In the midst of the apple harvest, the question "what is delicious to prepare for dessert?" rarely visits homely hostesses. Everyone knows that baking with these fruits is the most delicious and simple. This article presents the reader with several recipes for charlotte cake with apples. Step-by-step recipes, as well as useful recommendations and small tricks will help make the dish even better.
Simple recipe (in the oven)
In the classic recipe for the cake “Charlotte with apples” you can’t do without eggs, because it is based on a biscuit dough in which slices of apples are buried. Due to the combination of soft and slightly dry, but sweet dough and juicy, slightly sour apples (preferably in large quantities), the taste of this dessert becomes ideal and therefore beloved by many connoisseurs of pastries.
To prepare, you need a little:
- 5 eggs;
- 1 cup sifted flour;
- an incomplete glass of granulated sugar;
- 3-4 apples, better sour green varieties.
Also, to decorate the finished cake, you will need a glass of cream, 1/2 cup sugar and vanilla on the tip of the knife.
Recipe step by step with photo
Cake charlotte with apples in the oven is the easiest way to cook from biscuit dough, but how to do it right? As for the process of preparing the dough, debate has been going on for decades, how to beat eggs properly: together or divided into proteins and yolks. Someone claims that it doesn’t matter, the main thing is the quality and speed of whipping, others assure that whites without yolks are much better in fluffy foam, due to which the biscuit takes its form and airiness.
The arguments on each side are significant, the quality of the finished biscuit layer is not particularly different, so the reader must decide which method to choose. The only condition is that the eggs and sugar are beaten until they triple in volume, and only then the flour is poured in small portions, with continuous stirring from the bottom up, so that the whipped mass does not settle.
What's next?
Then, following the recipe for charlotte cake, place the apples, previously sliced ​​no more than 0.5 cm thick, into the dough and mix gently but quickly so that the dough envelops them from all sides. Grease a baking dish (preferably detachable) with butter and a little sprinkle with breadcrumbs or flour, pour the dough into it, if necessary leveling the top with a spoon, and place in the oven, preheated to 220 degrees.
In no case do not open the door for the first thirty minutes, because the biscuit dough categorically does not like this - it can settle and turn into an unattractive cake. Bake the cake for twenty minutes at a given temperature, and then lower it to 180 degrees and continue baking for the same amount of time (sometimes half an hour if the oven has low power). When the baking is ready, let it cool slightly in the form, then take it out and decorate it already completely chilled with whipped cream with sugar and vanilla.
In a multi-cooker
It happens that in the assortment of household appliances in the kitchen there is no oven. It doesn’t matter - a recipe for charlotte cake with apples in a slow cooker is also available. Moreover, according to some housewives, baking in a multicooker turns out to be more magnificent, especially biscuits.
To prepare the dough you need:
- peel four apples from the peel, core and seeds, cut into slices 5-8 mm thick;
- beat four eggs with a glass of sugar until a thick foam, the mass should increase significantly in size and significantly whiten. To do this, it is better to use an electric mixer (blender), since it is too long and tiring to do this with a whisk;
- sift a glass of flour, mix with 1 \ 2 tsp. baking powder for the test and add to the egg mass, constantly stirring the blender at low speeds. The dough should look like thick sour cream. At the end, send there an apple slicing and gently mix with a spoon;
- Grease a multicooker bowl with butter and pour dough into it, trimming the top with a spoon. Turn on the “Baking” mode and the timer for one hour. If the multicooker has the ability to set the temperature, then you can set 130-140 degrees and the time is about forty minutes - this is quite enough for the charlotte to bake.
When the timer informs of the end of the process, take the time to take the cake out of the bowl - let it stand for at least ten minutes with the multicooker lid open, and only then take out the baked goods. You can decorate with whipped cream or just sprinkle icing sugar on all sides.
With nuts and dried fruits
This recipe for the Charlotte with apples and nuts cake is impossible to forget, as it is an amazingly delicious dessert. To prepare it, you don’t need any special ingredients - everything is simple, and the refined taste is obtained through a combination of components:
- 3 large apples:
- 100 grams of raisins or pitted dates and the same amount of walnuts, crushed into small pieces;
- a glass of milk (can be sour);
- 3 eggs;
- an incomplete glass of granulated sugar (about 150 grams);
- 1 cup with a small hill of flour;
- 1 \ 2 tsp. baking powder;
- some vanilla or cinnamon to flavor the dough.
Also, the cream will need two yolks, a couple of spoons of powdered sugar and the same amount of flour.
How to cook?
Cooking according to the photo recipe for charlotte cake with apples begins with the preparation of the filling: the raisins are steamed in boiling water for several minutes, then it will become softer and more fragrant. If dates are used instead, then they should remove the seeds, and then cut into two or three parts. Next, apples are prepared: the peel is removed, the core and fruit are cut into arbitrary, but not too large pieces.
A classic biscuit dough is prepared from three eggs, sugar and flour with baking powder, as described in previous recipes. Next, nuts, raisins and apples are mixed with it, as well as a flavoring at its discretion. Pour the finished dough into a silicone mold and put it in the oven, preheated to 180-190 degrees. The baking process usually lasts about half an hour or forty minutes. Meanwhile, prepare a cream for cake-charlotte with apples according to the recipe: mix the yolks, powder and flour to a uniform state, pour in a little milk, making sure that no lumps and clots form. Put the saucepan with cream on a slow fire and heat, stirring constantly, until thickened. You can also add a little vanilla to improve the taste and smell. Allow the cream to cool completely in a cool place, and then pour it on a ready-made apple biscuit (chilled to room temperature).
The secret of a successful Charlotte
The best apple variety for making charlotte is considered to be Antonovka, Granny Smith and White filling. The sour flesh of these fruits is in perfect harmony with the sweet dough of charlotte cake.
A recipe with apples of such varieties will perfectly emphasize a handful of walnuts, ground to a powder state (even if nuts are not indicated in the recipe). The nutty taste blends perfectly with the apple, because the ubiquitous cinnamon is not to everyone's liking, just like pieces of nuts. If they are finely chopped, then the taste will remain, and the pieces will be gone.
And another note
Also, in the process of preparing charlotte with apples, it should be noted that apples should not be cut into too small pieces (for example, rub fruit on a grater or cut into strips). When chopped, too much juice stands out from the fruit. This can make Tesla slimy and prevent a larger increase in volume during baking, which cannot be said for larger slices and cubes.