Anyone can make biscuit charlotte with apples. It's easy and fast! And the aroma and amazing taste will not leave anyone indifferent and will gather the whole family and friends for a tea party with a pleasant conversation! Step-by-step recipe with photos. Video recipe.
What could be easier than baking charlotte? This is a favorite pie that can be made in minutes. A soft, tender, melt-in-your-mouth pie with an interesting taste and aroma that cannot be put into words. There are many options for preparing charlotte: with sour cream, with fermented baked milk, with kefir, with semolina, with and without eggs... But the simplest and most accessible recipe is an airy sponge charlotte with apples, prepared on the basis of eggs.
If you want, you can diversify and transform your baked goods with different additives. For example, baking with poppy seeds, raisins, nuts, cinnamon, vanilla, and orange zest works well. You can also add chopped banana, cocoa powder or chocolate pieces to the dough. In addition, you can make a real cake from the finished charlotte: cut it lengthwise into two layers and apply a creamy layer. There are many options, and each time you change the fillings you can get a new and unusual delicacy.
- Calorie content per 100 g - 295 kcal.
- Number of servings - 1 pie
- Cooking time - 50 minutes
Ingredients:
- Eggs - 5 pcs.
- Ground cinnamon - 1 tsp.
- Vanilla sugar - 1 tsp.
- Salt - a small pinch
- Flour - 200 g
- Sugar - 100 g
- Apples - 4-6 pcs.
Step-by-step preparation of biscuit charlotte with apples, recipe with photo:
1. Wash and dry with paper towel. Break the shell with a knife and carefully separate the white from the yolk.
2. Add sugar and vanilla sugar to the yolks. Beat the yolks with a mixer until fluffy and doubled in volume.
3. Add flour sifted through a fine sieve to the egg mixture. This way it will be enriched with oxygen and the cake will be airier. Using a mixer, knead the dough until smooth.
4. Add a small pinch of salt to the whites. Using clean, dry whisks, beat until stiff peaks form and a stiff white mass has doubled in volume. Make sure that no water, yolk or fat gets into the whites. Otherwise they will not beat to the desired consistency.
Add the protein mass into the dough.
5. Knead the dough with slow movements in one direction so that the whites do not settle.
6. Wash and dry, remove the seed crust and peel if desired. Cut them into pieces and place them in a baking dish, which you have previously covered with baking parchment. Sprinkle the apples with ground cinnamon.
7. Pour the dough over the apples and twist the mold so that the dough spreads evenly over the entire area.
8. Place the sponge cake with apples in a preheated oven at 180 degrees for 30 minutes. When the pie is golden brown, remove it from the fryer. Leave it to cool in the mold, because... when hot it is very fragile and can break. Before serving, sprinkle the baked goods with powdered sugar.
Watch also the video recipe on how to make biscuit charlotte with apple.
- Article
- Charlotte with wine
- Charlotte on kefir
No one can tell you for sure why charlotte is called this way and not another. There are several versions, each of which claims to be true. But that’s not what we’re talking about today. The subject of our interest is the recipe for this wonderful fruit pie.
Few people know that charlotte is baked with almost any berries and fruits, but classic charlotte is a sponge apple pie. How to make charlotte with apples using various biscuit recipes?
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Charlotte made from classic sponge cake
The recipe for a traditional sponge cake is very simple. To prepare it, only eggs, flour and granulated sugar are used. Moreover, the proportions are also easy to remember. But the cooking process will require accuracy and attention from you. In general, a simple recipe for a classic sponge cake is very suitable for making charlotte.
Ingredients:
- 6 eggs;
- 1 cup granulated sugar;
- 1 cup wheat flour;
- 1-2 large apples;
- 1 tablespoon of powdered sugar;
- lemon juice;
- 1 teaspoon cinnamon.
Preparation:
The oven should warm up to 180-200 degrees, so turn it on in advance. Line a baking pan with parchment paper or grease it with vegetable oil and dust it with flour. We also make the filling in advance. To do this, wash the apples, cut them in half and cut out the hard center with the seeds. We cut the apple halves into thin slices, put them in a bowl and sprinkle with water. We separate the eggs into yolks and whites. Place the whites in the refrigerator - they will whip better when chilled.
Pour the yolks into a bowl and add granulated sugar to them (the whole glass at once). Now, using a mixer, beat everything into a fluffy white mass: the more thoroughly the yolks and sugar are beaten, the more fluffy the apple pie sponge cake will be. Charlotte should have a uniform biscuit texture. To do this, all grains of sugar must completely dissolve in the yolks.
After this, add the sifted flour to the yolk-sugar mixture and knead the dough. The mass should be quite viscous. Now we set this mass aside and take the whites out of the refrigerator. Pour them into a large saucepan: the whites will greatly increase in volume when whipped. We need to beat the whites into a strong fluffy foam. It is best to do this with a mixer, but you can get by with a regular whisk, although it will not be as fast. We determine the readiness of the foam by testing it with a standing fork.
If the fork, placed in the foam, maintains a vertical position without outside help, then the whites are ready. Another way to check if the foam is ready is to turn the pan upside down. The finished foam will not flow down the walls of the pan and fall out of it.
The next stage of preparing a sponge cake is introducing proteins into the dough. This must be done very carefully, adding the whites 1 tablespoon at a time and thoroughly but carefully mixing the dough each time. Mix it by moving the spoon upward from the bottom of the bowl, as if “digging” the dough. After all the proteins have been added to the dough, you will see what a fluffy, breathable biscuit mass you will get.
Next, place the apple slices on the bottom of the pan. The bottom of the finished pie will be its top, so we need to arrange the slices beautifully: overlapping, in a circle, in several rows, but in 1 layer. Pour the biscuit dough on top of the apples, which, under its own weight, will spread into the pan in an even layer. Place the pan with the charlotte in the oven and bake the pie for about 40 minutes. We check readiness by testing it with a dry toothpick.
Remove the finished pie from the oven and leave to cool directly in the pan. When the pie has cooled, turn it over onto a plate so that the bottom of the pie becomes the top of the charlotte. This is easy to do: cover the mold with a dish (like a sandwich) and turn it over sharply, holding the mold and dish with your hands. Place the dish on the table and remove the mold. Sprinkle the top of the charlotte with powdered sugar mixed with cinnamon.
Note:
The classic sponge cake recipe allows the use of flavors: vanilla, lemon zest, cinnamon, ginger. However, it is advisable to add only vanillin or lemon zest to the dough. Cinnamon and ginger should be mixed with the filling or sprinkled over the finished pie.
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Charlotte with wine
A rather unusual recipe for making a sponge cake, which includes dry or semi-sweet white wine. This recipe can be used for cake or any fruit pie. Naturally, this biscuit recipe is also suitable for charlotte with apples.
Ingredients:
- 2 eggs;
- 1 cup granulated sugar;
- 1 cup wheat flour;
- half a glass of vegetable oil;
- half a glass of dry white or semi-sweet wine;
- 1 packet of vanilla sugar;
- 1 sachet of baking powder;
- lemon juice;
- 1-2 large apples.
Preparation:
Turn on the oven in advance and leave it to warm up to 150-160 degrees. Grease a baking dish (preferably a springform pan) with vegetable oil and dust with flour. Wash the apples for the filling, peel them and cut them into quarters. Then we remove the hard core with seeds from them and cut the pulp into slices. Place the apples in a bowl and sprinkle them with lemon juice.
Break the eggs into a bowl and mix them with granulated sugar and vanilla sugar, and then grind until white. After this, pour vegetable oil and wine into the egg-sugar mixture and mix everything thoroughly again until the sugar is completely dissolved. Sift the flour and mix with baking powder, then add it to the dough. Gently and thoroughly mix the dough and pour it into the baking dish.
Place the apples on top of the dough, placing the slices in a circle and slightly pressing them into the dough. It is best to place the slices vertically - with the convex side (the one where the peel was) up. Place the charlotte in the oven and bake for about 40 minutes. We check readiness by testing it with a dry toothpick. To do this, stick a stick into the pie and remove it. If there is no sticky dough on the toothpick, the cake is ready. If the dough sticks, then leave the charlotte in the oven for some more time.
Remove the finished pie from the oven, transfer it to a dish and serve. This charlotte is good both warm and cooled. Especially tasty with milk.
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Charlotte on kefir
Another simple and quick recipe for charlotte sponge cake. This time we will make a butter sponge cake with kefir. The dough turns out dense, so you can put more apples in such a charlotte. You can also add raisins or poppy seeds to the pie.
Ingredients:
- 3 raw eggs;
- 2 cups of flour;
- 1 cup granulated sugar;
- 1 glass of kefir;
- half a stick of butter;
- 1 sachet of baking powder;
- 1 packet of vanilla sugar;
- 2 large apples;
- a handful of raisins.
Preparation:
First, turn on the oven and preheat it to 180-200 degrees. Line a baking pan with parchment paper or grease it with vegetable oil and sprinkle with flour. Wash the raisins and roll in flour. Wash the apples, peel and cut into cubes.
Of course, this recipe also involves creating dough. Melt the butter and cool. While the butter cools, beat the eggs with granulated sugar and vanilla sugar until white. Now pour kefir and melted butter into this mixture and mix everything thoroughly. Sift the flour, combine with baking powder and add to the dough, then mix it again.
Next, mix the dough with raisins and chopped apples and pour it into the baking dish. Level the dough, put the pan in the oven and bake the charlotte for about 50 minutes. We check readiness by testing it with a dry toothpick. Remove the finished and cooled charlotte from the mold, sprinkle with powdered sugar and serve.
This is how different a recipe for charlotte with apples, properly prepared from biscuit dough, can be. In one case, apples can be placed on the bottom of the mold, in another - placed on top of the dough or mixed with a biscuit. Choose which recipe you like best. But the main thing is to cook with pleasure. Bon appetit and success in your culinary career!
2016-06-07T05:20:04+00:00 admin baking baking [email protected] Administrator Feast-onlineRelated Categorized Posts
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I usually bake this apple charlotte before bed to treat my children in the morning before sending them to school. This recipe has never let me down. The charlotte sponge cake turns out fluffy, tender, light and porous.
Biscuit charlotte with apples (recipe and photo)
Eggs - 6 items
Granulated sugar - 2 glasses
Flour - 2 glasses
Apples - 1 kg
Vanilla, cinnamon - to taste
Mold diameter 30 cmMold height - 10 cm
Prepare the form. Grease the sides with a thin layer of butter and sprinkle them with flour. Place tracing paper on the bottom.
Apples. They can be peeled. But I left it - they were a surprisingly dark color - burgundy, almost black. I wondered how it would look on the surface of the charlotte. I removed the seed pod. Divided into halves and cut into thin slices. I placed them tightly on the bottom of the mold, skin side down, so that the slices supported each other.
I washed the eggs. Dried it. Cooled it down. Carefully separated the whites from the yolks.
Sifted the flour twice through a sieve into a wide plate.
Turned on the oven. Regulator – 180 – 200 degrees. While it was heating up, I started preparing the biscuit dough.
First of all, I whipped the whites into a strong foam.
While whisking, add granulated sugar in a thin stream. And then, without stopping beating, I added the yolks one by one.
I put the mixer aside. Armed with a wooden spatula. Stirring slowly and carefully, gradually added all the flour to the egg-sugar mixture.
Place the pan with the dough in the preheated oven.
When the characteristic aroma appeared, I stopped by to check the readiness of the biscuit. I always check baked goods for doneness as soon as I smell a delicious smell.
I test readiness with a splinter. It should remain dry and clean after inserting it into the entire thickness of the biscuit and removing it. The readiness of the charlotte is also determined when its sides have moved away from the walls of the mold and when its biscuit surface springs back under the gentle pressure of the palm.
Typically, baking charlotte on biscuit dough takes 45 - 60 minutes.
I took the pie pan out of the oven. Carefully squeezing the blade of a small knife between the sponge cake and the walls of the mold, I separated the cake. Covered the mold with a wide plate. Turning it over, she dumped the charlotte onto a plate. Using a knife, she carefully peeled off the tracing paper.
All that remains is to sprinkle the apple charlotte on the biscuit dough with powdered sugar.
A more famous pie can hardly be imagined. Every decent housewife should be able to prepare this basic dessert. Everything is simple here: the main thing is not to get carried away with complications. After all, genius is in simplicity. And of course, bake, since the mass is biscuit, and without any additives it is liquid. Many people cook with shortcrust pastry, but there have been cases with butter dough, and even attempts with puff pastry.
But real charlotte is a sponge cake with apple and cinnamon, that’s all. I tried adding pear, and also tried with plums and figs. The bottom line is that you don’t need to add anything other than an apple (maybe an almond slice or a walnut crumble). Serve hot, with vanilla ice cream, and I prefer with seasonal summer figs, but if baked in winter, then with tangerines...
recipe:
4 green apples
30 grams cinnamon
4 chicken eggs
250 grams of sugar
250 grams of flour
vanillin packet
do this:
We peel the apples, cut two of them into even slices, and the other two into three on a coarse grater. Separate the yolks from the whites. First, beat the yolks with 200 grams of sugar. Remember, add as many apples and cinnamon as you like. Focus on your preferences. The main thing is to mix 20 grams of cinnamon with 200 grams of sugar, and add the other 10 grams to grated apples. Beat the yolks with a mixture of sugar and cinnamon at high speed with a mixer. Prepare the pan, lay parchment along the bottom and lay out the apple slices. You can sprinkle them with cane sugar, nuts or candied fruits.
But I don’t recommend spoiling the beautiful charlotte with these little things. Once the yolks have whipped into a brown, thick mixture, pour them into the grated apples. Clean the bowl (mixer bowl) and pour the egg whites into it. Remember that if white gets into the yolks, it’s okay. But the yolk in the white prevents whipping. Beat the whites in the same way, but add sugar only after it takes the form of a cloud. Pour the remaining 50 grams of sugar (without cinnamon) into the whipping egg whites.
Once it is mixed and becomes a “meringue”, add it to the yolk and apple mixture. Mix with a spatula or clean hand, slowly adding flour with vanilla (pass it through a sieve first, take this as a rule). If you want a more fluffy pie, you can add a little baking powder. Pour the prepared mixture without lumps onto the apple slices into the mold. Bake for about half an hour in the oven at 180 degrees.
Castella is a popular sponge cake in Japan whose history dates back to the 16th century, when it was introduced to Japan by Portuguese merchants. It was perfectly stored and did not deteriorate during the long journey. The word "castella" comes from the Portuguese Pão de Castela, "bread from Castile." This type of sponge cake is sweeter than European varieties of sponge cake. Castella contains sugar, white and brown, honey and mizuame - a syrup obtained by converting starch into sugar. Thanks to honey and syrup, the consistency of the sponge cake is dense and moist. Over time, the Castella recipe has changed greatly under the influence of the preferences of the Japanese; often the sponge cake is made with additives - Mirin sweet rice wine, Matcha green tea, etc. There are many recipes for this dessert, noticeably different both in preparation technology and in composition. The version of Castella that I prepared does not contain exotic ingredients, but thanks to the large amount of honey, it turns out aromatic and sweet. Recipe taken from Domashny Ochag magazine.
