Charlotte with Apples and Mandarins
Description
Perfect with tea or coffee. If you have a hand mixer or a stand mixer handy, baking an apple Charlotte for tea couldn’t be easier! The pastry will turn out light, fluffy, and very fragrant even without baking powder. The main thing is not to overbeat the eggs and to follow the recipe exactly. You can serve it with tea or coffee.
Instructions
- 1
Step 1
Prepare the listed ingredients. You can use apples of any variety.
- 2
Step 2
Crack the chicken eggs into a deep bowl and add granulated sugar and salt to the same bowl. Whisk everything on the highest speed for about 3–5 minutes until light and airy foam forms.
- 3
Step 3
Grate zest from the mandarin into fine shreds, avoiding the bitter white layer underneath it. Then peel the mandarin and divide it into segments. Rinse the apple in water, cut it open and remove the core and seeds. Slice the flesh.
- 4
Step 4
Fold the wheat flour into the beaten egg mixture with a silicone spatula, not with a mixer, so you do not lose the air bubbles.
- 5
Step 5
Grease the baking tin with vegetable oil or butter. Preheat the oven to 180 degrees. Spoon the sponge cake batter into the tin.
- 6
Step 6
Lay the mandarin segments directly on the dough, then the apple slices on top of them. Do not put the fruit on the bottom under any circumstances. Put the tin in the oven for 25–30 minutes.
- 7
Step 7
After the allotted time has passed, carefully remove the tin from the oven and turn it upside down, resting it on two cups so the pie doesn’t collapse as it cools.
- 8
Step 8
When the Charlotte cake has cooled, carefully unmold it onto a plate and serve. If desired, dust the cake with confectioners’ sugar.