Charlotte with rye flour, apples and plums
4 servings
100 minutes
Rye flour charlotte with apples and plums is a refined dessert with European roots that delights with its texture and rich flavors. The combination of rye and wheat flour gives the pie an unusual density and a light nutty note, while the apples and plums add freshness and fruity tartness. Thanks to the muesli laid at the bottom of the mold, the charlotte has a pleasant crunch that harmoniously contrasts with the softness of the dough. Sprinkled with powdered sugar and cinnamon, this pie becomes a true work of art that can be served for cozy home tea or festive tables. It pairs especially well with ice cream or maple syrup, creating a unique symphony of flavors. Enjoy each piece slowly and with pleasure!
1
For the test, as usual, we beat eggs with half a cup of sugar. But this time we take not two, but three eggs. We beat until it reaches a fluffy foam state. The volume in the bowl should increase at least twice.
- Chicken egg: 3 pieces
- Sugar: 170 g
2
Next, as usual, flour, but for variety we take two tablespoons of rye flour and add a tablespoon of wheat flour.
- Rye flour: 2 tablespoons
- Wheat flour: 1 tablespoon
3
Add a teaspoon of baking powder, vanillin, and a handful of walnuts to the dough.
- Walnuts: to taste
4
Grease the mold well with butter, don't forget the sides.
5
Instead of crackers, some even manage to use semolina, sprinkling muesli in a thin layer daily. The more varied your muesli composition, the better. If it includes nuts, honey, and fruits, that's even better.
- Muesli: to taste
6
We cut apples - a lot, very much! We cut plums - also a lot (by the way, plums can be replaced with black currants - it will also be wonderful!). The form should be completely filled and even slightly heaped.
- Apple: 1 piece
7
Then we pour in the batter.
8
Place in the oven, bake at 180 degrees for 50-60 minutes. Check readiness with a toothpick. It should be dry, or if wet, definitely not in the dough.
9
When the charlotte is ready, we leave it in the oven for a while with the door slightly open.
10
Then we take it out, shake the mold slightly; if the pie is stuck to the walls, we run the same toothpick along the walls and flip it onto a plate. When the pie is completely cool, we sprinkle powdered sugar and cinnamon on top.
- Ground cinnamon: to taste
- Powdered sugar: to taste
11
You start at the moment you want. Those who like it warm can have it warm, with ice cream, and those who like it cold can have it cold. I sometimes drizzle maple syrup on top. Be sure to eat it with a small fork, savoring and enjoying.