Traditional apple charlotte, which was prepared in Europe from time immemorial centuries, significantly different from the popular post-Soviet space of sponge cake with apples. First of all she more like apple pudding than pie. And most importantly the difference is that charlotte is not prepared from dough, but from slices bread, which line the bottom of the form, and then fill them with filling from boiled apples with spices and bake. This recipe is always It was considered budgetary and affordable for everyone, since dessert is prepared from inexpensive foods: apples and bread. It’s also great a way to deliciously utilize stale bread. Share with friends: 
Time: Difficulty: Easy Servings: 6-8 The recipes use volumetric containers with a volume of: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 dining room spoon (tbsp. l.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 4 tbsp. l (60 gr.) + 10 tbsp. l (150 gr.) Butter, softened
- 2.7 kg sour apples, peeled and chopped
- 0.5 tsp lemon zest + 2 tbsp. l lemon juice
- 3/4 Art. Sahara
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp vanilla extract
- 22 slices (450 gr.) Thinly sliced white bread, crust cut off
- Whipped cream or ice cream to serve
- Special equipment: a form for charlotte or two-liter casserole for baking with a flat bottom
Recipes with similar ingredients: butter, apples, lemon zest, lemon juice, sugar, cinnamon, nutmeg, vanilla extract, white bread, cream, ice cream
Recipe preparation:
- Preheat the oven to 200 ° C.
- In a large saucepan over medium heat, melt 4 tbsp. l (60 gr.) butter. Add apples, lemon zest, lemon juice, sugar, cinnamon, nutmeg and vanilla. Cover and simmer, until the apples are cooked and the mixture becomes dense, about 50 minutes. Remove from heat and set to cool while you work out. with bread.
- Lay out 4 slices of bread on a flat surface square. Put the charlotte pan upside down on the bread and draw a knife around its edges. (Instead of a form for charlotte, you can use a two liter casserole.) Cut the bread as intended lines and grease on both sides with softened butter. Put the bread on the bottom of the mold. Halve 11 slices of bread. They should be about the same height as the shape. Grease halves of bread with butter and place them along the walls of the mold slightly lapped like a fan. Fill the form with apple filling. Cut the remaining 7 slices of bread into triangles, grease butter and spread over the lap, pressing so that they fit in shape.
- Bake for about 30 minutes until golden brown. Then cool the charlotte without removing it from the mold for 15 minutes. Take a knife between the walls of the mold and the cake to free put it out. Serve the charlotte warm with ice cream or whipped cream.
