Charlotte French with apples
A soft biscuit with a thin sugar crust and juicy, aromatic slices of sweet and sour apples ... Such charlotte is simple and quick to prepare, while not only has exceptional taste, but is also very useful due to the large number of apples included in its composition. This cake was almost the very first I made myself. I call this charlotte "French", because her recipe was presented to me by my French teacher Olga Ivanovna, when I was still in the 5th or 6th grade of secondary school. Unfortunately, I no longer remember her last name, but I keep the recipe and prepare it to this day, especially when guests unexpectedly come to me. For me, charlotte is a real "magic wand": it takes very little time to prepare it, and all that is needed from the ingredients is eggs, sugar, wheat flour and, of course, apples. PS Do not be alarmed by the scatter in the amount of granulated sugar and flour in the recipe: in the charlotte you can vary the sweetness of the dough depending on your taste preferences, as well as on the original sweetness of the apples used. The amount of flour determines the presence / absence of a crispy sugar crust in the finished biscuit - the less flour, the softer the crumb and thinner the crust - try different options and choose the one you like best. My daughter usually takes a minimum of sugar - 175 grams. and 140 gr. flour and apples are sour (Antonovka). The amount of flour and sugar also depends on the total weight of the eggs - the less it is, the less bulk products are needed for the biscuit, otherwise it will turn out to be quite dense.
- apples (better sweet and sour varieties, I prefer Antonovka here most of all) 3 large or 4 medium (with a total weight of about 500-600 gr.)
- 3 medium or large eggs (total weight 190-210 gr.)
- fine granulated sugar 175-200 gr.
- wheat flour of the highest grade 140-160 gr.
- natural vanilla sugar 1 teaspoon flat (optional)
- peeled hazelnut kernels 8 pcs. or peeled walnut kernels 8 halves or a handful of peeled pine nuts (about 10 grams) (optional)
- butter for lubricating the mold a little