Charlotte is a very popular dessert made with apples. It is delicious and quite easy to prepare. It is generally accepted that the dessert got its name in honor of Queen Charlotte, the wife of King George III of England, who was very fond of apples. At first, charlotte was prepared to revive stale bread, to which cream and butter were added, and alternated with peeled apples. Today there are a lot of charlotte recipes - from the simplest to the most complex and sophisticated. It's up to you to decide which one to cook.
Classic charlotte
Products (for 8 servings)
Apples (preferably sour) - 500-600 g
Sugar - 160 g
Wheat flour - 160 g
Eggs - 4 large or 5 small
Salt - 1 pinch
Prepare ingredients for apple charlotte. Since we take quite a lot of sugar and the dough will turn out sweet, it is better to take sour apples. Beat eggs with sugar and a pinch of salt into a light, thick mass. To make sure that the mixture is already well beaten, draw a line with a whisk. If it remains visible for 1-2 seconds and then spreads, then the eggs and sugar are already well beaten. If it immediately spreads, then you need to beat it some more.
Prepare the apples, cut out the middle of them, cut into slices (or cubes). Sift the flour into the egg-sugar mixture in parts and gently mix with a spatula, moving from bottom to top.
You need to work with the biscuit dough carefully to keep it as airy as possible.
(Also at this stage, you can add 1 tablespoon of fat sour cream or 1 tablespoon of melted butter to the dough - this way the pie will be moister.) Line a mold (diameter - 22 cm) with parchment or grease with butter, dust with flour. Pour in 1/2 of the dough and smooth it out. Place half of the apples, cut into slices, onto the dough. We start laying out the slices from the sides and move in a spiral straight to the middle. Pour the remaining dough on top and place the remaining apples in the same way. Also at this stage you can sprinkle the pie with cinnamon, if you like, of course. If you cut the apples into cubes, you can add them to the dough, mix gently and then put the whole mass into a baking dish. Bake the apple charlotte for 20-30 minutes at 180 degrees. You can check readiness with a wooden skewer. Charlotte with apples is ready.
Curd charlotte
Products (for 5 servings)
Apples - 400 g
Flour - 100 g
Sugar - 50 g
Cottage cheese 0% - 100 g
Eggs - 3 pcs.
Vanilla sugar - 5 g
Baking powder - 1.5 teaspoons
We prepare products for making curd charlotte. Turn on the oven to preheat to 190 degrees. Beat eggs into a bowl. Add sugar and vanilla sugar to the eggs. Beat eggs with sugar for 10 minutes until sugar dissolves and becomes thick foam. Sift flour with baking powder. Add flour and baking powder to the egg mixture in small portions, continuing to beat. Add cottage cheese to the mixture and beat again. Peel and core the apples and cut into cubes. Place the apples in the dough and mix. Place the dough into the mold. I have a silicone mold, there is no need to lubricate it with anything. If you are using a metal mold, you can grease it with butter and sprinkle with semolina. Bake the curd charlotte in the oven at 190 degrees for 30-40 minutes.
Charlotte with cherry
Products (glass volume - 200 ml)
Cherries or sweet cherries - 500 g
Wheat flour - 160 g (1 cup)
Sugar - 200 g (1 glass)
Eggs - 4 pcs. Salt - a pinch
Vanilla sugar - 1 teaspoon
Powdered sugar - for dusting
Beat eggs with salt until foamy. Add vanilla sugar and add sugar in a thin stream, continue beating with the mixer at high speed. The mass should be light, fluffy and increase by about 3-4 times. Sift the flour. Mix gently with a silicone spatula from bottom to top so that there are no flour lumps. The dough will be smooth and airy. Turn on the oven to preheat to 180 degrees. We wash the cherries and remove the pits. Line the bottom of a springform pan (mine is 24 cm in diameter) with parchment. We spread the cherries. Fill the cherry with dough on top. Bake for 30-40 minutes in a preheated oven at 180 degrees. Do not open the oven door for the first 15-20 minutes during baking so that the charlotte does not fall off. We determine readiness with a wooden toothpick; when pierced, there should be no traces of raw dough. After the finished charlotte has cooled slightly, transfer it to a wire rack until it cools completely. Sprinkle the top of the charlotte with powdered sugar. Charlotte with cherries is ready!
Charlotte with pears
For the test:
Eggs - 2-3 pcs. (depends on eggs)
Vegetable oil - 1 tbsp. spoon
Flour - 1 cup Sugar - 1 cup
Baking powder - 1 sachet (you can also use baking soda, slaked with vinegar - 0.5 teaspoon;
Salt - a couple of pinches
For filling:
Pears, normal size - 7 pieces
To prepare the form:
Vegetable oil
Semolina (you can also use flour)
1. So. Take a deep bowl. Pour flour, sugar, baking powder (slaked soda), salt, eggs, vegetable oil into it. Mix everything well to form a homogeneous mass.
2. Next, we take on the pears. Wash it very carefully. We do not cut off the peel. In normal pears it will not be hard or thick. Cut off the cap, cut it, take out the core and cut into cubes, approximately 2x3 cm. We cut the last pear, or half of a pear, lengthwise; you can do this thinly with a potato peeler. We will need this for decoration.
3. Pour the pear cubes into our dough and mix well. It should look like the pears are coated in batter, but not floating in it.4. Set the oven to 180 degrees. Grease the mold with vegetable oil. Then we take semolina (flour) and dust the bottom and sides of the mold well. Pour our mass into this form, distribute it a little for evenness. Then we decorate the top with pears cut lengthwise, lightly pressing them against the main mass.
5. Place the mold in the middle for about half an hour. In general, you can check the degree of readiness with a match or a toothpick - there should be no dough left on it. The charlotte turns out to be the most tender and slightly crunchy around the edge. You can add additional vanilla sugar to the dough - this will add flavor to the cake.