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Apple charlotte is very popular here. Most housewives often cook it. Firstly, this is a very tasty and simple dessert with which you can please yourself and your family, and secondly, apples can be purchased at any time of the year.
This is a tender and fluffy pie with apples, usually raw, peeled and cut into small pieces, placed in a baking dish and filled with batter. Most charlotte recipes use sponge cake dough, using only eggs, sugar and flour, but our family has always prepared it a little differently.
I really like this recipe with the addition of sour cream and baking soda, it makes the cake more moist and fluffy. And for the aroma, a little zest and vanilla wouldn’t hurt. The dough itself is not very sweet and combined with tart apples, this is an ideal dessert option for us.
Lush charlotte with apples in the oven, classic recipe
One of my favorite, really easy desserts is apple charlotte, which is very similar to a cupcake, with a sponge cake texture, with thinly sliced apples. It comes together quickly and is the perfect dessert for Sunday breakfast, tea time or any time you want to treat your family to something delicious.
Ingredients
- 6 large eggs (room temperature)
- 1 cup granulated sugar
- 1/4 cup sour cream (room temperature)
- 3/4 teaspoon baking soda (dissolved in 1/2 teaspoon vinegar)
- 1 1/2 cups wheat flour
- 5 - 6 large apples
- powdered sugar (sprinkle on top, optional)
- Vanilla extract or vanilla sugar 1 teaspoon
- Zest of half a lemon
Recipe for lush apple charlotte in the oven
What types of apples are usually used in apple charlotte? You can use any apples in this pie. Some varieties will become softer when baked, while others will remain crispier. Red apples are sweeter, greener, tart and firm, and are great for this type of baking.
These are the ones I use most often, but again, any will do. You can even use those that have been sitting in the refrigerator and become soft and wrinkled - they will also be ideal in charlotte.
Wash the apples and peel them. But depending on the variety or condition, this may not be necessary.
We cut them into thin small plastics, leave the core and put it aside.
You can cut them into thick slices, but in order for them to bake and become soft, you will have to keep the pie in the oven longer, and the dough may begin to burn. To prevent the pieces from darkening, you can lightly sprinkle lemon juice on top.
Preparing the pie dough
Beat eggs into a deep bowl.
Using a mixer, beat the egg mixture until it turns pale yellow and foam appears on top, but not less than 5 minutes.
Pour sugar into a bowl, add sour cream, lemon zest and vanilla extract. Lemon zest is another delicious addition to apple charlotte. Lemons and apples go well together. It gives the cake a delicate citrus aroma and taste.
Dissolve baking soda in table vinegar in a small bowl and also add to the mixture.
Mix with a mixer to obtain a homogeneous, thick, lump-free mixture.
Now add flour 1 tablespoon at a time and using a spatula, gently fold it into the dough until the flour is completely combined. Try to keep it fluffy, avoid mixing too much and don't sink too much. If the batter falls, the cake will be dense rather than fluffy and light.
Turn on the oven to preheat to 180 degrees. Grease a baking pan with a diameter of 25 cm with butter. Line the bottom of the pan with parchment paper. You can use baking spray instead of butter. We also grease the top of the parchment paper. You can use a smaller or larger round baking dish to prepare.
Lay out the apples and distribute them in an even layer. Pour out the finished dough.
Using a spoon or spatula, lift the apple pieces so that the dough gets into the middle of the apple layer. So that all the apples end up in the dough. We level and smooth the surface on top.
You can use another method, first put half of the apples on the bottom of the mold, pour half of the dough, then add the rest of the filling and put the remaining dough on top.
Bake in an oven preheated to 180 degrees for 45-50 minutes, until the charlotte is golden or, when checked with a toothpick, it remains dry.
Remove the baked charlotte from the oven and let cool for a few minutes. Then we run a spatula or thin knife along the edges of the baking dish. Invert the pie onto a cooling rack. The parchment paper will peel off immediately. Turn it over again, face up. Let cool for about 15 minutes.
Charlotte with apples and cinnamon in a slow cooker
Charlotte cooked in a slow cooker turns out fluffy and tender. The recipe is very relevant when guests are almost on the doorstep, and you urgently need to prepare a worthy treat for them. The multicooker helps!
Cooking time: 45 minutes.
Ingredients:
- 2 chicken eggs;
- 270 gr. flour;
- 1 glass of milk;
- 2 tablespoons vegetable oil;
- 120 gr. Sahara;
- 2 large apples;
- cinnamon;
- 1 teaspoon of soda;
- salt - to taste.
Preparation:
- Beat the eggs with a whisk along with salt, sugar and cinnamon.
- Dissolve baking soda in a glass of milk and add to the egg mixture.
- Pour flour into the dough, add vegetable oil and beat the mixture thoroughly.
- Peel the apples, remove the cores and cut the pulp into medium-sized pieces.
- Place the apples first and then the dough into the slow cooker. Activate the “Baking” mode and cook for 22-28 minutes. Bon appetit!
Delicious classic charlotte with apples in the oven
Place the fluffy, delicious charlotte on a serving plate. Sprinkle with powdered sugar. If you want, you can sprinkle a little cinnamon. Cut into portions.
Serve for tea. Hot charlotte with cold milk turns out very tasty. You can store leftovers, if any, at room temperature, covered with a lid or towel.
As you can see, the pie is prepared simply, anyone can do it. Get ready and enjoy your meal!
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Charlotte with apples and cinnamon on sour cream
With sour cream you get a wonderful apple charlotte. The fattier the sour cream, the richer the pie will be. The dish is balanced in composition.
Cooking time - 1 hour.
Ingredients:
- 2 chicken eggs;
- 220 gr. sour cream 25% fat;
- 380 gr. wheat flour;
- 170 gr. Sahara;
- 450 gr. apples;
- 1 packet of baking powder;
- cinnamon;
- salt - to taste.
Preparation:
- Combine chicken eggs with salt and sugar. Beat the mixture thoroughly until smooth.
- Add sour cream and baking powder. Fill everything with flour and add a couple of pinches of cinnamon. Stir the dough well.
- Remove peels and cores from apples. Cut the fruits as you like and place them on the bottom of the oiled pan. Fill the top with dough.
- Preheat the oven to 180 degrees and place a mold with charlotte in it. Bake for 45 minutes.
- Sprinkle the finished charlotte with powdered sugar and serve. Bon appetit!
How to cook charlotte with apples
1. Separate the egg yolks from the whites.
2. And then there are two options. The first is according to the classic recipe for charlotte with apples, the yolks are ground with sugar, the whites are whipped into foam. The second is for charlotte with apples and cinnamon, the whites are beaten with sugar, and the yolks are then added to the dough.
3. Add flour, soda, whites (yolks).
4. Knead the dough for charlotte with apples.
5. Wash the apples. You can peel it, or you can cook charlotte without peeling the apples (especially since the peel contains the most nutrients).
6. Cut the apples for charlotte into small slices, half-slices or quarters (optional). Of course, if you are preparing charlotte for a holiday table, you can cut the apples into half slices and arrange them beautifully in a fan in a baking dish.
7. Grease a baking pan or baking sheet with butter and sprinkle flour on top. This is done so that the apple charlotte does not stick to the bottom of the mold. You can simply line the bottom with baking paper. And some housewives sprinkle the bottom of the mold when baking charlotte with apples, sugar or semolina.
8. Lay out the apples and sprinkle with cinnamon.
9. Fill the apples with charlotte dough.
10. Place in an oven preheated to 180 degrees. Bake for 25-35 minutes. Check readiness with a toothpick. If, after piercing the charlotte with a toothpick, batter is visible on the toothpick, the charlotte is not yet ready. The toothpick should remain completely dry.
