Charlotte with apples and lingonberries

Cakes 628 Last Update: Feb 23, 2021 Created: Feb 20, 2021 0 0 0
Charlotte with apples and lingonberries
  • Serves: 8 People
  • Prepare Time: 1 hour 15 m
  • Cooking Time: 1 hour 15 m
  • Calories: -
  • Difficulty: Easy
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There is no recipe for a faster apple pie. The Russian version was invented by the French chef Marie-Antoine Karem, a kind of Jamie Oliver of the 19th century - he cooked for Napoleon and Alexander I. It is important to understand the principle of cooking, and then start experimenting: take buns, pears, lemon zest. Just do not remove cognac from the recipe!

Ingredients

Directions

  1. Cut the bread into cubes, spread it in an even layer on a baking sheet and dry in the oven preheated to 180 ° C for 10 minutes. If the loaf has a hard, thick crust, it is best to cut it off. The bread should be dry, but not brown.
  2. In a large bowl, combine yolks, milk, cream, vanilla and 3 tbsp. l. white sugar. Stir with a whisk, pour in the biscuits and leave for 15–20 minutes.
  3. Cut the apples first into slices, then into cubes. Heat 1 tbsp over medium heat in a saucepan. l. butter, put apples, sprinkle with the remaining 1 tbsp. l. sugar, pour in cognac, cover and leave for 6-10 minutes. Apples have different densities depending on the variety, so it is better to be guided not by the timer, but by the appearance - the apples should become soft, with a hard center, and not creep into mashed potatoes.
  4. Preheat oven to 180 ° C. Line a 23 cm round baking dish with baking paper. Take with your hands about half of the croutons soaked in milk, squeeze lightly and lay out in an even layer on the bottom. Tamp with your fingers so that there is no empty space between the croutons. Top with apples, lingonberries and cover with another layer of bread. Sprinkle with brown sugar and small cubes of butter. Place in the oven for 45-50 minutes. Let the charlotte cool and serve with vanilla sauce, ice cream, or whipped cream.

Charlotte with apples and lingonberries



  • Serves: 8 People
  • Prepare Time: 1 hour 15 m
  • Cooking Time: 1 hour 15 m
  • Calories: -
  • Difficulty: Easy

There is no recipe for a faster apple pie. The Russian version was invented by the French chef Marie-Antoine Karem, a kind of Jamie Oliver of the 19th century - he cooked for Napoleon and Alexander I. It is important to understand the principle of cooking, and then start experimenting: take buns, pears, lemon zest. Just do not remove cognac from the recipe!

Ingredients

Directions

  1. Cut the bread into cubes, spread it in an even layer on a baking sheet and dry in the oven preheated to 180 ° C for 10 minutes. If the loaf has a hard, thick crust, it is best to cut it off. The bread should be dry, but not brown.
  2. In a large bowl, combine yolks, milk, cream, vanilla and 3 tbsp. l. white sugar. Stir with a whisk, pour in the biscuits and leave for 15–20 minutes.
  3. Cut the apples first into slices, then into cubes. Heat 1 tbsp over medium heat in a saucepan. l. butter, put apples, sprinkle with the remaining 1 tbsp. l. sugar, pour in cognac, cover and leave for 6-10 minutes. Apples have different densities depending on the variety, so it is better to be guided not by the timer, but by the appearance - the apples should become soft, with a hard center, and not creep into mashed potatoes.
  4. Preheat oven to 180 ° C. Line a 23 cm round baking dish with baking paper. Take with your hands about half of the croutons soaked in milk, squeeze lightly and lay out in an even layer on the bottom. Tamp with your fingers so that there is no empty space between the croutons. Top with apples, lingonberries and cover with another layer of bread. Sprinkle with brown sugar and small cubes of butter. Place in the oven for 45-50 minutes. Let the charlotte cool and serve with vanilla sauce, ice cream, or whipped cream.

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