Children's Charlotte
4 servings
45 minutes
An ideal Charlotte, close to the classic. An excellent option for a children's feast - familiar, proven taste and beauty.
1
Separate the egg whites from the yolks. In a separate bowl, whisk the egg whites with sugar until a thick foam forms (if whisked for a long time, you can skip adding baking soda). Add the yolks and whisk again. While continuing to whisk, gradually add all the flour, which should be sifted beforehand, in a thin stream. Optionally, add baking soda, activated with lemon juice. Mix well.
- Sugar: 200 g
- Wheat flour: 200 g
- Chicken egg: 3 pieces
- Soda: pinch
- Lemon juice: 1 teaspoon
2
Cut the apple into wedges without removing the skin. Prepare the molds (it's better to use two small silicone molds). Grease them with softened butter. If the molds have decor, place about 1 tablespoon of batter at the bottom of each mold to cover it. Then add half of the raisins and apple wedges. Fill the batter so that each mold is filled to 2/3 of its volume. Bake at 200 degrees until done. Check readiness with a toothpick.
- Apple: 1 piece
- Butter: 20 g
- Raisin: 30 g
3
Cool the ready charlottes, sprinkle with powdered sugar and almond flakes. You can also use any pastry decoration.
- Powdered sugar: 20 g
- Almond flakes: 10 g