Ingredients for making Charlotte with apples and cinnamon
- Apples 5-6 pieces (medium, sweet and sour)
- Chicken egg 3 pieces
- Sugar (sand) 1 cup
- Wheat flour 1 cup
- Cinnamon 2 teaspoons with a slide
- Food baking powder 1 teaspoon
- Butter 20 grams (for mold)
- Icing sugar to taste and desire (for decoration)
- Lemon 1/2 pieces
- Main ingredients Eggs, Apple, Flour, Sugar
- Serving 8-10
- World Cuisine
A glass (capacity 250 grams), a tablespoon, a teaspoon, a kitchen knife, a sieve with a fine mesh, a deep bowl - 2 pieces, a whisk, a cutting board, paper kitchen towels, a non-stick round baking dish with removable sides (diameter 26 centimeters), kitchen potholders or a towel, a wide kitchen spatula, a large flat dish or tray, a serving plate.
Cooking Charlotte with apples and cinnamon:
Step 1: prepare the dry mixture.
First, turn on the oven for heating 180 degrees celsius and grease the bottom, as well as the inside of a non-stick or heat-resistant baking dish with a thin layer of butter. Then, using a fine mesh sieve, sift the desired amount of wheat flour into a deep bowl, pour cinnamon with the food baking powder there and mix everything with a whisk until a homogeneous consistency.
Step 2: prepare the apples.
Then we wash the sweet and sour apples under the trickles of cold running water, dry them with paper kitchen towels, put them on a cutting board and, using a sharp kitchen knife, divide each into two equal parts in turn. We remove the pulp from the core with seeds, as well as the stalk, chop it into slices, straws or pieces of arbitrary shape up to 1 centimeter in size, throw the slices into clean dishes and pour juice from half a lemon.
Step 3: prepare the dough.
Next, with the back of the knife, we beat each chicken egg in turn and send the yolks with proteins into a new deep bowl. We add sugar to them and beat these products with the same whisk or mixer until light splendor, as well as complete dissolution of the grains. When the mass is slightly thickened, it will slightly increase in volume, we begin to pour in it a mixture of dry ingredients, that is, flour, cinnamon and food baking powder. We act gradually, introducing its spoon after spoon, while kneading a semi-thick viscous dough without lumps, and proceed to the next step.
Step 4: form and bake charlotte with apples and cinnamon.
We spread half the dough into the prepared form, on top we distribute all the apples and cover them with the remnants of the semi-finished product. We put still raw cake in the oven, preheated to the desired temperature, and bake it for 35-40 minutes. We periodically check the product’s readiness with a wooden skewer or a match, simply insert the end of the stick into the pulp of a fragrant miracle and get it. If there are wet lumps of baked dough left on it, we stand the charlotte in the oven for another 5-10 minutes.
Is the pie ready? If so, then everything is simple! Using kitchen potholders or a towel, we rearrange the dessert on a cutting board, previously laid on the countertop, and allow it to cool completely.
After that, with the tip of the kitchen knife, draw between the inside of the sides of the mold and the charlotte, slightly cutting it, and then pry the pastries with a wide kitchen spatula, transfer to a large flat dish or tray, decorate with powdered sugar and start tasting!
Step 5: serve charlotte with apples and cinnamon.
Charlotte with apples and cinnamon after baking is cooled to room temperature in about one hour. Then the cake is taken out of the mold, placed on the surface of a more suitable dish, decorated with icing sugar, favorite cream, soaked with honey, condensed milk or poured with melted hot chocolate and served as a dessert on a sweet table.
Savoring this yummy is pleasant with fresh hot or cold drinks, for example, tea, coffee, milk, jelly, compote, juice or even harmful water with gas. Such a pie will decorate any festive or everyday table, so cook and enjoy!
Enjoy your meal!
- in the same way you can cook charlotte with other, not very juicy fruits, for example, pear, quince, bananas, plums, apricots or peaches;
- some housewives beat the proteins separately until thick peaks and only then gradually add them to the finished yolk dough, due to this process the baking is more magnificent, but if there is no time for this, the cooking method specified in the recipe will be ideal;
- very often in the dough put a little crushed nuts into crumbs or citrus zest;
- Are you worried that the pastries will stick to the bottom of the mold? If so, then cover it with baking paper or dab a layer of butter with two or three tablespoons of semolina or wheat flour.