Simple and tasty recipes charlottes with apples

There are simple recipes for sweet pastries that work great for everyone. For example, charlotte with apples. It is moderately sweet, moderately juicy, inexpensive and always affordable.

Aerial Apple Charlotte

Charlotte dough should be fluffy, airy and porous. And here it is important to adhere to the recommended proportions of ingredients and comply with the mixing technology. Biscuit will be lush not thanks to yeast or slaked soda, but due to beaten eggs or proteins, which act as natural baking powder.

Required:

• 6 apples;
• 200 g of sugar;
• 120 g of flour;
• 4 eggs;
• to taste cinnamon;
• 1 pinch of salt.

Time: 40 min. Calorie portions: 199 kcal.

Cooking:

1. Lubricate the form of refined oil and sprinkle with ground breadcrumbs. Apples chop into slices and put in shape.
2. Beat eggs with sugar until white foam appears. Then gradually pour the flour, continuing to beat, but at a lower speed. Get creamy dough. Apply a little cinnamon to the apples, pour in the dough.
3. Put the charlotte in the oven, heated to 140ºC, when the cake grabs a little, start raising the temperature to 180ºC. Bake for 40-50 minutes.

Apple cake made from sponge cake with cottage cheese

If you pour a little kefir into the dough, then you do not need to put baking powder, and the soft cottage cheese added at the right moment will make the sponge cake even more tender. Slices of apples must be sprinkled with lemon juice, thanks to the acid they do not darken.

Required:

• 0.7 kg of apples (green);
• 100 g soft cottage cheese;
• 5 eggs;
• 3 g of vanilla;
• 160 g of sifted flour;
• 160 grams of sugar;
• 30 ml of kefir;
• 1 pinch of salt;
• 2 pinches of cinnamon;
• 1 lemon

Time: 50 min. Caloric content: 205 kcal.

Cooking:

1. Remove the peel from apples, cut out the middle part with seeds. Chop slices and sprinkle with lemon juice, put the cinnamon, mix well.
2. Cottage cheese mash with a fork. Beat eggs well with sugar, adding a little salt and cottage cheese. Then pour sifted flour, knead the dough, at the end pour kefir.
3. In a greased form spread the dough with apples in layers. Sprinkle each layer of apples with sugar.
4. With the right baking temperature, the apple pie will become even more tender and acquire that special pomp and airiness for which everyone loves biscuit. Therefore, the oven must be heated to 140ºC. At this temperature, bake for 20 minutes, then gradually increase to 180 degrees, cook another 30 minutes.

Tip: you get a great charlotte, if you try (at least once) to bake it with a lot of apples, which are covered with a thin layer of sponge cake.

New version of apple charlotte from loaf

The most successful recipes are always born from what is at hand. For example, pieces of white loaf are suitable not only for a sandwich, but also for a pie. Soaked in a milk-egg mixture, they will actually replace the biscuit dough.

It will take:

• 1 loaf;
• 2 eggs;
• 10 solid apples;
• 200 ml of milk;
• 6 tbsp. l Sahara;
• 30-40 g cinnamon;
• 50 g butter.

Time: 40 min. Portion value: 215 kcal.

Cooking:

1. Baton cut into slices. Beat an egg with ½ of granulated sugar in a blender. Continue to whisk, add milk.
2. In the prepared mixture, dip the pieces of loaf. While they are soaked, do stuffing. Apples with skin to cut quite large.
3. Grease the form with refined oil. Slices loaf put the bottom and side bumpers.
4. Sprinkle the loaf with the remaining sugar, cinnamon and put the apple filling on top. To make the cake juicy, add cubes of butter to the apples.
5. Close the filling with the remaining slices of loaf. Put in a hot oven (180ºC) for 35-40 minutes. Serve the finished pastries slightly cooled, sprinkled with powdered sugar mixed with vanilla.

Tip: serve such a charlotte with unsweetened tea or coffee, complementing the baking with a scoop of creamy ice cream or custard.

Delicate apple charlotte with sour cream

To make the charlotte tender and ruddy, it must be baked properly. To do this, put the cake in the oven, heated to 140ºC, and when the sponge cake grabs, gradually raise the temperature to 180ºC.

Required:

• 6 eggs;
• ½ cup of sugar;
• 1 cup sour cream;
• 2-3 pinches of cinnamon;
• 0.6 kg apples;
• ½ cup flour;
• ½ tbsp butter;
• 1 handful of ground crackers.

Time: 40 min. Portion: 219 kcal.

How to cook:

1. Separate egg yolks from proteins. Grind the yolks with 3 tablespoons of granulated sugar and pour in 7 tablespoons of sour cream.
2. 200 grams of apples grate, and the remaining finely chop.
3. Combine the flour with a mixture of egg yolks and sour cream, add grated and shredded apples.
4. Squirrels well whisk whisk, add to the dough, put a little cinnamon.
5. Cube butter process the form, sprinkle with breadcrumbs, fill with dough.
6. Send to oven and bake until caramel crust appears. Sprinkle the finished charlotte with powdered sugar.

Tip: when baking, you need to look at the appearance of the charlotte. If a caramel crust has formed on top, then baking is ready. Check the readiness of a toothpick: if the dough does not stick, you can get.

The secrets of cooking delicious charlotte

Charlotte with apples - baking inexpensive and affordable, but always luxurious. It's a shame when she got up badly or didn't bake. All these unpleasant moments can be avoided if you choose the right apples, knead the dough and set the heating temperature.

Six major mistakes when baking charlottes and how to avoid them

1. Soft apples. They keep their shape poorly and crawl away in a pie. Charlotte needs the strongest fruit, crunchy green apples - exactly what you need. You can not use red or yellow fruit, even if solid, they simply collapse when heated.
2. Incorrect cutting. For a charlotte, slices of 2x2 cm are needed. If cut into small pieces, the apples turn into porridge, large, the filling will not be baked and will stick out of the biscuit with hard pieces.
3. Peeling. With the peel it turns out a good home baking, it is the apple skin that gives the charlotte juiciness, taste and aroma. Therefore, it is better not to peel apples.
4. Dough dense in consistency. In fact, a thick mass will not uniformly stick around the slices of apples. Therefore, for charlotte you need to prepare a liquid creamy dough, it should be a little thicker than a fresh pancake and pour well.
5. Dough poured on top of apple slices. Indeed, in many recipes it is recommended to cut the apples into a form, and pour the dough on top. But experienced cooks advise to mix the dough with the filling. Then it will fill the charlotte evenly. And if you pour in from above, then in some places it will leak to the bottom, and in some places - not.
6. Wrong temperature. Quite often, the cake is sent to a very hot oven. And he burns on top, but inside is not baked. The main rule of making this simple baking is to put the cake in an oven heated to 140 degrees and then gradually raise the temperature to 180.

Watch the video: Simple Russian Apple Cake - Sharlotka Recipe (May 2024).