Charlotte with Apples "Charlotte"

This is my mother's charlotte recipe, she got it from a neighbor, the authorship is lost. We have been baking on it for over 40 years. Despite the wide variety of recipes for such a cake, we still return to this - the charlotte turns out to be quite dense, there is a minimum of dough and a maximum of apples, apples do not float or settle, but are evenly and abundantly distributed throughout the entire slice of the pie. Try it, it’s very easy, easier than reading!

Ingredients

• apples - 1 kg
• eggs - 2 pcs.
• granulated sugar - 1 tbsp. + another 2-3 tsp.
• margarine - 100 g
• cinnamon, vanilla sugar - to taste
• salt - a pinch
• soda 1/3 tsp
• flour - 1.5 tbsp. ± 2 tbsp. l.

Directions

1. Cut the apples into small slices, you should get a full bowl of soup with a slide.
2. We take a dry form, put half a pack of margarine there and put in a lighted oven.
3. Meanwhile, in a separate roomy bowl, mix eggs, sugar, salt, vanillin (preferably), cinnamon (I definitely put 1 teaspoon without skimping), soda.
4. We take out the mold from the oven, at the same time grease the sides with melted margarine, let it cool a little and pour the margarine to everything else, mix and throw apples there. It is in this sequence that it is important.
5. Only now we begin to add flour on a spoon, all the time stirring our mixture, which is not very convenient for mixing. We add enough flour so that only apples smeared with rather thick dough remain in the bowl, and there is no free dough at the bottom.
6. For reliability, sprinkle the greased form with breadcrumbs or semolina and put our apples smeared with dough there. Let's smooth them on top a little (but they will not lie exactly anyway, and this is not necessary).
7. Now all that remains is to sprinkle the sand on top to make a caramel crust. We put in the oven (180-200 ° C), bake until tender.