The traditional charlotte is made with white bread, custard, apples and liqueur. But over time, the classic recipe was gradually supplemented and altered, and today there are a lot of charlotte recipes - from the simplest and unpretentious to complex and sophisticated.
Apple charlotte with muffin dough
This recipe uses the classic proportions of muffin dough. The pie turns out to be quite heavy, but loose. It's better to cook it when you want hearty apple cakes.
You will need:
- about half a kilogram of peeled apples;
- 100 g flour;
- 100 g of butter;
- 2 eggs;
- 120 g of sugar;
- a quarter teaspoon of baking powder;
- salt.
Whisk the softened butter well with sugar. Add eggs one at a time. Add flour with baking powder, salt, knead the dough. Chop the apples and combine with the dough. Bake on a baking sheet for 40 minutes in an oven preheated to medium temperature.
Apple charlotte on biscuit dough
This biscuit is very sweet and fluffy. The proportions of the products must not be changed, because the composition of the test will be violated. Beat eggs at maximum speed so that the protein mass is thick. You need to stir the dough very carefully so that it is airy.
You will need:
- 4 eggs;
- 120 g icing sugar;
- 130 g flour;
- 300 g of apples.
Mash the yolks with 100 g of sugar. Beat whites with residual sugar until dense white foam. Gently mix the yolk and protein masses. Then gently stir in the flour. Anoint the mold with butter and dust with breadcrumbs, lay the bottom with apple slices and pour the dough on top. Bake for half an hour at 198 degrees.
Apple charlotte on biscuit dough with brandy
The secret of this charlotte is in the delicate aroma of brandy, which can be replaced with rum, cognac or tincture. The alcohol will soften the apples and the cake will become fluffy. If you like the apples to stay light, brush them with lemon juice.
You will need:
- a kilogram of apples;
- 3 eggs;
- 160 g flour;
- a glass of sugar;
- a spoonful of cinnamon;
- 3 tablespoons of alcohol.
Soak apple slices in a mixture of brandy, lemon juice and cinnamon. Beat eggs with sugar and slowly add flour. Knead the dough. Put the apples in the greased form, pour the dough on top. Bake the cake at 180 degrees for about an hour.
Apple charlotte on kefir dough
This is an easy and reliable recipe. The dough comes out firm and has a slightly sour taste that goes well with the apple aroma. Apples are more suitable sweet.
You will need:
- half a kilogram of apples;
- 250 g flour;
- 2 eggs;
- 100 g of oil;
- 120 g of sugar;
- a glass of yogurt or kefir;
- half a teaspoon of baking powder or soda;
- salt.
Mash sugar with soft butter, add eggs one by one, then kefir, flour, baking powder and salt. Place the crushed apples in the dough. Transfer the dough to a greased pan and cook at 195 degrees for 45 minutes.
Grandma's charlotte
This is the best autumn-winter dessert, eaten warm. It is dense, slightly moist with a lot of filling.
You will need:
- 1-1.5 kg of apples;
- 3 eggs;
- a glass of sugar;
- 0.5 cups of flour;
- half a spoonful of soda;
- 1 lemon.
Pour the sliced apples with lemon juice. Whisk sugar and eggs, add the rest of the ingredients. Mix the dough with apples. Bake at 198 degrees until crisp, then lower the heat to 180 and wait another quarter of an hour.
Charlotte with meringue
This old recipe tastes interesting. The ingredients for it can be found in any refrigerator.
You will need:
- 5 eggs;
- 0.5 sugar;
- 1, 5 packets of vanillin;
- 1 spoonful of baking powder;
- 4-5 tablespoons of flour with a slide;
- 3-4 apples.
For the meringue you need:
- 2 squirrels;
- 4 tablespoons of sugar.
Whisk the whites and sugar thoroughly, then add the yolks one at a time. Continuing to beat, add flour, baking powder and vanillin. Put part of the dough into a mold, then slices of half of the total number of apples, again the dough and the rest of the apples on top. Bake for 20 minutes at 210 degrees. Then make the meringue by whisking the whites and sugar until a firm foam. Remove the pie from the oven, pour over the meringue and place in the oven for another 10-12 minutes.
Apple charlotte on sour cream dough
The dough rises with well-beaten eggs. Oil is needed only for lubricating the mold, you can take vegetable oil instead of butter.
You will need:
- 600 g of apples;
- 6 eggs;
- half a glass of sugar;
- a glass of sour cream;
- half a glass of flour;
- cinnamon;
- butter.
Mash the yolks white with sugar. Add 7 tablespoons of sour cream. Grate 3 apples, mix with flour. Combine with the yolk mass. Cut the remaining apples into slices and sprinkle with cinnamon. Gently whisk the whipped egg whites into the dough.
Tsvetaevskaya charlotte
A pie baked according to this recipe is closest to an old French recipe. All products for this dessert must be the freshest. The fatter the sour cream, the tastier the charlotte will be.
You will need:
- 150 g butter;
- 1-1.5 cups of flour;
- half a glass of sour cream;
- 1, 5 tablespoons of baking powder (baking powder).
To make a fill you need:
- a glass of sour cream;
- a glass of sugar;
- an egg;
- 1 spoon of vanilla sugar;
- 2 tablespoons of flour;
- 4-6 large apples.
Stir in flour, sour cream, and melted butter. Knead the dough. Distribute it in shape, fashioning low sides with your hands. Cut the apples into thin plates and spread them over the surface of the dough. Whisk sour cream, sugar, vanillin and egg to pour. Add flour. Spread the mixture over the apples in the tin. She bakes for about an hour.
Apple charlotte from white bread
This cake was made back in the 19th century in England. The secret of this dessert is in the increased fat content of milk, yesterday's bread and abundant greasing of the mold.
You will need:
- 500 g of apples;
- 1 glass of milk;
- 300 g of white bread;
- 1 egg;
- ¾ glass of sugar;
- 3 tablespoons of butter;
- 1 lemon.
Cut the bread pulp into slices 1 cm wide. Cut a portion of the bread into cubes and dry. Whisk the egg, milk and 2 tablespoons of sugar. Remove the zest from the lemon and drain the juice. Cut the apples into cubes, drizzle with lemon juice and sprinkle with sugar. Lubricate the mold with plenty of oil. Dip the slices of bread into the milk and egg mixture and place them on the bottom of the mold so that there are no voids. Melt a small amount of butter, and pour over the cubes of bread, mix with apples and zest. Pour the mass into the mold. Top with the remaining slices of soaked bread soaked in milk. Bake at 200 degrees for 50 minutes, then leave the cake in the turned off oven for 10 minutes.
Charlotte in Swedish
This is a national Swedish dessert with natural cinnamon, vanilla and cane sugar. Due to this, charlotte gets an original aroma.
You will need:
- 4 apples;
- 1 glass of flour;
- 1 spoonful of dark brown sugar;
- ½ lemon (juice);
- ¾ glasses of walnuts;
- 70 g of butter;
- 60 g of vegetable oil;
- 130 g of light brown sugar;
- 1 egg, vanilla pod or vanilla essence;
- half a spoonful of baking powder;
- a quarter spoon of salt.
Divide the apples into strips, sprinkle with lemon juice, sprinkle with cinnamon and dark sugar. Place the apples on the bottom of the greased tin. Turn on the oven in advance, the temperature in it should be 190 degrees. Fry the nuts and chop coarsely. Mix melted butter with vegetable oil, add sugar and egg, then vanilla and zest. Sift flour with baking powder and salt into the butter mixture. Add the nuts and knead the dough, which is then put on top of the apples and cook until golden brown. It is better to eat warm.
