It is believed that charlotte was invented by the British. It got its name either from a female name, or from a word denoting a similar dish. But apples were not present in this dish, therefore, the first version, which also has variations, is considered more likely. The name could happen both on behalf of the queen and the girl with whom the creator of this dish was in love.
The secrets of making charlotte
- Sift flour for dough. In the bag, it is sealed, occasionally small lumps may occur. After sifting, it will be saturated with oxygen, become more friable, and the dough will eventually become airy.
- Beat eggs with sugar. It is recommended that you separate the whites from the yolks.
- Achieve uniformity. The dough should be liquid, but homogeneous. Use a blender or mixer to knead.
- Add a little baking powder. Traditional charlotte with apples should be made as "airy" as possible.
- Take sour apples, for example, Antonovka. Sweet or too juicy varieties will not work.
- Lay out in layers. The classic recipe for apple charlotte requires layering the fruit. So not only the taste changes, but also the appearance, turning an ordinary apple pie into a gourmet dessert.
- Take care not to burn the cake. Cover the baking dish with special paper or pour semolina over the greased bottom to prevent the cake from being too greasy.
- Do not open the door. Preheat the oven in advance, and after inserting the dessert inside, do not open until cooked. The biscuit dough is "capricious" in relation to temperature, therefore it can fall.
- Get even baking. For those who want to bake a true masterpiece, it is necessary to consider that in the oven the heating is not always stable. One edge can bake a little more, the other a little less. The solution to the problem is to put the cake on an average level, and put a large salt pan on the lower one. So the temperature will be uniform.
Basic recipe for charlotte with apples. Classic with photo
You will need:
- flour - 150 g;
- eggs - 4 pieces;
- sugar - 200 g;
- apples - 5 pieces;
- oil, soda.
Cooking
- Separate the egg whites from the yolks, place in a separate bowl and beat, adding sugar.
- Add the yolks and continue whisking.
- Attach slaked soda.
- Gradually add flour in small portions. The dough should look like sour cream in appearance.
- Cut apples into slices of equal thickness.
- Pour half the dough into the baking dish. Place apples on top and pour out the dough again.
- Preheat the oven, then place the dessert there.
- Hold for about 5 minutes at 200 ° C, then reduce it to 160 and bake for half an hour.
Original recipes
The following two step-by-step recipes are distinguished by the fact that not acetic acid is used to quench soda, but other substances with acidity - kefir, sour cream, milk. They also extinguish soda, but by themselves are much more beneficial.
On sour cream
For classic apple charlotte, it is necessary to use sour cream of a certain quality - oily, without adding starch, if possible natural.
You will need:
- flour - 150 g;
- soda - 0.5 teaspoon;
- sour cream - 150 g;
- eggs - 2 pieces;
- sugar - 150 g;
- apples - 2 pieces;
- vanillin, cinnamon - 1 pinch.
Cooking
- Place sour cream, eggs, sugar in a deep bowl. Beat well.
- Add vanillin and cinnamon, mix.
- Mix flour and soda in a separate bowl. Sift through a sieve into a previously made mixture.
- Wash and slice the apples.
- Process the baking dish with butter. Alternate layers of apples with the dough. As a result, two layers of apples placed between the three layers of dough should come out.
- Cook in a previously warmed oven for 45 minutes, temperature - 180 ° C.
On kefir
You will need:
- flour - 150 g;
- kefir - 100 ml;
- butter - 100 g;
- eggs - 1 piece;
- soda - 0.5 teaspoon;
- apples - 4 pieces.
Cooking
- Soften the butter, add sugar and grind it.
- Extinguish the soda with kefir, pour everything into the oil and add the egg.
- Add a little sifted flour, mix. Beat the dough with a mixer.
- Control the consistency with kefir and flour. The density of the dough should be similar to sour cream.
- Wash and chop the fruit.
- In a baking sheet, place half the dough, then put the apples, pour them with the remaining dough.
- Preheat the oven in advance, insert a baking sheet and bake for 1 hour at 180 degrees.
Cooking in a slow cooker
The classic recipe for apple charlotte in a slow cooker has one nice feature - it does not provide soda or baking powder, because charlotte is already airy. However, it is not recommended to cook this dessert without first beating with a mixer. In a slow cooker, charlotte comes out with a pale top. There are two ways to fix this: make the bottom on top or garnish with cream or ice cream before serving.
You will need:
- flour - 150 g;
- sugar - 150 g;
- eggs - 3 pieces;
- apples - 4 pieces;
- butter - 20 g.
Cooking
- In the included multicooker melt the oil.
- Add a couple of spoons of sugar. Or use icing sugar so that there are no scratches on the bottom of the bowl.
- Peel and cut the apples into slices. Lay on the bottom evenly.
- Make the dough: mix the eggs with sugar, then add the sifted flour. Beat with a mixer until creamy.
- Pour apples into the cooked dough.
- Cook for 35 minutes in baking mode. Remember that multicookers are different, so you often have to choose the optimal temperature yourself.
Classic charlotte with apples often becomes a traditional sweet for tea in summer or early fall. It is at this time that the most important component appears - sour apples. The dessert goes well with whipped cream, ice cream or even jam, because it is easy to decorate.
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