Charlotte with lingonberries

Step 2: Sort and rinse the lingonberries, then drain them in a colander to remove excess liquid. If the berries are frozen, don't defrost them; instead, transfer them directly from the freezer to a sieve and let them thaw there.

Step 3: Crack the eggs (preferably room temperature) into the bowl of a stand mixer. Add the sugar, including the vanilla, and beat with a mixer on high speed for at least 8 minutes, or longer, until the mixture turns pale and triples in size. Remember, this is very important.

Step 4: Combine the flour with the baking powder, add fine salt, and sift everything into the egg-sugar mixture in several batches. Gently, but without stirring, fold the dry ingredients in with a silicone spatula from the bottom up, being careful not to collapse the airy batter—we want a fluffy lingonberry charlotte. Step 5

Pour the melted and slightly cooled butter into the dough along the edge of the bowl and mix gently, moving from the edge to the center, swirling the bowl. The butter should be warm, not hot, to prevent it from cooking some of the flour. Step 6

Add half the lingonberries to the batter and mix with just a couple of spatula movements. Pour the batter into the prepared pan, smooth the surface, and scatter the remaining berries on top. Step 7

Bake the lingonberry charlotte in the oven for approximately 35-40 minutes, but your oven will tell you the exact time. Aim for a dry crust, golden brown crust, and springy crumb. Don't open the oven door for at least the first 20 minutes, as the temperature change can cause the fluffy dough to settle. Step 8: Let the finished pie rest in the pan for 10 minutes, then carefully remove it, transfer it to a wire rack, and let it cool until warm. Before serving, dust the lingonberry charlotte with powdered sugar through a fine sieve.

The "northern" component of this charlotte can be any northern berries, not just lingonberries. Cranberries (fresh or frozen) or cloudberries (fresh, frozen, or soaked) are excellent. Soaked lingonberries can also be used; they impart a pleasant, spicy flavor. There's no quicker apple pie recipe. The Russian version was invented by French chef Marie-Antoine Carême, a sort of 19th-century Jamie Oliver—he cooked for Napoleon and Alexander I. It's important to understand the cooking principle, and then experiment: use sweet buns, pears, and lemon zest. Just don't omit the cognac!

This wild berry charlotte pie baked in the oven is quite simple to make, yet it looks incredibly appetizing and elegant, so much so that it could easily replace a festive cake at a cozy family gathering. This pie is similar to a cake even in its composition: a delicate sponge cake base, a thin layer of vanilla cream, and lots of juicy wild berries covered in a shiny jelly—basically, it has everything a typical cake consists of: base, cream, and filling. Only the shape is different. The pie requires no decoration—the berry layer, especially in clear jelly, is beautiful on its own. Today's dessert, however, is easier and quicker to make than any cake. So, you should definitely check out this recipe for baked berry charlotte: it will surprise you first, and then become your favorite!