Charlotte with apples, bananas and cinnamon
6 servings
40 minutes
Technologically, any charlotte belongs to the family of filled pies. In addition to apples, pears and plums, lingonberries and cranberries fit well into charlotte. They are dense and juicy enough not to turn into mush when baked . It is better to sprinkle the berries with flour: this way they will be distributed evenly in the pan and will not fall to the bottom. Another technical trick is to mix banana into the body of the charlotte. Unlike other fruits, banana here will not be a filling, but will merge with the dough, giving it sweetness, creaminess and tenderness, like a cupcake.
1
So, beat the sugar with the egg whites. After that, pour in the yolks. Add cinnamon, vanilla, baking powder (3-4 grams, check the baking powder instructions for how much is needed per 1 kilogram or 500 grams of flour), and sunflower oil.
- Sugar: 1 glass
- Chicken egg: 5 piece
- Cinnamon: 0.5 teaspoon
- Vanilla: 2 g
- Dr. Oetker baking powder: 4 g
- Sunflower oil: 1 tablespoon
2
After that, add flour to the mixture - about 160 grams of flour, a regular cup with a volume of 250 ml. If the dough is too thick, add milk or kefir (about a third of a 250 ml cup). Mix everything thoroughly (all the dough fits in a grinder with a bowl volume of 0.8 ml). The dough should have a consistency similar to thick sour cream.
- Wheat flour: 160 g
- Milk: 70 ml
3
Filling: peel apples and bananas from skin and seeds, cut into pieces (about 1.5x2 cm), mix everything with honey. It's better to use ripe bananas; firm green ones may not soften enough.
- Apple: 5 piece
- Bananas: 2 pieces
- Honey: 2 tablespoons
4
Preheat the oven to 240 degrees. Thoroughly grease the baking tray with butter. Pour the batter into it, and place the filling on top (it will sink a bit into the batter, which means the batter is the right consistency). Place the tray in the oven, wait for about 4 minutes, the batter should heat up and rise! Watch the oven to prevent the batter from burning, as they work differently. When the batter is heated and risen, reduce the temperature to 170 degrees.
- Butter: 2 tablespoons
5
Bake for about 35–40 minutes. Check for doneness.
6
Brush the finished pie with butter on top, cover with foil and a towel. Let it sit for 10 minutes, then remove the foil and towel. It cools slightly - it's ready to serve!
- Butter: 2 tablespoons