Charlotte cake - recipe from photo on Mcooker: best recipes

Cake "Charlotte"

Category: Confectionery

Ingredients
DOUGH for 2 cakes:
egg	6pcs
sugar	350-400 gr
flour	300-350 gr
juicy apples	1 kg
honey	2 tbsp. l.
Cognac / vodka	2 tbsp. l.
walnuts (kernels)	100 g
ripper	10gr
nutmeg (hammer)	0.5 tsp
cinnamon (hammer)	1 tsp
CREAM-INTERLAYER:
marshmallow (fresh! delicious!)	300 g
fat cream not less than 30%	300 ml
GLAZE:
chocolate (dark or bitter)	200 g
sour cream
chocolate chips for decoration

Cooking method

Another baking option with apples. Actually, the name is easy to guess.
At the base - the cakes are a little more refined than the usual charlotte - with the addition of spices, cognac, honey and nuts. And the zest, or rather the marshmallow, is in the interlayer cream.
The sliced marshmallows mixed with whipped cream create an unusually delicate, mousse texture of the cream.
The cake turns out to be very harmonious in sweetness - apple sourness in the dough, sugar-free cream in cream, shaded by the sweetness and structure of marshmallows. An uncomplicated but festive and interesting cake!
1. First, prepare the apples: peel and cut into thin slices. Add nutmeg, cinnamon, honey. Stir and set aside.
Bake 2 cakes, kneading the dough for each one in turn (or use 2 identical forms at once).
2. Beat 3 eggs with 1 glass of sugar in a dense, airy foam. Chop the walnuts, pour half into the egg mixture, pour in the brandy and mix everything carefully (I once forgot to add the nuts to the dough, I had to mix it with chopped apples, it turned out also delicious).
3. Sift a glass of flour mixed with baking powder through a fine sieve directly into the mixture of sugar and eggs. Gently mix the dough - it should have the consistency of thick sour cream.
4. Grease a mold (preferably detachable) with a diameter of 24 cm (I use a non-stick mixture of vegetable oil + drain oil + flour in proportions 1: 1: 1), pour the prepared apples onto its bottom, pour the dough on top. The surface of the crust should be flat and the dough should completely cover the apple slices. Put the mold in an oven preheated to 180 ° C, bake for 25-30 minutes. Allow to cool in the mold.
5. Knead the dough and bake another similar cake.
6. Divide the marshmallow into halves: dipping a knife into hot water, cut each half into two more parts. Hot water allows you to cut marshmallows evenly and accurately, and the marshmallow mass does not stick to the knife blade.
7. Beat the cream until a thick foam is formed, adding a little powdered sugar for sweetness (try it, everything should be to your taste).
8. When the first cake has cooled down, take it out of the mold, coat with whipped cream on top, then spread the sliced marshmallows tightly to each other in one layer.
9. Put the whipped cream on top of the marshmallow pieces, leaving some for the side surfaces to be coated.
10. Place the second cake on top and press lightly on it to grab the marshmallow layer.
11. Smear the bottom cake from the sides with the remaining cream and decorate the bottom with chocolate (purchased or grated crumb; I have Callebaut lime chocolate in disks, which I melted to decorate the top of the cake).
12. Break the bitter chocolate into pieces and put in a bowl. Place the bowl on top of a suitable saucepan of hot water over low heat. The water should be very hot, but not boiling. When the chocolate begins to melt, add a little sour cream, adjusting the amount to your liking. Pour the chocolate icing onto the top of the cake and spread using a spatula warmed up in hot water. Let the glaze cover the side surface of the top cake with nice streaks or apply it yourself as you like ...I decorated the top with melted lime chocolate, or you can use sour berries.
Put the cake in the cold, infuse, soak for 12 hours, as it takes time for the marshmallow to soften and merge with the cream into something whole. If you hurry - when slicing, not softened marshmallow plates will "jump out" of the cream.
And in general, the masters of cooking say that even a simple charlotte must stand for 8 hours to "become perfect." And here we have a whole cake made of it
P.S. There are a lot of apples in the dough according to the recipe, but it is not so noticeable on the cut of the cake - I confess, I hurried and cut the apples a little thicker and the pieces sank closer to the bottom. The structure of the biscuit did not become too dense from this, as I always beat the eggs thoroughly. But you keep this moment in mind.
And the apples did not darken during the baking process, so those at the top are more noticeable - because they were soaked in chocolate icing and appeared in the dough

Note

All Russians love charlotte. And in my family it is so. I won't argue that there are exceptions, but ask any Russian - "what is the most famous apple pie you know?" - and the answer will be exactly the charlotte. It's so simple that almost anyone can bake it. In addition, this recipe seems to be born for experiments: add vodka or brandy - alcohol will loosen the dough and increase the shelf life of baked goods; pour a little fermented baked milk or yogurt into the dough - the taste will become softer; and if the melted butter - then the dough will look a little like a cake ...

And not without reason, not without reason one of the most common versions of the "birth" of charlotte is associated with the name of the Russian Tsar Alexander I and the famous cook of the 19th century, Frenchman Marie-Antoine Carem.
Karem had the nickname "the cook of kings and the king of cooks" and during his life he managed to serve with Talleyrand, George IV, Rothschild, and of course, Alexander I.
And the charlotte, they say, he invented and called Charlotte Russe and dedicated not to Tsar Alexander I himself, but to his daughter-in-law, the future Russian Empress Alexandra Feodorovna, nee Princess Frederick Charlotte Wilhelmina, or Charlotte of Prussia.

They also say that initially its recipe differed from what we know, just as the pre-revolutionary Olivier salad with hazel grouse-crayfish-capers-olives differs from the indispensable feast since Soviet times - with sausage and green peas
But these differences are no longer important. We love our charlotte the way we know it, which means that it has won its rightful place in the Russian menu!

Our family has loved this simple dessert for so long that over the years I have repeatedly complicated and enriched this recipe with various additives. And I present to you a festive version - a cake "Charlotte" (truly royal, worthy of the name of the empress who has become Russian) - an option, moreover, simple to prepare and rich in taste.