Charlotte with milk

This delicious apple charlotte is quick and easy to make. The recipe is simple—you'll need ingredients and utensils you'll find in almost any kitchen.

Step-by-step recipe

This milk charlotte recipe differs from the traditional one in that the dough is denser, but the pie remains moist and not dry. The key is to follow the recipe: the proportions and the order of all the steps.

Step 1: Preparing the apple

Take the apples, remove the core and seeds. Then cut the apple halves into thin slices. If the apples have thick skin, it's best to peel it off.

Step 2: Beat the eggs with sugar

Beat the eggs with a pinch of salt until a white, fluffy mixture forms. With the mixer running, gradually add the sugar and vanilla. The fluffier the mixture, the fluffier the milk charlotte will be.

Step 3: Adding milk

Next, add warm milk (it shouldn't be cold or hot). This is one of the recipe's secrets, making the dough especially tender. The result should be a white, fluffy mass.

Step 4: Adding flour

Sift the flour and gradually add it to the egg-milk mixture. No need to use the mixer anymore. Stir the dough with a spatula using circular motions to prevent the fluffy mixture from settling.

Step 5: Forming the Pie Layers

Line a springform pan with parchment paper. Spread some of the batter evenly across the bottom of the pan, then add the first layer of apples. The apples can be placed randomly; the order isn't important, as long as they completely cover the batter. Pour a second layer of batter on top, and add another layer of apples. To form the third layer, spread the remaining batter. Add the remaining apples to the top layer. Now arrange them beautifully, as this will be the top of the pie.

Step 6: Baking

Place the charlotte pan in a preheated oven at 180 degrees Celsius (350 degrees Fahrenheit) for 30 minutes. Check for doneness with a wooden skewer or toothpick. If it comes out clean (without any dough sticking to it), the charlotte is done. Remove the charlotte from the oven and let it cool.

Step 7: Serving

You can garnish the charlotte with powdered sugar mixed with cinnamon. This apple charlotte will look delicious. This recipe is sure to please everyone. If you prefer a more vibrant dessert, you can serve it with caramel, soft vanilla cream, whipped cream, or a scoop of ice cream.

Cooking tips

Always preheat the oven. The dough components (especially the beaten eggs) are temperature-sensitive, and a quick start is critical for the cake to rise.

If the pie is not baked through, you can reduce the oven temperature to 170 degrees and bake the charlotte a little longer.

Before making a charlotte with milk, you need to make sure that the milk is warm, not hot or cold - this is important for the structure of the dough.

To prevent the cake from sticking, you can grease the bottom of the pan with butter, even if you're using parchment paper. Silicone-coated parchment paper doesn't need to be greased.

Remove the finished charlotte from the pan after it has cooled. This will help it retain its shape and prevent it from settling.

This recipe is versatile, so you can experiment with the filling. For example, you could use pears or berries instead of apples.