Charlotte with apples in honey
6 servings
40 minutes
Apple charlotte with honey is the embodiment of coziness and home warmth. This classic Russian dessert combines the tenderness of sponge cake with the rich flavor of caramelized apples and honey. The history of charlotte traces back to European pies, but in Russia, it gained uniqueness due to its simplicity in preparation and ingredient availability. Baked apples with honey add a pleasant sweetness with a hint of fruity acidity, while the airy dough makes the dessert soft and delicate. It is perfect as a treat for tea or coffee, especially on autumn and winter evenings. A sprinkle of cinnamon or powdered sugar on top enhances its aroma and taste, making each spoonful a true delight.
1
Let's make a filling of apples and honey. We peel the apples and cut them into small slices, not necessarily a specific size, but definitely smaller than a quarter of an apple. We place a pan on heat at 7 out of 9, add a piece of butter, and wait for it to melt and heat up, then add the apples and sauté them for about 5-6 minutes until they turn golden, after which we add honey. We stir and cover, simmering the apples for another 5-6 minutes, stirring every minute. We remove from heat and let them cool.
- Apple: 4 pieces
- Butter: 30 g
- Honey: 30 g
2
Preheat the oven to 190 degrees. Separate the yolks from the whites into different bowls, beat the yolks until they turn white, add half of the sugar and continue beating until thick and homogeneous. Beat the whites until stiff peaks form, then add the remaining sugar and continue beating until thickened. Gently fold in half of the whites into the yolks and sift in flour while mixing with a mixer. When you have a thick, yellowish creamy mixture, gently fold in the remaining whipped whites using a spatula until you achieve a more or less homogeneous mass (if you don't have scales or want to increase the amount of batter — about 1 tablespoon of flour and 1 tablespoon of sugar per egg).
- Chicken egg: 1 piece
- Sugar: 150 g
- Wheat flour: 150 g
3
Grease the baking pan with butter and sprinkle it with flour (don't overdo it with the flour, not too much FLOUR! NO! That's enough!), remove the excess flour and place apples at the bottom, pour half of the prepared batter over them, add more apples on top, and pour the remaining batter. If you calculated the sizes correctly, the apples should not be visible.
- Butter: 30 g
- Wheat flour: 150 g
4
Bake at 170 degrees for 20-25 minutes, depending on the oven, baking shape, and your luck. It took me 2 failed attempts to understand how the shape interacts with the new stove. It's common to sprinkle cinnamon or powdered sugar on top, depending on personal preference.
- Sugar: 150 g