There are many variations of making charlotte, but do not forget that each of them is based on the classic version - a puffy biscuit and tender apples. Try to cook this wonderful dessert, and this article will help you in this.
- Number of servings: 6
- Cooking Time: 1 hour
- Break 3 eggs into a bowl and add 150 grams of granulated sugar.
- To make our cake tender and airy, you need to whip the contents of the bowl with a blender. You need to beat it for about 3-5 minutes, so that the eggs will have doubled in size. The better you whip them, the higher the biscuit will rise.
- In a separate bowl, sift the flour with a sieve (now for this purpose, there are very convenient sieve mugs, which take up little space and sift flour very quickly, and the dirt after using them is much less than after a normal sieve).
- Carefully pour the flour into the bowl with the beaten eggs. Thoroughly mix the dough, until it has a homogeneous consistency.
- Rinse the apples well under running water. Then dry them a bit, remove the core.
- Cut in half and slice each half into thin strips or small cubes. It is up to your taste whether you should peel the apples or not. Preferably remove the skins.
- Gently incorporate the apples into the batter.
- Turn on the oven to 190 degrees, and while it heats up, prepare a baking dish. It is better to take a fairly deep form, because the charlotte rises very well, greatly increasing in size.
- Grease the form with a little butter and pour the future muffin into it.
- Send the pie to the oven for about 45-55 minutes (cooking time may vary greatly depending on your oven). To tell if the pie is ready or not, use a toothpick. Poke the pie, then take out the toothpick - if there is no dough sticking to it, the pie is ready.
- A delicious, tender, airy quiche is ready!