Perhaps a biscuit charlotte is a recipe that is available even to a novice hostess. This traditional pastry with apples is a simple and very appetizing pie both for every day and for a festive table. In the ripening season of these fruits - what could be simpler? And since multicooker began to appear in kitchens, this recipe has become available almost to a child. However, we were all once newcomers to the wonderful world of culinary, who need to uncover the secrets of this product.

Let's make a biscuit charlotte with apples and enjoy all the benefits of this wonderful recipe. The calorie content of this biscuit is about 200 kilocalories per 100 grams. Not so much that even those who follow the figure can sometimes please themselves with a fragrant piece.

Ingredients

For mixing we need:

• chicken eggs - 5 pieces;
• apples - 3-5 pieces;
• sugar - 200 grams;
• premium wheat flour - 200 grams;
• baking powder for baking - 1 teaspoon;
• vanillin - 1 pinch;
• cinnamon - ½ teaspoon;
• lemon juice - 1 tablespoon;
• vegetable oil (you can also use butter) - 1 tablespoon.

Preparing apples

Any apples are suitable for this recipe. And if you have your own garden and a new crop is ripening in it, then there is nothing better than fresh ones. It doesn't matter if you get even a little unripe fruits - their sourness will add additional juiciness and aroma to the baked goods.

1. Take and wash the fruit. Their number depends on the size, as well as the desire of the hostess - whether it will be a whole apple scattering, or there will be very few apple slices.

2. Peel selected fruits and free from seeds. Cut them into small wedges.

3. Now sprinkle with lemon juice. This will prevent the apple pieces from darkening, as they are rich in iron, and iron oxidizes quickly in air.

The charlotte recipe has many variations and leaves you with some imagination. For example, in addition to apples, a biscuit can be supplemented with nuts, dried fruits, poppy seeds, raisins, citrus zest. Each of the ingredients will add additional flavor and aroma to your baked goods. And if you modernize the recipe a little more and sprinkle the fruits with cognac or brandy a little, this will give them special tenderness, especially if they are sautéed a little with alcohol in a frying pan.

Making biscuit dough

1. To make biscuit dough, sift the flour through a sieve so that it gains lightness. Mix with baking powder.

2. Chill chicken eggs in the refrigerator before cooking, because they whip much better when chilled. Beat with a whisk, home mixer, or food processor, slowly stirring in the sugar until foamy. After that, gently stir in the flour.

3. Flour should be added in portions, without ceasing to interfere so that lumps do not form in the dough. Your dough should not be too thick, but not completely liquid either.

Preparation for baking

You can bake a tender charlotte with apples both in the oven and in a slow cooker - as it is more convenient for you personally.

1. Take a baking dish or multicooker bowl, brush with oil. You can use both vegetable oil and butter.

2. Place our prepared fruits on the bottom in an even layer, sprinkle with ground cinnamon.

3. Now fill them on top with the resulting biscuit mixture. It should be noted that all this must be done fairly quickly so that the dough does not sink.

There is one secret in the recipe, how to prevent the sponge cake from rising up in the middle during baking. Swipe the dough evenly distributed in the shape with a knife clockwise.

Baking

If you decide to bring this recipe to life using a multicooker, then place a bowl of dough in it, close the lid tightly. Set the menu to the baking program for 1 hour.

If you decide to bake in the oven, then preheat the oven to 180 degrees and place the form with biscuit dough and apples. The baking time in the oven is on average 40-50 minutes, until the surface of the cake is browned. You can check the readiness of our apple product with a toothpick. Pierce it, and if there are lumps on the toothpick, the baked goods are not ready yet. If the toothpick is dry - the pie is ready, it's time to take it out of the oven.

Serving the cake

Cool the finished biscuit with apples for about 10 minutes right in the mold so that the apples do not get damp and the slightly cooled cake easily lags behind the walls of the baking dish, then put it on a dish. Now you can sprinkle the charlotte with a little powdered sugar or garnish with chopped nuts on top.
A fragrant piece of biscuit with apples for tea is a wonderful delicacy.

Don't forget to leave a comment and bon appetit!

Biscuit charlotte with apples, dry biscuit pie made from sugar, flour and eggs in the oven. will saturate the dough and make it juicy.

To bake a biscuit dough charlotte for 5-6 people, you need to take a 220 ml glass and measure it:

• Wheat flour - one glass;
• Sugar - one glass;

You will also need:

• three large or four medium eggs;
• spoon of oil.
• a teaspoon of baking soda, without a slide;
• a teaspoon of lemon juice or vinegar.

1. Cut the apples into two halves and remove the seeds. Cut each half into pieces.

2. Beat eggs with sugar. If this is done with a whisk, it will take 5 - 6 minutes. If you are using a mixer, beat for 30 seconds at medium speed and 30 seconds at high speed.

3. Pour flour into the sugar-egg mixture, continue beating. With a whisk, you will have to do this for about 3 - 4 minutes, and with a mixer, it is enough to beat for 1 - 2 minutes at medium speed.

4. Put soda and lemon juice into the dough and stir everything.

5. Add washed raisins and stir.

6. Grease a baking dish with oil. Put some of the dough, then put a layer of apples, again the dough and a layer of apples, pour the rest of the dough on top.

7. Put the biscuit charlotte in the preheated oven. The temperature in it should be + 180.

8. Bake the cake for about 25 - 30 minutes. Do not open the cabinet door for the first 15 minutes. When the charlotte is ready, turn off the oven and open the door slightly.

9. After 15 minutes, remove the mold.

Transfer the apple biscuit to a plate and sprinkle with powdered sugar if desired.

Warm sponge cake with apples and raisins goes well with ice cream.

Charlotte has long been considered the easiest dessert to prepare. Anyone can make it, even the most novice culinary specialist. Even if this charlotte is biscuit.

Today we will look at the step-by-step process of preparing this interesting dish. We will learn how to make a classic biscuit charlotte with apples, and also consider different versions of this dessert.

His dough is tender, aromatic, and since it does not contain oil or margarine, it is also light. These baked goods are very budgetary, because they do not require any special products or significant financial costs.

What is charlotte

This is a cake about which there is a romantic story. The allegedly in love chef came up with a dessert with apples and dedicated it to his lady of the heart. And her name was Charlotte. But this name hides several types of desserts.

For example, a French charlotte is a kind of pudding. It is made from stale white bread, apples and choux pastry. And they prepared it in the fall. After all, it was at this time that the harvest of apples was harvested.

And in Russia they came up with another method of making charlotte. Although its author is still a Frenchman who was in the service of the Russian tsar. True, this recipe is more of an instruction for making a homemade pie. After all, such a charlotte is very different from the French one, and, probably, it can be called a classic biscuit on an apple pillow. But it wins a lot to taste.

Ingredients

For an ordinary biscuit charlotte, we do not need very many products. Here are the basic ones:

• 6 eggs;
• one and a half glasses of flour;
• the same amount of sugar;
• several apples - maximum 6-8;
• half a teaspoon of baking soda.

If we use the indicated amount of ingredients, then we will have a dessert for about 8 or even 10 servings. But these are basic products. Some recipes require the addition of vanillin, extracts, and other ingredients.

But first, we'll look at the classic recipe. By the way, you can use fewer eggs in it. But the minimum is better to take at least 4 pieces.

How to prepare apples

It will not be out of place to learn about which kind of fruit is best suited for charlotte. For example, Russian housewives often prefer Antonovka. In any case, you need to choose hard fruits with elastic skin.

If they are soft, they will add extra moisture to the dough. It is best, according to culinary experts, to use green apples with a pleasant aroma for charlotte.

So, we have prepared the fruits. Now we take our apples and peel them. Cut out the core and seeds. Then cut into thin slices. Some housewives practice dicing. But it is the apple plates that best "give" the aroma and juice.

The sponge cake then simply melts in your mouth. Plus, if you cut the apples into large pieces, they won't have time to bake and will remain firm. By the way, first you need to deal with the fruit, and then prepare the dough. In this case, it will not have time to settle.

Too sweet apples are also not worth using. Charlotte should have a piquant sourness. Otherwise, it will come out too cloying.

If you still have to deal with sweet apples, add a little sour berries. Then the taste will be very balanced. And the aroma inherent in the dessert will remain.

How to make apple pie biscuit dough. Stage one: proteins

In order for the basis of our dessert to turn out, you need to follow all the necessary instructions. After all, biscuit dough is tender, which means it is very capricious. Typically, it is done on eggs. But to make the perfect biscuit, we must first separate the whites from the yolks. This is the first secret of the test.

Then we start to beat the whites. When the mass increases in size and becomes fluffy, add half a glass of sugar. Let's continue whisking. Now let's bring our proteins to a state that is called strong or steep peaks in cooking.

This means that if you turn the mass over, it stays in place. Proteins should be thick, and sharp "slides" should rise on their surface. To achieve this, it is better to add a pinch of salt, lemon juice or acid to the whipping mixture.

If the "sharp peaks" did not work out, it means that the beaters for the mixer were not very clean, or yolk particles got into the whites. But it happens that the hostesses simply despair in the first minutes. Therefore, advice to novice cooks - beat on until it comes out as needed.

Stage two

Now let's move on to the yolks. The biscuit charlotte recipe states that they should be rubbed with a glass of sugar for several minutes. You should get a lush light foam.

Add proteins to the resulting mass and mix very carefully. Many advise at this stage to pour in some kind of extract - vanilla or another flavor.

Mix flour with soda, sift. Some housewives add a special baking powder for the dough. It is used instead of baking soda. Add flour to the egg mass. Once again, gently mix everything and even beat with a mixer. The dough should be liquid, but not very liquid, the consistency of sour cream or soufflé. For piquancy, you can add orange or lemon zest there.

Baking

Finally, we move on to the final stage of making a biscuit charlotte.

1. Cover the baking dish with special pastry parchment. You can simply grease it with vegetable or butter, at worst, margarine. You can sprinkle it with starch to remove excess moisture.

2. Put the apples there, and pour the dough on top. It needs to be aligned by distributing it over all the apples.

3. Preheat the oven to 200 degrees. This must be done 15 minutes before we put the charlotte there. Otherwise, the dessert will burn on top, but it will not be baked from the inside.

4. Place the dough in the oven. Bake for 30 minutes. But the softer your dough, the less time it will take to cook. Therefore, if your biscuit is just with flour and eggs, it can be ready in a quarter of an hour.

The dough should be golden brown. Since the biscuit is a very delicate dessert, it is better not to open the oven throughout the entire process. When the dough rises, you can check its readiness with a match.

If it comes out dry from the product, then you can remove the form from the oven. In addition, your kitchen will be filled with such an aroma that everyone at home will eagerly gather at the table.

How to serve dessert

After we have described in detail the recipe for a biscuit charlotte (you could familiarize yourself with the photo of different stages of preparation above), we will briefly dwell on how to deal with it after it has been baked. First of all, you need to remember the secrets of such a test. You don't want the pie to fall apart into ugly pieces, do you?

Charlotte is allowed to cool slightly. To do this, leave the cake in the form in which it was baked.

Then the charlotte is covered with a dish or plate and turned over. Then the cake will remain at the bottom, and the apples, which by that time have already turned into mashed potatoes, will be at the top.

Then the pie is cut into portions. Serving charlotte on a festive table? You can spice each serving with a scoop of ice cream or sour cream. They will favorably set off the taste of the cake.

The cream can be prepared with a mixer from a glass of fatty (at least 30%, and even better - high-quality country) sour cream and 4 tablespoons of powdered sugar. All this must be whipped until the mass thickens to sharp peaks.

More nutritious dough

It was said above that the classic recipe for charlotte with apples, cooked on biscuit dough, does not involve the use of butter or sour cream. But recently, varieties of this pastry have appeared.

For example, at the kneading stage, some housewives advise adding two or three tablespoons of sour cream or mayonnaise to the dough for piquancy. In other recipes, before baking, it is suggested to put pieces of butter on top and sprinkle with sugar - preferably cane, brown.

An interesting option is also cooking charlotte on kefir. They say that such a dough is tastier than a regular biscuit. A glass of this product is mixed with baking soda and then added to the whipped egg whites with yolks. Sometimes grated cottage cheese is added to the dough.

Variations

There is endless debate about how to serve charlotte. Some people think that it should be sprinkled with powdered sugar or syrup. Others think it tastes good anyway.

There are many recipes for a biscuit charlotte with apples. The basic instructions can be varied with all sorts of additives. Apples are often filled with poppy seeds, raisins or nuts, sprinkled with cinnamon.

It happens that pieces of chocolate are added inside. You can also put banana puree in the dough. If you cut the charlotte in half and brush it with some cream, you get a real cake.

You can also replace apples with peaches, pears, or make a pie from a mixture of fruits. They also suggest making desserts with berries - raspberries, cranberries or cherries. They acquire a unique aroma.

Charlotte can be cooked in a multicooker, microwave or bread maker. In short, for this dessert you just need determination, a little culinary skill and imagination.

Charlotte is an incredibly appetizing, tender and aromatic apple pie. Especially tasty charlotte is obtained from sour apples. Ideal for this are Antonovka apples, which have a pleasant sourness and aroma that perfectly complements the taste of a sweetish pie. Of course, you can use other varieties of sour apples, the main thing is that they are not overripe, with elastic skin, then they will give the charlotte apple flavor and exactly the texture for which this pie is so famous.
If you have sweet apples at your fingertips, do not worry, they are also suitable for charlotte. You can also add cranberries, sour plums or black currants to the charlotte to add sourness.

Ingredients for a biscuit pie with apples.

Apples - 2-3 pcs.
Eggs - 6 pcs.
Sugar - 1.5 tbsp.
Flour - 1.5 tbsp.

How to cook a biscuit charlotte with apples.

1. Separate the yolks from the whites. This must be done carefully so that not a drop of yolk gets into the protein, otherwise the protein will not beat up as it should. Beat the whites until fluffy, then add a third of the sugar and continue beating until stable peaks. It will be very good if you cool the whites before whipping. Ideally, even the dishes in which the whites are whipped should be chilled. Beat the yolks together with the remaining sugar until the mass brightens and all the sugar dissolves. Next, carefully add the whipped whites to the yolks, stirring from bottom to top with a spatula. Gradually add flour, sifted several times through a sieve, and mix gently. The dough is ready.
2. We wash the apples (it is better to take sour varieties, for example, Antonovka), cut in half and cut out the core and seeds. Cut into cubes or flat slices (to your taste).
3. Prepare a baking dish (I used a round one), grease and sprinkle with flour. Put the apples on the bottom of the mold and fill them with dough.
4. We send the cake pan to the oven, preheated to 200 degrees. Cook the charlotte until golden brown (about 30-40 minutes). You can check the readiness of the pie with a toothpick or wooden skewer, if the skewer comes out of the dough wet, then you need to continue baking the pie. Cover with foil and reduce heat, bake for about 10 minutes more.
5. Put the finished charlotte on the wire rack, cool slightly and cut into portions. We serve to the table.

If desired, you can add your favorite spices to such a charlotte (cinnamon, vanilla, cardamom, nutmeg, ginger), which will give the charlotte additional shades of taste and aroma. Just do not overdo it with them, because they should only set off the taste of the cake, and not change it. You can also add lemon zest or walnuts and raisins as in the recipe.

Bon Appetit!

Material belongs to the site
Author of the recipe Yana Krasnikova

Castella is a popular Japanese biscuit, whose history dates back to the 16th century, when it was introduced to Japan by Portuguese merchants. It was well kept and did not deteriorate during the long journey. The word "castella" comes from the Portuguese Pão de Castela, "bread from Castile". This type of biscuit is sweeter than the European biscuits. The composition of Castella includes sugar, white and brown, honey and mizuame - a syrup obtained by converting starch into sugar. Thanks to honey and syrup, the consistency of the biscuit is dense and moist. Over time, the recipe for Castella has changed greatly under the influence of the preferences of the Japanese; often the biscuit is made with additives - sweet Mirin rice wine, Matcha green tea, etc. There are many recipes for this dessert, which differ significantly both in the technology of preparation and in composition. The version of Castella, prepared by me, does not contain exotic ingredients, but thanks to the large amount of honey, it turns out to be fragrant and sweet. The recipe is taken from the Domashny Ochag magazine.