Charlotte is the fastest and easiest version of apple pie. Adding cottage cheese to the filling will help make it more satisfying. The dessert is diversified by spices: vanilla, ground cinnamon, nutmeg. Charlotte can be served warm or cold; it is especially tasty with freshly brewed tea or milk.
Apple charlotte with cottage cheese and cinnamon
A hearty dessert perfect for an autumn or winter lunch. Ground cinnamon goes well with apples. It is better to use fruits of sweet and sour varieties with a well-defined aroma. Cottage cheese should be moderately fatty, without excess acid.
Ingredients:
- 200 g of granular cottage cheese;
- 200 g wheat flour;
- 4 eggs;
- 10 g baking powder;
- 2 large juicy apples;
- 3 tbsp. l. sour cream;
- 150 g sugar;
- 0.25 tsp ground cinnamon;
- 20 g butter;
- a pinch of salt.
Break eggs into a bowl, add sugar. Beat the mass with a blender, it should turn white and double in volume. In a separate container, grind cottage cheese with sour cream and combine it with beaten eggs.
Sift flour, mix with separator and cinnamon powder. Add the flour mixture in portions to the curd. Stir the mixture gently from bottom to top. It is convenient to do this with a wide silicone spatula.
Grease the form with butter. Peel the apples, cut into slices and place in a scale-shaped mold. Pour batter over the sliced fruits. Preheat the oven to 180 degrees and put the dish in it. Bake charlotte until tender. Cool the pie slightly, turn on a platter, cut into pieces and serve warm.
Semolina charlotte
An interesting option is charlotte with semolina. The dough turns out to be airy and light, perfectly complementing juicy apples and soft cottage cheese.
Ingredients:
- 4 sweet and sour apples;
- 200 g soft cottage cheese;
- 1 egg;
- 0.5 cups semolina;
- 120 g butter;
- 0.5 cups of sugar;
- 1 tsp vanilla sugar;
- 1 tsp baking powder;
- icing sugar for decoration.
Beat the egg with sugar using a blender. Add soft cottage cheese. Melt 100 g of butter on the stove or in the microwave. Mix semolina, butter, vanilla sugar and baking powder with curd and egg mass. Mix everything thoroughly so that no lumps remain.
Peel the apples, remove the middle. Cut the fruit into thin slices. Grease a refractory mold with butter, pour half the dough into it. Gently spread the apple pieces on top and pour over the remaining dough. Place several pieces of butter on the surface.
Put the dish in the oven preheated to 180 degrees. Bake for about 20 minutes, a beautiful golden brown crust should appear on the surface. Check the readiness of the charlotte with a toothpick. If, after sticking in, traces of wet dough remain on it, cover the mold with foil and leave in the oven for another 5-7 minutes. Take the product out of the oven, cool slightly, cut into pieces and sprinkle each with powdered sugar. Serve with melted ice cream, whipped cream, or homemade custard.
