In pre-revolutionary times, many Germans lived in Russia. German housewives baked delicious apple pies. And somehow it happened that the majority of German housewives were named Charlotte.
Hence the name of pies. But the Germans have this cake looked quite different than familiar to us today charlotte. They have been very economical and baked apple pie from the dried up bread. Sliced apples wrapped in bread soaked in egg and then baked.
I wanted to prepare something similar, but slightly poizyskannee. Basic ingredients I have the same as that of the Germans, apples and bread. But part of the apples I caramelizing, and the other part - Bake in the mashed potatoes. Then the two parts joined together and bake bread. So we will not cake, but a real apple symphony. What I got, I will tell in the end.
All apples are peeled and remove the core. Apples to caramelize Cut into 8 slices. Apples for sauce cut into small cubes, to bake faster.
With bread crusts cut off, it took me about 9 pieces.
Grease with butter and cook on one side until golden brown.
Butter 25 gr
Apples 500 g (solid, Granny Smith type)
Melt the sugar in a pan until the state candy. Add apples and butter.
I stirred and fry until when the apples will become a little soft on the outside. 6 cloves save separately for decoration, then mix with the remaining puree.
Apple juice 150 g
Pectin or zhelfiks 0.5 teaspoon
Apples 250g (soft)
Apples send in a saucepan, add a little apple juice and put on medium heat. After boiling, boiled apples ~ 10 minutes, to a thick sauce.
Sugar mix with pectin (zhelfiksom) and apple juice was stirred to homogeneity. When ready puree, pour thereto a mixture of pectin and stirred.
Form of grease with butter and sprinkle with sugar.
Along the edges of shapes spread bread, crusty outside.
At the bottom of the spread 6 pieces of caramelized apples, which I postponed.
Both apple mixture was stirred together and send into the mold.
The edges of the bread slightly buckled.
Bake for 30 minutes at 210 degrees. Then I give the cake to cool completely. Ideally withstand cake, without removing from the mold, to stabilize apples 6-8 hours.
I did not wait for complete stabilization of the wife and tries to break off a piece. I was able to withstand the cake 4:00. He was still a little warm inside and the filling did not have time before the end to become dense.
But what I have left - it is very, very tasty. Apples inside bread became uniform dense mass. Fry bread at the edges and covered with caramel crust. My wife and I could not resist and ate cake in one sitting.
What to remember:
- Apple peel and core
- Part of caramelized apples, the other - baked mashed
- Bread fry until golden brown
- Bake for 30 minutes at 210 ° C
- Writing cake cool 6-8 hours
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