2020-08-13 / test@t

Northern rye bread charlotte with lingonberries and apples

Any northern berries, not only lingonberries, can be the “northern” component in such a charlotte. Cranberries (both fresh and frozen) or cloudberries (fresh, frozen, or soaked) are great. You can also take lingonberries soaked, they will give a pleasant spicy taste.

Ingredients

1-1.5 large loaves of rye bread
3-4 sour apples
400 g lingonberry
120 g of honey
4 medium eggs
400 ml of fat milk
4 tablespoons sugar
cinnamon, optional
butter for the mold
rustic sour cream for serving

STEP-BY-STEP COOKING RECIPE

Step 1

Preheat oven to 170 ° C. Grease the bottom and sides of a 24 cm deep baking dish generously with oil.

Step 2

Cut off the crusts from the bread, cut the crumb into slices 7-8 mm thick. Whisk eggs with sugar and milk. Pour this mixture over the bread in a large container for 10 minutes.

Step 3

Peel and core the apples, cut into 2 cm cubes, mix with lingonberries and honey, season with cinnamon.

Step 4

Line the bottom and sides of the bread pan with a slight overlap, pressing the edges with your fingers to create a continuous layer. Place half of the filling, on top of which is another layer of bread, then the remaining filling and the remaining bread.

Step 5

Pour the remaining milk liquid over the charlotte and let sit for 15 minutes. Then bake until tender, about 1 hour. Serve warm with cold thick country sour cream.

Cooking time

Servings

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