Why you can't make a charlotte: if the pie doesn't rise well or isn't baked through, the housewife is to blame
Even when preparing one of the simplest pies – charlotte – the housewife may encounter problems.
Of course, unsuccessful baking causes only negative emotions, but instead of getting upset, the expert of the online publication BelNovosti, chef Yulia Arkhipova, advises analyzing whether you are doing everything right.
Causes of poor rising, undercooked and soggy centre
As is known, the basis of charlotte is a sponge cake. Its airiness, in turn, is the result of well-beaten eggs.
If the “chicken caviar” is not beaten enough, the pie will not rise and will turn out dense and soggy.
The technology of mixing the dough is also important: mix the flour into the egg foam with care. Do not try to mix all the ingredients too much, because the pie mass will eventually settle and spoil.
Finally, baking time also plays an important role. It depends on the oven's features, so there is only one recommendation for all housewives - watch the pie carefully.
Overbaking will result in the charlotte being dry, while not enough time in the oven will result in it being soggy.
To check if the cake is ready, insert a wooden skewer into the middle of the pie, then remove it and feel it – it should be dry.
