Charlotte with ranetki
4 servings
60 minutes
Charlotte with ranetki is a light and fragrant pie with a delicate texture and exquisite taste. This dessert originates from French cuisine, where it was originally made for royalty. Ranetki add a slight tartness to the charlotte, perfectly complementing the sweetness of the dough, while vanilla notes create a refined harmony of flavors. The pie is soft, moist, and filled with apple aroma. It pairs perfectly with a cup of hot tea or coffee, and powdered sugar on top adds elegance. Charlotte can be served as a festive treat or as a cozy home dessert that brings warmth and comfort. Prepared according to the classic recipe, this pie will adorn any table and bring joy to everyone who tries it.
1
Cut the ranetki, sprinkle with 20 grams of sugar, mix and leave.
- Ranetka (crabapple hybrid) apples: 450 g
- Sugar: 120 g
2
Beat the egg, add 100 grams of sugar and vanillin. Continue beating until the sugar is fully dissolved (otherwise the pie will crunch in your teeth).
- Chicken egg: 1 piece
- Sugar: 120 g
- Vanillin: pinch
3
Sift 150 grams of flour and mix with baking powder.
- Wheat flour: 150 g
- Baking powder (raising agent): 0.5 teaspoon
4
Gradually add flour to the sweet egg mixture and continue whisking.
- Wheat flour: 150 g
5
Add 20 ml of milk. The finished dough should resemble a delicate, thick cream.
- Milk: 20 ml
6
Mix the ranetki into the dough.
- Ranetka (crabapple hybrid) apples: 450 g
7
Pour the batter into a buttered mold. Place in a preheated oven for 30-40 minutes.
- Wheat flour: 150 g
- Chicken egg: 1 piece
- Milk: 20 ml
8
After cooking, remove from the mold, sprinkle with powdered sugar, and enjoy.
- Icing sugar: 1 teaspoon
