Charlotte with black currants in a Panasonic multicooker

Category: Bakery products
Charlotte with black currant in a Panasonic multicooker

Ingredients

Wheat flour 1 tbsp.
Sugar 1 tbsp.
Salt pinch
Eggs 4 things.
Vanillin
baking powder
(or soda)
on the tip of a knife
Black currant
(in my case, frozen.
Do not defrost!)

Cooking method

  • 1. Beat well, foam, eggs with sugar
  • 2. Mix flour + salt + vanillin + baking powder (or soda) into this mixture
  • 3 Grease the multicooker saucepan with oil and sprinkle with semolina or breadcrumbs.
  • 4. Wash the currants, but do not defrost!
  • 5. Gently put the dough in a saucepan and put the black currant on top in one layer. Do not crush (Currants will settle to the bottom during cooking and if you put a lot of currants, it will start to burn.
  • 6 Put the saucepan in the multicooker and bake in the "bake" mode for 65 minutes.
  • After baking, let stand for a while. You can pour a little syrup.
  • Then put on a dish and garnish

Note

The recipe is obviously familiar to everyone.

Cooking in a multicooker Perfezza PR-56 (without baking mode)

Krosh Photos

Alexandra
Lola, I used this recipe, it turned out very tasty, but a completely different look. Why is that? How did you get 2 layers of berries?

Slice.JPG
Charlotte with black currants in a Panasonic multicooker
Slice.JPG
Charlotte with black currants in a Panasonic multicooker
Lola
Alexandra I don't have two layers of berries. It's just that when the charlotte was ready, I poured syrup (sugar: water - 1: 1 plus a little currant for coloring) right in the saucepan. Hence the effect.
Alexandra
It is clear, but I already thought, they just soaked the berries on top, and then went down. In mine, they went to the middle, and on top there were traces like a quilt :)
Lola
Alexandra you have got a wonderful handsome pie! Even with a quilted pattern
And the berries fly down when the dough is thin. That is, in principle, you can regulate the density of the dough by the location of the berries. (oh how I wrapped it up)
Alexandra
Yes, my dough was a little thicker due to the addition of a couple of tablespoons of thick orange marmalade (cooked from oranges crushed with a blender along with the zest he ground in a bread machine).
In general, I always add a pre-prepared finely chopped orange zest with sugar to a charlotte - an extraordinary aroma, and adds piquancy.

Lola, thanks for the praise and most importantly for the recipe.

Already there is soft cottage cheese in the refrigerator to repeat the cottage cheese cake, by the way - can you put candied fruits there? I want to put pieces of dried peaches and dried cherries ...
Lola
Quote: Alexandra


Already there is soft cottage cheese in the refrigerator to repeat the cottage cheese cake, by the way - can you put candied fruits there? I want to put pieces of dried peaches and dried cherries ...

Yes, I think it will be very tasty with candied fruits.
True, I, so far, only experimented with raisins.
Alexandra
They don't eat my raisins :)

Thank you!
marsha
Lola, a special thank you for this recipe! I copied it from good-cook_а. Well, finally, I will free the freezer from the black currant deposits! I'll try it today.
Celestine
Charlotte with black currant in a Panasonic multicooker
And here is my first experiment in the cartoon. The first time I got this cake. I have already done it several times, it is higher and higher, but I did not have time to take a picture. But the first one is still more expensive
Rezlina
Tell me, please, is the glass in the recipe how many grams? Or is the glass specified that goes to the multicooker?
Celestine
Quote: Rezlina

Tell me, please, is the glass in the recipe how many grams? Or is the glass specified that goes to the multicooker?

I take an ordinary faceted glass, or from a bread machine. The multicooker has a small one.
Rezlina
Well, here .. and I used from the multicooker .. 65 minutes just passed ..
It turned out so yummy !!! Only I replaced currants with peaches. Very airy!
Linka
And this is my version of charlotte - with lingonberries and blueberries. I made the dough thicker so that the berries would not fall through. Delicious!

pirog.jpg
Charlotte with black currants in a Panasonic multicooker
Boo Boo
Today I have baked it for the second time. Lola, thanks for the recipe.
I always baked a charlotte with apples and somehow it never occurred to me that variations are possible. The first time I baked it strictly according to the recipe. The currant sank down. The second time I decided to bake according to the recipe of my charlotte (3 eggs, 250 ml of sugar, 220 ml of flour, baking powder). The berries were distributed over the dough and a very interesting pattern turned out on top. Also very tasty. In the second version, I liked the dough more. I'll have to try with other berries. What do you think will work out or are there pitfalls?
Linka
There are no "stones". The pie was made repeatedly with frozen lingonberries, blueberries, cranberries, currants, cherries. And with all the berries together and with each one separately. And mixed with apples - a lot of variations!
Boo Boo
Link, thanks. Charlotte is a class, very fast and very tasty. I want to try it with strawberries.
KuzyaSchechkina
Thanks for the recipe! And I got this pie.


Sharlotka1.jpg
Charlotte with black currants in a Panasonic multicooker
Boo Boo
It tastes better with currants than with strawberries. The taste of currant in the charlotte is felt, and the strawberry becomes tasteless. True, I did it with ice cream, in the summer I'll try it with fresh one.
Alexandra
With sour berries with a sharp taste, like sour apples, charlotte is always tastier.

I also add a couple of tablespoons of finely chopped orange peel for flavor (I prepare it in advance, sprinkle it with sugar or fructose and store it in the refrigerator)
Admin
Quote: Alexandra

I also add a couple of tablespoons of finely chopped orange peel for flavor (I prepare it in advance, sprinkle it with sugar or fructose and store it in the refrigerator)

This is certainly super, took note
Crochet
Lola

Thank you for reminding us that charlotte is not only about apples! Here is my charlotte today:

Charlotte with black currant in a Panasonic multicooker

Baked in a big cartoon. It took me 3 eggs: 160 grams of flour, 150 grams. sugar (I don't like very sweet things, so I reduce the amount of sugar in advance), 500 grams of black currant. Currant berries, I previously rolled in flour, so they are found throughout the charlotte.
P.S. The photo of the section is lost somewhere 🔗, as soon as I find it, I'll put it right away.
Judi
Can you please tell me this recipe for a small multi? I have 4.5 liters, I made dough - it’s somehow very small .. Almost everything lies right along the bottom ...
Crochet
Judi
I baked in a large MV.
Luysia
The first baking in the cartoon and ....

The top is not so pale, but wet damp dough.
What's wrong? Everything is exactly according to the recipe, currants are about 300 gr.

I turned it on for another 20 minutes for baking.

Maybe my cartoon is defective (the temperature is less than necessary)?

This happened after an additional 20 minutes of baking ...

Charlotte with black currant in a Panasonic multicooker

Charlotte with black currant in a Panasonic multicooker

Luysia
Girls! Nobody answered me!

Why did I have to add 20 extra minutes for baking? And in this case, the crust turned out to be light.

True, everything was baked and it turned out delicious!
Admin

Well, what are you worried about. Kroshi has no fried crust either. https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=425.0, and the time is extra - it means that in your conditions and products you needed exactly that kind of time, everyone does not have the same
Lika
Quote: Luysia

Girls! Nobody answered me!

Why did I have to add 20 extra minutes for baking? And in this case, the crust turned out to be light.
Perhaps the network is low voltage, this has already happened among members of the forum.
Was the valve tightly inserted?
Luysia
Today I repeated the experience! Alas!

The eggs were not cold, the currants also lay a little on the table (I have a brutal freezer).Beat the eggs together (and not the whites separately). Smeared with butter, not vegetable. Well, just did not dance around her!

And still the same result: 65 minutes (wet dough with bubbles on top) + 20 minutes (baked normally, there is no crust on top, but not wet).

She asked her husband to measure the voltage - 217 V. Everything is within the normal range.

Maybe it's really defective (or in this batch the "brains" were programmed like that, but the other modes seem to work fine)

The valve does not seem to be tightly inserted.
Lika
And other baked goods with the same problems, or just this recipe does not work?
Maybe you should mix the berries into the dough. It turns out that they are frozen and cold on top of the dough. First they melt and only then the top begins to bake. I bake a chocolate cake with frozen cherries, so I press the cherries into the dough.

Luysia
Quote: Lika

And other baked goods with the same problems, or just this recipe does not work?

Lika, I haven't tried anything else! I have it (multicooker) - a newborn!

What would you advise to bake tomorrow to check?

Lika
For the purity of the experiment, an ordinary biscuit or any other pie, even the same charlotte, but without berry or apple fillers. 3 eggs for 1 tbsp of sugar and 1 tbsp of flour + slaked soda with vinegar.
This, for example, always happens https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=3255.0.

Luysia, the test shows that baked charlotte is obtained and once the voltage is normal, then only frozen berries are to blame.
Luysia
Quote: Lika

For the purity of the experiment, an ordinary biscuit or any other pie, even the same charlotte, but without berry or apple fillers. 3 eggs for 1 tbsp of sugar and 1 tbsp of flour + slaked soda with vinegar.

Lika!

Thanks for the advice! Today I just baked this biscuit. It was baked normally in 65 minutes. No crust on top, but not wet. And then I already thought that I again got something wrong. I will experiment further!
Luysia
Quote: Lika

Luysia, well. I'm glad that everything worked out and the cartoon is in order. The culprit is found - frozen currants

If so, then I don’t understand how it is not like everyone else's frozen.
leofelisa
Lola, thanks for the recipe! This is my second experience of baking in a new multicooker. The taste is just super! In contrast, sweet dough / sour berries. True, my berries were also distributed throughout the dough, perhaps due to the fact that I separately beat the proteins and added them last. Now I'll try with cherries.
oriana
Charlotte with gooseberry in the Perfezza PR-56 multicooker (without baking mode).

🔗
just pulled this product out of the multicooker.

I did it according to this recipe:
2 multi glasses of sugar
2 multi-cups flour
6 eggs
salt (pinch), vanilla, instead of a baking powder, I made an explosive mixture of 0.5 tsp. soda + 0.5 tsp. starch and on the tip of a knife of citric acid.
frozen gooseberries (approx. 200 grams).

Preparation:
1. Beat eggs well until frothy with sugar.
2. Sift flour and add vanilla and baking powder to it.
3. Gently, with a spoon, stir in the flour with vanilla and baking powder from bottom to top.
4. Grease a saucepan (bottom) with vegetable oil and sprinkle with semolina.
5. Pour the dough, put the gooseberries on top.

It was baked in CRISPY RICE mode with two shutdowns until the countdown was somewhere in 35-40 minutes. And for 10 minutes I stood in a closed multicooker, no condensation leaked.

The result is a very high and airy dough. The top can be soaked with fruit syrup, when the syrup is absorbed, sprinkle with powdered sugar.
oriana
Here's what I thought that if this composition of the recipe is doubled, then the product will rest against the lid, and in terms of texture, this charlotte can claim to be a biscuit. The dough is very airy and light, that is, you can safely cut (hot, otherwise it will not cut, but crumble) into 5-6 cakes and make two cakes!
metel_007
Girls I baked my charlotte. it turned out to be 5cm high (I don't know, maybe it's a bit small?), very airy, not fallen, the currants sank all down. I have not tried it yet, I will come home from work and post pictures, and I will write about the taste. I kept it after baking with the lid closed without heating for 10 minutes, no condensation dripped.

Report: taste, quality, photo is not very good
Charlotte with black currant in a Panasonic multicooker Charlotte with black currant in a Panasonic multicooker

Everything is very fast, not confusing.
Inusya
Virgin, now there is a charlotte for the first time (only with me with frozen cherries instead of currants).
There are 20 minutes left before the whistle (this will be 50 minutes). Add another 10 for an hour? And then for 10-15 minutes, how can you not open the off in the biscuit? I really want not to spoil your masterpiece ...
oriana
Quote: inusha

Virgin, now there is a charlotte for the first time (only with me with frozen cherries instead of currants).
There are 20 minutes left before the whistle (this will be 50 minutes). Add another 10 for an hour? And then for 10-15 minutes, how can you not open the off in the biscuit? I really want not to spoil your masterpiece ...
My charlotte was completely baked in 50 minutes and for 10 minutes it was completely turned off with the lid closed. Does the baked smell come on? Is there a strong baked product smell like that?
Inusya
And here I am with my mouth full ...

Charlotte with black currant in a Panasonic multicooker Charlotte with black currant in a Panasonic multicooker Charlotte with black currant in a Panasonic multicooker

Everything worked out. 60 minutes + 15 sucks. When I opened it, it rustled like a biscuit. The middle was slightly crushed in the cut with a knife, and so it was high. 6 cm. Thank you!
Milda
Lola, thanks for the recipe! Baked with black currant and apple. And I probably overdid it with flour, it turned out rather dry. But delicious!

🔗

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