Charlotte "French" with Apples

Cakes 675 Last Update: Mar 18, 2021 Created: Feb 24, 2021 0 0 0
Charlotte
  • Serves: 9 People
  • Prepare Time: 15 mins
  • Cooking Time: 45 mins
  • Calories: -
  • Difficulty: Easy
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A soft biscuit with a thin sugar crust and juicy, aromatic slices of sweet and sour apples ... This charlotte is simple and quick to prepare, while not only has exceptional taste but is also very useful due to the large number of apples included in its composition. This cake was almost the very first I made myself. I call this charlotte "French" because her recipe was presented to me by my French teacher Olga Ivanovna, when I was still in the 5th or 6th grade of secondary school. Unfortunately, I no longer remember her last name, but I keep the recipe and prepare it to this day, especially when guests unexpectedly come to me.

Ingredients

Directions

  1. Turn on the oven and heat it to 3 (about 170 ° C). Measure out the required amount of sugar with vanilla sugar (optional) and flour in different containers.
  2. If you are using walnuts or hazelnuts, chop them coarsely.
  3. Smear the bottom and sides of a non-stick form, Ø 25-26 cm well with butter, spread a few small pieces of butter on the bottom of the form.
  4. Wash the apples, peel and seeds, cut into slices of medium thickness. Place them on the bottom of a greased baking dish.
  5. Break the eggs into a large bowl and beat them into a cool fluffy foam by turning on the mixer with regular whisks at low speed, and then gradually increasing it to maximum. Quite quickly, but add granulated sugar in portions, without ceasing to beat at maximum speed, so that the mixture acquires a whitish color and becomes stringy. Note: You can also immediately pour all the granulated sugar onto the eggs and beat them together at once at maximum speed (preferably in turbo mode). This will not significantly affect the quality of the biscuit if you beat them properly - until a lush viscous mass. Tip: Eggs with granulated sugar should be beaten by moving your hand with a mixer in one direction in smooth circular movements, and turn the bowl with the other hand in the opposite direction (as if towards each other). You will need to do the same when you add flour - this contributes to the best saturation of the dough with oxygen.
  6. Then gradually add the flour by sifting it into a bowl through a sieve. The mixer should be operated at a low speed so that the dough does not splatter or air comes out, which makes the cake more airy. As a result, the dough should turn out like thick sour cream.
  7. Pour the dough over the apples, pouring them in a circle from the center to the edges of the pan, then tilt the pan slightly from side to side to spread the dough evenly over it.
  8. Then sprinkle the surface of the future charlotte with nuts (if you use them in the recipe).
  9. Place the baking dish in the oven and bake the cake until golden brown at 2.8-3 (about 165-170 ° C) for about 40-45 minutes. Determine its readiness with a match or wooden stick. Do not open the oven for the first 25-30 minutes so that the biscuit does not settle.
  10. Take the charlotte out of the oven, let it cool for 10 minutes in the mold, and then you can gently transfer it to a flat plate. Let it cool completely or, if you prefer, serve immediately. When doing this, use a serrated knife to slice the cake using a sawing motion to avoid crushing the lush biscuit.
  11. Store leftover charlotte in an open container at room temperature for no more than 2 days. On the second day, the structure of the biscuit becomes more crumbly, and its crust becomes more crisp (I like this charlotte even more than freshly baked one).

Charlotte "French" with Apples



  • Serves: 9 People
  • Prepare Time: 15 mins
  • Cooking Time: 45 mins
  • Calories: -
  • Difficulty: Easy

A soft biscuit with a thin sugar crust and juicy, aromatic slices of sweet and sour apples ... This charlotte is simple and quick to prepare, while not only has exceptional taste but is also very useful due to the large number of apples included in its composition. This cake was almost the very first I made myself. I call this charlotte "French" because her recipe was presented to me by my French teacher Olga Ivanovna, when I was still in the 5th or 6th grade of secondary school. Unfortunately, I no longer remember her last name, but I keep the recipe and prepare it to this day, especially when guests unexpectedly come to me.

Ingredients

Directions

  1. Turn on the oven and heat it to 3 (about 170 ° C). Measure out the required amount of sugar with vanilla sugar (optional) and flour in different containers.
  2. If you are using walnuts or hazelnuts, chop them coarsely.
  3. Smear the bottom and sides of a non-stick form, Ø 25-26 cm well with butter, spread a few small pieces of butter on the bottom of the form.
  4. Wash the apples, peel and seeds, cut into slices of medium thickness. Place them on the bottom of a greased baking dish.
  5. Break the eggs into a large bowl and beat them into a cool fluffy foam by turning on the mixer with regular whisks at low speed, and then gradually increasing it to maximum. Quite quickly, but add granulated sugar in portions, without ceasing to beat at maximum speed, so that the mixture acquires a whitish color and becomes stringy. Note: You can also immediately pour all the granulated sugar onto the eggs and beat them together at once at maximum speed (preferably in turbo mode). This will not significantly affect the quality of the biscuit if you beat them properly - until a lush viscous mass. Tip: Eggs with granulated sugar should be beaten by moving your hand with a mixer in one direction in smooth circular movements, and turn the bowl with the other hand in the opposite direction (as if towards each other). You will need to do the same when you add flour - this contributes to the best saturation of the dough with oxygen.
  6. Then gradually add the flour by sifting it into a bowl through a sieve. The mixer should be operated at a low speed so that the dough does not splatter or air comes out, which makes the cake more airy. As a result, the dough should turn out like thick sour cream.
  7. Pour the dough over the apples, pouring them in a circle from the center to the edges of the pan, then tilt the pan slightly from side to side to spread the dough evenly over it.
  8. Then sprinkle the surface of the future charlotte with nuts (if you use them in the recipe).
  9. Place the baking dish in the oven and bake the cake until golden brown at 2.8-3 (about 165-170 ° C) for about 40-45 minutes. Determine its readiness with a match or wooden stick. Do not open the oven for the first 25-30 minutes so that the biscuit does not settle.
  10. Take the charlotte out of the oven, let it cool for 10 minutes in the mold, and then you can gently transfer it to a flat plate. Let it cool completely or, if you prefer, serve immediately. When doing this, use a serrated knife to slice the cake using a sawing motion to avoid crushing the lush biscuit.
  11. Store leftover charlotte in an open container at room temperature for no more than 2 days. On the second day, the structure of the biscuit becomes more crumbly, and its crust becomes more crisp (I like this charlotte even more than freshly baked one).

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