Family recipe for a restaurant owner
Charlotte is the most favorite homemade pie. Who now remembers the French Charlotte or the English Queen Charlotte, who were her ancestors. For us, charlotte is the same Soviet recipe, written in my mother's cookbook in a round girl's handwriting. Arguing about the tastes and nuances of charlotte is a hopeless business due to the general instability of proportions. Charlotte, like mom, everyone has her own. Nevertheless, discussions about how much sugar to put, whether to mix apples with dough and how to beat eggs do not subside and gather thousands of caring participants on social networks.
Therefore, we decided not to strive for an ideal (which, as you know, is unattainable), but simply to focus on the version of charlotte that turns out to be delicious always and for everyone. In the family of Tatyana Patochnikova, the owner of a catering restaurant, this recipe has been tested by more than one generation. We baked her charlotte in the editorial kitchen - it turned out quickly, not too hard, very tender and not cloyingly sweet. Actually, this is what we expect from Charlotte. We share a master class and recipe from Tanya.
Apple charlotte with whipped egg whites
Divide 3 eggs into whites and yolks.
2.
Mash the yolks white with 1 cup of sugar
3.
Salt the egg whites and beat separately into a fluffy foam.
4.
With a spatula, mix the proteins with the yolks, trying not to lose volume.
5.
Sift flour (1 cup) and mix into the dough.
6.
Soda on the tip of a knife, extinguish with lemon juice and add to the dough. Stir again with a spatula.
7.
Cut three large sweet and sour apples into thin slices.
Eight.
Grease a baking dish with butter and sprinkle with breadcrumbs.
9.
Arrange the apple slices in a circle on the bottom of the mold.
10.
Pour the dough over, carefully spreading it over the apples.
Eleven.
Bake the charlotte in an oven preheated to 180 degrees for 45-50 minutes. Check doneness with a skewer: if it comes out clean, the charlotte is ready.
12.
Let the finished pie cool down, the charlotte will become tastier an hour after baking.
Things to know (Q&A)
What is charlotte in baking?
charlotte, any of several traditional French desserts , typically formed in a deep cylindrical mold. The mold may be lined with buttered bread, sticks of spongecake, or cookies (biscuits) and filled with fruit puree, whipped cream, or ice cream.
What is Charlotte Russe made of?
Charlotte Russe is a creamy dessert combination of eggs, whipping cream, and whiskey .
Who invented charlotte royale?
Chef Marie Antoine Careme
18th Century – The Charlotte Russe Cake is said to have been invented by the French Chef Marie Antoine Careme (1784-1833), who named it in honor of his Russian employer, Czar Alexander I. The word “russe” means Russian in French.
Which of these is the main ingredient of the dessert charlotte?
Charlotte (cake)
| Chocolate and pear charlotte, with the typical ladyfinger biscuits clearly seen. | |
|---|---|
| Alternative names | Ice-box cake |
| Serving temperature | Hot or cold |
| Main ingredients | Bread, sponge cake or biscuits; fruit puree or custard |
| Variations | Charlotte russe |