Fluffy sweet shortcake

Description

For this recipe, use tested baking powder, as it plays an important role in making the baked goods light and fluffy. You can use any apples—choose according to your taste, but I'd recommend sweet-tart varieties, as they will give the charlotte a pleasant slight tang. Do not use a pan with a large diameter—24 cm is sufficient. The batter turns out so airy that it's hard to distinguish from classic sponge cake—try it yourself. The baking is ready. Serve at the table.

Instructions

1. 1

   Step 1

   Mix the flour with sugar and butter until crumbly, then refrigerate. Peel the apples and cut them into pieces of arbitrary size.

2. 2

   Step 2

   Peel the apples, remove the cores, chop them into small pieces, cover with plastic wrap, and refrigerate. Separate the egg whites from the yolks and beat the whites with salt using a mixer at low speed. Increase the mixer speed and gradually add sugar together with vanilla sugar.

3. 3

   Step 3

   Beat the mixture until stiff peaks form. Add the egg yolks one at a time to the egg white mixture and mix with a mixer at low speed. Gradually pour in the vegetable oil in a thin stream and mix with the mixer.

4. 4

   Step 4

   Mix the flour with the baking powder and sift it into the egg mixture in parts. Gently stir the batter with a spatula. Add the apples to the batter and mix.

5. 5

   Step 5

   Grease the bottom of the pan with butter and sprinkle with semolina. Place the dough into the pan and smooth it slightly. Sprinkle the dough with crumb topping. Bake in a preheated oven at 180 degrees for 50 minutes.