Fluffy Apple Cinnamon Charlotte

Fragrant, tender, sweet — perfection of taste! Charlotte with apples and cinnamon turns out very fluffy and airy. It is so tender that it simply melts in your mouth. This charlotte is an ideal dessert for tea or coffee time. Hurry up and cook!
cook time: 50 min
Liam Carson
Fluffy Apple Cinnamon Charlotte

Nutrition Facts (per serving)

218
Calories
4g
Fat
41g
Carbs
4g
Protein

Ingredients (8 portions)

Basic:

Salt to taste
Sugar 1 cup
Apples 400 g
Cinnamon 1 tsp
Wheat flour 1 cup
Raisin 0.5 cup
Vegetable oil (Grease the mold) 1 tbsp
Baking powder 0.5 tsp
Powdered sugar 30 g
Chicken eggs 3 pc
Vanilla sugar to taste

Recipe instructions

Step 1

Step 1
How to bake a delicious charlotte with apples and cinnamon? Prepare the indicated products. The number of chicken eggs can vary from three to five depending on their size, the volumes of premium wheat flour and granulated sugar remain unchanged — 1 cup each

Step 2

Step 2
Break the eggs into the bowl of a food processor or into a deep container with high sides if you plan to beat them with a mixer. A blender is not suitable for beating eggs, as it is necessary to obtain a fluffy, airy foam. Gradually add granulated sugar, vanilla sugar and salt to taste, about 2 pinches. It is not necessary to add salt — the spice will highlight the sweet taste of the dish. Beat to a white, homogeneous airy mass.

Step 3

Step 3
Peel the apples, cut and remove seeds, wash and cut into cubes or slices — as desired. lightly sprinkle with lemon juice (to prevent darkening) and stir. The finer the fruit slices, the higher they will rise when baked in the dough.

Step 4

Step 4
Gradually add wheat flour, preferably pre-sifted, and baking powder into the beaten egg mass. Beat at low speed for about 1-2 minutes, you can simply stir the flour into the egg mass so as not to release air bubbles from it.

Step 5

Step 5
Grease the mold with oil. Pour half the dough into a mold greased with butter or vegetable oil, add pieces of apples and raisins. Sprinkle the top of the apple slices with ground cinnamon.

Step 6

Step 6
Pour the second half of the dough into the mold and carefully level it out. Place in an oven preheated to 180 C and bake for about 25 minutes. The recipe uses a mold with a diameter of 20 cm. The smaller the mold in diameter, the taller the sponge cake it will turn out to be!

Step 7

Step 7
As soon as the cinnamon charlotte is baked, turn off the heat and do not remove the pie from the hot oven for another 10 minutes so that it does not “fall off” due to the temperature difference. Then take out the mold and remove the charlotte from it, lightly running a knife along its edges inside the mold. Sprinkle the cooled pie with powdered sugar.

Additional rubrics

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