Charlotte with tangerines - aromatic New Year's pastry

In a deep bowl, combine 3 chicken eggs and sugar. At the maximum mixer speed, beat the mixture for 10 minutes until you get a fluffy and light mass.

Add corn starch, ground cinnamon, vanillin, and a pinch of salt to the dough. Whisk the dough until smooth.

In several stages, add sifted wheat flour to the dough, each time mixing the ingredients with a whisk until a homogeneous consistency is achieved.

As a result, you should get a uniform and thick dough that resembles heavy cream in consistency. Peel the tangerines and remove the white strands, divide them into slices, and add them to the prepared dough. Gently mix the ingredients using a silicone spatula.

Grease the multicooker bowl with butter, line the bottom with parchment so that the finished charlotte can be easily removed. Pour the batter into the prepared multicooker bowl, and smooth it out with a silicone spatula.

Bake the charlotte with tangerines on the "Baking" mode for 60 minutes. Carefully remove the finished pie from the bowl using a steaming container. Cool the pastry on a rack to room temperature.

Before serving, the fragrant charlotte with tangerines can be decorated with powdered sugar. Serve the New Year's cake with tea, coffee, or cocoa. Enjoy!