Airy apple charlotte with lingonberries
12 servings
50 minutes
Airy apple charlotte with lingonberry is the embodiment of tenderness and aroma of Russian cuisine. Historically, charlotte emerged due to French influence but over time became a classic of home baking in Russia. In this version, juicy apples harmoniously combine with the sweet-sour lingonberry, creating a rich flavor. The fluffy batter made from whipped eggs gives an extraordinarily light texture, while the golden crust adds appetizing appeal. This pie is perfect for cozy tea times, festive gatherings, and family dinners. It is especially good in the autumn-winter season when one wants to warm up with the aroma of fresh baking. The combination of tartness and sweetness makes it a versatile dessert that will please even the most discerning gourmets.
1
Cut the apples in half, remove the core, and slice into 3 mm thick wedges. Place in any container and drizzle with lemon juice to prevent browning. Store in the refrigerator.
- Apple: 6 pieces
- Lemon: 0.5 piece
2
Beat the eggs with a mixer for 2-3 minutes without sugar at low speed (2-3), then continue beating at the same speed while gradually adding sugar, salt, and vanillin. After adding all ingredients, increase the speed to maximum and beat for another 10 minutes. The result will be an airy mass of light cream color. The volume will increase five times.
- Chicken egg: 6 pieces
- Sugar: 150 g
- Salt: pinch
- Vanilla sugar: pinch
3
Preheat the oven to 180 degrees, set heating from the top and bottom.
4
Sift flour into a deep bowl, add baking powder, and mix. Gradually incorporate the mixture into the egg mass, stirring the dough in one direction from bottom to top.
- Wheat flour: 1 glass
- Baking powder: 2 g
5
Grease a deep baking tray with a piece of butter and sprinkle with breadcrumbs. Pour in the batter, spreading it evenly across the tray. Take the apples out of the fridge and carefully insert the slices in rows into the batter vertically or at an angle. The distance between the slices should be approximately equal to their thickness. Sprinkle the pie with lingonberries or cranberries.
- Butter: 20 g
- Cowberry: 100 g
6
Bake the pie in the oven for 20 minutes. If you want a crispy crust, turn on the fan for the last 5-7 minutes. Turn off the oven and leave the charlotte inside for 3 minutes.