Apple Charlotte: a recipe for a case of pie deficiency

Author Liubov Safonova
Category Columnists, Lifestyle, Town
Date June 8 2024
Reading Time 2 min.

Apple Charlotte: a recipe for a case of pie deficiency

Debates about what makes a classic charlotte can go on forever: every family has its own recipe. Our version is a moderately fluffy sponge cake baked with tart apples. Even beginners can handle it: all you need to do is mix the ingredients for the batter, slice the apples, and prepare the pan so that the finished cake doesn’t stick to it.

Details:

  • The amount of sugar might look intimidating, but it’s necessary: it helps create an attractive caramelized crust on the surface of the cake.
  • The tarter the apples, the better. If you only have sweet apples, feel free to halve the amount of sugar: one of the highlights of this recipe is the contrast between the tart apples and the sweet batter, and you can forgo the crust.
  • Well-baked batter will be fluffy and slightly dry. Adding a couple of tablespoons of sour cream to the batter will make the finished cake moister and more tender. 
  • Instead of apples, you can use pears, peaches, plums, or even figs – it’s a matter of season and personal preference.

Ingredients:

  • 1 cup flour
  •  1 cup sugar
  •  3 large or 4 small eggs
  •  1 teaspoon baking powder
  •  ½ teaspoon salt
  •  4 apples
  • 1-2 tablespoons bread crumbs
  •  Butter for greasing the pan

Instructions:

  1.  Preheat the oven to 180°C (350°F)
  2. .Crack the eggs into a bowl, add the sugar, and beat well together. Ideally, you should get a fluffy white foam, but if the sugar dissolves, that’s already a success.
  3.  Add salt, baking powder, and flour to the bowl, and mix until smooth. The batter should have the consistency of sour cream.
  4. Grease the cake pan with a thin layer of butter. Sprinkle the pan with bread crumbs: they should stick to the butter and form a layer that prevents the cake from sticking.
  5.  Peel and slice the apples into medium-sized pieces, like you would for soup. Carefully place them in the pan, trying not to press down too much so as not to damage the layer of crumbs and butter.
  6. Pour the batter over the apples, trying to distribute it evenly. If it looks like there isn’t enough batter, don’t worry! It’s supposed to be that way.
  7.  Bake the cake in the oven for 40 minutes. When the time is up, find a spot on the cake with the fewest apples and poke it with a dry wooden skewer or toothpick: if it comes out dry, the cake is ready. If it’s slightly damp and you’re sure it’s not from the apples but the batter, leave it for another 10 minutes, reducing the temperature to 160°C (320°F).
  8. Take the cake out of the oven, cover it with the plate you plan to serve it on, and flip it over. Carefully remove the pan from the cake. If it sticks and won’t come out, lightly tapping the bottom of the pan can help.
  9.  Enjoy with tea, coffee, or just on its own.

 

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