Classic Charlotte with Cognac
4 servings
75 minutes
Classic charlotte with cognac is an exquisite dessert with a rich flavor and aroma. This German apple pie traces back to European baking traditions, where juicy apples soaked in cognac and fragrant cinnamon create an unparalleled texture and depth of taste. In the tender batter whipped with eggs and sugar, the apples turn into a sweet treat with a light caramelized note. The cognac adds sophistication to the pie, highlighting the natural sweetness of the fruits. This dessert pairs perfectly with a cup of black tea or aromatic coffee and is ideal for family gatherings or cozy evenings by the fireplace.
1
Wash the apples, remove the core, and slice them. If you like a soft, puree-like filling, peel the apples. If you don't mind the apple skin, you don't need to peel it.
- Apple: 4 pieces
2
Sprinkle the sliced apples with cinnamon, add 2 tablespoons of cognac or brandy, and let them sit. It's better to cover the apples with a lid to prevent them from darkening. You can add a little lemon juice to help preserve the natural color of the apples.
- Cinnamon: 0.5 teaspoon
- Cognac: 2 tablespoons
3
Beat the eggs with sugar until a white, homogeneous, airy mass. Gradually add a cup of flour to the egg mixture and mix with a spoon.
- Chicken egg: 3 pieces
- Sugar: 0.5 glass
- Wheat flour: 1 glass
4
Preheat the oven to 180 degrees.
5
Grease the baking pan with sunflower oil. Place the apples in the pan and evenly pour the batter over them.
- Apple: 4 pieces
6
Bake the charlotte for 35-40 minutes until a golden crust forms. The delicate egg crust can burn very quickly, so you can cover the pie with foil. To check if the pie is ready, poke it with a toothpick — there should be no traces of raw dough on it.