Delicate charlotte with apples in the oven: the simplest and most delicious step-by-step recipe

Charlotte, a dessert beloved by many, appeared at the beginning of the 20th century, but initially the dish had a completely different look and taste. The modern recipe for fragrant apple pie is a reflection of a long evolution that has absorbed the traditions of England, France and Russia. Today, charlotte is considered one of the most popular desserts, which can be easily prepared with your own hands, if you follow the technology and choose high-quality ingredients. Izvestia tells you more about how easy it is to make a lush and fragrant charlotte.

Who invented charlotte: how dessert appeared

Charlotte is a dessert with a rich history, rooted in the English cuisine of the XVIII century. It is believed that this dish was named after Queen Charlotte, the wife of George III, who patronized gardeners and loved apples. Initially, charlotte was a bread pudding with apple filling: slices of bread soaked in fruit syrup and spread in layers with apples. Subsequently, the recipe was transformed into a sponge cake with apples, familiar to many today.

In Russia, charlotte appeared in the XVIII–XIX centuries thanks to the French chef Marie Antoine Karem, who served under Alexander I. The chef completely changed the European recipe for sweets, calling it Parisian charlotte. He prepared this dish using savoyardi biscuits and Bavarian cream, which were alternately laid out in layers in a special mold.

After a while, a simpler version appeared in Russian cuisine — a casserole of rye or white bread with apples boiled with sugar and cinnamon. This pie was called an apple pie. The classic version of apple charlotte in the form of a fluffy sponge cake with apple slices was formed only at the beginning of the 20th century and quickly became a favorite dessert in every family.

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Which apples are suitable for charlotte

Choosing apples is a key moment for making a delicious charlotte. Ideal apples should be of sour or sweet and sour varieties with dense, but not too hard flesh, so that when baked they retain their shape and do not turn into porridge. This contrast between the delicate airy dough and the sourness of the apples makes the charlotte especially appetizing and balanced in taste.

Among the most popular and proven varieties of apples are the following:

— antonovka is a classic of Russian apples with a rich sweet and sour taste and aroma, which gives a special touch to the dessert. It is better to peel off the skin, as it can be rough.;

Granny Smith is an apple with a pronounced sourness, dense structure, and holds its shape perfectly when baking. It goes well with sweeter varieties in the blend.;

— Reinet Simirenko is a sweet and sour, aromatic variety with dense flesh that does not boil in the oven;

— Golden Delicious — sweet and sour, acquires caramel notes when baking, great for those who like less sour charlotte;

— Jonagold and Jonathan are pleasant, moderately sweet and slightly sour varieties that give the pie flavor and juiciness.

Experts recommend using a mixture of sweet and sour and sweet apples for a more interesting taste and aroma. At the same time, it is better to avoid too sweet dessert apples, as they make the pie sugary and cardboard-like in texture. It is also important to choose ripe, but not overripe apples: too ripe fruits become loose and release a lot of juice, which can worsen the structure of the pie.

Secrets of making a fluffy charlotte

The main secrets of a lush and delicate charlotte are proper egg whipping, compliance with taste proportions and temperature conditions. The splendor and tenderness of the charlotte largely depend on the proper preparation of the dough and careful baking technology.

Special attention should be paid to the temperature of the products: eggs and other ingredients should be at room temperature, so they combine better and the dough turns out to be more homogeneous and elastic. Excessive and hasty mixing will destroy the airiness and make the pie dense.

Bake the charlotte in a well-heated 180 degree oven. When distributing the dough in the mold, it is advisable to spread the apples in layers between the dough — this helps the pie bake evenly and makes each piece juicy and fragrant. It is very important not to open the oven during the entire baking to avoid sudden temperature fluctuations, which can cause the cake to settle.

For additional flavor, vanilla or cinnamon is often added to the dough — they give the dish an interesting spicy flavor. The combination of a light airy sponge cake with sweet and sour apples, a properly prepared dough and compliance with the temperature regime guarantee a delicate, lush and at the same time juicy charlotte, which will be appreciated even by those who are starting to bake such a pie for the first time.

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A simple recipe for a delicate apple charlotte

Anyone can easily make a delicate and delicious apple charlotte. This will require a minimum of ingredients and time, and the result will delight all lovers of homemade desserts.

Ingredients (for a 22-24 cm diameter mold):

eggs — 4 pcs.

wheat flour — 150 g

sugar — 120-150 g (depending on the sourness of the apples)

baking powder — 1 tsp .

sour or sweet and sour apples - 800-1000 g

vanilla sugar and cinnamon — optional

butter or vegetable oil to lubricate the mold

First, the apples must be washed, peeled and cored. Then cut into slices or small cubes. To prevent the apples from darkening during the preparation of the dough, they can be sprinkled with lemon juice. If desired, add vanilla sugar or cinnamon for flavor.

Next, you need to break the eggs into a bowl, add sugar and beat until fluffy and light. After that, gradually sift the flour with baking powder and gently mix the dough from bottom to top to preserve the lightness.

Then grease a 22-24 cm diameter mold with butter or lay it out with parchment. Pour half of the dough into the mold, spread the apples evenly on top, then pour in the remaining dough. Smooth the surface.

Bake the charlotte in a preheated oven at 180 degrees for about 40-50 minutes. You can check the readiness of the pie with a wooden skewer — it should come out dry. During baking, it is not recommended to open the oven door for the first 30 minutes so that the charlotte does not settle.

The finished cake remains to cool in the mold, then carefully remove and, if desired, sprinkle with powdered sugar. Charlotte turns out to be airy, with a light crispy crust and fragrant apple filling — a great option for a homemade tea party or a festive table.

Where to store a ready-made charlotte

It is recommended to store the charlotte in the cold, in the refrigerator, wrapped in plastic wrap or covered with a lid. Due to the moist structure, the pie does not lose its freshness for a long time and does not dry out. At room temperature, the charlotte retains its taste for up to two days, in the refrigerator for up to four to five days.

You can also freeze portions and defrost them naturally before serving. This storage method allows you to enjoy the dessert even a few days after cooking.