Delicious, delicate and fragrant pie, charlotte, familiar to most of us from childhood. Traditional charlotte is made from apples. Antonovka is rightfully considered the best apple for charlotte. Incredibly aromatic, with a pronounced sourness, Antonov apples perfectly set off and complement the taste of sweet biscuit.
These tips, multiplied by your skill and imagination, will more than once help you please your friends and loved ones with a delicious and fragrant charlotte.

1. Making a biscuit for charlotte is very simple. To do this, you need to separate the whites of the four eggs from the yolks, cool them and beat them separately until a stable foam. Continuing to beat, gradually add 1 glass of sugar and 1 glass of flour to the proteins. At the very end, add four yolks and beat together again. The biscuit prepared in this way will not settle, but will turn out to be fluffy and tender.
2. It is important not only to properly prepare the dough for the biscuit, but also to bake it correctly. Charlotte is baked for 30 – 40 minutes at 180 degrees in a preheated oven. This is where the first common mistake lies. Be sure to preheat the oven at least 15 minutes before placing the charlotte in it!
3. In an insufficiently preheated oven, the charlotte will burn on top, but it will not bake inside. The second important note – never open the oven when baking! From any draft, the biscuit will settle and turn into a sticky, dry and hardly edible substance.
4. Additional shades of taste and aroma will add spices to charlotte. Don’t be afraid to fantasize Try adding some vanilla sugar or lemon peel to the biscuit dough. Add ground cinnamon, nutmeg or cardamom to the apples. Even a pinch of ginger or ground black pepper will not spoil the taste of the cake at all, but will give it a mysterious charm and light piquancy. But when adding spices, try not to overdo it.
5. It is important and correct to serve charlotte to the table. Like any other sweet cake, charlotte can be served with tea or coffee, or it can be served as an independent dessert. It is best to serve charlotte hot, 10 to 15 minutes after cooking. A ball of creamy ice cream or sour cream will perfectly set off the taste of a fragrant, hot pie. Making sour cream is not at all difficult. Beat a glass of sour cream with a high fat content (25 – 30%) with a mixer until firm peaks. Mix four tablespoons of powdered sugar with a packet of vanilla sugar and add to the sour cream. Mix everything thoroughly and beat again, as it should.

Charlotte is probably the most popular apple pie. From our article, you will see that the preparation consists in simple mixing of the ingredients, as a result of which an airy sponge cake with the most delicate apple filling is obtained.

1. Traditional charlotte is made from apples. Antonovka is considered the best apple for a pie. The pronounced sourness of Antonov apples perfectly complements the taste of sweet biscuit.
2. Add vanilla, cinnamon, nutmeg, or cardamom to the batter for a flavorful pie. A pinch of ginger will add a light piquancy to the cake. When adding spices, don’t overdo it.
3. Finely grated lemon zest will give the charlotte taste a finishing touch.
4. Sugar can be replaced with honey. Put the chopped apples in a bowl with honey. If the honey is candied, then melt it first.
5. The first thing to do before you start making charlotte is to turn on the oven. Preparatory procedures will take 15-20 minutes, during which time the temperature should rise to 180-200 ° С
6. Making a biscuit for charlotte is very simple. To do this, you need to separate the whites of the four eggs from the yolks, cool them and beat them separately until a stable foam. Continuing to beat, gradually add 1 glass of sugar and 1 glass of flour to the proteins. At the very end, add four yolks and beat together again. The biscuit prepared in this way will not settle, but will turn out to be fluffy and tender.
7. Apples for charlotte are washed and wiped dry, cut into slices or pieces, while removing the core. Some housewives recommend peeling the peel from the apples, but this is unnecessary. When baked, the rind becomes soft and gives the taste a sour taste.