Reburners
2020-08-13 / test@t
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.
Ingredients
- 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
STEP-BY-STEP COOKING RECIPE
Step 1
Turn on the oven and heat it to 3 (about 170 ° C). Measure out the required amount of sugar with vanilla sugar (optional) and flour in different containers.
Step 2
If you are using walnuts or hazelnuts, chop them coarsely.
Step 3
Smear the bottom and sides of a non-stick dish with a diameter of 25-26 cm well with butter, spread a few small pieces of butter on the bottom of the dish.
Step 4
Wash the apples, peel and seeds, cut into slices of medium thickness. Place them on the bottom of a greased baking dish.
Step 5
Then gradually add the flour by sifting it into a bowl through a sieve. The mixer should be operated at a low speed so that the dough does not splatter or air escapes, which makes the cake more airy. As a result, the dough should turn out like thick sour cream.
Step 6
Pour the dough over the apples, pouring them in a circle from the center to the edges of the pan, then tilt the pan slightly from side to side to spread the dough evenly over it.
Step 7
Then sprinkle the surface of the future charlotte with nuts (if you use them in the recipe).
Step 8
Place the baking dish in the oven and bake the cake until golden brown at 2.8-3 (about 165-170 ° C) for about 40-45 minutes. Determine its readiness with a match or wooden stick. Do not open the oven for the first 25-30 minutes so that the biscuit does not settle.
Step 9
Take the charlotte out of the oven, let it cool for 10 minutes in the mold, and then you can gently transfer it to a flat plate. Let it cool completely or, if you prefer, serve immediately. When doing this, use a serrated knife to slice the cake using a sawing motion to avoid crushing the lush biscuit.
Step 10
Store leftover charlotte in an open container at room temperature for no more than 2 days. On the second day, the structure of the biscuit becomes more crumbly, and its crust becomes more crisp (I like this charlotte even more than freshly baked one).
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