Classic Charlotte
12 servings
50 minutes
Classic Charlotte. An important sweet dish of Soviet and post-Soviet history. Light, fluffy dough, maximum apple filling - Charlotte has always had the image of a pleasant, simple and at the same time delicious and dietary dish. We strongly recommend taking sour apples - like Antonovka. They can be put both raw and pre-lightly caramelized in a frying pan. And it is better not to skimp on sugar. It is magically distributed in the right amount in the dough, and the excess forms a sweet crust.
1
Preheat the oven. Separate the egg whites from the yolks. Whip the egg whites with a pinch of salt until stiff peaks form, gradually adding sugar.
- Sugar: 1 glass
- Chicken egg: 5 piece
- Baking powder (raising agent): 0.5 teaspoon
2
Continue to beat, adding the yolks one by one, then the baking powder and flour. The dough should have a consistency similar to sour cream.
- Wheat flour: 1 glass
- Baking powder (raising agent): 0.5 teaspoon
3
Grease the baking tray with vegetable oil. Pour half of the batter into the tray, evenly distribute the sliced apples, and pour the second half of the batter on top.
- Vegetable oil: 1 tablespoon
- Apple: 7 pieces
4
Place the baking tray in the preheated oven. Keep it at 200 degrees for 3 minutes, then reduce to 180 and bake for 30-40 minutes.
