Quick charlotte with cinnamon and lemon zest

4 servings

25 minutes

Quick charlotte with cinnamon and lemon zest is a delightful treat filled with the aroma of Russian cuisine. This recipe originates from the classic charlotte, which was initially popular in France but over time acquired a unique Slavic flair. The tender dough with a slight tartness from the lemon zest and warm notes of cinnamon reveals the rich flavor of baked apples, creating a harmony of sweetness and spice. The ease of preparation makes this pastry an ideal solution for cozy family tea time or unexpected guest visits. The charlotte turns out airy with a crispy golden crust, and thanks to the addition of egg whites in the dough — it has a light bubbly texture. Serve warm with a cup of fragrant tea to enjoy its homely comfort and depth of flavor.

Energy value per serving

• Calories: 436.5
• Proteins: 8.2g
• Fats: 3.5g
• Carbohydrates: 93.7g

Ingredients

• Apple: 5 pc
• Wheat flour: 200 g
• Sugar: 100 g
• Ground cinnamon: 5 tsp
• Lemon: 1 pc
• Chicken egg: 1 pc
• Slaked soda: 1 g
• Ground cardamom: 1 tsp

Cooking steps

1. Mix 3 eggs with sugar, whisk (or puree). Set aside 1 egg for later.

   Required ingredients:

   • Chicken egg: 1 piece
   • Sugar: 100 g

2. Add flour to the resulting mixture. Add gradually while stirring to avoid lumps. It turns out a bit thick.

   Required ingredients:

   • Wheat flour: 200 g

3. Add baking soda, extinguished with vinegar, to the prepared dough. Grate the zest of a whole lemon and squeeze the lemon (make sure no seeds get in). Add 1 teaspoon of cinnamon and ground cardamom. Mix everything well.

   Required ingredients:

   • Slaked soda: 1 g
   • Lemon: 1 piece
   • Ground cinnamon: 5 teaspoon
   • Ground cardamom: 1 teaspoon

4. Take the reserved egg, separate the white from the yolk. Pour the white into the mixture. Set aside the yolk; it will be needed later. Mix well. Now the batter is thin enough, and the white will give a nice fluffiness — like in the picture.

   Required ingredients:

   • Chicken egg: 1 piece

5. Peel the apples, cut them in half, and then cube each half (approximately into nine pieces). From experience, cubes taste better than wedges and preserve the flavor of the apples better.

   Required ingredients:

   • Apple: 5 piece

6. Line the bottom of the mold with parchment paper. If not available, you can sprinkle semolina or grease well with butter.

7. Place apples in the mold and pour the batter on top. Start pouring from the center for more even spreading. Let the batter spread for 5 minutes.

8. Place in the oven and bake for 20-30 minutes. If you want more browning, take it out after 20 minutes and brush the top with reserved yolk. But usually, thanks to the cinnamon mixed into the dough, it turns out luxurious.