With the arrival of autumn, the harvest of apples begins - nature itself offers to bake a fragrant and tasty charlotte for their relatives for tea. Baking is so simple and quick to create that you can even involve children in cooking - they love to help fill in dry ingredients, taste the dough and eat up chopped apple slices.
Charlotte with eggs and apples is baked at 180-200 degrees, but no more, so that the bottom does not burn, and the middle is completely baked. At a higher temperature, the cake will burn on the top and bottom, and the raw dough from the middle will break through the top and pour out.
Be sure to taste the apples before adding them so you know how much sugar you need for the dough. If desired, sprinkle the cake with granulated sugar on top before placing it in the oven. Peel off store apples, as almost all of these fruits are covered with a layer of paraffin so that they do not spoil.
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Ingredients:
Chicken egg - 3 pcs.
Apple - 2 pcs.
Wheat flour - 1 tbsp.
Sugar - 1 tbsp.
Salt - 2 pinches
Vegetable oil - 1 tsp (for smearing the mold)
How to cook:
Prepare food.
Place the chicken eggs into a food processor bowl or into a tall bowl if you are going to beat them with a mixer. The temperature of the eggs is not so important, there is no need to separate the yolks from the whites, the main thing is that they must be fresh. Add salt and granulated sugar there.
By the way, if you don't have chicken eggs available, replace them with bananas. The replacement ratio is 1: 1.
Beat eggs for 3-4 minutes until fluffy, fluffy foam. Try not to over-beat so that the foam does not start to separate from the liquid.
Then carefully add the sifted wheat flour and mix it into the whipped mass at minimum speed. Alternatively, use a silicone spatula to prevent air bubbles from escaping from the dough.
Preheat the oven to 180-200 degrees.
Peel the apples, rinse in water, cut and remove the seeds. Then cut into slices of any size, but the finer the slices are, the higher they will rise in the cake when baked.
Lubricate the mold with vegetable oil inside, if desired, you can replace it with melted butter. Pour in the cooked biscuit dough.
Arrange the apple slices in any order. If desired, sprinkle with a small amount of granulated sugar on top if the apples are sour in taste.
Place the pan in the oven in the middle and bake the cake for 30-35 minutes until golden brown. Then turn off the heat and turn the mold on its side, leaving it in the oven for another 10-15 minutes. This is done so that the charlotte does not settle.
Then take the cake out of the oven and out of the pan and serve. You can sprinkle with icing sugar and then cut into portions.
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