Apple Charlotte: Quick, Fluffy, and Family-Friendly

Delicious, simple, best baked goods for the whole family! You will love this fluffy charlotte with apples the first time. She has one secret, which makes her very airy, tender, and tall. It will take no more than 10 minutes to cut the fruit and knead the dough; the rest of the time the pie will bake in the oven.
cook time: 1h
Freya Ashford
Apple Charlotte: Quick, Fluffy, and Family-Friendly

Nutrition Facts (per serving)

197
Calories
3g
Fat
35g
Carbs
5g
Protein

Ingredients (8 portions)

Basic:

Sugar 200 g
Apples 3 pc
Wheat flour 200 g
Eggs 4 pc
Baking powder 1 tsp

Recipe instructions

Step 1

Step 1
How to bake lush apple charlotte? As easy as pie! First, prepare the necessary ingredients. 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. Read about the intricacies of preparing a fluffy sponge cake and how different ovens work in separate articles at the end of the recipe.

Step 2

Step 2
Beat the eggs with a mixer until light foam appears. Then gradually add sugar in small portions and continue beating until fluffy for 3-5 minutes. To check how well the eggs are beaten, draw a line along the mixture with a spatula. If the mark lasts for 1-2 seconds, then the eggs are beaten to the desired consistency. If the mark disappears instantly, you need to continue whisking. It is important not to overbeat the eggs — there should be small bubbles on the surface.

Step 3

Step 3
Sift the flour and baking powder into a separate bowl. The flour must be sifted — this way it is saturated with oxygen, and the dough becomes airy. If you have time, it’s even better to sift the flour twice.

Step 4

Step 4
Continuing to beat the eggs, now at low speed, add sifted flour to the dough in parts. You may need less or more flour. Read about flour in the article at the end of the recipe. 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 5

Step 5
The dough should turn out like thick sour cream. But at the same time, air bubbles should remain in it, although not in the same quantity as before adding flour.

Step 6

Step 6
Wash the apples, peel them, remove the core and cut into medium pieces. I didnʼt peel the skin because my apples have thin skin and I donʼt mind the skin))

Step 7

Step 7
Pour the prepared apples into the dough and carefully mix everything with a spatula.

Step 8

Step 8
Cover a mold (20-22 cm) with parchment and grease the bottom (but not the sides!) with butter. Place the dough into the mold and smooth it out. If desired, sprinkle a thin layer of sugar evenly over the top of the dough. I didn’t do this; the dough was already sweet. Bake the charlotte in an oven preheated to 180°C for about 40-50 minutes. Do not open the oven door for the first 25 minutes, otherwise the cake will settle. Check doneness with a wooden skewer — it should come out dry.

Step 9

Step 9
Remove the finished charlotte from the mold, cool slightly and serve, cutting into portions. Bon appetit!

Additional rubrics

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