Charlotte
8 servings
40 minutes
Charlotte is a symbol of home comfort and warm evenings with a cup of tea. This dessert originated in France but became especially popular in Russia due to its simplicity and accessible ingredients. The fluffy dough with an airy structure soaked with tender apple pieces creates a harmony of sweetness and light sourness. The aroma of cinnamon and nutmeg gives the charlotte a special sophistication, reminiscent of warm autumn days. The perfect combination of softness and crispy caramelized crust makes this pie an indispensable guest at any family table. Charlotte is delightful on its own but also pairs wonderfully with vanilla ice cream or a dollop of whipped cream. This dessert brings coziness and gathers loved ones around one table, reminding us of the importance of simple joys in life.
1
Separate the whites from the yolks. Whip the whites to stiff peaks with ¾ cup of sugar. Whip the yolks with the remaining sugar until they turn pale.
- Chicken egg: 4 pieces
- Sugar: 1 glass
- Sugar: 1 glass
2
Next, carefully fold the beaten yolks into the whites with a silicone spatula and mix until smooth.
3
Gradually add the sifted flour with baking powder to the egg-sugar mixture. Add a pinch of salt, and optionally cinnamon and nutmeg to taste. The dough is ready.
- Wheat flour: 1 glass
- Baking powder: 0.5 teaspoon
- Salt: pinch
- Cinnamon: to taste
- Nutmeg: to taste
4
Peel the apples and remove the cores. Cut into medium-sized cubes. Mix the apples into the dough using a silicone spatula.
- Apple: 4 pieces
5
Preheat the oven to 200 degrees. Grease the charlotte mold with butter and lightly sprinkle with semolina. Pour the batter into the mold, sprinkle a little sugar on top, and place it in the oven. Bake for the first 2-3 minutes at 200 degrees, then reduce to 180 and bake until done (about 30-40 minutes on average).
- Butter: 20 g
- Semolina: 15 g
- Sugar: 1 glass