Zhemlovka with apples and hazelnuts
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.
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