sugar – 120 g
flour – 80 g
butter – 30 g
eggs – 3 pcs
apples – 2 pcs
vegetable oil – 1 tbsp. l.
baking powder – 0.5 tsp
Cooking Method :
Use a pie pan with a thick bottom and a non-stick coating.
Combine the eggs with sugar and beat with a mixer until a fluffy light mass is obtained.
Eggs use large, selected.
Filter flour with baking powder and add to the mixture.
Mix everything with a mixer until smooth at low speed. Cut the prepared apples into not very thin slices.
Grease the bottom and sides of the pan generously with butter and vegetable oil.
If there is not enough oil, then the charlotte may slightly stick to the pan.
So don’t skimp on the butter.
The dough will absorb any excess.
The diameter of the pan is better to take not very small so that the dough is baked evenly.
My frying pan is 26 cm.
Place apple slices in skillet.
Pour the biscuit mixture on top.
Put the pan on medium heat (I have this mode 5-6 out of 9) and cover with a lid.
Roast the charlotte for about 10-15 minutes.
When the top of the dough is well set (the dough should be elastic), use two spatulas to turn the charlotte over.
Cover the pan with a lid again and continue to cook the cake for about 7-10 more minutes.
Make sure the bottom of the pie doesn’t burn.
You can turn the heat down to low.
Transfer the finished charlotte to a dish and cut it into pieces.