Blueberry Charlotte

  • flour - 300g
  • egg - 3-4 piece
  • Sugar - 370g
  • Blueberries - 300g

  Heat the oven to 180C. Blueberries bust, break the stem and leaves. Berries are washed, recline in a colander. Eggs with sugar.
  Continuing to whisk the egg mixture, add flour. Knead the dough uniform.
  Berries to pour flour. Form (preferably split, diameter 24 cm) lubricated powder and flour. Pour half of the dough into a form that decompose top blueberries.
  Pour the remaining berries on the dough, flatten. Charlotte put on the middle shelf oven and bake for about an hour. Ready to leave the cake to form a complete cooling. Charlotte Cut into slices and arrange on a platter.



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