Charlotte with bananas

Description

Charlotte with bananas is a very original pastry, because we usually cook a similar pie with apples. But why not deviate from the rules, if this exotic fruit has long become all-season with us ?! And to make the taste of bananas more vivid, we supplemented it with citrus notes by adding lemon juice and zest to the filling. Charlotte is being prepared, as it should be, quite quickly and simply, so you should not have any questions. As for decorating the cake, let your culinary imagination run wild! Even chocolate icing would be appropriate here, because its taste goes well with banana!

Step-by-Step Cooking Instructions

Step 1

Prepare the form in which you plan to bake charlotte with bananas. Grind cookies in a blender. You can also place the cookies in a tight bag, close it, and roll it over with a rolling pin a few times.

Step 2

Grease a baking dish with a diameter of about 22 cm with butter and then sprinkle with the resulting crumb, distributing it evenly. Place in refrigerator until use.

Step 3

Wash and peel bananas. Cut into circles 1 - 1.5 cm wide. Sprinkle starch (1 tsp) on the bottom of a large flat plate. Put bananas in it. Sprinkle them with the remaining starch and cinnamon.

Step 4

Wash the lemon and dry well. Remove the zest with a fine grater, then cut the fruit into halves. Squeeze out the juice. Sprinkle bananas in a bowl with grated zest and mix. Pour in lemon juice. Bananas prepared in this way will not stick together and turn into porridge during baking.

Step 5

Prepare the charlotte dough. Separate the whites from the yolks. Beat egg whites with a mixer until soft peaks. Then, without stopping beating, gradually add all the powdered sugar.

Step 6

Whisk the yolks separately. Add them gradually to the proteins along with the vanilla extract, beating with a mixer. Sift flour with baking powder. Add to the egg mixture and quickly mix with a spatula from the bottom up.

Step 7

Put part of the resulting dough into the prepared form (a layer about 2 cm thick). Spread half of the prepared bananas on top. Add the second part of the bananas to the remaining dough and then carefully pour it into the mold.

Step 8

Heat the oven to 200°C. Bake for 20 minutes. Then turn the oven heat down to 180°C and bake the charlotte for another 15 minutes. If the top starts to brown too much, cover the cake with foil.

Step 9

Let the finished charlotte cool in the form, then transfer to a plate. Cover the cake with any cream or whipped egg whites with sugar. You can decorate with fruits, for example, kiwi slices and tangerine slices.