Apple Charlotte
Preheat the oven to 180 °C and grease a 24 cm-diameter pan with butter. Remove the cores from the apples, cut them into wedges, sprinkle with cinnamon, and arrange them on the bottom of the pan. Beat the eggs with the sugar and a pinch of salt using a mixer at high speed until light and fluffy and tripled in volume, 7–8 min. Sift in the flour in 2–3 additions and gently fold it in with a spatula using bottom-to-top movements so the mixture does not deflate. Pour the batter over the apples and smooth the surface. Bake for 40–45 min, without opening the oven during the first 25 min; a skewer inserted into the center should come out dry. Let the charlotte cool in the pan for 10 min, then invert it onto a plate with the apples facing up.
Ingredients
- ✓Eggs (4 pcs.)
- ✓Sugar
- ✓Wheat flour
- ✓Apples
- ✓Butter for the pan
- ✓Ground cinnamon
- ✓Salt
How to cook
- 1
Preheat the oven to 180 °C and grease a 24 cm-diameter pan with butter.
- 2
Remove the cores from the apples, cut them into wedges, sprinkle with cinnamon, and arrange them on the bottom of the pan.
- 3
Beat the eggs with the sugar and a pinch of salt using a mixer at high speed until light and fluffy and tripled in volume, 7–8 min.
- 4
Sift in the flour in 2–3 additions and gently fold it in with a spatula using bottom-to-top movements so the mixture does not deflate.
- 5
Pour the batter over the apples and smooth the surface.
- 6
Bake for 40–45 min, without opening the oven during the first 25 min; a skewer inserted into the center should come out dry.
- 7
Let the charlotte cool in the pan for 10 min, then invert it onto a plate with the apples facing up.
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