Cherry charlotte in the oven

You don't even need a mixer to make this dish—a whisk will do. This recipe uses simple and affordable ingredients, and the baking soda and kefir combination ensure the cake rises perfectly.

Step-by-step recipe

This recipe makes charlotte cake incredibly easy and quick. Follow our recipe, and you're sure to have a fluffy cherry pie baked in the oven on your first try.

Step 1: Mix the base

Place two eggs, a pinch of salt, and 180 grams of sugar in a bowl. Whisk the mixture for about one minute until smooth.

Step 2: Add the liquid ingredients

Add 50 grams of vegetable oil (odorless!) and 100 grams of kefir (any fat content). Whisk gently again.

Step 3: Add dry ingredients

Sift 220 grams of flour, add 2 teaspoons of baking powder and a pinch of baking soda. Mix everything well. The dough is guaranteed to be fluffy.

Step 4: Prepare aromatic additives

Remove only the yellow part of the lemon zest (avoiding the white part to avoid bitterness). Finely chop the mint leaves.

Step 5: Combine the dough

Add the zest and mint to the dough and mix thoroughly. The dough will rest while we prepare the cherries.

Step 6: Prepare the cherries

Remove the pits from the cherries. If they're very juicy, be sure to place them in a sieve for 10-15 minutes (to allow the excess juice to drain). The less moisture, the better the charlotte will bake.

Step 7: Assemble the pie

Line a baking pan with parchment paper. Pour the prepared batter into the pan. Spread the cherries evenly over the top. Press them lightly with a spoon.

Step 8: Baking

Place the cherry charlotte in a preheated oven (180°C). Bake for about 40-45 minutes.

Step 9: Checking for Readiness

To check for doneness, insert a wooden skewer into the center of the pie. If the skewer comes out clean, the charlotte is ready to be removed from the oven. Allow the finished charlotte to cool completely before removing it from the pan.

Cooking tips

To prevent the charlotte from sinking and to ensure it stays plump, maintain an oven temperature of 180°C. It is not recommended to open the oven for the first 30 minutes of baking.

This recipe works with both fresh and frozen cherries. If using frozen cherries, defrost them beforehand and drain as much of the juice as possible to prevent the dough from becoming too soggy.

The amount of sugar (180 g) is perfectly balanced with the tartness of the cherries. If you like your baked goods very sweet, you can increase the sugar to 200 g. However, it's best not to substitute anything in this recipe, otherwise the taste will be completely different. Enjoy.