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.
Divide 3 eggs into whites and yolks.
Mash the yolks white with 1 cup of sugar
Salt the egg whites and beat separately into a fluffy foam.
With a spatula, mix the proteins with the yolks, trying not to lose volume.
Sift flour (1 cup) and mix into the dough.
Soda on the tip of a knife, extinguish with lemon juice and add to the dough. Stir again with a spatula.
Cut three large sweet and sour apples into thin slices.
Grease a baking dish with butter and sprinkle with breadcrumbs.
Arrange the apple slices in a circle on the bottom of the mold.
Pour the dough over, carefully spreading it over the apples.
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.
Let the finished pie cool down, the charlotte will become tastier an hour after baking.