Charlotte with whole apples

Charlotte with whole apples

Category: Bakery products

Ingredients
Apples (included 6 pcs.)	10 pieces.
Brown sugar (boiling)
Eggs	3 pcs.
Sugar	1/2 tbsp.
Sour cream	1 tbsp. l.
Flour	1 st
Salt
Baking powder	1 tsp
Soda + lemon juice	1/2 tsp
Vanilla sugar

Cooking method

• Cored apples without cutting through the apple. Pour sugar into the well (poured plum jam)... Put in a saucepan. the voids between the apples were filled with halves of plums and a chopped apple
• Beat eggs with salt and sugar until foamy, add sour cream, flour, vanilla, baking powder, soda (extinguish with lemon juice- I quenched with whey from sour cream). Mix everything.
• Pour the dough over the apples. The amount of dough was barely enough to cover the apples.
• 
• 

Time for preparing:

Bake 60 + 10 minutes

Note

There are a lot of charlotte options. Whole apples with filler were interested in this one.
🔗
link to original from ilga
My deviations from the original in red

While I was laying the younger one, the husband and the elder left me just a piece

Whole apples turned out to be baked and, when taken out, seemed to fall inside the cake. But this does not affect the taste. Next time for whole apples I will use harder varieties.

[Tosha]

Tosha
Thank you very much for the recipe.
I read it and immediately wanted to try it
That's what I did!
Apples were taken by Mackentosh (small).
Home liked

I am very glad that I liked it!
Your cake is handsome! And the apples did not sink - class!

Tosha, please tell me which glass you used - cartoon or regular faceted?

I, too, have been baking such a charlotte for a very long time (only I have slightly different proportions), so I baked it this morning too, this time with apples stuffed with orange fillet. I tried to make different fillings for apples: cottage cheese, nutty with raisins, cookies with honey, etc., etc. There are a lot of options ... And every time the charlotte turns out with a new taste ... A very convenient version of charlotte for each day and in case of "unexpected" guests.

[Tiny,]

Tiny, and share your proportions, please!

As you understand, your hands are itching to change white flour for ZA, sugar for stevia, whole eggs for proteins, sour cream for zero soft curd and ...

[Tiny,]

Tiny, and share your proportions, please!

Alexandra
Are you sure you are interested in exactly my proportions (just kidding) ?!

Alexandra, everything is simple for me, 5 eggs, 1 tbsp. flour (160 gr.), 1 tbsp. sugar (200 gr.), 1 tsp. "under the knife" baking powder, that's all. The whole secret is that eggs with sugar need to be beaten in very dense foam - I beat for about 10 minutes (you should get a mass similar to whites whipped with sugar)... Literally this morning I baked such a charlotte just under the very cover of the MV, but that's okay. Sponge dough of incredible fluffiness, like a lace spider web.

Girls, something I didn't understand that it was baked for 65 minutes, it sounded and I decided to look in: (And there is a completely white top, but it’s baked or not I don’t understand, because it feels like a stone. I opened the whistle and wait when 20 min.with the lid closed, it will stand, but there is no mood anymore Can I put baking powder and soda is too much? I think I need one thing

Here's a top view:

And this view is already on the plate upside down, in the photo the color is darker, but in life it is pale and some kind of rubber:

Here's a top view still in the bucket:

Tosha, please tell me which glass you used - cartoon or regular faceted?

Sorry that the answer was late - there was no connection to the Internet. I have a glass of 200 ml.
Why rubber .... I'm at a loss.

[Tiny]

TinyYour proportions are graceful, I remember perfectly
No, this technology does not suit me, I do it without sugar.

I will try to fill it with Cheap cake, naturally in the diet version.
So far, this is the most successful dough in my variation of Tatena, I hope it will go well with whole apples.

[No, this technology does not suit me, I do it without sugar.

Alexandra, whites can be whipped without sugar, it turns out well. I add sugar directly to the dough.

, but in life, pale and some kind of rubber:

Nut, you noverno whipped squirrels badly, whipped proteins add splendor to the dough, or maybe your baking powder was expired ???
My top was also white but baked

[Alexandra]

Alexandra,
Iskra everything is right, you can beat the whites without sugar (I always beat the whites without sugar first, and only when the whites are whipped to the desired consistency, add sugar in very small portions), then add flour to them, mix and pour apples with this dough.
nut
And it seems to me that the whole thing is in flour ... or rather, in how you interfered with it? Did you accidentally beat it with a mixer with an egg mass? Or maybe just long and persistent stirring with a spoon? Can be more ...

The baking powder is fresh, I recently baked it. Beaten eggs with sugar until fluffy, almost stable foam, then sour cream, flour mixed with baking powder, lime slaked soda. juice, a little salt, but there is probably a lot of flour - a glass of 250gr, and even tamped it well and mixed it with a mixer at low speed - that's why it turned out to be rubber, and I have very good flour, proven. In general, the week is probably not mine, that I will not undertake to cook, everything is not the same as always. I even set the jellied meat to cook overnight, it always turned out great, and in the morning I went to check it out - the meat was very badly cooked, although it languished on the fire for 8 hours, it’s just a mystery something

[Nut]

Nut I add the whipped egg whites last when the dough is ready. I introduce in portions, stirring slowly with a spatula.

[Iskra]

Alexandra, whites can be whipped without sugar, it turns out well. I add sugar directly to the dough.

Iskra, thanks for the advice.

I have already baked charlotte without sugar, on whole grain flour. Still, compared to my old memories, there is a difference in airiness, and not a small one.

The author's recipe contains sour cream, that is, this is not a purely charlotte traditional dough. Maybe this will be more pompous. And cheap cake from Stеrn does not fall from whole flour with bran without sugar and generally goes great with apples, checked.

Thanks for the advice, next time I will.

Nut, I mix the beaten eggs with the rest of the ingredients with one "whisk" from the mixer very gently.
Thanks to all the participants in this thread for the discussion! I have a short break in Internet access. I'm very worried, because I laid out the recipe, but I can't participate!

somebody enlighten me, you can mix everything in a blender and flour and eggs and sugar and beat it all

I've always only used a mixer. Your version with a blender is my know-how.

Thank you so much for the recipe

I have been cooking for a long time, only now I have reported



The apples were of the Golden variety, perfectly preserved.

Mila61, how beautiful you have!

cooked, well, very tasty. I baked IN DEX on the baking mode for 45 minutes, everything was baked, I made the filling in apples from tangerine slices and sketched it in a circle. Thanks for the recipe, I will still bake.

I liked the recipe, thanks. My husband wanted to do something nice. Since apples are still expensive, and there are frozen berries in the refrigerator, I put it like this. Vipichka mode - 50 min. A little more and I will look, I hope everything will work out.