Charlotte with whipped egg whites
6 servings
40 minutes
Charlotte with whipped egg whites is a refined treat of French cuisine that combines lightness and tenderness. Historically, charlotte originated as a way to use bread, but over time the recipe transformed into elegance. In this version, the focus is on egg whites whipped to a firm foam that gives the batter lightness and a porous structure. The combination of the batter's sweetness and the slight tartness of apples makes the dessert exquisite, perfect for tea parties and cozy evenings. During baking, the surface takes on a golden hue while remaining soft inside. This dessert pairs wonderfully with vanilla sauce or a scoop of ice cream, revealing a rich palette of flavors. It is important to serve it slightly warm to fully appreciate the texture and aroma that make charlotte a favorite treat for many generations.
1
We separate the egg whites from the yolks. Then we beat the egg whites into a stiff foam. Gradually, we add sugar, yolks, lemon-soured baking soda, and flour to the egg whites while continuing to beat. We end up with an airy mass that resembles good thick sour cream.
- Sugar: 250 g
- Chicken egg: 5 piece
- Slaked soda: 0.5 teaspoon
- Wheat flour: 250 g
2
We peel the apples and slice them thinly, then place them in a buttered baking dish. Pour the resulting mixture on top and put it in the oven. For evenness of the batter, you can wait about 5 minutes before placing it in the oven. This will prevent the center from being too high.
- Apple: 3 pieces
- Butter: 10 g
3
Bake in a preheated oven at 180 degrees for about 40 minutes on the middle rack. Check readiness with a toothpick.