Biscuit charlotte
Origin of the recipe
The classic sponge cake charlotte is a dessert that has been around since the 18th century. Originally, it was a dessert made from soaked bread and fruit. It became especially popular in Russia, in its modern form as a golden-brown, tender apple pie, created by the French chef Marie-Antoine Carême.
What do you need for cooking?
Ingredients
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Apples
-
Sugar
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Chicken eggs
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Vegetable oil
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Vanilla yogurt
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Cornstarch
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Wheat flour
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Baking powder
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Vanillin
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Water
Kitchen utensils
- Knife
- Board
- Bowl
- Mixer
- Ladle
- shoulder blade
- Brush
- Form 26 cm
Step-by-step recipe
Step 1:
Break the eggs into a bowl and mix with a mixer.
Step 2:
Add sugar and beat until pale.
Step 3:
Add yogurt, vegetable oil, corn starch, vanilla and mix with a mixer.
Step 4:
Add flour and baking powder in several stages, mixing with a mixer.
Step 5:
Peel the apples, cut some into cubes and some into slices.
Step 6:
Mix the diced apples into the dough.
Step 7:
Grease the pan with vegetable oil, sprinkle the bottom with flour, put the dough in and smooth it out slightly.
Step 8:
Place apple slices over the surface of the dough.
Step 9:
Bake for 1 hour at 180 degrees.
Step 10:
Pour cornstarch, vanilla, sugar into a ladle and add water.
Step 11:
Stir, bring to a boil and cook for 1-2 minutes until thickened.
Step 12:
Cool the charlotte, remove the pan, pour the prepared glaze over the cake and leave for 5 minutes.
Cooking tips
Add the ingredients into the dough gradually until it becomes homogeneous.
You can decorate the top of the charlotte with apple slices to your taste.
