Apricot cake
2020-08-13 / test@t
Charlotte with apples and sour cream
Charlotte with apples and sour cream is one of the many varieties of this incredibly popular pie. And, it is worth noting, just wonderful! Thanks to semolina and sour cream, the charlotte dough turns out to be pleasantly moist, which best affects the overall impression of it. The sourness of apples is delicately set off by fragrant lemon, complementing it with the freshness characteristic of citrus fruits. In general, it is definitely worth cooking charlotte with apples on sour cream, especially since you will have to spend no more than an hour to create it.
Ingredients
- butter - 15 g
- semolina - 100 g + a little to prepare the mold
- lemon - 1 pc.
- green apples - 6 pcs.
- flour - 60 g
- ground cinnamon - 1 tsp.
- ground ginger - 1 tsp.
- baking powder - 2 tsp.
- salt - on the tip of a knife
- eggs - 4 pcs.
- sugar - 200 g
- sour cream with a fat content of 25-30% - 200 g
STEP-BY-STEP COOKING RECIPE
Step 1
Prepare a dish with a diameter of 24-26 cm for baking charlotte with apples on sour cream. To do this, grease the container with oil and sprinkle with coarse semolina. Place prepared mold in refrigerator before use.
Step 2
Prepare the filling for the charlotte. Wash the lemon and pat dry with a paper towel. Remove the zest layer from the fruit with a fine grater, then cut into halves and squeeze out the juice.
Step 3
Wash and peel apples for charlotte. Cut the fruit into quarters and remove the seeds. Cut the pulp into large cubes and mix with lemon juice. Place in prepared dish and refrigerate again.
Step 4
Make charlotte dough. Toss the grated lemon zest in a bowl with semolina, flour, cinnamon, ginger, baking powder, and salt. Beat eggs with sugar mixer until froth. Add sour cream and stir.
Step 5
Combine the egg-sour cream mass with flour and pour the resulting dough into the apples in the form. Bake 40 minutes at 200 ° C. Let cool slightly and place out of the mold apple charlotte on a plate.
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