Charlotte Four Fillings

This charlotte recipe is for those with a sweet tooth and especially for those who like a lot of filling in pies. And the filling is not only a lot, but it is also different, and it is everywhere: in the dough there are apples, as it should be in an apple charlotte, and even walnuts, and in the filling - puree of meadow strawberries and red currants (for sourness) , also with nuts, plus the very top is decorated with fresh strawberries and, of course, vanilla powdered sugar.

Ingredients

• apples like Granny Smith (large) - 1 pc.
• meadow strawberries (mashed potatoes with sugar to taste) - 1 tbsp. ready-made puree
• crushed walnuts - 1 tbsp.
• red currants, mashed with sugar - 1/2 tbsp. puree
• basil - small bunch
• potato starch - 2 tbsp. l.
• eggs - 3 pcs.
• butter - 50 g per dough and a little for lubricating the mold
• sour cream 30% - 2 tbsp. l.
• icing sugar - 3 tbsp each l. for whites and yolks and a little for sprinkling
• cognac - 2 tbsp. l.
• baking soda - 1 tsp.
• salt - 1/2 tsp.
• vanillin - 1 g
• cinnamon - 1/2 tsp.
• flour, premium - 2/3 tbsp.
• oatmeal - 3 tbsp. l.
• oatmeal - 3 tbsp. l.
• zest of half an orange
• fresh strawberries - for decoration

Directions

1. Separate the yolks from the proteins and beat with powdered sugar until white, pour in melted butter and 2 tbsp. l. sour cream, beat everything.
2. Mix together 2/3 tbsp. flour, 3 tbsp. l. oatmeal, 3 tbsp. l. oatmeal, 1/2 tsp. salt, 1 tsp. soda, 1/2 tsp. cinnamon, zest of half an orange, 1 g vanillin. Pour in the yolk mixture, add peeled and medium-sized apples and 1/2 tbsp. crushed walnuts.
3. Beat the whites with 2-3 tbsp. l. powdered sugar into a froth and gently combine with the rest of the dough, adding also 2 tbsp. l. cognac.
4. For the filling, you can use pureed berries, mashed with sugar and frozen in the freezer. In this case, peeled meadow strawberries are used, but garden strawberries are also suitable.
5. Since the strawberry itself becomes sweet and sugary after heat treatment and without acidity, it is better to add red currant puree to it, rubbed through a sieve (pitted) and frozen. If there are no such blanks, then lemon or orange juice or their pulp will do.
6. Mix red currants (1/2 cup ready-made sweet puree) and strawberries (1 cup sweet puree), 2 tablespoons. l. starch, thicken on the stove, cool a little and tear the basil leaves finely with our hands.
7. Chop the nuts (the remaining 1/2 cup) with a knife and add to the filling.
8. Grease the baking dish with butter, sprinkle with breadcrumbs, pour the dough into it. On top of the dough, gently and slowly spread the filling with a spoon. No need to pour the filling into the center right away, because she can take out the dough and all be at the bottom. We bake for 30 minutes. at 180 ° C.
9. Cool the cake a little, sprinkle with vanilla icing sugar and decorate with fresh strawberries (or thawed, depending on the season). And we drink tea.