Apple charlotte

Apples (preferably sour) - 500-600 g

Sugar - 160 gr

Wheat flour - 160 gr

Eggs - 4 large or 5 small

Salt - 1 pinch.

Whisk eggs with sugar and a pinch of salt into a light thick mass.

To make sure the mixture is well beaten, draw a line with a whisk. If it stays visible for 1-2 seconds, and then spreads out, the eggs and sugar are well beaten. If it immediately spreads, then you need to whip more.Prepare the apples, cut out the middle of them, cut into slices (or cubes).Flour in batches sift into the egg-sugar mixture and gently stir with a spatula with upward movements.

The biscuit dough should be handled gently to keep it as airy as possible.

(Also at this stage you can add 1 tbsp of fatty sour cream or 1 tbsp of melted butter, so the cake will be moister.) Line a cake mould (22 cm in diameter) with parchment or butter and dust with flour. Pour 1/2 of the dough, smooth out.Half of the apples, cut into slices, lay out on the dough. Start laying out the slices from the sides and move in a spiral straight to the middle.On top, pour the remaining dough and in the same way lay out the remaining apples. Also at this stage you can sprinkle the pie with cinnamon, if you like, of course.If you cut the apples into cubes, you can add them to the batter, gently mix and then lay the whole mass in a baking dish.Bake the apple quiche for 20-30 minutes at 180 degrees. You can check the readiness with a wooden skewer.

The apple cobbler is ready.


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