Charlotte from classic biscuit
The recipe for traditional biscuit is very simple.To prepare it, you only need eggs, flour and granulated sugar. And the proportions are also easy to remember. But the cooking process will require you to be careful and attentive. In general, a simple recipe for a classic sponge cake is very suitable for making charlotte. Ingredients:
- 6 eggs;
- 1 cup of sugar;
- 1 cup of wheat flour;
- 1-2 large apples;
- 1 tablespoon of powdered sugar;
- lemon juice;
- 1 teaspoon of cinnamon.
Preparation:The oven should be heated to 180-200 degrees, so turn it on in advance. Cover the baking dish with parchment paper or grease it with vegetable oil and dust it with flour. Make the filling in advance. To do this, wash the apples, cut them in half and cut out the hard core with seeds. Cut the apple halves into thin slices, put them in a bowl and sprinkle. Separate the eggs into yolks and whites. Put the whites in the refrigerator - they will beat better when chilled. And pour the yolks into a bowl and add granulated sugar to them (the whole glass at once). Now, using a mixer, beat everything into a fluffy white mass: the more thoroughly the yolks and sugar are beaten, the fluffier the sponge cake for the apple pie will be. Charlotte should have a uniform sponge cake texture. To do this, all the sugar grains must be completely dissolved in the yolks. After this, add sifted flour to the yolk-sugar mixture and knead the dough. You should get a fairly viscous mass. Now put this mass aside and take the whites out of the refrigerator. Pour them into a large saucepan: the whites will increase in volume greatly when whipped. We need to whip the whites into a strong, fluffy foam. It is best to do this with a mixer, but you can also use a regular whisk, although this will not be as fast. The readiness of the foam is determined by testing it on a standing fork. If the fork, placed in the foam, remains vertical without outside help, then the whites are ready. Another way to check the readiness of the foam is to turn the pan upside down. The finished foam will not flow down the walls of the pan and fall out of it. The next step in preparing the biscuit is to introduce the whites into the dough. This should be done very carefully, adding the whites 1 tablespoon at a time and each time thoroughly but carefully mixing the dough. Mix it, moving the spoon from the bottom of the bowl up, as if "digging" the dough. After all the whites are added to the dough, you will see what a fluffy, as if breathing, biscuit mass you will get. Next, lay out the apple slices on the bottom of the pan. The bottom of the finished pie will be its top, so you need to arrange the slices beautifully: overlapping, in a circle, in several rows, but in 1 layer. Pour the biscuit dough on top of the apples, which, under its own weight, will spread over the pan in an even layer. Place the charlotte pan in the oven and bake the pie for about 40 minutes. Check the readiness by testing it with a dry toothpick. Remove the finished pie from the oven and leave it to cool in the pan. When the pie has cooled, turn it over onto a plate so that the bottom of the pie becomes the top of the charlotte. This is easy to do: cover the pan with a plate (like a sandwich) and quickly turn it over, holding the pan and the plate with your hands. Place the plate on the table and remove the pan. Sprinkle the top of the charlotte with powdered sugar mixed with cinnamon. Note: The classic sponge cake recipe allows the use of flavorings: vanilla, lemon zest, cinnamon, ginger. However, it is advisable to add only vanillin or lemon zest to the dough. Cinnamon and ginger should be mixed with the filling or sprinkled on the finished pie.
Charlotte on wine
The recipe is quite unusualsponge cake, which includes dry or semi-sweet white wine. This recipe can be used for a cake or any fruit pie. Naturally, this sponge cake recipe is also suitable for apple charlotte. Ingredients:
- 2 eggs;
- 1 cup of sugar;
- 1 cup of wheat flour;
- half a glass of vegetable oil;
- half a glass of white dry or semisweet wine;
- 1 packet of vanilla sugar;
- 1 packet of baking powder;
- lemon juice;
- 1-2 large apples.
Preparation:Turn on the oven in advance and leave it to heat up to 150-160 degrees. Grease the baking pan (preferably a detachable one) with vegetable oil and dust with flour. Wash the apples for the filling, peel them and cut them into quarters. Then remove the hard core with seeds and cut the pulp into slices. Put the apples in a bowl and sprinkle them with lemon juice. Break the eggs into a bowl and mix them with granulated sugar and vanilla sugar, then grind until white. After this, pour vegetable oil and wine into the egg-sugar mixture and mix everything thoroughly again until the sugar is completely dissolved. Sift the flour and mix with baking powder, then add it to the dough. Carefully and thoroughly mix the dough and pour it into the baking pan. Place the apples on top of the dough, arranging the slices in a circle and slightly pressing them into the dough. It is best to place the slices vertically - with the convex side (the one with the peel) facing up. Place the charlotte in the oven and bake for about 40 minutes. Check the readiness by testing it with a dry toothpick. To do this, stick the stick into the pie and take it out. If there is no dough stuck to the toothpick, the pie is ready. If the dough has stuck, leave the charlotte in the oven for a little longer. Remove the finished pie from the oven, transfer to a plate and serve. This charlotte is good both warm and cooled. It is especially tasty with milk.
Charlotte on yogurt
Another simple and quick biscuit recipe forcharlotte. This time we will make butter biscuit with kefir. The dough is dense, so you can put more apples in such a charlotte. You can also add raisins or poppy seeds to the pie. Ingredients:
- 3 raw eggs;
- 2 cups of flour;
- 1 cup of sugar;
- 1 cup of kefir;
- half a pack of butter;
- 1 packet of baking powder;
- 1 packet of vanilla sugar;
- 2 large apples;
- a handful of raisins.
Preparation:First, turn on the oven and heat it up to 180-200 degrees. Cover the baking pan with parchment paper or grease it with vegetable oil and sprinkle with flour. Wash the raisins and roll them in flour. Wash, peel and dice the apples. Of course, this recipe also involves making dough. Melt the butter and cool it. While the butter is cooling, beat the eggs with granulated sugar and vanilla sugar until white. Now pour the kefir and melted butter into this mixture and mix everything well. Sift the flour, combine it with baking powder and add it to the dough, then mix it again. Next, mix the dough with raisins and chopped apples and pour it into the baking pan. Smooth out the dough, put the pan in the oven and bake the charlotte for about 50 minutes. Check the readiness with a test on a dry toothpick. Remove the finished and cooled charlotte from the mold, sprinkle with powdered sugar and serve. This is how different the recipe for charlotte with apples, properly prepared from sponge cake dough, can be. In one case, the apples can be placed on the bottom of the mold, in another - put them on top of the dough or mix them with the sponge cake. Choose which recipe you like best. But the main thing is - cook with pleasure. Bon appetit and success in the culinary field!
