Baked Apple & Cottage Cheese Charlotte

Beautiful, tasty, simple, quick, perfect for the holiday table! Charlotte with cottage cheese and apples in the oven, unlike the classic one, turns out to be a little denser, but just as airy and porous. The tastier the cottage cheese and apples are, the more successful this pie will turn out.
cook time: 1h 10 min
Maya Lindell
Baked Apple & Cottage Cheese Charlotte

Nutrition Facts (per serving)

196
Calories
5g
Fat
27g
Carbs
8g
Protein

Ingredients (5 portions)

Basic:

Sugar 150 g
Apples 300 g
Wheat flour 200 g
Eggs 4 pc
Sour cream 3 tbsp
Baking powder 1 tbsp
Cottage cheese 200 g

Recipe instructions

Step 1

Step 1
How to bake charlotte with cottage cheese and apples in the oven? First, prepare the necessary ingredients. Take the highest grade flour. You can take the same variety of apples or different ones. The main thing is that they themselves are tasty, fragrant and juicy. Take large, selected eggs. If the eggs are small, it is better to take 1 more. Sour cream is suitable with a fat content of 15-25%. Read how to choose cottage cheese in a separate article at the end of the recipe.

Step 2

Step 2
In a bowl, combine cottage cheese with sour cream and beat with a mixer. I used soft cottage cheese in briquettes with a fat content of 9%. If your cottage cheese is lumpy and dry, I advise you to either rub it through a sieve or beat it with sour cream in a blender to get rid of hard grains and get a homogeneous consistency.

Step 3

Step 3
In another bowl, beat the eggs with a mixer until light foam appears. Gradually add sugar, continuing to beat until fluffy, 3-5 minutes. Properly beaten eggs should have many small bubbles on the surface.

Step 4

Step 4
Place the curd mixture into the beaten eggs and beat with a mixer until smooth.

Step 5

Step 5
Add sifted flour with baking powder to the dough in parts. Now beat the dough at low speed. You may need less or more flour. Read about flour and baking powder below the steps. If you beat at high speeds, the dough can sag a lot and lose its airiness, because the longer the eggs are beaten, the denser they become, and oxygen leaves the mass. You can use a spatula, but the mixer will still mix the dough better and more evenly.

Step 6

Step 6
Grease the bottom of a baking dish (mine is 31x11 cm) with butter and sprinkle with flour. Place the dough into the mold and smooth it out. You can take a regular round shape, a diameter of 18-20 cm is suitable.

Step 7

Step 7
Wash the apples (I have one large one), remove the core and cut into slices or circles.

Step 8

Step 8
Stick the prepared apples into the dough, making sure that the tops of the circles remain on the surface. Bake the charlotte in an oven preheated to 180°C for about 40 minutes. Do not open the oven door for the first 25 minutes, otherwise the cake will settle. Check readiness with a wooden skewer — it should come out dry. The times are approximate, use your technique. Read more about ovens in a separate article at the end of the recipe.

Step 9

Step 9
Remove the finished charlotte from the mold and serve. In general, the charlotte will be baked, but the dough around the apples may be slightly damp. It depends on the juiciness of the apples. I had very juicy apples, as can be seen in the cut. Bon appetit!

Additional rubrics

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