CHARLOTTE WITH PLUMS

INGREDIENTS
500g of dark, dry plums
2 eggs
1/2 cup of sugar
1/2 cup of flour
125g of natural yogurt (sour cream)
butter for greasing the baking dish
1 tbsp of cognac or rum (optional)
powdered sugar for dusting (optional)

HOW TO COOK
Since I prepared the charlotte at the dacha, I had to do without some missing ingredients.

According to the recipe, the halved or quartered plums should be pitted and sprinkled with alcohol (rum or cognac); I didn't sprinkle them due to lack of alcohol.

Beat the eggs well with a mixer, gradually adding sugar.

Add the sifted flour mixed with baking powder, and stir to avoid lumps.

Whip the yogurt or sour cream with a mixer and gently incorporate it into the batter.

Grease the baking dish with butter, sprinkle with breadcrumbs or flour, lay out the plums, and pour the batter over them (don't mind the small pieces of butter on the surface; they are leftover from greasing the dish, and the sugar was also excess that needed to be used up).

Bake in a preheated oven at 200°C for about 50 minutes.

Let the finished charlotte cool and, if desired, dust with powdered sugar.