Do you want to pamper your family with a delicious cake for tea? At the same time, do not want to fiddle with the dough for a long time? Bake apple and lemon charlotte. The dough is kneaded for no more than 15 minutes, and the product is baked for no more than 40 minutes. Fast, simple, tasty …
Recipe content:
- Ingredients
- Step by step cooking
- Video recipe
If you love delicious pastries, while you cannot spend a lot of time cooking them, then you probably know more than one charlotte recipe. The recipe for the first charlotte was quite simple: instead of dough, pieces of bread were soaked and poured with an egg, and the filling was always apples. It is a common and affordable fruit throughout Europe. Therefore, the fruits are great for pies, especially such pies were often baked in poor families. In addition, apples are excellently stored, which allows charlotte baking all year round. But over the years, this cake, thanks to its simplicity and excellent taste, has gained popularity among all segments of the population.
Today we are preparing not quite a classic charlotte with apples, but with the addition of lemon juice. It turns out such a cake is very soft, rich and tasty. And the addition of lemon makes it even more piquant and interesting than the classic version. The fruit gives a light sourness, bright smack and citrus aroma. To make the charlotte more flavorful, add vanillin or vanilla sugar to the dough. Take apples that are fragrant and sweet so that the lemon does not drown out their taste. And if you have sweet and sour apples, then reduce the amount of lemon slightly so that the cake does not turn out to be too sour. Do not use overripe apples, otherwise they will turn into applesauce when baked.
- Caloric content per 100 g - 240 kcal.
- Servings Per Container - 1 Pie
- Cooking time - 1 hour
Ingredients:
- Flour - 1 tbsp.
- Eggs - 4 pcs.
- Sugar - 0.5 tbsp.
- Butter - for greasing the baking dish
- Apples - 4 pcs.
- Lemon juice - 2 tablespoons
- Salt - a pinch
Step by step cooking apple and lemon charlotte:
1. Break the eggs and separate the whites from the yolks. Place the contents of the eggs in clean and dry containers without dripping grease and moisture.
2. Beat the yolks with a mixer, adding 1 tbsp each. Sahara.
3. Continue whisking the yolks. They should become airy, lush and increase in volume several times.
4. Sift flour through a fine sieve to the yolks and add a pinch of salt.
5. Beat the dough again with a mixer until smooth.
6. Now get to the proteins. Beat them with a mixer with clean whisks until fluffy and peaks, until a white and airy foam forms.
7. Add a few beaten proteins to the dough and mix them into the dough with slow movements in one direction so that the proteins do not lose their fluffiness.
8. Beat the dough at the slowest speed using the hooks attachment.
9. The finished dough will become liquid, similar to the consistency of sour cream.
10. Line a baking dish with baking parchment and brush with butter.
11. Wash the apples, cut out the seed box, cut into medium-sized pieces and place in an even layer in a mold. Squeeze the juice out of the lemon and pour over the apples. Sprinkle the apples with cinnamon powder if desired.
12. Pour the dough over the apples so that it spreads evenly over the entire surface.
13. Heat the oven to 180 degrees and send the cake to bake for 35-40 minutes. Check readiness with a puncture of a wooden toothpick. There should be no sticking on it. Cool the finished charlotte slightly and sprinkle with powdered sugar if desired. Serve the lemon charlotte with vanilla ice cream. These products go well together.
See also a video recipe on how to cook apple and lemon charlotte.
