Charlotte with mayonnaise
8 servings
50 minutes
This charlotte is the result of long observations by Alexey Zimin. It has a folk dough, mixed with mayonnaise. The filling is a little more complicated, consisting of caramelized apples flavored with fragrant alcohol. The finished charlotte will have a pronounced apple flavor, but the apples themselves will not be visible - they will completely dissolve in the dough.
1
Add 6 yolks to the mayonnaise. Whisk well using a whisk or other tools.
- Chicken egg: 6 pieces
- Mayonnaise: 200 g
2
Add sugar — about 100 grams on average. Whip again.
- Sugar: 150 g
3
Add condensed milk to give the charlotte a dulce de leche flavor.
- Condensed milk: 100 g
4
Then add 200 grams of wheat flour and 5 grams of vanilla sugar to the sugar-mayonnaise mixture. Mix well again.
- Wheat flour: 200 g
- Vanilla sugar: 5 g
5
Finally, gradually add 6 egg whites beaten to stiff peaks using a spatula. Do not add all the egg whites to the charlotte at once.
- Chicken egg: 6 pieces
6
Remove the seeds from the apples and slice them into wedges of any size.
- Apple: 1 kg
7
Place 50 grams of butter in a cold pan, heat it up, then add 50 grams of sugar. Sauté the apples in this pan until caramelized - about 10 minutes over medium heat. The apples should become very soft to fully dissolve in the dough during baking. At the very end, add a shot of rum or brandy to the pan.
- Butter: 50 g
- Sugar: 150 g
- Apple: 1 kg
- Rum: 50 ml
8
When the apples cool slightly, mix them well with the dough and pour everything into a greased baking dish. Place in an oven preheated to 190 degrees for 30-40 minutes.
