Apple Charlotte with a Crispy Crust
Description
Delicious baked goods for the whole family. The recipe calls for cane brown sugar; if you don’t have it, you can replace it with white sugar. The crust will still turn out, but it won’t have a caramel hue and flavor. For the charlotte, the best apples are tart‑sweet green ones – Granny Smith or Semerenka varieties. They don’t spread out in the baking and harmonize beautifully with the sweet dough. See the step‑by‑step recipe for details. Serve warm or chilled. Perfect with tea.
Instructions
- 1
Step 1
Prepare all the necessary ingredients.
- 2
Step 2
Beat the eggs with sugar until it is completely dissolved. About 5–7 minutes.
- 3
Step 3
Sift the flour and whisk it together with the egg‑sugar mixture and a pinch of salt until a homogeneous batter forms.
- 4
Step 4
Peel the apples, remove the core and skin, cut them into small pieces. Keep half of one apple to place on top of the charlotte.
- 5
Step 5
Mix the starch with cinnamon and coat the sliced apples in this mixture. Sprinkle with lemon juice and mix.
- 6
Step 6
Grease a 24–26 cm pan with vegetable oil, pour about one‑third of the batter into the pan, and smooth it out.
- 7
Step 7
Place the prepared apples as the second layer.
- 8
Step 8
Then the remaining dough.
- 9
Step 9
Slice the set‑aside half of the apple into thin wedges and place it on top.
- 10
Step 10
Melt the butter with cane sugar and, using a pastry brush, spread this liquid over the cake. Preheat the oven to 180 degrees and place the charlotte in the preheated oven for 45‑50 minutes.
- 11
Step 11
The pastry is ready. Serve with tea.