Delicate Curd Charlotte with Apples

Delicate curd charlotte with apples is more likely not even a pie, but a cross between a casserole and a soufflé. Be prepared for it to be damp inside: this is absolutely normal. For the exceptional tenderness of charlotte, one must say "thank you" to the curd, which can be replaced with vanilla curd mass, but the latter will make the dish sweeter. Separately, I would like to say about apples: choose sweet and sour or sour varieties, such as our fragrant Antonovka. These are the ones that will make the taste of the curd charlotte perfectly balanced, and the texture even more delicate.

Ingredients

• raisins - 60-70 g
• eggs - 4 pcs.
• sugar - 160-180 g
• ground cinnamon - 1 tsp.
• cottage cheese 9% - 100 g
• flour - 30-50 g
• baking powder - 1/2 tsp.
• salt - on the tip of a knife
• medium sized apples - 4 pcs.
• butter - 10 g
• bread crumbs - 60 g

Directions

1. Prepare the dough for a delicate curd charlotte with apples. To do this, wash the raisins and put them in a bowl. Cover with hot water and let sit for 10 minutes. Then place on a paper towel and let dry.
2. Beat eggs for charlotte with a mixer and sugar in a large deep bowl until a fluffy mass is obtained with a uniform consistency. Add ground cinnamon and mix thoroughly.
3. Mash the curd with a fork. Pour in a few tablespoons of eggs, beaten with sugar and stir with a whisk until tender. Add it to a large bowl with the remaining sweet mixture. Whisk.
4. Sift the flour with salt and baking powder through a fine sieve. Gradually add to the egg and curd mass in a bowl and stir until smooth. Add raisins. Mix thoroughly.
5. To make charlotte, wash the apples and peel them. Cut the fruit into halves and remove the seeds from the core. Cut the pulp into slices.
6. Heat the oven to 180 ° C. Grease a mold with a diameter of 24 cm with butter and sprinkle with bread crumbs. Place in it the dough for a delicate curd charlotte with apples and gently flatten.
7. Arrange the apple slices on top of the dough, slightly sinking them into the dough. Bake the charlotte for 40 minutes. Turn off the oven, leave the cake in the oven for 5-10 minutes. Then take out and let the charlotte cool slightly.