Why the Charlotte Didn't Work Out: The Main Mistakes That Cause the Pie to Not Rise and the Middle to Not Be Baked
Charlotte is a fairly popular pie, which is known for its simplicity and ease of preparation.
But according to Yulia Arkhipova, an expert at the online publication BelNovosti, cook, housewives often encounter certain problems when preparing it.
To avoid culinary "fiasco" and enjoy the perfect charlotte, it is important to understand the reasons for these failures.
The pie does not rise well, has an undercooked center, or is too soggy.
This is because the base of the charlotte - the sponge cake - is not airy enough because the eggs are not beaten enough. If the eggs are not beaten as well as they should be, the pie may not rise and become soggy and dense.
However, one should not close one's eyes to other possible reasons.
So, you will get a similar result if you use old eggs. Eggs that have been stored for a long time may contain less protein, which is necessary for whipping and obtaining a fluffy mass.
Be careful not to overdo it with flour – inaccurate measurements of this product can lead to the charlotte being dry and dense.
Often, cooks complain about a failed pie because they neglected to separate the whites and yolks, because it is the whipped whites that give the sponge cake its lightness and airiness.
In addition, a mistake in choosing a form will also come back to haunt you: a form that is too large may result in the pie not rising and not baking evenly.
Finally, watch the oven temperature. Baking a charlotte requires a high temperature (180-190 degrees) so that the pie rises and bakes well.
Earlier we explained why you need to cut sausage at an angle.
