How to cook 

Apple charlotte (with vanilla sauce). Charlotte with apples and sour cream sauce

1. Classic charlotte
-Sugar 1 glass
-Chicken egg 5 pieces
- Wheat flour 1 glass
-Apples 4-7 pieces depending on the size
-Soda 1/3 teaspoon
-Vegetable oil 1 tablespoon

1. Preheat the oven. Separate the whites from the yolks. Beat the whites into a strong foam, gradually adding sugar.
2. Continue whisking, adding yolks one at a time, then slaked baking soda and flour. The consistency of the dough should resemble sour cream.
3. Grease a baking sheet with vegetable oil. Pour half of the dough onto a baking sheet, spread the apples evenly cut into slices, pour over the second half of the dough.
4. Place the baking sheet in a preheated oven. Hold for 3 minutes at maximum temperature, then reduce to medium and bake for 20-25 minutes.

2. Apple charlotte.
-Apples 1 - 1.1 kilograms
-Sugar sand - 300 grams
- Flour - 300 grams
-Egg - 4 pieces
-Cinnamon - 1 tablespoon
- Lemon - 2/3 of the whole fruit
-Vanilla - to taste
-Cognac - 2 tablespoons
- Vegetable oil 1 tablespoon

Preparation
Let's start with apples. It is better to take more sour varieties in charlotte, but you can also take any. Try to cook with different ones, experiment. Choose according to your taste.

Wash my apples, dry them. We will shred it in thin slices.
Place in a deep bowl, sprinkle with cinnamon. We extract the juice from the lemon, add it to the apples so that they do not darken.
In conclusion, sprinkle the apples with cognac.
Close it tightly with a lid, let them wait in the wings.
Now let's "conjure" the dough. It will not be difficult to make it.
Beat eggs with granulated sugar. When adding flour to eggs, I always pass it through a sieve.

Mix flour with beaten eggs.
I usually do it with a spoon, but today I was in a hurry and connected a blender to the process.
All quickly mixed into a homogeneous mass.

I have already turned on the baking oven, it has heated up to 180 degrees.
I grease a special form with vegetable oil. Sprinkle with granulated sugar, quite a bit.
I spread some of the dough into a mold and level it.

Then I take the apples. Their appearance pleases, they have not darkened. I spread it into the form in even layers.
I like the apples in the charlotte to have more dough. The final stage is closing our apples with the second portion of the dough.
Decorate with apples on top, lightly sprinkle them with granulated sugar.

Baking
We send our charlotte to the oven for 40 - 45 minutes. Time may take 5-7 minutes, check your pie.
How to determine readiness remember, I already said. Pierce with a toothpick, the dough does not stick to it - the threshold is ready. Charlotte turned out to be bright and ruddy. The apple aroma is intoxicating.

3. Charlotte with apples (usual)
-4 eggs,
-a glass of sugar,
-a glass of flour,
-1 or 2 apples (depending on size),
- oil (for lubricating the mold),
- a circle of lemon to drizzle over the apples.

The apples must be peeled, cored and cut into small wedges.
Sprinkle the apples with a little lemon and mix well.
Separate the whites and yolks into separate plates.
Beat the whites separately with half a glass of sugar, and separately the yolks with the remaining sugar.
It is not necessary to beat everything hard, until the sugar dissolves, you can just beat a little to get a good homogeneous mass.
Combine whites with yolks, mix and add flour.
Mix everything thoroughly, it turns out batter.
Lubricate the form with butter (butter or vegetable), sprinkle lightly with flour.
Pour half of the dough into a mold and lay out the apple pieces.
Fill the apples with the remaining dough.
We bake charlotte in the oven at 180 degrees for about 40 minutes.
Charlotte with apples is ready !!!

4. Recipe for charlotte in a bread maker.
Charlotte is one of the simplest and delicious recipes pirogue. And it is very variable - any fruits and berries, cream, chocolate, nuts, vanillin, cinnamon - everything goes well.

There is not much difference - in a bread maker or in an oven - there is no. All the same, beat the dough with a mixer or spoon.

Wheat flour - 200 g
-sugar - 200 g
- apples - 2 pcs.
- egg - 5 pcs.
-vanilla, cinnamon

How to cook charlotte in a bread maker:
1. Put peeled and finely chopped apples on the bottom of the bucket. They will go down anyway.
2. Beat eggs with sugar until fluffy. But combine with flour carefully, with a spoon. And don't interfere too much. Put the dough on top of the apples.
3. Baking mode 90 min. Start!
Bon Appetit!

5. Charlotte without eggs.

We all know this well from childhood. tasty pie like a charlotte. Initially, this pie was prepared exclusively with apples, and one of the necessary ingredients the cooking was sure to have eggs. However, at the moment there are already dozens, and possibly hundreds, of cooking options for this dish with various changes in the composition of the ingredients. We bring to your attention wonderful recipe cooking charlotte without eggs.

At the end of cooking, let stand for a few minutes so that the charlotte is well behind the form in which it was baked. When serving, you can sprinkle on the pie icing sugar and decorate with berries. This dish is perfect for breakfast, lunch or dinner.

You will need:
flour - 1 tbsp.
- semolina - 1 tbsp.
-kefir - 1 tbsp.
- apples - 1 kg
-sugar - 1 tbsp.
- sunflower oil (refined) - 1/2 tbsp.
- vanilla sugar - 1 sachet
- soda - 1 tsp.
-salt

How to cook apple charlotte without eggs:
1. Mix semolina with sugar, pour in kefir and set aside while you work on apples.
2. Wash the apples well, peel and cut into thin slices.
3. Mix flour, semolina with sugar and kefir, vegetable oil, salt and vanilla sugar.
4. Extinguish the baking soda and pour into the dough. Mix everything well until a homogeneous mass is obtained.
5. Add the sliced ​​apples to the dough and mix again.
6. Grease a baking dish with vegetable oil and sprinkle with semolina.
7. Pour the dough into a mold and place in a preheated oven.
8. Bake for 40 minutes at an oven temperature of 180 degrees.
Bon Appetit!
Author Olga Ivanchenko

6. Charlotte with apples and bananas.
======================================
flour - 1 tbsp.
apples - 3-4 pcs.
bananas - 3 pcs.
sugar - 0.5 tbsp.
eggs - 4 pcs.

How to cook apple and banana charlotte:
1. Beat eggs with sugar, add flour.
2. Peel and slice apples and bananas.
3. Grease the mold with vegetable oil, lay out the fruits and cover them with dough.
4. In an oven preheated to 180 ° C, you need to bake charlotte for 30-35 minutes. Still it is wet cake, and it is better to check its readiness not with a match - with a toothpick. They will be wet all the time ... As the dough starts to lag behind the sides, it's done.
5. Sprinkle the charlotte with powdered sugar.
Bon Appetit!

7. Charlotte with apples and cottage cheese
- cottage cheese - 300 g
- apples - 4 pcs.
- butter - 150 g
-sugar - 1 tbsp.
- eggs - 3 pcs.
- sour cream - 3 tablespoons
-soda - 0.5 tsp
-flour - how much is required to make the dough, like a thick swept. Usually - 2-3 tbsp.

8. How to cook charlotte with apples and cottage cheese:
1. Mash the cottage cheese well.
2. Beat eggs with sugar until thick foam.
3. Melt the butter, cool slightly, and gently pour it into the eggs. Add cottage cheese, sour cream and baking soda. Mix everything.
4. You need so much flour so that the dough is like thick sour cream.
5. Peel the apples, cut into slices. Add to the dough and stir again.
6. Grease a frying pan well with vegetable oil and pour the dough into it. Bake over medium heat for about an hour if in a skillet, slightly less if on a baking sheet.
7. Use a toothpick or a match to check that the cake is cooked. Yes, more advice. Sometimes you bake and bake, and the toothpick shows everything - it's wet. If the dough comes off the edges and the color is golden-brownish (and the smell is awesome), then you're done.
8. Do not forget about the calorie content, so invite guests so that some of the calories will go to them.
Bon Appetit!
Author Olga Ivanchenko

9. Charlotte with apples and cinnamon.
flour - 1 tbsp.
-sugar - 1 tbsp.
- apples - 3 pcs.
- eggs - 3 pcs.
- cinnamon - 1 tsp
- breading suhari - 1 tsp
vanillin - to taste, usually half a pack or on the tip of a knife
- butter - for greasing the mold

How to make apple and cinnamon charlotte:

1. Beat eggs with sugar and vanilla. Add flour.
2. Cut the apples into thin strips.
3.Lubricate the form with oil, sprinkle bread crumbs... Place apples, dough on top. Flatten.
4. Place the pie in an oven preheated to 180 ° C for 30-40 minutes.
5. Remove, cool slightly, sprinkle with cinnamon. And so as not to torment your conscience for the calories eaten - well, then you know - invite the guests!

10. Charlotte from a loaf.
-baton,
-2 eggs,
-a glass of milk,
-150 g sugar
-cinnamon,
-10 apples,
-50 g butter

Beat the milk and eggs and put the thinly sliced ​​loaf into it.
Thoroughly grease a baking pan or pan.
Put prepared loaf slices on the bottom of the dish and on the sides.
Put a layer of apple slices on top, sprinkle with sugar and cinnamon, then bread slices and a layer of apples, etc. on top there should be a layer of bread slices.
Put oil on the last layer.
We bake in hot oven until ready.
Apple charlotte is ready!

Bon Appetit!

Charlotte is a very tasty and healthy apple pie, familiar to each of us from childhood. Despite the simplicity of the recipe, apple charlotte possesses exceptional taste and contains many vitamins and nutrients. That is why charlotte is so popular, and its recipe can be safely called "folk".

There are several versions about the origin of the name "charlotte". One of the most common - romantic story about a hopelessly in love chef who dedicated a dessert he invented to the lady of his heart Charlotte. Another version is closer to reality: the dish appeared at the end of the 18th century and is named after Queen Charlotte, the wife of King George III of Great Britain, who actively supported the idea of ​​cultivating apple orchards.

Whatever it was, classic charlotte, more precisely "Charlotte" - a French sweet dish made from white bread, custard, fruit and liquor.

Cooking such a charlotte is a very long and laborious process that requires experience and patience, therefore we will not describe it, but we will prepare classic recipe... Well, if you want to surprise your loved ones, then read the recipes below.

So, for the classics, we need:
- 4 eggs
- 1 cup of sugar
- 1 glass of flour
- 1 kg of hard sour apples ( perfect option- Antonovka)

Let's make the dough. Beat the eggs with a mixer as hard as possible, slowly add sugar, then gradually add flour and salt to this mixture at the tip of a knife. You should get a creamy mixture, and the better you beat it, the tastier the cake will be. Peel the washed apples and cut them into small pieces. It is also advisable to peel the apples, although this is not at all necessary.

Grease the baking dish with butter and sprinkle with flour, semolina or bread crumbs (however, if you use a Teflon-coated baking dish, you don't need bread crumbs). Put the apples in a mold, pour the dough evenly and put them in a preheated oven (180 ° C) for 30 - 40 minutes. It is easy to check the readiness of the charlotte with a wooden toothpick or a match: if the dough does not stick to it when sticking it into the pie, the charlotte is ready! Let cool slightly and sprinkle with icing sugar.

ON A NOTE!

Charlotte is original when served and very tasty if you put a scoop of ice cream or whipped cream on a plate next to it.

To prepare desserts you will need:

Blenders & Mixers

Kitchen scales

Baking decor

Brand “S. Pudov "- seasonings, spices, food additives, flour and baking decor

Alternatively, if you want to give solemnity, then the finished charlotte can be poured with syrup, pour jelly, pour melted chocolate. Sauce - whipped sour cream with sugar.

When fruits or berries are juicy, first you need to pour the dough - the ingredient is on top, if you do the opposite, i.e. first the ingredient, and on top of the dough, charlotte may turn out to be "wet".

These tips apply to all recipes.

Charlotte with apples "Like grandma's"

Ingredients:
5 medium sized apples; 370 g flour; 200 g butter; 200 g sugar; 3 eggs; 2.5 tsp. baking powder; 1 pinch of salt; 70 g light raisins (optional); apricot jam- for lubrication

Cooking process:
Preheat the oven to 180 ° C.
Peel and core the apples and cut into thin slices. Sprinkle lemon juice.
Beat the softened butter with sugar using a mixer. Add eggs one at a time, beating without stopping.
Combine flour with baking powder and salt.
Combine the egg-butter mixture with flour, add the raisins and stir.
Line the baking dish (we had a split baking dish with a diameter of 26 cm) with parchment and spread the dough evenly over the surface. Fan the apples, brush with a thin layer of apricot jam.
Bake charlotte for 40–45 minutes.

Charlotte strudel

Ingredients:
1 pack of yeast ice cream puff pastry; 3 apples; and 3 tablespoons of sugar; 0.5 tsp of cinnamon; 50 ml cream; 120 g raisins
2 tbsp. l icing sugar

Cooking process:
Filling: Peel and seed apples, cut into thin slices. Cover with sugar and cinnamon. Pour raisins hot water, remove, dry, add to apples, mix everything.
Puff pastry defrost in advance, allow to come up. Roll out a square layer of 40 by 40 cm from the dough on a floured table. Put the filling on the dough in an even layer, stepping back 4-5 cm from the edges of the dough. Roll the dough with the filling with a tight roll, put it on a greased baking sheet with the seam down. Let stand for 10-15 minutes. Bake in a preheated oven for about 20 minutes.
Sauce: Mix cream with powdered sugar, do not beat! Drizzle over the finished charlotte strudel creamy sauce, slice and serve.
Incredibly delicious!

Rye bread charlotte

This is a recipe for hastily, but it turns out very tasty!
Take Rye bread, cut off the crusts. Layer ghee, bread slices, apple slices (cut thinly and without peel), melted butter, vanilla sugar. Put out under the lid. Ingredients by eye.

Charlotte with cherry

Ingredients:
250 g butter; 200 g sugar; 5 eggs; 1 tbsp. flour (140 g); 1 teaspoon of baking powder (you can extinguish 0.5 teaspoon of baking soda with vinegar); 120 g starch (if any corn starch, take it, the taste will be thinner); 300-400 g cherries (you can use frozen, but you must first defrost or canned them); butter - for greasing the mold

Cooking process:
Preheat the oven to 200 ° C.
Beat the softened butter with a mixer, adding sugar in small portions. Add eggs one at a time, beating well after each.
Combine the sifted flour with baking powder and starch and also, in small portions, add to the dough, beating without stopping.
Line the split mold with parchment (we had a mold with a diameter of 22 cm) and grease with a little butter.
Pour the dough into a mold, put the cherries on top, carefully drown each cherry into the dough.
Bake charlotte with cherries for 30-40 minutes.


Charlotte with apples and plums

Ingredients:
3 apples (we had green strong apples); 1 lemon; 4 eggs; 5 plums (or 1 orange); 130 g flour; 100 ml cream, 20% fat room temperature; 60 g sugar; 1 pinch of salt; vanilla sugar - for sprinkling apples; powdered sugar; cinnamon - for decoration

Cooking process:
Preheat oven to 190 ° C.
Peel and seed the apples and cut into medium-sized cubes. Drizzle with lemon juice, sprinkle with vanilla sugar and zest. Add the halves of the plums (if an orange is used instead of plums, disassemble the citrus into slices, cut each slice in half).
Add eggs into the sifted flour, mix with a whisk. Gradually pour in the cream, add sugar, salt and beat well with a mixer. Gently stir in apples and plums (or orange).
Put the dough into a split form lined with parchment and bake for 35–40 minutes.
Remove the charlotte from the oven, cool and sprinkle with powdered sugar, and the sides with cinnamon.

Charlotte with white chocolate and berries

Ingredients:
100 g butter; 120 ml of milk; 200 g sour cream; 2 eggs; zest of one small lemon; 1 tsp vanilla; 280 g flour; 1 tsp baking powder; 100 g sugar; 200 g white chocolate; 150-200 g of any berries (you can use frozen)

Cooking process:
Preheat the oven to 180 ° C.
Melt the butter, cool slightly and mix with milk, sour cream, eggs, lemon zest and vanilla.
In another bowl, thoroughly mix the sifted flour with baking powder, then add sugar and stir again. Combine with items from 2 points (2nd cup). At this stage, do not use a mixer and do not get carried away with stirring, there are no lumps - the dough is ready!
Chop the chocolate into small pieces and add to the dough. Then add the berries. Stir very gently from bottom to top.
Line the detachable form with parchment and fill with dough. Bake for about 50 minutes.

Charlotte with apples, cinnamon and cardamom

Ingredients:
300 g flour; 2 tsp baking powder; 1/3 teaspoon of baking soda; 1 teaspoon with a slide of cinnamon; 1 teaspoon of cardamom; 0.5 tsp salt; 180 g butter; 150 g sugar; 1 tsp vanilla sugar; 2 eggs; 120 ml of milk; 2 large apples; 5 tbsp. spoons of brown sugar; juice of half a lemon; butter - for greasing the mold

Cooking process:
Heat the oven to 190 ° C.
Stir the sifted flour with baking powder and soda, add spices, salt.
Whisk softened butter with sugar and vanilla. Introduce the eggs one at a time, without stopping to work with a mixer.
Mix flour with whipped butter. Pour in milk and mix well again. At this stage, it is best not to use a mixer and stir the dough with a wooden spatula.
Cut off the peel of apples, carefully cut the core and cut into thin "washers", ie round timber.
A detachable form (we had a form with a diameter of 24 cm) cover with parchment, grease the surface of the paper butter and evenly sprinkle the bottom and sides of 1.5 tbsp. spoons of brown sugar. Drizzle with lemon juice and sprinkle with 1.5 tbsp. spoons of brown sugar.
Pour half of the dough into a mold and gently lay out half of the apples. Pour in the second part of the dough. Place the remaining apples on top. Sprinkle apple "washers" 2 tbsp. spoons of brown sugar. If you wish, you can core-cut the remaining apples into hearts and fill them with cranberries before baking.
Bake charlotte with apples, cinnamon and cardamom for 50-60 minutes.

Charlotte with grapes

Ingredients:
50 g butter; 2 eggs; 50 ml of oil from grape seed(easily replaced with olive); 130 g brown sugar; 1 teaspoon of vanilla sugar; 210 g flour; 1 tsp baking powder; 0.5 tsp salt; zest of one lemon; zest of one orange; 60 ml of milk; 300 g of seedless red or dark grapes

Cooking process:
Melt the butter and cool to room temperature.
Mix eggs with grape oil, sugar, vanilla and melted butter, beat well with a mixer.
Mix the sifted flour with baking powder, salt and two types of zest.
Combine the egg-butter mixture with the flour, pour in the milk and stir vigorously very quickly. No lumps - the dough is ready!
Line a split baking dish (+/- 22 cm in diameter) with parchment, lay out a part of the dough, spread half of the grapes on top, pour over the remaining dough. Bake for 10 minutes, then remove the pan from the oven, pour the remaining grapes onto the dough and bake for another 30–40 minutes.
Let the cake rest for 15 minutes, remove from the mold and cool completely on the wire rack.

Charlotte "For adults only"

Ingredients:
100 g raisins; 30 ml of brandy; 30 ml boiling water; 150 g sugar; 150 g butter; 2 eggs; 180 g flour; 1 tsp baking powder; 2 apples; 50 g almonds; 1-2 tbsp. tablespoons of brown sugar

Cooking process:
Pour brandy and boiling water over the raisins the night before and leave overnight.
Beat sugar and softened butter with a mixer. Add eggs one at a time, beating without stopping.
Mix flour with baking powder and add to egg and butter mixture. To stir thoroughly.
Cut the peeled apples into slices.
Line a split baking dish (+/- 22 cm diameter) with baking paper and 3/4 of the dough. Spread the apples evenly on top, then put the raisins with the liquid and cover with the remaining dough. Sprinkle the surface of the charlotte with chopped almonds and brown sugar.
Bake the pie in an oven preheated to 180 ° C for 50-60 minutes.

Festive charlotte with cognac

Ingredients:
4 eggs; 1 cup flour; 1 cup of sugar; 300-400 g cherries; 1 teaspoon of brandy; zest of half a lemon; butter; crackers

Cooking process:
Separate the whites from the yolks. Grate the zest on a fine grater. Mix the yolks with sugar, flour, lemon zest and mix well. Beat the whites into a fluffy foam so that the mass will increase in size by 3-4 times. Then gently pour the whites into the dough and add the cognac.

Grease a baking sheet with oil and sprinkle with breadcrumbs. Place the pitted cherries and pour in the dough. Bake in the oven at 180C for 30-40 minutes.
Pour melted chocolate on top of an individually placed serving.
On the basis of this dough, you can prepare charlotte with any fruits and berries.

Charlotte - original jelly

Ingredients:
1 stalk of rhubarb; 50 ml of rose wine; 30 g granulated sugar; 12 g gelatin; 250 g strawberries; 375 ml cream; 1 bag of vanilla sugar; 100 g oblong biscuits; 1 sachet of cream fixer 4 1 tbsp. l. chopped pistachios; a few strawberries for decoration

Cooking process:
Peel the rhubarb and cut into slices. Boil the wine with sugar. Add rhubarb and simmer for 2-3 minutes. Cool down. Soak the gelatin. Puree 200 g strawberries, cut the remaining berries into 4 parts. Remove the rhubarb from the broth. Heat the broth and dissolve the gelatin in it. Pouring in a thin stream, mix the broth with the strawberry puree and cool.
When the mass begins to solidify, beat 250 ml of cream, adding vanilla sugar. Stir them into the puree along with the rhubarb and strawberry pieces.
Arrange the biscuits along the edges of the charlotte dish (750 ml), while shortening them so that they fit into the dish. Put the mass in a mold and refrigerate for 3-4 hours.
Dump the charlotte on the dish. Whip the remaining cream with fixative and place in a pastry bag. Cut in portions. When serving, garnish the charlotte with creamy roses, pistachios and strawberries.

Pear charlotte

Ingredients:
500 g of pears; 2 eggs; 180 g sugar; 200 g natural yoghurt or yogurt; 250 g flour; 1 tsp baking powder; 0.5 tsp salt; 40 g dried cherries (without it)

Cooking process:
Preheat the oven to 200 ° C.
Peel and seed the pears and cut into medium-sized cubes.
Beat eggs with sugar, add yogurt or yogurt, sifted flour, pre-mixed with baking powder, salt. Mix thoroughly and add pears and cherries.
Line the detachable form with parchment and lay out the dough.
Bake a pear charlotte for 40–45 minutes.

Charlotte with apples and poppy seeds

Ingredients:
420 g flour; 1 tsp baking powder; 250 g brown sugar; 150 g poppy seeds; 1 teaspoon of baking soda; 200 g butter; 4 eggs; zest of one lemon; 2 tbsp. tablespoons of lemon juice; 200 ml natural yoghurt without additives; 2 large strong apples

Cooking process:
Preheat the oven to 180 ° C.
Combine flour, baking powder, Brown sugar, poppy seeds and soda. To stir thoroughly.
Melt the butter and cool slightly. Then mix with eggs, lemon zest and juice, add yoghurt and add apples, peeled and diced.
Combine the flour mixture with the butter-apple mixture, stir quickly and vigorously, without being carried away by long stirring.
Put the dough in a parchment-lined dish, bake charlotte with apples and poppy seeds for 40-50 minutes.

Rye charlotte with apples and nuts

Ingredients:
100 g butter; 2 eggs; 200 g sugar; 140 g wheat flour; 1 tsp baking powder; 50 g rye flour; 3 apples; 20 g butter; 1 handful of any nuts; 2 tbsp. tablespoons of sugar; 1 tsp with a heap of cinnamon

Cooking process:
Melt 100 g of butter and cool slightly.
Separate the whites from the yolks. Beat the whites until firm. Without stopping whisking, add the yolks and sugar, and then pour in the melted butter in a thin stream.
Mix the sifted flour with baking powder and rye flour and add to the dough.
Line the baking dish (we had a split baking dish with a diameter of 22 cm) with parchment and pour out the dough.
Peel the apples from skin and seeds and grate on a coarse grater. Spread evenly on the dough, and on top put a few slices of butter (we have 20 g left).
Bake charlotte in an oven preheated to 180 ° C for 50 minutes.
Chop nuts, mix with 2 tbsp. tablespoons of sugar and cinnamon.
After 50 minutes, remove the charlotte from the oven, sprinkle with the nut mixture and send it back for another 20 minutes.


Curd charlotte with apples in a slow cooker

Ingredients:
5 eggs, 400 g of cottage cheese, 2 stack. sugar, 1.5 stack. flour, 30-50 g butter, 4-5 apples.

Cooking process:
Rub the curd through a sieve and beat with ½ cup. sugar and butter. Peel and slice the apples.
For the dough, beat the eggs into a fluffy froth with sugar, add flour and mix well on a low mixer speed. In a bowl greased with butter, put the apple slices in one layer, pour half of the dough, put the remaining apples and cottage cheese, evenly distributing it over the surface, and cover everything with the dough. Close the lid and set the Bake mode to 1 hour or more, depending on the power of the multicooker. Check readiness, as usual, with a wooden stick or knitting needle.

Charlotte with chicken and apples in a slow cooker

Ingredients:
1 egg, ½ cup of kefir, 150 g flour, 1 tsp. baking powder, 2 tsp. sugar, 1-2 cloves of garlic, 2 medium sour apples, 1 chicken fillet, salt, spices - to taste.

Cooking process:
Turn the multicooker to Bake mode and pour some vegetable oil into the bowl. While the butter is heating, cut the cored apples and chicken into equal cubes. Place apples and meat in a bowl, add chopped garlic and sauté, stirring occasionally with a spatula. When the food is fried, add salt and turn off the multicooker.
Make a dough with eggs, kefir, salt, sugar, and baking powder. Pour the dough over the apple mass and chicken fillet, flatten and close the lid. Set the "Bake" mode to 60 minutes.
Turn the finished charlotte onto a platter and serve with sour cream or other suitable sauce.

This charlotte is certainly tastier to cook. the usual way- in the oven.

Swedish apple cake

Ingredients:
500-600 g apples, 80 g butter or margarine, 1/2 cup sugar, 125 g almonds, 1 tbsp. a spoonful of flour, juice and zest of 1/2 lemon, 2 eggs.

Cooking process:
Peel and core the apples and cut into thin slices. Take some water, add a spoonful of sugar and boil. Simmer apple slices in the resulting syrup for a few minutes. Grind the remaining sugar with butter, add yolks and ground almonds, as well as lemon zest and lemon juice. Beat the whites with a little sugar and mix with the whole mixture.
Grease the refractory dish with oil, line the bottom with apple slices, pour the resulting mass on them and put the form with the apple cake in the oven and bake for 45 minutes over low heat. Serve as a dessert and pour over cold vanilla sauce.

Charlotte without dough

Ingredients: Cream 33% - 400 ml; Milk - 200 ml; Egg yolk- 5 pieces.; Sugar (fine) - 90 g; Cinnamon (ground) - 2 tsp: Apple (green) - 3 pcs.; Honey - 2 tablespoons; Rum - 2 tablespoons

Preparation:
While stirring, bring the cream and milk to a boil, but do not boil. Remove from heat.
Beat the yolks with sugar until white. Continuing to beat with a whisk, pour the milk mixture into the yolks in a thin stream and add the cinnamon. Whisk everything together for another 1 minute.
Pour the milk and egg mass into a saucepan and put on a low heat. While stirring constantly, cook until a sauce is obtained. The spoon should be wrapped in a creamy mass. The mass is ready when a clear “path” remains on the spoon if you slide your finger over it.
Rub the mixture through a sieve into a cold, clean bowl or tray.Cool as quickly as possible (you can put the bowl in a container with ice and cold water). Cover tightly and place the cooled mass in the refrigerator for 5-6 hours. After the specified time, pour the mass into an ice cream maker and freeze the contents or freeze in the freezer for about 1-2 hours.

Cooking baked apples:
Preheat oven to 180ᵒC. Wash the apples, cut them in half and carefully remove some of the pulp from the middle with a knife, thus forming shallow baskets.
Place the halves of the apples in a fireproof dish, cut up.
Combine the honey with the rum and pour 1/2 of this mixture generously over the well of the apples.
Place the dish in a preheated oven and bake for 20-25 minutes until the apples are soft. In the middle of baking (after 10 minutes), pour the remaining 1/2 of the honey and rum mixture over the apples.

When the apples are baked, place each half on a separate serving plate, sprinkle with cinnamon around and top each half with a scoop of our cider ice cream. Garnish with mint.

BISCUIT PASTRY for sweet baked goods

Ideal for a sweet dessert biscuit dough... You can make, for example, an apple roll from it.

The basis biscuit dough are eggs, sugar and flour. To make the biscuit more fluffy and crumbly, some of the flour can be replaced with starch.

The quality of the biscuit depends on the freshness of the eggs, the duration of the beating and the correct baking regime.

In the biscuit dough, you can add grated lemon or orange zest, vanillin, cocoa powder, chopped nuts. They are pre-mixed with flour.
If water or softened butter is added to the biscuit dough, they are mixed with the yolks.

Bake the dough immediately after kneading. Grease the dish or baking sheet with cold oil, sprinkle with flour or bread crumbs. You can put a sheet of white paper on a baking sheet, grease it with oil and sprinkle with flour or breadcrumbs. The mold is filled with dough to 3/4 of the height, since it increases in volume during baking. The biscuit is baked for 25-30 minutes at a temperature of 200-220 °.

During the first 10-15 minutes, the biscuit should not be touched, as it can settle and bake poorly. The finished biscuit is easily separated from the walls of the form, when pressed with a finger, the dimple quickly levels out, the top crust is golden.

The baked sponge cake is left for a while in an open oven so that it does not fall off. Freshly baked sponge cake is difficult to cut, so it is recommended to stand it for about a day after baking. There are several ways to prepare biscuit dough. Here are two of them:

1.Cold preparation of biscuit dough.
Separate the whites from the yolks carefully. Add 3/4 of the sugar rate to the yolks and grind it white until the sugar grains disappear and the mass increases in volume by about 3 times. In another bowl, beat the whites without sugar. The dishes must be completely clean and free from traces of grease.
Whites do not whip well if a little fat or yolk gets into them. If they do not whip well, refrigerate them, add a little salt, citric acid or a few drops of vinegar. Whisk the whites slowly at first, gradually increase the whipping speed.
At the end of whipping, add the remaining sugar. When the proteins have increased in volume by 4-8 times and when the bowl is tilted, they will not pour out, stop beating. Whipped egg whites have small bubbles and the dough “shrinks” when baked.
Add 1/3 of the whipped whites to the crushed yolks, mix gently and, stirring, add flour or flour with starch. Then add the rest of the proteins.

2. Cooking biscuit dough with heating.
This method is used when the yolk is poorly separated from the protein or if the yolk enters the white. Beat eggs in a bowl, grind with sugar. Put the bowl in another dish with hot water, in other words, “in the bath”, and, whisking continuously, heat to a temperature of 40-50 °. Then remove the bowl "from the bath" and continue beating until the foam cools and hardens. After that, gradually add flour, stirring gently. With this method of preparation, the biscuit does not fall off during baking and turns out to be more crumbly than an unheated biscuit.

We check the readiness of the baking with a thin wooden stick (toothpick).

*************************

Charlotte is not only tasty, but also healthy. In addition to vitamins, apples contain a lot of useful substances - antioxidants, flavonoids, tannin, pectin, which are so necessary for the body to maintain good health. Therefore, experts recommend that everyone eat at least one apple a day, and preferably more. Given the fact that baked apples assimilated better, charlotte becomes just the same unique delicacy. Therefore, be sure to try making apple charlotte before the harvest season is over and the apples are the freshest and healthiest!

Good afternoon, my dear subscribers and readers!

Classic for you low-calorie baking recipe - charlotte with chocolate sauce , with which you can either pour the charlotte on top, or serve the sauce separately, and, if desired, add to the baked goods.

The charlotte itself, prepared according to my recipe, turns out gently - airy and fragrant from homemade apples, vanillin and cinnamon.

And you will find a recipe for a branded charlotte.

Cooking charlotte with chocolate sauce

Ingredients:

  • Apples - as much as you want (I always have a lot)
  • Cinnamon - ½ tsp
  • Frozen lemon - 1/5 part
  • Wheat flour 1 grade - ½ cup
  • Barley flour - ½ cup
  • Rice flour - 1 glass
  • Wheat bran with milk thistle - 1 tbsp
  • Baking powder - 1 tsp
  • Vanillin
  • Salt - a pinch
  • Cane sugar - 1/3 cup
  • Egg - 2 - 3 pcs.
  • Butter - 50g

For the chocolate sauce:

  • Milk 2.5% fat. - 2 glasses
  • Bitter chocolate (at least 60% cocoa) - ½ bar
  • Cane sugar (I do not have it) - 1-2 tsp.
  • Corn starch - 1 tsp
  • Vanillin (optional)
  • You can add some rum

My way of cooking:

1. Cover the form with parchment and put apples, cut into slices, without a seed nest on it, rub the lemon and lay it over the entire surface of the apples, sprinkle with cinnamon

2. Separately mix all types of flour, baking powder and bran

3. Beat eggs with sugar, add vanillin, softened butter and continue to beat the mixture until fluffy, salt and stir

4. Pour the egg mixture into the flour mixture and quickly knead the batter, with which we pour the prepared apple-shaped

5. We send the form with the contents into an oven preheated to 190 ° C and bake for 30 - 40 minutes until golden brown

6. While the charlotte is baked, prepare the chocolate sauce. It's as easy as shelling pears!

  • Bring ½ part of milk to a boil, remove from heat and melt chocolate, broken into wedges, in it. If you want to add sugar too, this is the moment when you also need to dissolve it in milk.
  • We put the milk-chocolate mixture on low heat again, stir constantly, and when it starts to boil, add a mixture of cold milk with starch and vanilla (if you add rum, this is the very moment!)
  • With constant stirring, bring the mixture to a boil and cook the sauce until thickened - 5 - 7 minutes. This is how it turns out:

7. Cool the finished charlotte and sauce.

ready! It's time for have a nice tea it has arrived!

Good luck in your cooking! I look forward to your comments.

Connect to my groups

One of the most simple desserts modern Russian cuisine. Charlotte with apples has long become a delicious apple pie that has taken on a life of its own, acquired a dozen cooking options and won the hearts of home cooks.

A bit of a dark past, "which was long ago and not true." In the 15th century, the British cooked a strange meat pie and called him charlet... It became sweet in the 18th century and is said to have received its modern name in honor of Queen Charlotte. At the beginning of the 19th century in London, the eminent French chef Karem came up with his own version apple pie, called the Parisian charlotte, but, having entered the service of Tsar Alexander I, he came up with a new name Russian charlotte... Then there were numerous variations of charlotte in America, Jewish and Germanic versions, Russian landowners apple grandma, strange times of NEP with its modernization of old recipes, Stalinism with the Book of delicious and healthy food, the well-fed times of the USSR, hungry Perestroika and, finally, our time, in which charlotte is a simple pie with apples.

In modern Russia, there are several styles of making charlottes, choose to taste:
... Sponge cake with apple filling,
... Cupcake with apple filling,
... Charlotte on kefir dough,
... Charlotte on sour cream dough,
... Tsvetaevskaya charlotte,
... Charlotte in a slow cooker,
... An old-fashioned charlotte with slices of yesterday's white bread.

You can take absolutely any apples for charlotte. Each variety will give its own special aroma, and this is main secret variety of charlottes. Apples are considered ideal for all properties. Antonovka... Apples love lemon juice, which makes their aroma thinner, and the pulp does not darken and looks great in the pie. In all cases, the apples are cut into small pieces and mixed with the dough or the dough is poured over the apples laid out in the mold. Sometimes apples are dipped in butter or soaked in cognac to soften them.

Cane sugar, vanilla, cinnamon, nutmeg, lemon or orange peel, nuts, olive oil, honey, liqueurs, cognac, rum. You can add one of these components, or you can create your own unique mix and get new taste or a range of shades. However, apple charlotte will be delicious even with a basic set of ingredients.

Charlotte with apples with muffin dough

For this version of the charlotte we use the classic proportions of the cake dough. The pie will turn out to be heavy, dense, but loose. Make this charlotte when you want a dense, hearty apple pie.

Ingredients:
300-500 g of peeled apples,
100 g flour
100 g butter
2 eggs,
100 g sugar
¼ teaspoon baking powder,
salt.

Preparation:
Mix butter at room temperature with sugar and beat with a mixer at maximum speed. The sugar should dissolve. Add eggs (room temperature) one at a time and beat as well. Add sifted flour, baking powder and a pinch of salt and knead the dough at low speed.

Cut the apples, mix with the dough. Place the dough in a shallow, wide pan and bake at 180 degrees for 30-40 minutes. Check readiness with a toothpick or skewer - it should come out of the dough dry.

Charlotte with apples on biscuit dough

The biscuit is characterized by increased sweetness, lack of butter and lightness. It is not so easy to prepare it, you should be careful about the proportions. Unfortunately for those who are losing weight, the amount of sugar cannot be reduced, sugar forms the structure of the dough. Beat eggs with sugar at maximum speed, you should get a thick mass. You need to mix the dough especially carefully, since the bubbles in the egg mass will allow the cake to rise and become airy.

Ingredients:
4 eggs (separate the whites from the yolks)
120 g icing sugar
120 g flour
300 g apples.

Preparation:
Beat the yolks with 100 g of sugar at the maximum speed of the mixer. Egg whites Whisk until white foam, add 20 g of sugar and continue beating until thicker. Gently add the yolks to the whites, mix with movements from bottom to top. Add the sifted flour and mix gently with the beaten eggs.

Grease the pan with butter, sprinkle with breadcrumbs, add the chopped apples and pour the biscuit dough on top. Make a small indentation in the center of the mold for a smoother cake. Gently, without jolting, set the pan to bake for 25 minutes at 200 degrees.

Charlotte with apples on biscuit dough with brandy

The whole secret is in aromatic alcohol. Brandy can be substituted with rum or cognac. Herbal tinctures are also suitable. If you want the apples in the charlotte not to darken, sprinkle them with lemon juice. Alcohol softens apples, and such a charlotte will not only be fragrant, but also extremely tender. This quality can be enhanced by cutting off the peel from the apples. In this case, the pie has a chance to be similar to a soufflé and comes close to the taste of an exquisite cake.

Ingredients:
1 kg of apples
3 eggs,
1 cup flour
1 cup of sugar,
1 teaspoon of cinnamon
3 tbsp. spoons of brandy.

Preparation:
Chop apples, moisten them with brandy, drizzle with lemon juice, sprinkle with cinnamon and stir. Beat eggs with sugar and gradually add flour, mix gently. Grease the pan with butter, put the apples, cover with the dough and bake at 180 degrees for 40-50 minutes.

Charlotte with apples on kefir dough

This is a simple and reliable recipe. Sugar will not affect the structure, the dough is dense and slightly sour, but it goes well with the taste of apples. It is for this recipe that we recommend taking sweet apples.

Ingredients:
500 g apples
250 g flour
2 eggs,
100 g butter
100 g sugar
200 ml of yogurt or kefir,
½ teaspoon baking powder or baking soda,
salt.

Preparation:
Whisk sugar with soft butter, add eggs one at a time, then kefir, sifted flour, salt and baking powder. Combine the mixture with the chopped apples. Grease the mold with butter and sprinkle with breadcrumbs. Lay out the dough, flatten and bake at 190 degrees for 45 minutes.

Grandma's charlotte

The recipe differs in that the dough here is not biscuit, but also not muffin. The rise of the dough is due to soda or baking powder. The pie turns out to be dense, slightly moist. Apples are used a little more than for ordinary charlotte, that is, the dough only binds apple filling... This cake is very flavorful and should be eaten slightly warm. This is the perfect autumn-winter dessert when it is gloomy outside and the house smells of baked goods and comfort.

Ingredients:
1-1.5 kg of apples,
3 eggs,
1 cup of sugar,
½ cup flour
½ teaspoon of baking soda,
1 lemon.

Preparation:
Chop apples, drizzle with lemon juice. Beat sugar with eggs, add flour and soda, slaked with lemon juice. Add dough to apples, stir. Place on a baked, buttered baking dish. Bake at 220 degrees until lightly browned and then at 180 degrees for another 15 minutes. Check the readiness with a toothpick - it should come out of the dough dry. If the top is browned and the inside is still damp, cover the cake with foil, reduce the flame and bake for another 10 minutes.

Charlotte with meringue

The good thing about this old-fashioned recipe is that charlotte has an unusual taste, is easy to prepare, and the ingredients are available at any store.

Ingredients:

For the test:
5 eggs,
½ sugar
1 bag of vanilla sugar
1 tsp baking powder
4-5 tbsp flour with a slide,
3-4 apples.

For the meringue:
2 squirrels,
4 tablespoons Sahara.

Preparation:
Separate the whites from the yolks and beat into a strong foam, add sugar and beat well.

Stir in the yolks one at a time, do not stop whisking. Add vanillin, baking powder and sifted flour.

Pour part of the dough on the bottom of the greased form, lay out slices from half of all the apples, cover with the dough, put the other half of the apples on top.

Bake for 20 minutes at 180 degrees. Make meringue: Whisk 2 egg whites and sugar until stiff. Remove the pie quickly, top with the meringue and cook for another 10 minutes.

Charlotte on sour cream dough

There is very little flour here, and the dough rises due to well-beaten eggs. This means that all stirring of the beaten egg mass must be done with movements from the bottom up and very carefully. Butter is required to lubricate the mold. You can replace it with a vegetable one. Sour cream is needed fat of the highest quality. You can take any apples.

Ingredients:
600 g apples
6 eggs
½ cup sugar
1 a glass of sour cream,
½ cup flour
cinnamon,
butter,
crackers for sprinkling.

Preparation:
Grind 6 yolks with sugar until white, add 7 tablespoons of sour cream. Grate 3 apples, add flour and mix everything together. Add the remaining sliced ​​apples and cinnamon. Whisk 6 whites and add to the mixture. Place in a pan, greased with butter and sprinkled with breadcrumbs and bake until tender.

Tsvetaevskaya charlotte

Oddly enough, this recipe is closest to the original. French recipes two hundred years ago. Take apples that are juicy, ripe and fragrant. Sour cream can be replaced with very heavy cream 33% fat or higher - it will be even tastier. If you can find natural vanilla- add, with her the aroma will be stricter, thinner and more solemn. Use the best eggs you can find. If store-bought, then it should be category C0 and the date of packaging is not older than a week. The recipe is designed for a mold measuring 25 x 18 cm.

Ingredients:

For the test:
150 g butter
1-1.5 cups flour
½ cup sour cream,
1.5 teaspoons baking powder(baking powder).

To fill:
1 glass of sour cream
1 cup of sugar,
1 egg,
1 tsp vanilla sugar
2 tbsp. tablespoons of flour
4-6 large apples.

Preparation:
Melt the butter and refrigerate. Sift flour with baking powder. In a large bowl, combine the flour and sour cream and add the butter. Knead the dough. Spread the dough over the bottom and edges of the mold, dusting with flour, so that the sides are formed.

Wash and dry the apples. Core and cut into thin slices or slices. Spread evenly over the surface of the dough.

Put sour cream in a bowl, add sugar, vanilla sugar and an egg. Whisk well. Add flour, mix well. Pour the mixture into the mold and shake the mold a little to distribute the pouring better among the apples.

Bake for 50 minutes at 180 degrees. Ready-made Tsvetaevskaya charlotte can be served hot or cooled.

Apple charlotte from white bread

Almost original old recipe as if the cake was made in England at the end of the 18th century. The most interesting thing is that it is even easier to cook such charlotte than on the basis of the usual biscuit dough. The main secrets: milk should be fatty, you can even use 10% cream, there should be more butter for lubrication than usual - this will not let the charlotte burn. You can use yesterday's bread - that's what the British do.

Ingredients:
500 g apples
1 glass of milk
300 g white bread,
1 egg,
¾ glasses of sugar,
3 tbsp. tablespoons of butter
1 lemon.

Preparation:
Cut the crust off the white bread, cut the pulp into 1 cm slices. Cut a portion of the bread into cubes and dry. Milk, egg and 2 tbsp. mix tablespoons of sugar and whisk.

Remove the zest from the lemon. Peel and seed the apples, cut into cubes, sprinkle with lemon juice and sprinkle with sugar. Grease the pan thickly with butter. Moisten the slices of white bread in the egg and milk mass and line the bottom and edges of the baking dish with slices. Lay the bread with an overlap, avoiding crevices.

Melt some butter, pour over dried bread cubes and mix with apples and zest. Place the apples in a mold. Cover the apples with slices of bread dipped in milk paste. Bake for 40-50 minutes at 200 degrees.

Leave the finished charlotte in the oven turned off for 10 minutes, then put it on a dish and serve hot.

Swedish charlotte

This is an original Swedish recipe that contains natural cinnamon and vanilla, rare in Russia, as well as dark cane sugar. All this gives the cake an exotic dense flavor.

Ingredients:
4 apples,
1 cup flour
1 tbsp. a spoonful of dark brown sugar
½ lemon (juice),
¾ glasses of walnuts,
70 g butter
60 g vegetable oil
130 g light brown sugar
1 egg,
vanilla pod or vanilla essence (optional),
½ teaspoon baking powder,
¼ tsp salt

Preparation:
Peel the apples, cut into slices, sprinkle with lemon juice and sprinkle with dark sugar and cinnamon. Stir. Grease the pan with butter, place the apples on the bottom and flatten.

Preheat oven to 190 degrees. Roast the nuts in a frying pan, cool and chop coarsely with a knife.

Melt the butter, pour into a bowl, add the vegetable oil, sugar, egg and whisk. Add vanilla or vanilla essence and lemon zest. Mix flour with baking powder and salt, sift into a bowl with butter and eggs. Add nuts.

Put the resulting mass on the apples, smooth and bake for 50-60 minutes until a beautiful crust is formed. Serve warm or at room temperature.

Charlotte with apples is a versatile simple and very delicious dessert for tea and coffee. Tasty fragrant apples will fill the house with the cozy aromas of real baked goods. Even a beginner can cook charlotte with apples. Feel free to cook and share your impressions!

"A glass of flour, a glass of sugar, three eggs" was written in my margin, I don't remember which cookbook. Charlotte is one of the few dishes that I have cooked since childhood. In the proposed recipe for more puffiness, I brought the number of eggs to five.

Surely everyone prepares charlotte, I just remind you: complex delights are not at all needed for the joys of family tea drinking.

For charlotte we need:

For the test:
5 eggs
1 cup flour *
1 cup of sugar*
1 tsp baking powder

* a glass with a volume of 250 ml is taken as a measure.

For filling:
3 medium apples
1-2 tbsp sugar (depending on the sweetness of the apples)
A couple of lemon wedges

For the vanilla sauce:
1 egg
400 ml. milk
1 tbsp flour
1/4 Art. Sahara
2 bags of vanillin (1.5 g each)
30 g butter

For sprinkling:
Powdered sugar, cinnamon

What do we do:
Lubricate the mold with butter and set the oven to heat up to 180 degrees.
Cut the apples into thin slices, put them in a circle in a mold, sprinkle with lemon juice so that the apples do not darken, sprinkle with a couple of tablespoons of sugar.

For test separate the yolks and whites into separate bowls. Beat the yolks with sugar. In another bowl, beat the egg whites with a pinch of salt until steep peaks.
Sift flour into a mixture of yolks and sugar. Add soda, slaked with vinegar, combine with flour. Stir the flour and the sugar-yolk mixture. Gently add the proteins in portions.

We spread the dough on the apples and send to the oven. Shake the mold so that everything is baked evenly.
Charlotte is baked for 35-40 minutes. We check the readiness with a wooden stick - if the stick is dry, the pie is ready. While the charlotte is baking, do not open the oven (otherwise the dough will fall off).

How to easily remove charlotte from the mold(and any other pie in general):
Option 1: put a wet towel on a wooden board, put a cake pan. Let cool slightly. Then cover the pan with a large flat plate, turn the pan over, shake it and carefully remove the cake. It turns out as if upside down. Then again, carefully (so as not to crush), cover the charlotte with a large plate (or a stand on which you will serve it) and turn it over again. At first glance, it seems that it is difficult, in fact, everything is very simple, the hand is full the first time.

Option 2: cut out a circle from baking paper along the bottom of the mold in which we will bake charlotte. We do everything according to the recipe. We turn the baked charlotte into a dish, remove the paper and turn it over again according to the technology described in option 1.

Sprinkle the cooled charlotte with icing sugar and cinnamon.

For the sauce:
We take two saucepans. In one saucepan, thoroughly mix the flour and egg until smooth.
In the second, mix milk and sugar and bring to a boil.
When the milk begins to boil, pour the flour and egg mixture into the mixture in a thin stream, stir constantly. Cook over low heat until thickened.
Add vanillin and butter. We boil a little more.
To make the sauce completely homogeneous, rub it through a sieve.

We cut the charlotte into portions, serve with sauce (a bite with strawberries, by the way, it turned out to be a song at all).