pie was not baked. Today there are many charlotte recipes. Which one to choose is up to you.

Vegetarian charlotte without eggs

To make it, you should take:

- a kilogram of apples;

- two hundred grams of kefir;

- a glass of flour with a slide;

- a glass of mango;

- a glass of sugar with a slide;

- butter;

- salt;

- vanillin;

- a spoon of soda vinegar.

Rinse apples and clean. Cut them as you like - cubes, slices, circles. Mix kefir with sugar and salt, vanilla, butter, flour and mango. Knead the dough and add to it slaked soda. Stir, add the apples. Form the baking paste with oil and manga. The dough is poured into a mold and bake for forty minutes in the oven at a temperature of one hundred and eighty degrees. Vegetarian charlotte without eggs is ready!

Charlotte classical

It requires:

- three eggs;

- two hundred milliliters of kefir;

- soda, slaked with lemon juice;

- apples;

- one hundred and fifty grams of sugar;

- flour.

Wash and rub apples. Sift flour and mix with yogurt, apples, sugar, soda, eggs. Mix the dough well. The mold should be oiled and sprinkled with breadcrumbs or a manga, pour the dough there and bake until cooked. This charlotte is more friable than a charlotte without eggs.

Charlotte curd cheese

It is necessary:

- one pack of cottage cheese;

- a glass of sugar;

- a spoonful of soda;

- four apples;

- a glass of semolina;

- the egg;

- One hundred grams of butter.

Rinse apples, clean and cut. Sprinkle with sugar. Add the cottage cheese and the egg, pour in manki and soda. Melt the butter and add to the dough. Mix everything thoroughly. Lubricate the mold and sprinkle with breadcrumbs. Pour the mass in there and bake until cooked in the oven.

Cake "Charlotte"

You need to bake two biscuits. For them we take:

For dark biscuit

- four eggs;

- sugar - one hundred and fifty grams;

- seventy grams of flour;

- fifty grams of starch;

- thirty grams of cocoa;

- two spoons of grated orange peel.

For biscuit light

- one egg;

- one protein;

- two tablespoons of flour;

- two tablespoons of sugar.

For cream

- three hundred grams of fatty cream;

- three hundred grams of yogurt from peaches;

- half a glass of sugar;

- fifteen grams of gelatin;

- one fourth of a glass of berry puree;

- green marmalade - seventy grams.

For fondant

- three tablespoons of cocoa;

- three tablespoons of sugar;

- three tablespoons of milk;

- Butter - 50 grams.

Whip the whites. Yolks mash with sugar, and then mix them with half the protein and add flour, starch and cocoa. Bake two layers of dark biscuit. Sponge cake should be cooled and cut from it. Similarly, make a dough for a light biscuit and bake it. Pour gelatin with cold water, and then heat on the plate until it dissolves. Cream whisk with yogurt, add sugar and gelatin. To the fourth part of the cream, add the berry puree. Light biscuit should be coated with cream and rolled into a roll.

Lay the bottom of the baking dish and its sides with biscuits from dark biscuit. Billet the damp with syrup. Then put half the cream there. In the middle of the workpiece, place a roll of white biscuit. Spread the green marmalade. Lay out the remains of the cream and smooth. Top with a dark biscuit. Refrigerate for several hours. Then take it out of the form, pour it on a sweet. Sprinkle with chocolate chips.

Swedish cooking. Charlotte with pear cream

It is necessary:

For biscuit

- Ninety grams of sugar;

- as much flour;

- three eggs.

For cream

- two hundred and fifty grams of puree from pears;

- three yolks;

- one hundred grams of sugar;

- two hundred ml of milk;

- twenty grams of gelatin;

- vanillin;

- Fat cream - three hundred milliliters;

- Pear liquor - thirty milliliters.

For syrup

- sugar - glass;

- water - two glasses.

For decoration

- a kilogram of pears;

- twenty-one savoyardi cookies;

- split form for cake;

- apple jam - two spoons.

Separate yolks from proteins. Separately, whip them with sugar. Sift the flour. Add one third of the proteins to the yolks. In the cake mold, put the foil and pour the dough. Bake it.

Pears wash and clean. Cut into halves. Cook the pears in sugar syrup until done. Cool down. Leave a few pears on the decoration, the rest mash in a mash.

For milk cream, bring to a boil. Whisk the yolks with sugar. Mix the milk with the yolks. Place the mixture on a water bath and cook, whisking until thick. Then add to the cream pre-soaked gelatin, and after - puree from pears and liquor. Cool down. At the very end, put whipped cream in the cream and mix.

Cut the biscuit into two pieces. In a split form, circle the biscuits, on the bottom - one part biscuit. Spread half the cream. Then the remaining half of the biscuit. Lay the leftover cream on the cake. Refrigerate in the refrigerator for a few hours. The final touch - decorate the finished cake with halves of pears and apple jam.