Northern rye bread charlotte with lingonberries and apples

Any northern berries, not only lingonberries, can be the “northern” component in such a charlotte. Cranberries (both fresh and frozen) or cloudberries (fresh, frozen, or soaked) are great. You can also take lingonberries soaked, they will give a pleasant spicy taste.

Ingredients

• 1-1.5 large loaves of rye bread
• 3-4 sour apples
• 400 g lingonberry
• 120 g honey
• 4 medium eggs
• 400 ml full fat milk
• 4 tbsp. l. Sahara
• cinnamon, optional
• butter for the mold
• rustic sour cream for serving

Directions

1. Preheat oven to 170 ° C. Grease the bottom and sides of a 24 cm deep baking dish generously with oil.
2. Cut off the crusts from the bread, cut the crumb into slices 7-8 mm thick. Whisk eggs with sugar and milk. Pour this mixture over the bread in a large container for 10 minutes.
3. Peel and core the apples, cut into 2 cm cubes, mix with lingonberries and honey, season with cinnamon.
4. Line the bottom and sides of the bread pan with a slight overlap, pressing the edges with your fingers to create a continuous layer. Place half of the filling, on top of which is another layer of bread, then the remaining filling and the remaining bread.
5. Pour the remaining milk liquid on top of the charlotte and let sit for 15 minutes. Then bake until tender, about 1 hour. Serve warm with cold thick country sour cream.