Autumn Lingonberry Charlotte Delight

Delicious with a glass of warm milk! This autumn is rich in lingonberries and cranberries. I usually don’t do much with lingonberries — they have a specific taste. But this year our lingonberries are incredibly sweet. Without its signature bitterness. It is a pleasure to cook with such berries. I’m sharing a recipe for delicious charlotte with lingonberries.
cook time: 1h 10 min
Gavin Tanner
Autumn Lingonberry Charlotte Delight

Nutrition Facts (per serving)

231
Calories
3g
Fat
43g
Carbs
6g
Protein

Ingredients (6 portions)

Basic:

Sugar 180 g
Wheat flour 160 g
Eggs 3 pc
Baking powder 0.5 tsp
Cowberry 200 g

Recipe instructions

Step 1

Step 1
Prepare the ingredients. To prepare charlotte with lingonberries we will need: flour, sugar, eggs (large); baking powder and lingonberries.

Step 2

Step 2
Sort out the lingonberries, remove all the branches, leaves, and berries, wash and dry.

Step 3

Step 3
In a deep bowl, combine eggs and sugar. If the eggs are large, then 3 eggs are enough; if they are small, then it is better to take 4.

Step 4

Step 4
Beat with a mixer until fluffy. You donʼt need to beat the eggs for very long. If you overbeat the eggs, the sponge cake will not rise. The mass should lighten, but retain a yellowish tint. A completely white mass is a sign of overbeaten eggs, from which all the air has gone. In this case, the biscuit will not rise and will not be fluffy even with baking powder. Properly beaten eggs are like in the photo — the mass has increased 3 times, light yellow, with many bubbles on the surface.

Step 5

Step 5
Sift flour with baking powder and add parts to the dough. I add all the flour at once, but mix it in gradually with a mixer.

Step 6

Step 6
Mix the flour with a mixer at low speed. Because if we beat on high, we can unbeknownst to ourselves overbeat the eggs, and the dough will turn out too dense and airless.

Step 7

Step 7
Pour lingonberries into the dough and carefully mix with a spatula, trying to evenly distribute the berries over the dough without crushing them.

Step 8

Step 8
Place the dough in a greased baking dish (Ø 20-22 cm). Place the pie in an oven preheated to 180°C for about 40 minutes. And let the cake stand in the cooling oven for another 10 minutes. It is better not to open the oven door for the first 35 minutes, otherwise the biscuit will fall off. A crispy, brittle crust should appear on the surface of the finished pie.

Step 9

Step 9
Remove the finished pie from the mold and cut into pieces. Bon appetit!

Additional rubrics

Related recipes