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.
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.
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