Apple and Lemon Charlotte
Baking and Desserts • European
Description
Apple and Lemon Charlotte
Ingredients
- Sugar 5 oz
- Farm fresh eggs 4 pieces
- Wheat Flour 5 oz
- Baking Powder 0 oz
- Apple 5 pieces
- Ground Cinnamon to taste
- Citrus Zest Mix to taste
- Semolina 0 oz
- Butter to taste
Step-by-Step Guide
Step 1
Take four small eggs; if they are large, use three (many people make charlotte with 6-8 eggs, which makes the batter dense and, in my opinion, unappetizing). Beat them (not just the yolks, but all the eggs—no need to waste time) with a glass of sugar.
Step 2
Add a glass of sifted flour and half a packet of baking powder, and mix with a mixer.
Step 3
Preheat the oven to 200-220°C (392-428°F) and place the baking dish inside to heat up (in my case, it was an aluminum frying pan).
Step 4
Wash the apples, peel them, cut them into quarters, and remove the cores with seeds. Slice them into fairly thin pieces. Don’t skimp on the apples—they should fill at least half of the baking dish. Otherwise, you’ll end up with a batter with bits of apple instead of an apple charlotte.
Step 5
Take a lemon and either grate the zest or finely chop a small piece along with the pulp. You don’t need much—just the citrus aroma, not a lemon pie. Mix it with the apples.
Step 6
Here, optionally, you can add cinnamon to the apples or to the batter. The difference will be in the color of the batter—if you want it darker, add it to the batter.
Step 7
Take out the heated frying pan, lightly grease it with butter, and sprinkle semolina on it—this way, our pie won’t burn, it will be easy to remove, and the bottom won’t be slippery from the apples.
Step 8
Arrange and level the apples, pour the batter over them, which will spread (that’s what the egg whites are for) and fill all the spaces evenly, even between the apples. Let it sit for about two to three minutes (you can wash the dishes).
Step 9
Bake in the oven for about twenty minutes. If readiness is not determined by smell and visual inspection, a toothpick can help—stick it into the batter, and if it comes out liquid, cover it again and wait.
Step 10
The finished charlotte can be loosened around the edges with a spatula and flipped onto a plate (or, for aesthetics, a cake stand) of the appropriate size. Then you can do a trick like with a pancake—toss it and flip it. It can be eaten in any form, but it’s best to let it cool.
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