Apple charlotte in a frying pan

Step 1:

Remove the eggs ahead of time—they should be at room temperature. Crack 2 eggs into a deep bowl, add 3 tablespoons of sugar, 1 teaspoon of vanilla sugar, and a pinch of salt.

Step 2:

Whisk until the sugar is completely dissolved - check with your finger: there should be no grains.

Step 3:

Add 3 tablespoons of sour cream (or thick yogurt) at room temperature and 2 tablespoons of vegetable oil. Stir.

Step 4:

Sift 1 cup flour and 2 teaspoons baking powder directly into the egg mixture through a sieve. Gently stir until smooth—the batter should be runny, but not runny like thick sour cream.

Step 5:

Wash the apples, cut them in half, and remove the cores and stems. Cut the apples into small cubes or slices (approximately 1–2 cm).

Step 6:

Gently fold the apples into the batter, ensuring each piece is coated.

Step 7:

Grease a thick-bottomed non-stick frying pan (diameter 26–28 cm) with a thin layer of butter.

Step 8:

Pour the apple batter into the pan, spreading it evenly. Cover and turn the heat down to low.

Step 9:

Bake for 30 minutes, covered. If condensation accumulates on the lid, carefully remove the lid a couple of times and wipe it with a dry towel.

Step 10:

After 30 minutes, check for doneness: the surface should be matte and not sticky. Insert a toothpick into the cake; if it comes out clean, the pie is almost done.

Step 11:

Flip the charlotte. Take a flat plate, place it over the pan, and quickly flip it over. Then carefully return the pie to the pan (brown side up).

Step 12:

Cover again and bake for another 10 minutes on low heat.

Step 13:

Turn off the heat and let the pie cool slightly in the pan (5–7 minutes). Cover the pan with a flat plate and flip it over—the butter and non-stick coating will release the charlotte easily.

Step 14:

Dust with powdered sugar, decorate as desired, and serve warm or cold!

Cooking tips

Frying pan: Choose one with a thick bottom and a non-stick coating. This will ensure even heating and easy removal of the pie.

Eggs and sour cream must be at room temperature. Cold ingredients won't whip as well, and the dough won't rise as fluffy.

Apples – choose juicy, slightly tart apples (such as Semirenko or Granny Smith). They won't fall apart in the batter and will balance the sweetness. Avoid using overly soft or overripe apples – they'll turn into mush.

Keep the heat low! High heat will cause the pie to burn on the bottom and remain raw inside.

Checking readiness - focus not only on the time, but also on the appearance: matte surface + dry toothpick = ready.