The most delicious and simple charlotte with apples. Now let's go according to plan

Charlotte is a very tasty, simple and multifaceted cake at the same time! Thanks to the abundance of apples on the shelves, it can be cooked all year round, but charlotte is especially tasty in autumn and winter, when you really want warmth and comfort. Charlotte is the most recognizable pie!

They say that everything ingenious is simple. It's all about her, the adored beauty - charlotte with apples. An excellent dessert that occupies the highest places in the TOP of homemade confectionery. Still, sweet and sour apple extravaganza in an airy biscuit. And all this splendor in a matter of time, minimal costs. In other words, charlotte with apples always stands guard over "quenching your thirst for sweets" and provides royal tea drinking.

For tea, you can serve an interesting story about the genealogy of Russian charlotte from the time of Alexander the First, whose chefs had a desire to surprise Europe with a biscuit with cream and whipped cream.

Over the years, fruits have replaced the cream filling, Russian charlotte has turned into charlotte with apples. Historians used to say that in Stalin's times charlotte was renamed into apple pastry so as not to kowtow to the West.

This is another wonderful property of charlotte with apples - to fill the hearth with comfort and warmth with its aroma. The desire to get together around a lush, ruddy and incredibly tasty cake.

We sincerely wish you sincere conversations and pleasant tea parties with apple charlottes baked according to the proposed recipes.

The sweetness of an airy biscuit, diluted with the sourness of apples - what could be tastier.
Therefore, this pie is a frequent and welcome guest in every kitchen.

The dish is easy to prepare, and the products are sure to be found in the refrigerator. Let's start baking and make your loved ones happy.

We will need

Flour - one glass;
Sugar - one glass;
Three eggs;
Two - three apples;
1 tbsp butter or margarine;
Vanillin, cinnamon - for an amateur.

To get a fluffy and airy biscuit, you must follow some rules:

Eggs must be cold.
Flour, sugar - dry.
Flour is only the highest grade and necessarily sifted.

You can bake in silicone and detachable forms, in a deep frying pan.

The pan must be prepared as follows: cover the entire surface with parchment, if there is no parchment, then grease with sunflower oil and sprinkle with flour.

The size of the pan for this amount of ingredients should not be too large. A detachable form can be prepared in a similar way.

The silicone mold does not need to be prepared.

How to cook charlotte

Time passes quickly, and now the aroma is felt. You can open the oven and see - the top should be browned. To be sure, pierce with a toothpick, it should be dry and clean.

Charlotte with apples is baked! Lush, with a ruddy crust - one kind of breathtaking. Lovers of very sweet, can still sprinkle with powdered sugar. Help yourself!

In order for the eggs to beat better, you need to cool (place in the refrigerator) the dishes in which the beating process will take place, add a tool to it - whisks from the mixer. The colder the bowl, the better the eggs will beat.
Very fresh eggs beat worse, no need to run to the market for them. Shop fit perfectly.

How to cook a lush charlotte with apples? No problem. Now we will deal with this. And you will be able to please your family and friends with an airy and tender dessert that melts in your mouth.

We need ingredients

5 chicken eggs;
Half a glass of white granulated sugar (a glass for measure is taken two hundred grams);
6 apples, preferably red;
1 tsp ground cinnamon;
5 tablespoons of wheat flour.

How to cook fluffy charlotte

Take a deep bowl, gently beat the eggs into it.
Let's immediately add a third of the sugar, turn on the mixer and work for about ten minutes, gradually adding sugar. The criterion for the readiness of the mass is completely dissolved sugar, an increase in volume of at least three times. If necessary, the whipping time must be increased. Biscuit does not like haste.
Add the sifted flour gradually. Stir with a spatula from top to bottom, in one direction.
We clean the washed apples (five pieces) from the skin and the middle, cut into thin slices, put them in a separate bowl.
Add flour to apples 1 tbsp. (so that they do not fall off in one place), two-thirds of the cinnamon, mix.
Lubricate the mold if necessary (preferably with butter).
Put the apples into the dough, mix gently.
Pour the dough into the mold.
We clean the remaining apple, cut it into thin slices, lay it on the surface of the dough.
Stir the remaining cinnamon with a pinch of sugar, crush our product.
We put in a hot oven (170 degrees), bake for 40-45 minutes. Do not open the lid without the need, especially in the first half hour!

A breathtaking aroma, a ruddy top and a dry toothpick, with which we will check the cake for fidelity, will report on the preparation of the pie.

Charlotte with apples and cupcake dough

For this version of charlotte, we use the classic cupcake dough proportions. The cake will be heavy, dense, but loose. Make this charlotte when you want a dense hearty apple pie.

Ingredients:
300-500 g of peeled apples,
100 g flour
100 g butter,
2 eggs,
100 g sugar
¼ teaspoon baking powder
salt.

Cooking:
Mix room temperature butter with sugar and beat with a mixer at maximum speed. The sugar should dissolve. Add eggs (room temperature) one at a time and beat together. Add the sifted flour, baking powder and a pinch of salt and knead the dough at low speed.

Cut apples, mix with dough. Put the dough in a shallow wide form and bake for 30-40 minutes at 180 degrees. Check readiness with a toothpick or skewer - it should come out of the dough dry.

Charlotte with apples on biscuit dough

Biscuit is distinguished by increased sweetness, lack of butter and airiness. It is not so easy to cook, you should carefully consider the proportions. Unfortunately for those who are losing weight, the amount of sugar cannot be reduced, sugar forms the structure of the dough. Beat eggs with sugar should be at maximum speed, you should get a thick mass. You need to mix the dough especially carefully, as the bubbles in the egg mass will allow the cake to rise and become airy.

Ingredients:
4 eggs (separate whites from yolks)
120 g powdered sugar,
120 g flour
300 g apples.

Cooking:
Beat the yolks with 100 g of sugar at the maximum speed of the mixer. Whip the egg whites into a white foam, add 20 g of sugar and continue to beat until the mass becomes denser. Carefully add the yolks to the proteins, mix with movements from the bottom up. Pour in the sifted flour and gently fold in the beaten eggs.

Lubricate the form with butter, sprinkle with breadcrumbs, pour in the chopped apples and pour the biscuit dough on top. Make a small indentation in the center of the mold - this will make the cake smoother. Gently, without pushing, put the form to bake for 25 minutes at 200 degrees.

Charlotte with apples on biscuit dough with brandy

The whole secret is in aromatic alcohol. Brandy can be replaced with rum or cognac. Herbal tinctures are also suitable. If you want the apples in the charlotte not to darken, pour them with lemon juice. Alcohol softens apples, and such charlotte will be not only fragrant, but also exceptionally tender. This quality can be enhanced by cutting off the peel from apples. In this case, the cake has a chance to look like a soufflé and approach the taste of a gourmet cake.

Ingredients:
1 kg of apples
3 eggs,
1 cup flour
1 cup of sugar,
1 teaspoon cinnamon
3 art. brandy spoons.

Cooking:
Slice the apples, soak them in brandy, drizzle with lemon juice, sprinkle with cinnamon and stir. Beat eggs with sugar and gradually add flour, mix gently. Lubricate the form with butter, lay out the apples, fill with dough and bake at 180 degrees for 40-50 minutes.

Charlotte with apples on kefir dough

This is a simple and reliable recipe. Sugar will not affect the texture, the dough is dense and slightly sour, but it goes well with the taste of apples. It is for this recipe that we recommend taking sweet apples.

Ingredients:
500 g apples
250 g flour
2 eggs,
100 g butter
100 g sugar
200 ml of curdled milk or kefir,
½ tsp baking powder or soda,
salt.

Cooking:
Beat sugar with soft butter, add one egg at a time, then kefir, sifted flour, salt and baking powder. Mix the mass with chopped apples. Grease the form with butter and sprinkle with breadcrumbs. Lay out the dough, level and bake at 190 degrees for 45 minutes.

Charlotte with meringue

This old-fashioned recipe is good because charlotte comes out with an unusual taste, it is easy to prepare, and the ingredients are available in any store.

Ingredients:

For test:
5 eggs
½ sugar
1 sachet of vanilla sugar
1 teaspoon baking powder
4-5 tbsp heaped flour,
3-4 apples.

For the meringue:
2 squirrels,
4 tbsp Sahara.

Cooking:
Separate the whites from the yolks and beat in a strong foam, add sugar and beat well.

Enter the yolks one at a time, do not stop beating. Add vanilla, baking powder and sifted flour.

Pour part of the dough into the bottom of the greased form, lay out slices from half of all apples, pour over the dough, put the second half of the apples on top.

Bake for 20 minutes at 180 degrees. Prepare the meringue: beat 2 egg whites with sugar until stiff. Quickly remove the cake, pour the meringue on top and cook for another 10 minutes.

Charlotte on sour cream

There is very little flour here, and the dough rises due to well-beaten eggs. This means that all mixing of the beaten egg mass must be done from the bottom up and very carefully. Butter is required for greasing the mold. You can replace it with vegetable. Sour cream is needed fat of the highest quality. You can take any apples.

Ingredients:
600 g apples
6 eggs
½ cup sugar
1 cup sour cream
½ cup flour
cinnamon,
butter,
crackers for sprinkling.

Cooking:
Grind 6 yolks with sugar until white, add 7 tablespoons of sour cream. Grate 3 apples, add flour and mix everything together. Add chopped remaining apples and cinnamon. Beat 6 proteins and add to the total mixture. Pour into a mold greased with butter and sprinkled with breadcrumbs and bake until done.

Charlotte with apples according to grandma's recipe

What do you need:

5 medium sized apples
370 g flour
200 g butter
200 g sugar
3 eggs
2.5 tsp. baking powder
1 pinch of salt
70 g light raisins (optional)
apricot jam - for brushing

How to cook:

2. Peel and core apples and cut into thin slices. Sprinkle with lemon juice.

3. Beat softened butter with sugar using a mixer. Add eggs one at a time, beating constantly.

4. Combine flour with baking powder and salt.

5. Combine egg-butter mixture with flour, add raisins and mix.

6. Line a baking dish (we had a detachable form with a diameter of 26 cm) with parchment and spread the dough evenly over the surface. Arrange the apples in a fan, grease with a thin layer of apricot jam.

7. Bake charlotte according to grandma's recipe for 40-45 minutes.

Charlotte with cherries

What do you need:

250 g butter
200 g sugar
5 eggs
1 st. flour (140 g)
1 teaspoon of baking powder (you can extinguish 0.5 teaspoons of soda with vinegar)
120 g starch (if there is cornstarch, take it, the taste will be thinner)
300-400 g cherries (you can use frozen, but you need to defrost it first)

How to cook:

1. Preheat the oven to 200°C.

2. Beat softened butter with a mixer, adding sugar in small portions. Add eggs one at a time, beating thoroughly after each.

3. Combine the sifted flour with baking powder and starch and also, in small portions, add to the dough without ceasing to beat.

4. Line a detachable form with parchment (we had a form with a diameter of 22 cm) and grease with a small amount of butter.

5. Pour the dough into the mold, put the cherry on top, gently drown each cherry in the dough.

6. Bake charlotte with cherries for 30–40 minutes.

Charlotte with apples and plums

What do you need:

3 apples (we had green strong apples)
1 lemon
4 eggs
5 plums (or 1 orange)
130 g flour
100 ml cream with a fat content of 20% at room temperature
60 g sugar
1 pinch of salt
vanilla sugar - for sprinkling apples
powdered sugar, cinnamon - for decoration

How to cook:

1. Preheat the oven to 190°C.

2. Peel and seed apples and cut into medium-sized cubes. Drizzle with lemon juice, sprinkle with vanilla sugar and zest. Add halves of plums (if an orange is used instead of plums, disassemble the citrus into slices, cut each slice in half).

3. Introduce eggs into the sifted flour, mix with a whisk. Gradually pour in the cream, add sugar, salt and beat well with a mixer. Gently fold in the apples and plums (or orange).

4. Put the dough into a detachable form lined with parchment and bake for 35-40 minutes.

5. Remove the charlotte from the oven, cool and sprinkle with powdered sugar, and the sides with cinnamon.

Charlotte with white chocolate and berries

What do you need:

100 g butter
120 ml milk
200 g sour cream
2 eggs
zest of one small lemon
1 teaspoon vanilla
280 g flour
1 teaspoon baking powder
100 g sugar
200 g white chocolate
150-200 g of any berries (you can use frozen ones)

How to cook:

1. Preheat the oven to 180°C.

2. Melt the butter, cool slightly and mix with milk, sour cream, eggs, lemon zest and vanilla.

3. In another bowl, thoroughly mix the sifted flour with baking powder, then add sugar and mix again. Combine with products from 2 points. At this stage, do not use a mixer and do not get carried away mixing, there are no lumps - the dough is ready!

4. Chop the chocolate into small pieces and add to the dough. Then add berries. Mix very gently from bottom to top.

5. Line a detachable form with parchment and fill with dough. Bake for approximately 50 minutes.

Charlotte with apples, cinnamon and cardamom

What do you need:

300 g flour
2 teaspoons baking powder
1/3 teaspoon of soda
1 teaspoon with a slide of cinnamon
1 teaspoon cardamom
0.5 teaspoon salt
180 g butter
150 g sugar
1 teaspoon vanilla sugar
2 eggs
120 ml milk
2 large apples (we used Granny Smith)
5 st. spoons of brown sugar
juice of half a lemon
butter - for greasing the mold

How to cook:

1. Heat the oven to 190°C.

2. Mix the sifted flour with baking powder and soda, add spices, salt.

3. Beat softened butter with regular sugar and vanilla. Add the eggs one at a time, without stopping the mixer.

4. Mix flour with whipped butter. Pour in the milk and mix well again. At this stage, it is better not to use a mixer and mix the dough with a wooden spatula.

5. Peel off the apples, carefully cut the core and cut into thin washers.

6. Line a detachable form (we had a form with a diameter of 24 cm) with parchment, grease the surface of the paper with butter and evenly sprinkle the bottom and sides with 1.5 tbsp. spoons of brown sugar. Sprinkle with lemon juice and sprinkle again with 1.5 tbsp. spoons of brown sugar.

7. Pour half of the dough into a mold and carefully lay out half of the apples. Pour the second part of the dough. Spread the remaining apples on top. Sprinkle apple washers 2 tbsp. spoons of brown sugar. If desired, you can cut the cores of the remaining apples in the form of hearts and fill them with cranberries before baking.

8. Bake charlotte with apples, cinnamon and cardamom for 50–60 minutes.

Charlotte with grapes

What do you need:

50 g butter
2 eggs
50 ml grape seed oil (easily replaced with olive oil)
130 g brown sugar
1 teaspoon vanilla sugar
210 g flour
1 teaspoon baking powder
0.5 teaspoon salt
zest of one lemon
zest of one orange
60 ml milk
300 g seedless red grapes (choose medium-sized grapes, this is important!)

How to cook:

1. Melt butter and cool to room temperature.

2. Eggs mixed with grape oil, sugar, vanilla and melted butter, beat well with a mixer.

3. Mix the sifted flour with baking powder, salt and two types of zest.

4. Combine the egg-butter mixture with flour, pour in the milk and mix vigorously very quickly. No lumps - stop stirring!

5. Line a detachable form (we had a form with a diameter of 22 cm) with parchment, lay out part of the dough, spread half of the grapes on top, pour the remaining dough. Bake for 10 minutes, then remove the form from the oven, pour the remaining grapes on the dough and bake for another 30-40 minutes.

6. Let the cake rest for 15 minutes, remove from the mold and cool completely on a wire rack.

Tsvetaeva charlotte

Oddly enough, this recipe is closest to the original French recipes from two hundred years ago. Apples take juicy, ripe and fragrant. Sour cream can be replaced with very heavy cream of 33% fat or higher - it will turn out even tastier. If you manage to find natural vanilla - add it, with it the aroma will be stricter, thinner and more solemn. Use the best eggs you can find. If store-bought, then it should be category C0 and the date of packaging is not older than a week. The recipe is designed for a form measuring 25 by 18 cm.

Ingredients:

For test:
150 g butter,
1-1.5 cups flour
½ cup sour cream
1.5 teaspoons baking powder (baking powder).

For filling:
1 cup sour cream
1 cup of sugar,
1 egg
1 teaspoon vanilla sugar
2 tbsp. spoons of flour
4-6 large apples.

Cooking:
Melt butter and refrigerate. Sift flour with baking powder. In a large bowl, mix flour with sour cream and pour in the butter. Knead the dough. Dusting with flour, spread the dough along the bottom and edges of the mold so that the sides are formed.

Wash apples, dry. Cut out the core and cut into thin slices or plates. Spread evenly over the surface of the dough.

Put sour cream in a bowl, add sugar, vanilla sugar and an egg. Whisk well. Add flour, mix well. Pour the mixture into the mold and shake the mold a little so that the filling is better distributed among the apples.

Bake for 50 minutes at 180 degrees. Ready Tsvetaeva charlotte can be served hot or cold.

White bread apple pie

An almost original old recipe, as if the pie was made in England at the end of the 18th century. The most interesting thing is that it is even easier to cook such a charlotte than on the basis of the usual biscuit dough. The main secrets: milk should be fatty, you can even use 10% cream, there should be more butter for lubrication than usual - this will prevent the charlotte from burning. Bread can be used yesterday - the British do just that.

Ingredients:
500 g apples
1 glass of milk
300 g white bread,
1 egg
¾ cup sugar
3 art. butter spoons,
1 lemon.

Cooking:
Cut off the crusts from white bread, cut the flesh into 1 cm slices. Cut some of the bread into cubes and dry. Milk, egg and 2 tbsp. Mix spoons of sugar and beat with a whisk.

Remove the zest from the lemon. Peel apples and seeds, cut into cubes, pour over lemon juice and sprinkle with sugar. Grease the mold generously with butter. Dip the slices of white bread in the egg-and-milk mass and lay the bottom and edges of the mold in slices. Lay the bread with an overlap, avoiding gaps.

Melt a little butter, pour it over dried bread cubes and mix with apples and zest. Place the apples in the mold. Top the apples with slices of bread dipped in the milk mass. Bake for 40-50 minutes at 200 degrees.

Leave the finished charlotte in the switched off oven for 10 minutes, then put it on a dish and serve hot.

Swedish Charlotte

This is an original Swedish recipe, which contains natural cinnamon and vanilla, rare in Russia, as well as dark cane sugar. All this gives the cake an exotic dense aroma.

Ingredients:
4 apples
1 cup flour
1 st. teaspoon dark brown sugar
½ lemon (juice)
¾ cup walnuts
70 g butter,
60 g vegetable oil,
130 g light brown sugar
1 egg
vanilla pod or vanilla essence (optional)
½ teaspoon baking powder
¼ teaspoon salt

Cooking:
Peel the apples, cut into slices, pour over the lemon juice and sprinkle with dark sugar and cinnamon. Stir. Lubricate the form with butter, lay the apples on the bottom and level.

Preheat oven to 190 degrees. Roast the nuts in a frying pan, cool and coarsely chop with a knife.

Melt the butter, pour into a bowl, add vegetable oil, sugar, egg and mix with a whisk. Add vanilla or vanilla essence and lemon zest. Mix flour with baking powder and salt, sift into a bowl with butter and eggs. Add nuts.

Put the resulting mass on apples, level and bake for 50-60 minutes until a beautiful crust color is formed. Serve warm or at room temperature.

Charlotte with apples is a universal simple and very tasty dessert for tea and coffee. Delicious fragrant apples will fill the house with cozy aromas of real baking. Even a beginner can cook charlotte with apples. Feel free to cook and share your impressions!

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Not a single sweet tooth can imagine his life without homemade cakes, because you simply cannot find a better addition to tea.

To pamper your family with a delicate dessert, it is not necessary to cook supernatural, it is enough to bake a charlotte pie with apples (we will provide you with a recipe in the oven). The taste of baking is truly special: the slight sourness of Antonov fruits makes it original, and the splendor of the “forms” is so appetizing that it is simply impossible to resist.

Charlotte pie: a classic recipe with apples

Ingredients

— 4-5 pcs. + -
- 1/2 tsp + -
— 1 st. (volume 250 ml) + -
Apples - 4-5 pcs. + -
- 1 glass + -

How to cook apple pie "Charlotte" in the oven

You can cook apple pie charlotte on any basis: kefir, milk, etc. But for starters, we will consider the classic version of making lush charlotte, it is available to absolutely every housewife, and it can be put into practice by all, without exception, culinary specialists.

Baking is done for a very short time, so you will have time to get pleasure not only from the finished product, but also from the process of its preparation.

We clean the apples from the skin, remove the seed box from them, cut the pulp into small and preferably thin slices.
To prevent the apple slices from turning dark, sprinkle the slices with fresh lemon juice (or sprinkle them with citric acid), cover with a lid.
Beat the eggs until fluffy foam forms. It is best to beat with a mixer at high speed, then the result of whipping will be more impressive.
In the resulting air mass, we introduce granulated sugar in small portions, without stopping, at the same time, beating the mass. Remember that sugar must dissolve completely.
Pour the sifted flour into the beaten sugar-egg mass in small parts, put a pinch of salt and knead the dough to the desired consistency at a low mixer speed.

Keep in mind that you need to mix the beaten egg mass with flour very carefully so that the bubbles do not disappear, which help the dough to rise perfectly.

We heat the oven to 180°C. In the meantime, it is heating up - grease the prepared baking dish with butter (or vegetable) oil and sprinkle it with a little flour, so that later it will be easier to remove the cake without damage.
First, put slices of peeled apples on the bottom of the greased form, pour them with dough on top. But you can do it a little differently - immediately mix the dough with apples and pour the mass into the prepared form.
We cook the charlotte pie with apples for 25-30 minutes, until the crust is browned. It is better not to open the oven door during the baking process so that the cake does not “fall off”.

Using a wooden stick (toothpick), we check the readiness of baking: we pierce the dessert, and if the skewer is dry, then the charlotte is ready, if it is wet, it needs to be baked for some more time. At the end of cooking, sprinkle apple charlotte with powdered sugar.

It is better to choose apples for the filling from the Antonovka variety, these fruits reveal their taste in baking to the maximum and give it a special juiciness and taste.
For more piquancy of the pie, apple slices can be lightly stewed in vegetable oil in a frying pan before putting them in a mold.
Cinnamon or cognac (1 glass is enough) will add original notes to pastries, with which you can choose to season the apple filling.

Apple pie "Charlotte": a simple recipe for kefir

If in the previous recipe we got the splendor of the pie by beating the eggs to white foam, then in this one we will add baking powder or soda to get its airiness - to choose from.

Charlotte with apples on kefir is a “delicious” recipe, which, moreover, is easy to implement. Be sure to try making Charlotte apple pie on kefir - the result will not disappoint you.

Ingredients

Flour (high quality) - 2 cups (the volume of each is 250 ml);
Sugar - 1 cup;
Baking powder (or soda) - 1 tsp;
Sweet apples - 5 pcs.;
Kefir - 1 glass;
Sugar - 1 cup;
Eggs - 3 pcs.

We wash the juicy apples in water, peel them (you can leave the peel if it tastes better to you, but make sure that the skin on the fruits is not damaged or rotten), cut out the core and cut the pulp into medium slices.
Sift high-grade flour so that it is saturated with oxygen.
Next, beat the sugar with eggs with a mixer (high speed), pour quick soda in the indicated amount. If you don’t like the soda flavor in baking, then replace the soda with baking powder.
We combine kefir and beaten eggs in a bowl, pour the sifted flour into them in small portions, without stopping stirring the mixture with a mixer.

But remember that it is not necessary to stir the mass for too long and actively, because then all the air will “come out” of the dough and our biscuit test base will cease to be so lush. The consistency of the dough for charlotte should be a little thicker than for pancakes.

Lubricate the baking dish with margarine or butter (if the form is silicone, then oil is not needed), after that we pour part of the dough into it, put apple slices on top and sprinkle them with cinnamon to taste.
Pour everything with the rest of the dough and place the mold in the oven for 45 minutes. We bake a charlotte pie at a temperature of 180 degrees.

The baking time for each housewife may vary slightly, it all depends on the power and model of the oven itself. This is important to consider when preparing.

The finished dessert, if desired, can be decorated with whipped cream, fresh (or frozen) berries, coconut flakes, pour melted chocolate or sprinkle with powdered sugar.

A delicious apple charlotte pie (the oven recipe we reviewed) will decorate your table, regardless of the occasion for which you prepared it. Delicate refined taste perfectly complements tea, coffee or cocoa. After such a tasting, no additional sweets will be needed, since the gastronomic pleasure will go off scale anyway.

Classic apple charlotte from the chef, video recipe

In just half an hour you will get the perfect dessert for tea, apple compote and an unusual alcoholic cocktail. Our chef invites you to prepare an almost apple house party for unexpected guests in just half an hour.

In addition to the video recipe, we want to please you with selections of the most unexpected charlotte recipes.

Bon appetit!

Culinary Etude 24.06.2018

An excellent apple harvest is expected this year. I'm already looking forward to enjoying my favorite "White Pouring" and "Melba". I love apples in any form - fresh,. And how good they are in fragrant light pastries! A constant summer hit in our family is a lush charlotte with apples.

One sixth of the land is home to a huge number of housewives who have their own "signature" recipe for the adored charlotte with apples. There is a simple and logical explanation for this fact. Just a few minutes of fuss and now your magnificent beauty is “keeping up” in the oven.

Interesting recipes for apple charlotte were brought to us today by Irina Rybchanskaya, the constant leading heading. The story will be continued by Irina.

Hello, dear readers of Irina Zaitseva's blog! Summer has come to its very peak. With a generous hand it scatters the harvest. The branches of apple trees in the garden have to be propped up with stakes so that they do not break under the weight of countless fruits. It's time to bake the charlotte!

Lush charlotte with apples in the oven - a simple classic recipe

It was from mastering the classic recipe for charlotte that my “career” as a wife and hostess began. My mother called this delicious charlotte "dacha" because it was made from apples picked at the dacha. In our brand new Polish oven, it turned out amazingly fluffy.

Since this cake is considered banal and elementary, the description of the process of its preparation is usually reduced to a couple of lines. My rather lengthy description is dedicated to inexperienced home confectioners and anticipates precisely their questions.

Ingredients

Four decent sized eggs;
180 g of granulated sugar;
150 g flour;
three - five apples of sweet and sour taste;
5 g vanilla sugar;
a little cinnamon (optional)
a pinch of salt.

How to do

In clean apples, cut into quarters, cut out the "middle" with seeds. Then cut into small pieces.
Pour all the sugar (vanilla too), salt into a deep container (basin or bowl), beat the eggs there, beat with a whisk or a mixer. The mass should lighten and increase in volume.
Add flour in batches while continuing to beat. The result should be a non-lumpy, smooth mass.
Lay the form (diameter 22 - 24 cm) with baking paper, generously grease with butter, sprinkle with sugar (if the bottom after baking is the top) or flour (if the top of the charlotte is the baked top).
Place apple slices all over the bottom, sprinkle with cinnamon if desired.
Pour dough on top in a spiral - start at the edges of the charlotte and move towards the center.
Hit the mold lightly on the table a couple of times. This will release excess air and the dough will be distributed more evenly.
Place in an oven preheated to 180°C. In my oven, the process takes sixty to seventy-five minutes. The baking time depends on the number and juiciness of the apples, as well as on your particular oven.
Circle the finished product along the contour with a suitable knife with a thin blade, turn it over onto a board or a flat dish.

My remarks

I strongly recommend putting baking paper on the bottom of any shape. If you bake in a split form, then the apples may leak through the gap during baking. If you bake in a ceramic form, then it will be easier to remove the charlotte from it.
I love the variation of the charlotte recipe when there is a lot of fruit and little dough. In this case, five apples should be taken for baking. Biscuit lovers with a little fruit can limit themselves to three apples.
Is your mixer low power? Then a more fluffy charlotte will turn out if you beat the whites with sugar separately, and then add the yolks, continuing to beat.
Do not use too unripe apples for cooking - they give excess moisture when baking in the oven. Overripe fruits with starchy pulp are also not good - they will turn into porridge.
No baking powder needs to be added. The biscuit will rise perfectly and be fluffy on eggs alone.

My signature charlotte with apples - a recipe with a photo step by step

I derived my signature recipe using a reliable old tool - experience. You just have to go through all the technological operations step by step and get the treasured lush apple charlotte.

Ingredients

Four large eggs;
225 g flour;
175 g of sugar;
140 ml of vegetable oil without a pronounced aroma;
5 g vanilla sugar:
1000 kg of sweet and sour apples;
one teaspoon (without a slide) of soda;
on the tip of a knife of salt.

How to do

We cut the washed apples into quarters, remove the seed nests, cut into slices.

We put sugar, salt, vanilla sugar in a high container, break the eggs there. We pour vegetable oil. Beat first at medium speed for about 2 - 3 minutes.

Then beat at high speed for 3-4 minutes. The mass will become lighter, slightly increase in volume.

Sift flour together with soda.

Add flour to the whipped mixture in two to three additions, continuing to beat. It will turn out a liquid dough, as in the photo.

Cut out a square piece of baking paper, lay the bottom of a round detachable form (diameter 24 cm) with it, sprinkle with sugar, flour.

Arrange the first layer of apple slices on the bottom, pour about half of the dough, twist the mold to the left, to the right, so that the dough is more evenly distributed.

Divide the remaining apples.

Pour the rest of the dough on them, distribute it with a spoon and scroll the form in different directions. Hit the mold a couple of times on the table to release excess air.

Bake charlotte with apples in an oven preheated to 180 ° C for about 75 minutes. Readiness to check with a splinter. It should come out of the thickest part of the cake completely dry.

My remarks

It is possible to replace vegetable oil with butter or melted pork lard. The taste and appearance will vary - the most magnificent is charlotte with vegetable oil. Charlotte with butter will have the most “creamy” delicate taste, pork lard will give the dough elasticity and “juiciness”.
Sprinkle over apples, if desired. I do not do this. What I like about this pie is the delicate, clean apple flavor and aroma.
The best charlotte is obtained with sweet and sour, strong green apples. They will give enough, but not too much juice, they will retain their shape in the finished product, their sourness will successfully contrast with the sweet taste of a juicy biscuit.

Charlotte with apples on kefir

It is very easy and simple to cook charlotte with apples on kefir. It turns out magnificent, tasty and very budgetary. Please watch the video on how to cook it in the oven.

Lush cottage cheese charlotte with apples in the oven

I slightly changed the original recipe, which I once found in a Czech magazine, and added some raisins to the ingredients. I always think that cottage cheese with raisins is a great combination. The sweetness of raisins is the best way to set off the sour taste of apples and make the charlotte as a whole more “textured”.

Ingredients

Four eggs;
a handful of raisins;
250 g cottage cheese (18%);
750 g of apples;
120 g of sugar;
140 g flour;
one tablespoon of corn starch;
half a teaspoon of soda;
5 g vanilla sugar.

How to do

Wash the apples, remove the seed pods, cut into thin slices.
Wash raisins, dry.
Heat oil (two tablespoons) in a heavy bottomed saucepan, add sugar. While stirring, bring the sugar to a beautiful light caramel color. Make sure that the mass does not burn!
Put apple slices in caramel, mix, cook for a couple of minutes.
Whip the egg yolks with the cottage cheese and remaining butter with any suitable kitchen gadget.
Beat the egg whites, adding a little sugar, until stable peaks.
Carefully mix the mass with cottage cheese and whipped proteins.
Form (24 - 26 cm in diameter) grease with oil, sprinkle with sugar, flour.
Spread apples with raisins and curd dough in layers until the form is filled. There should be curd on top.
Bake the charlotte in a hot (200°C) oven for about one hour. Remember that all ovens are different - choose the baking mode for your oven.

Delicious charlotte with apples on cream

This charlotte reminds of tenderness. Only here there is more stuffing and less dough.

Ingredients

Five medium apples;
five eggs;
110 ml cream (30%);
210 g flour;
90 g of sugar;
half a teaspoon of soda;
tiny pinch of salt.

How to do

Cut the middle of clean apples, cut into thin slices.
Beat the yolks with half the sugar, add the cream, beat again.
Whip the egg whites with the rest of the sugar until stiff peaks form.
Mix the yolk and protein mass, pour the previously sifted flour together with soda into it in three to four doses, mix carefully, with a “top-down” movement.
Add apples, stir, put the mass into a mold (diameter 24 - 26 cm), on the bottom of which oiled and floured baking paper is placed.
Bake charlotte in the oven at 180 - 200 ° C for 60 - 65 minutes.

An unusually delicious pair - charlotte with apples and creamy ice cream. Try serving the pie this way!

Dear readers of Irina's blog, it is extremely pleasant and joyful for me to communicate with you on the pages of this wonderful blog. I really hope that the recipes for lush charlotte with apples will come in handy in the very near future. There will be questions - be sure to ask them in the comments.

With wishes of good health, Rybchanskaya Irina, author of the blog Essay of a culinary amateur.

Dear readers, if you are interested in other culinary recipes, I invite you to our section "Culinary Etude". You can go to the category by clicking on the button
below.

Delicious recipes for the whole family

What do we have for the soul today? I've got a little surprise for you. Have you ever seen "dance for two voices"? Magnificent and completely unknown to a wide range of dancers - brothers Lombard, will perform an amazing composition to the music of the brilliant Astor Piazzolla.

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Answer

Girls begin to learn the basics of cooking already at school age, when their mother allows them to cook something simple and tasty. And in this article, we have prepared for you the best step-by-step recipes on how to make the easiest cake, as well as a bunch of secrets to make it magnificent.

In addition, this post contains all the possible options for preparing this legendary apple dessert, so you can definitely become a real charlotte guru.

The most basic knowledge about this pie is usually limited to the fact that the dessert contains apples, eggs, flour and sugar. In principle, this is the basis of the classic Soviet charlotte. However, few people know that from the first days of the appearance of the original British dessert called Charlotte, it was the simplest pudding made from soaked bread and fresh fruit.

From year to year, the recipe underwent culinary changes and, by the time it was published in front of the tsarist Russian audience, this delicacy took the form of a cake made from French ladyfingers biscuits, creamy soufflé, cream and fruit.

The author of this masterpiece was the French chef Marie-Antoine Karem, who first presented his creation to Alexander the First, presenting the dish as “Charlotte russe” - “Charlotte in Russian”. It is this treat that has since become known as the real royal charlotte with apples.

But the evolution of charlotte did not end there. And today, thanks to the indefatigable work of amateur confectioners, we have at our disposal a whole collection of different worthy recipes for this apple pie.

The secret of delicious lush charlotte with apples

Today, biscuit dough is used to prepare the most popular charlotte with apples in our latitudes, and the simplest version of biscuit kneading. But even taking into account the incredible ease of the recipe, you should know some of the subtleties of this dish.

Our dessert secrets will tell you how to make this cake correctly so that it really comes out soft and airy. And believe me, no video recipe can give such detailed and accurate theoretical information.

Classic composition

To cook up a classic charlotte composition, you need to take three main ingredients: eggs, flour and granulated sugar.

For one serving of baking, as a rule, there is 1 glass of high-grade flour, 1 glass of granulated sugar and four selected eggs.

Number of apples

And since we intend to cook the pie with apples, then, accordingly, about ½ kilogram of apples should be taken for 1 serving.

It is best to choose juicy, ripe, sour or sweet and sour fruits for the filling. For example, "Antonovka" or "White pouring" is what you need for baking charlotte.

As for the introduction of apples into the dough, there are two ways to cook the pie. In the first case, apple slices are carefully mixed into the dough itself, in the second case, the apples are placed in a mold and then poured with the composition.

Cooking process

To make a fluffy, delicious apple charlotte, the first step is to beat the eggs well with sugar.

In most cases, whites and yolks are whipped together, and even in this case, the foam is lush and persistent. However, more experienced confectioners still urge to separately beat the proteins with sugar to persistent peaks, and only then introduce the remaining components.

How to determine the required foam density? Yes, everything is very simple, if the foam remains stationary when turning the bowl of whipped proteins, then we did everything right. If the foam “floats”, it means that undissolved sugar remained on the bottom of the container. In this case, we continue the process of whipping for another 1-1.5 minutes, trying to get the whisk to the bottom of the bowl as much as possible.

How to add flour and baking powder

The introduction of flour into the egg-sugar composition should be portioned and accurate so as not to spoil the airy structure of the batch. It is advisable to do this with a spoon from the bottom up.

But the baking powder added to the base composition, at the rate of 1 tsp, can also have a beneficial effect on the splendor of the biscuit when baking along with whipped proteins. for 1 st. flour. Baking powder can easily be replaced with slaked soda.

Additives

If you are considering options on how to cook chocolate charlotte or veil the egg smell of a biscuit, then you can and even need to add vanilla, cinnamon or cocoa powder to the dough.

But in order to avoid unnecessary mixing, which can adversely affect the splendor of the protein mass, all dry ingredients should be deliberately mixed with flour and thus introduced into the dough.

Form for charlotte

In the preparation of charlotte, the choice of baking dish is no less important. In Soviet times, this dessert was so popular, especially during the apple harvest period, that special molds for this pie were sold in stores - “charlottes”, which were the prototypes of modern split biscuit molds.

Today, for baking this cake, you can choose a wide variety of containers, both in shape and in material. But which one is better?

metal molds

These containers are divided into two main types: split and solid. They can be represented as a wide variety of geometric and artistic figures. Rhombuses and circles, squares and hearts, muzzles, cars and so on. The choice is simply huge.

If we choose a form for children, then, of course, it is better to give preference to art forms or forms with a print on the bottom.

For classic baking at home, it is better to resort to the help of a traditional round detachable pan with a non-stick coating. Moreover, today, even in detachable forms, collapsible original bottom-bases with different patterns and reliefs can be used.

When choosing a form, pay attention to the height of the walls of the container. Do not buy containers that are too small, because the charlotte doubles in size during baking, and it will be very ugly if the cake goes out of shape.

Ceramic and glass molds

Both ceramic and glass heat-resistant forms have proven themselves well. It is perhaps the most environmentally friendly material for any type of heat treatment. However, the fragility of forms and their scale make such utensils very inconvenient to store and very careful to use.

Silicone forms

But among the various shaped options, charlotte with apples in a silicone mold remains at the top of popularity. The widest range of different shapes, ease of use, compact storage have made such containers the most popular.

In addition, baking in them turns out to be an ideal shape, does not stick, does not burn, and is very easy to remove from the silicone “case”. In addition, thanks to the excellent heat dissipation, it takes less time to cook a cake in this form.

And so we, following strictly step by step, prepared the dough and decided on the form. Now it's up to you to find out the optimal conditions and time for baking charlotte in the oven and other kitchen gadgets.

To insure the cake from burning, the form must be well greased with confectionery fat or lined with parchment paper.
It also perfectly protects the cake from overcooking by powdering the bottom of the mold, flour, semolina or breadcrumbs.
In order for the cake to bake evenly, distribute the dough in the form as evenly as possible so that the baking has the same thickness around the entire perimeter of the cake.
It is necessary to send the form with the dough into a preheated oven, since with a long heating of the dough, we can no longer count on getting lush and tasty pastries.

Baking time

As we said earlier, apple charlotte pie has more than one cooking recipe, and therefore it is not possible to unequivocally indicate the baking conditions for the pie for different types of dough. Often, in culinary video recipes, confectioners strictly set the time period for cooking charlotte at 40 minutes, and this is obviously not true.

We suggest you use the table from which you can find out the ideal time and temperature for baking charlotte with apples in the oven and other gadgets.

Charlotte type	Time	Temperature
Biscuit charlotte in the oven	30-40 minutes	180 o C
Shortcrust pastry charlotte in the oven	20-30 minutes	200 o C
Charlotte from sour cream dough in the oven	30-40 minutes	180 o C
Charlotte from yeast dough in the oven	30 minutes	200 o C
Puff pastry charlotte in the oven	15-20 minutes	230 o C
Charlotte from sweet dough in the oven	40-50 minutes	180-190 about C
Charlotte from semolina in the oven	45-55 minutes	180 o C
Charlotte in a multicooker	60-80 minutes*	In "baking" mode
Charlotte in a bread machine	70-90 minutes*	In the "cupcake" or "baking" mode
Charlotte in the microwave	5-15 minutes*	700-800mW

*Attention! It is worth remembering that the cooking time for various gadgets varies depending on the model and technical characteristics of the unit.

You can check the readiness of the charlotte by piercing the biscuit with a wooden stick. If the skewer is dry, then the charlotte can be considered ready. But it is not recommended to immediately remove the cake from the mold, but it is better to give it time to cool in the mold.

Having prepared charlotte once or twice at home with your own hands, you will already know exactly what time it takes for your units to make the pastry really fluffy, juicy and very tasty.

Traditional charlotte with apples

Have you noticed that when we cook and eat at home, we get more pleasure and satiety from food than in public catering establishments?! This is a classic situation. And it doesn’t matter whether we eat a full meal or popped into a cafe for a cup of tea with a piece of cake, because even the most ordinary home-made charlotte with apples turns out to be more delicate and airy than even the best pastries from the chef.

The thing is that we cook for our loved ones, so to speak with soul, so that even the simplest recipe at home takes on a special charm. Well, if you still don’t know how charlotte with apples is made - a classic of Soviet home cooking, then acting step by step with us, you can easily learn everything without any video and photo instructions.

We take four eggs and separate the whites from the yolks, laying them out in different containers. After that, we fall asleep squirrels with ½ cup of granulated sugar and beat them for 2 minutes until persistent peaks.
Now we add another ½ cup of sugar to the yolks in a separate bowl and beat them until the sugar grains dissolve, then mix the yolks with the proteins, beat them together for another 1 minute and turn off the mixer.
Now, in a separate bowl, mix 1 cup of high-grade wheat flour with 1 tsp. confectionery baking powder and 1 pack of vanilla sugar. Add the resulting mixture in portions to the egg mass and gently mix everything until smooth, trying as much as possible to keep the airiness of the dough.
For charlotte, we need to peel 4 large apples from seeds and skins and cut them into slices, and then sprinkle with ½ tbsp. powdered sugar and 1 tsp. cinnamon.
On the bottom of the biscuit mold lined with parchment, spread apple slices around (½ of the entire filling), fill them with half of the entire dough volume, lay out a layer of apples again and fill in the rest of the dough.
In an oven preheated to 180 ° C, bake charlotte for about 40 minutes.

Charlotte with dried apples

From fresh apples, charlotte turns out to be quite juicy, slightly moist inside, which gives the dessert a special tenderness. But amateur cooks have at their disposal a special recipe for this dried apple pie, incredibly tasty with a characteristic aroma of dried fruits.

In addition, in this case we will use the dough not classic, but yeast on semolina.

To begin with, we should cook 40 g of semolina in 1 glass of milk and cool.
Beat 2 selected eggs with 2/3 cup of granulated sugar until fluffy foam, then add 100 g of soft butter, semolina and continue to beat the composition.
We gradually introduce 1.5 cups of wheat flour and 5-7 g of dry baker's yeast into the dough, knead the elastic dough and leave it warm for 1.5 hours.
In the meantime, prepare the filling. Boil dried apples (200-300 g) until soft, remove from water and mix with cinnamon (1 tsp).
When the dough rises, divide it into two unequal parts. We roll out the big one into the bottom cake with sides and put it in a mold, then distribute the apple filling and cover the pie with the rest of the dough, rolled into a thin layer.
It will take half an hour to bake such a pie in the oven at 200 ° C.

Lean charlotte with grated apples

Among the variety of apple pies, there is one original recipe worthy of our attention with a photo of a light vegan charlotte with apples, which will be an excellent dessert not only for followers of vegetarianism, but also for the lenten menu.

Instead of the traditional cutting of apples into slices or cubes, we will resort to a non-standard solution and make a pie with grated apples. And besides, you will be surprised that we will prepare dry dough for the pie, however, coupled with the wet filling, the charlotte turns out to be quite tasty, juicy and tender.

In a common bowl, we make a dry mixture of flour (220 g), granulated sugar (220 g), semolina (220 g), 10 g baking powder, a pinch of salt.
Rub 1 kg of apples into a separate container and mix them with 2 tbsp. sugar and 1 tsp. cinnamon.
Be sure to line the baking dish with parchment or oiled paper for the printer and distribute a third of the dry mixture in an even layer in the form, then put half of the apple filling, then sprinkle the filling with another third of the dry mixture, put apples again and pour them again with dry mixture.
At 160 ° C, such a cake should be baked for 75-90 minutes.

Classic shortbread charlotte with apples

Shortcrust pastry pies with different fillings often appear on our tables. Such a sand trend has not bypassed the theme of charlotte, and therefore today we will tell you how to make a simple apple pie with butter.

Crispy appetizing crust and at the same time tender, melt-in-your-mouth dessert will not leave anyone indifferent to this delicacy. In addition, the recipe for shortbread charlotte is so simple that even a novice cook can handle it.

Sift 400 g of flour twice, mix with 1 tbsp. baking powder and 1 stick soft butter. As a result, we get crumbled dough.
In a separate container, beat two eggs with sugar (180 g) until fluffy foam, and then add the resulting mixture to the flour crumbs and knead the plastic dough. If necessary, you can add a little flour.
Now the dough must be divided into two parts: 2/3 and 1/3. Wrap each piece of dough in plastic wrap and refrigerate for a couple of hours.
After an hour, turn on the oven to warm up to 200 ° C and at the same time prepare the filling. Apples (half a kilo) are chopped into medium slices and sprinkled with powdered sugar (2 tablespoons).
Now you can roll out a large cake from most of the dough so that it completely covers the bottom of the mold and half the sides, then lay out and level the entire filling, and rub a smaller piece of dough over the apples on a coarse grater. Or for the top layer of dough, you can use a meat grinder.

It will take about 35-40 minutes to bake such a dessert.

If a solemn day is just around the corner, and you want to impress your loved ones with your talent as a confectioner, but you don’t have enough skills to make a cake, then it will be useful for you to learn how to cook the simplest cake step by step using a classic photo or video apple charlotte recipe.

Preparing the base for the cake is quite easy. On our website, a chic selection of the best charlotte recipes for every taste is presented in a wide range, where you can easily choose the best option for yourself.

We want to bring to your attention an excellent article, thanks to which you will be able to easily prepare the simplest, lushest and most delicious apple charlotte, even without extensive culinary experience.

Well, for making a cake, all you have to do is cut the finished apple biscuit into 2-3 cakes and coat each of them with any cream.

Either take out the ready-made charlotte from the heat of the oven, coat with beaten egg whites with powdered sugar (1/3-1/2 tbsp. Powder for 2 egg whites) and send it back to the oven for 5-10 minutes, until the protein the cream will not be covered with a baked crust.

Charlotte with apples open

Almost every recipe blog considers it its duty to show the simplest step-by-step recipe for making classic apple charlotte with a photo or video. However, often such a recipe presentation ends with only the lightest and most popular biscuit option.

We decided today to show a new, more interesting and better way on how to cook an open apple charlotte pie at home. For you, we have prepared not only a detailed recipe, but also an exact cooking scheme step by step. So even if we cook such a dish at home for the first time, then without a doubt we can count on the perfect result - getting very tasty and tender pastries for tea.

Grind 50 g of butter or margarine with 3 tbsp. granulated sugar until sweet grains dissolve. Next, add 150 g of sifted flour and grind with butter until crumbs.
After that, pour 40 g of water into the composition and knead a dense dough, which we roll into a layer and place along the bottom and sides of the mold, after which we remove the mold into the refrigerator for a third of an hour.
Let's prepare the filling. 4-5 apples are cut into slices and laid out beautifully in a circle in a chilled cake, sprinkle with 1-2 tbsp. powdered sugar mixed with 1 tsp. cinnamon and send the dessert to the oven for 20-30 minutes at 200 o C.

Homemade charlotte with apples and raspberries

Confectionery art requires from the cook more practical than theoretical knowledge. And you can endlessly watch videos and photo recipes on how to cook apple charlotte, but still not be able to make this cake really tasty and magnificent.

In order to become a true master of British apple dessert, you need to choose the best and most detailed recipe, and learn how to cook apple charlotte with your own hands correctly, strictly step by step.

And today we want to offer fragrant, truly summer pastries with apple and raspberry. And here there is one caveat, when we bake a pie using berries, the fruits should be sprinkled with starch so that they do not turn into porridge during the baking process. Well, first things first.

Beat 5 proteins with a mixer with sugar (2/3 cup) and 1 tsp. lemon juice. Then separately beat 5 yolks with 1/3 cup of granulated sugar and gently combine with proteins.
In a separate bowl, mix 250 g flour, 1.5 tsp. baking powder, a pack of vanilla sugar and 25 g of cocoa powder, and then we introduce the resulting dry mixture into the egg composition, kneading a homogeneous lush chocolate dough.
The dough is ready and it's time for the filling. Sprinkle raspberries (1 cup) with starch (2 tbsp), and apples (3-4 pcs.), Cut into medium-sized cubes, sprinkle with cinnamon powder (1 tsp) and sprinkle with lemon nipple (1 tbsp. ).
Now we put the dough into the bowl of the multicooker, put the fruit and berry filling on top, close the lid of the unit and cook the pie for 1 hour in the “baking” mode.

Charlotte with apples and raspberries is incredibly simple to make, but it will definitely be a great treat for any tea party. For decoration, you can use powdered sugar, and whipped cream and coconut, whatever you prefer.

Classic apple charlotte from the chef, video recipe

In addition to the video recipe, we want to please you with selections of the most unexpected charlotte recipes.

Charlotte with apples is one of the simplest desserts of modern Russian cuisine. Charlotte with apples has long been a delicious apple pie that has taken on a life of its own, acquired a dozen cooking options and won the hearts of home cooks.

A bit of a dark past, "which was a long time ago and not true." In the 15th century, the British cooked a strange meat pie and called it Charlet. In the 18th century, it became sweet and is said to have received its modern name in honor of Queen Charlotte at the same time. At the beginning of the 19th century in London, the eminent French chef Karem came up with his own version of apple pie, called Parisian Charlotte, but, having entered the service of Tsar Alexander I, he came up with a new name russian charlotte. Then there were numerous variations of charlotte in America, Jewish and German versions, Russian landowner apple grandma, the strange times of the New Economic Policy with its modernization of old recipes, Stalinism with the Book of Tasty and Healthy Food, the well-fed times of the USSR, the hungry Perestroika and, finally, our time, in which charlotte is a simple pie with apples.

In modern Russia, there are several styles of making charlottes, choose according to your taste:
. Biscuit with apple filling
. Cupcake with apple filling,
. Charlotte on kefir dough,
. Charlotte on sour cream dough,
. Tsvetaeva charlotte,
. Charlotte in a slow cooker,
. Old-fashioned charlotte with slices of yesterday's white bread.

Apples for charlotte can be taken absolutely any. Each variety will give its own special flavor, and this is the main secret of the variety of charlottes. Apples of the variety are considered ideal in all properties. Antonovka. Apples love lemon juice, this makes their aroma thinner, and the flesh does not darken and looks great in the pie. In all cases, the apples are cut into small pieces and mixed with the dough or the apples laid in the mold are poured with dough. Sometimes apples are simmered in butter or soaked in cognac to soften them.

Cane sugar, vanilla, cinnamon, nutmeg, lemon or orange peel, nuts, olive oil, honey, liqueurs, cognac, rum go well with apples in the charlotte filling. You can add one of these components, or you can create your own unique mix and get a new taste or range of shades. However, apple charlotte will be delicious even with a basic set of ingredients.

Charlotte with apples and cupcake dough

For this version of charlotte, we use the classic cupcake dough proportions. The cake will be heavy, dense, but loose. Make this charlotte when you want a dense hearty apple pie.

Ingredients:
300-500 g of peeled apples,
100 g flour
100 g butter,
2 eggs,
100 g sugar
¼ teaspoon baking powder
salt.

Cooking:
Mix room temperature butter with sugar and beat with a mixer at maximum speed. The sugar should dissolve. Add eggs (room temperature) one at a time and beat together. Add the sifted flour, baking powder and a pinch of salt and knead the dough at low speed.

Cut apples, mix with dough. Put the dough in a shallow wide form and bake for 30-40 minutes at 180 degrees. Check readiness with a toothpick or skewer - it should come out of the dough dry.

Charlotte with apples on biscuit dough

Ingredients:
4 eggs (separate whites from yolks)
120 g powdered sugar,
120 g flour
300 g apples.

Cooking:
Beat the yolks with 100 g of sugar at the maximum speed of the mixer. Whip the egg whites into a white foam, add 20 g of sugar and continue to beat until the mass becomes denser. Carefully add the yolks to the proteins, mix with movements from the bottom up. Pour in the sifted flour and gently fold in the beaten eggs.

Charlotte with apples on biscuit dough with brandy

Ingredients:
1 kg of apples
3 eggs,
1 cup flour
1 cup of sugar,
1 teaspoon cinnamon
3 art. brandy spoons.

Cooking:
Slice the apples, soak them in brandy, drizzle with lemon juice, sprinkle with cinnamon and stir. Beat eggs with sugar and gradually add flour, mix gently. Lubricate the form with butter, lay out the apples, fill with dough and bake at 180 degrees for 40-50 minutes.

Charlotte with apples on kefir dough

Ingredients:
500 g apples
250 g flour
2 eggs,
100 g butter
100 g sugar
200 ml of curdled milk or kefir,
½ tsp baking powder or soda,
salt.

Cooking:
Beat sugar with soft butter, add one egg at a time, then kefir, sifted flour, salt and baking powder. Mix the mass with chopped apples. Grease the form with butter and sprinkle with breadcrumbs. Lay out the dough, level and bake at 190 degrees for 45 minutes.

Grandma's Charlotte

The recipe differs in that the dough here is not biscuit, but not cake either. The rise of the dough occurs due to soda or baking powder. The cake is dense and slightly moist. A little more apples are used than for ordinary charlotte, that is, the dough only binds the apple filling. This cake is very fragrant and should be eaten slightly warm. This is the perfect autumn-winter dessert when it's gloomy outside, and the house smells of pastries and comfort.

Ingredients:
1-1.5 kg of apples,
3 eggs,
1 cup of sugar,
½ cup flour
½ teaspoon of soda,
1 lemon.

Cooking:
Cut apples, sprinkle with lemon juice. Beat sugar with eggs, add flour and soda slaked with lemon juice. Add dough to apples, mix. Pour into a greased and breaded form. Bake at 220 degrees until browned and then another 15 minutes at 180 degrees. Check readiness with a toothpick - it should come out dry. If the top is browned but the inside is still damp, cover the pie with foil, lower the heat, and bake for another 10 minutes.

Charlotte with meringue

This old-fashioned recipe is good because charlotte comes out with an unusual taste, it is easy to prepare, and the ingredients are available in any store.

Ingredients:

For test:
5 eggs
½ sugar
1 sachet of vanilla sugar
1 teaspoon baking powder
4-5 tbsp heaped flour,
3-4 apples.

For the meringue:
2 squirrels,
4 tbsp Sahara.

Cooking:
Separate the whites from the yolks and beat in a strong foam, add sugar and beat well.

Enter the yolks one at a time, do not stop beating. Add vanilla, baking powder and sifted flour.

Pour part of the dough into the bottom of the greased form, lay out slices from half of all apples, pour over the dough, put the second half of the apples on top.

Bake for 20 minutes at 180 degrees. Prepare the meringue: beat 2 egg whites with sugar until stiff. Quickly remove the cake, pour the meringue on top and cook for another 10 minutes.

Charlotte on sour cream

Ingredients:
600 g apples
6 eggs
½ cup sugar
1 cup sour cream
½ cup flour
cinnamon,
butter,
crackers for sprinkling.

Cooking:
Grind 6 yolks with sugar until white, add 7 tablespoons of sour cream. Grate 3 apples, add flour and mix everything together. Add chopped remaining apples and cinnamon. Beat 6 proteins and add to the total mixture. Pour into a mold greased with butter and sprinkled with breadcrumbs and bake until done.

Tsvetaeva charlotte

Oddly enough, this recipe is closest to the original French recipes from two hundred years ago. Apples take juicy, ripe and fragrant. Sour cream can be replaced with very fat cream of 33% fat or higher - it will turn out even tastier. If you manage to find natural vanilla - add it, with it the aroma will be stricter, thinner and more solemn. Use the best eggs you can find. If store-bought, then it should be category C0 and the date of packaging is not older than a week. The recipe is designed for a form measuring 25 by 18 cm.

Ingredients:

For test:
150 g butter,
1-1.5 cups flour
½ cup sour cream
1.5 teaspoons baking powder (baking powder).

For filling:
1 cup sour cream
1 cup of sugar,
1 egg
1 teaspoon vanilla sugar
2 tbsp. spoons of flour
4-6 large apples.

Cooking:
Melt butter and refrigerate. Sift flour with baking powder. In a large bowl, mix flour with sour cream and pour in the butter. Knead the dough. Dusting with flour, spread the dough along the bottom and edges of the mold so that the sides are formed.

Wash apples, dry. Cut out the core and cut into thin slices or plates. Spread evenly over the surface of the dough.

Bake for 50 minutes at 180 degrees. Ready Tsvetaeva charlotte can be served hot or cold.

White bread apple pie

An almost original old recipe, as if the pie was made in England at the end of the 18th century. The most interesting thing is that it is even easier to cook such a charlotte than on the basis of the usual biscuit dough. The main secrets: milk should be fat, you can even use 10% cream, there should be more butter for lubrication than usual - this will prevent the charlotte from burning. Bread can be used yesterday - the British do it.

Ingredients:
500 g apples
1 glass of milk
300 g white bread,
1 egg
¾ cup sugar
3 art. butter spoons,
1 lemon.

Cooking:
Cut off the crusts from white bread, cut the flesh into 1 cm slices. Cut some of the bread into cubes and dry. Milk, egg and 2 tbsp. Mix spoons of sugar and beat with a whisk.

Leave the finished charlotte in the switched off oven for 10 minutes, then put it on a dish and serve hot.

Swedish Charlotte

This is an original Swedish recipe, which contains natural cinnamon and vanilla, rare in Russia, as well as dark cane sugar. All this gives the cake an exotic dense aroma.

Ingredients:
4 apples
1 cup flour
1 st. teaspoon dark brown sugar
½ lemon (juice)
¾ cup walnuts
70 g butter,
60 g vegetable oil,
130 g light brown sugar
1 egg
vanilla pod or vanilla essence (optional)
½ teaspoon baking powder
¼ teaspoon salt

Cooking:
Peel the apples, cut into slices, pour over the lemon juice and sprinkle with dark sugar and cinnamon. Stir. Lubricate the form with butter, lay the apples on the bottom and level.

Preheat oven to 190 degrees. Roast the nuts in a frying pan, cool and coarsely chop with a knife.

Put the resulting mass on apples, level and bake for 50-60 minutes until a beautiful crust color is formed. Serve warm or at room temperature.