Eki Dzhikiya's Charlotte
12 servings
40 minutes
A slightly more complicated recipe - you will need both sour cream and butter. Serve the charlotte with ice cream, sprinkled with powdered sugar. This is how they prepare charlotte in the restaurant "Acha-chacha".
1
Beat the eggs with 400 grams of sugar very well, until white.
- Chicken egg: 3 pieces
- Sugar: 500 g
2
Dissolve baking soda in sour cream until it almost boils. Mix the sour cream with the eggs.
- Baking soda: 1 teaspoon
- Sour cream 20% fat: 200 g
3
Add sifted flour and vanillin to the sour cream-egg mixture. Mix in soft butter of any fat content.
- Wheat flour: 500 g
- Vanillin: 3 g
- Butter: 200 g
4
Peel the apples. Cut them into large wedges, sprinkle with 100 grams of sugar, and let them sit for 10-20 minutes to release their juice.
- Apple: 1 kg
- Sugar: 500 g
5
Line the bottom of the baking dish with parchment.
6
Place three quarters of the apples at the bottom of the dish, pour the batter over them. Submerge the remaining apples in the batter.
7
Bake for 25–30 minutes at 180 degrees. The pie will brown immediately, but because the apples release juice, the dough may remain raw in the middle—so the charlotte should be kept at 160 degrees for another 5–10 minutes.
8
Place the finished charlotte upside down on the table so that the apples at the bottom are on top. Sprinkle with powdered sugar. If the pie has cooled, reheat it before serving and enjoy it with vanilla ice cream.
- Icing sugar: to taste
- Vanilla ice cream: to taste
