Apple Season: Classic Childhood Charlotte Cake
Friends, what's that charlotte from your childhood like for you?
For me, it's always a pie made with country apples, which we made from about August to October. From early, more tart varieties like Beloy Naliv to the sweet autumn varieties. This gave the charlotte its own unique flavor every time. And of course, a crispy, sugary crust is a must! I've never liked unsweetened charlottes, with a soft, sometimes even slightly soggy crust – only a good, crispy, slightly sweet crust, and nothing else! Today I'm sharing with you the most perfect and delicious charlotte, in my opinion. And you share your recipes and tips.
You'll need:
33cm baking pan, 13cm high
Apples - 9 large or 18 small (approximately 2kg)
Large eggs - 9 pcs.
Sugar - 600 g
Vanilla sugar - 10 g
Salt - a pinch
Flour - 480 g
Baking powder - 11 g
Chop the apples into large chunks and roll them in flour. Beat the eggs with sugar until they double in volume. Mix the flour with the salt, vanilla sugar, and baking powder. Gently fold into the egg mixture and mix with a spatula. Combine with the apples.
Grease the baking pan with butter and dust with flour or semolina. Pour the dough into the pan.
Bake for 45-60 minutes at 180°C. Let cool and serve.
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