Biscuit Charlotte With Apples - A Step By Step Recipe With A Photo

Table of contents:

Biscuit Charlotte With Apples - A Step By Step Recipe With A Photo
Biscuit Charlotte With Apples - A Step By Step Recipe With A Photo

Video: Biscuit Charlotte With Apples - A Step By Step Recipe With A Photo

Video: Biscuit Charlotte With Apples - A Step By Step Recipe With A Photo
Video: Apple charlotte - recipe 2024, March
Anonim

Charlotte with apples is one of the most popular pies that came to us from France. Housewives love it for its simplicity of preparation and the availability of all ingredients. We cook too!

Cooking description:

For this recipe, you will need good apples. It is best to choose juicy fruits that are not overripe. They should be firm and sweet and sour. To learn how to make a sponge cake with apples, read this recipe.

Purpose: For children / For an afternoon snack / For dessert

Main ingredient: Fruit / Apples / Dough / Sponge

cake Dish: Baking / Charlotte / Sweet

Cuisine geography: French / European

Ingredients:

  • Apples - 500 Grams
  • Chicken Egg - 3 Pieces
  • Sugar - 140 Grams (+ 5 tablespoons for caramel)
  • Wheat flour of the highest grade - 90 Grams
  • Butter - 40 grams
  • Water - 4 Art. spoons

Servings: 6

How to cook "Biscuit Charlotte with Apples"

First thing you need to do is make the caramel. To do this, add five tablespoons of sugar to a small saucepan and add four tablespoons of water. Bring the caramel to a boil and pour into a baking dish. Place the pieces of butter on top. Peel and slice the apples and place them on top of the butter caramel. For the test, separate the whites from the yolks. Whisk them separately with an equal amount of sugar. Then gently mix the whipped whites with the yolks, sift the flour and add it very gently to the egg yolks. Place the resulting dough on top of the apples in a baking dish. Smooth the biscuit dough all over the surface. Preheat the oven to one hundred and eighty degrees and bake the charlotte for twenty minutes. Then reduce the temperature to one hundred and sixty and bake for another half hour. Cool the finished charlotte and serve.

Recommended: