I'll tell you about a very simple and quick apple pie. Its trick is that the dough turns out to be decently dense, but at the same time it crumbles nicely when you cut off a triangle or break it with a fork. In the form of 18 centimeters, it comes out decently high, you put a piece on a plate, pour a little melted ice cream and it's bliss. You don’t need anything else, there is no desire to somehow complicate it with decor or additives, it is so perfect that the only desire is “I wish no one came into the kitchen so that there was no need to share.” This is true!

In the recipe, I'll show you a few tricks on how to make the dough crumbly and richer in apple flavor. You can call the children and give the task “Decorate the cake with apples”, believe me, they will like to lay out the pieces in an order that only they can understand.

Interesting: a good apple can wake you up in the morning more than a serving of caffeine

In a small bowl, combine flour (180 g), cinnamon (1/2 tsp) and baking powder (1.5 tsp). All this must be mixed well, preferably with a whisk. The better you mix, the more uniform and uniform the dough will be.

In another larger cup, mix room temperature butter (85 g) and sugar (175 g).

Beat well with a mixer at high speed. This technique of mixing sugar and butter will make the finished cake more crumbly, and it works great with apples, right?

Add one egg and beat a little more, followed by milk (120 g).

Pour dry ingredients from a small bowl.

Stir with a spatula, without fanaticism, just until everything is combined.

We do. It is advisable to take a detachable form, so that it is easier to remove the cake.

It's time to cut the apples. You will need from two to three apples, it all depends on the diameter of your shape and the size of the apples. Try to take apples of different varieties. It will be even tastier if you take sweet and sour. The whole point is that the taste becomes richer and more voluminous. One sort of fruit will never win over the volume of cooperation of several. Cut into not too thin slices. Apples, of course, peel.

Pour the dough into a mold, put slices of apples on top in any way. Many may ask if something should be added to the dough itself (apples, berries). I would not. The texture of the cake is such that you want to enjoy its density and crumbliness and don't want anything to get in your way.

Combine some more sugar and cinnamon and sprinkle this mixture on top of the cake.

We put in a hot oven, heated to 175 degrees for 10 minutes.

Then we lower the temperature to 155 and bake for another 30-60 minutes.

Check with a skewer for readiness. If it turns out that the cake is ready inside, but pale on the outside, increase the temperature back to 175-180 and wait another 2-3 minutes.

Let the cake cool in the mold, and only then take it out. Serve, of course, best with ice cream and fragrant unsweetened tea.

chef of the restaurants "Honest cuisine" and "Fedya, game!"

• 5 servings
• 1 hour

Ingredients:

• Apples 1.7 kg
• Sugar 300 g
• Ground cinnamon 10 g
• Eggs 2 pcs.
• Wheat flour 150 g
• Butter 125 g
• Cream 33% fat 100 ml
• Baking powder 5 g
• Vegetable oil 0.5 tsp
• vanilla ice cream for filing

STEP 1

For the filling: peel the apples, cut each into 8 slices, roll in ground cinnamon. Melt 25 g of butter with 250 g of sugar, add cream, apples, rolled in cinnamon, and fry until the apples are soft, but remain whole slices. Throw apples in a colander to glass excess caramel, and cool.

STEP 2

For the dough: beat 100 g butter and 50 g sugar mixer until fluffy white foam, add 2 eggs, mix. Add flour, baking powder, knead the dough. Divide the dough into 2 parts.

STEP 3

Grease the form with vegetable oil and sprinkle with a little flour. Roll out one part of the dough and put it into a mold. Bake in the oven for 7-10 minutes at 220 degrees. Then put apples on top and cover with a second layer of dough. Brush with egg, sprinkle with sugar and bake until tender, 20-30 minutes. Cut into portions, serve with vanilla ice cream.

“Ever since I was little, I loved applesauce, baked apples and stuff like that. And, like many others, I also had a love for charlotte in childhood. Grandmother kneaded the dough in a large enamel bowl, and then I ate the rest of this dough with a spoon. And it seemed to me that this is the most delicious thing that can be! By the way, I tried to repeat my grandmother's charlotte so many times. Of course, at first I didn’t get even slices, but some kind of logs, and the charlotte itself either burned or was very dense, but even then I really liked it. Since childhood, I remembered that if you add vanillin to the dough, then the charlotte will still be insanely tasty, even despite some mistakes. And when I finally did it, I was very happy! Since then, I have experimented a lot with its ingredients, adding either mayonnaise, or sour cream, or ghee to the dough. As a result of these experiments, it became clear to me that if I plan to eat charlotte on the same day, then I add oil or another fat-containing product there, and if I’m going to eat it a little longer, then I don’t add oil, otherwise the charlotte dries up and becomes narrower on the second day. not so delicious."

To make this apple pie you will need:

• 6 eggs
• 250 grams of sugar
• 250 grams of flour
• 100 grams of butter
• vanilla pod
• 6-7 medium sized apples
• Powdered sugar (bag)

We peel the apples, remove the core and cut into thin slices.

Lubricate the form with a pinch of butter and dust it with flour.

Now prepare the dough for the pie: beat the eggs with sugar until creamy, and then gradually add the flour and melted butter and vanilla seeds (of course, vanilla will also work).

Put 1/2 of the dough into the mold, put the apples on top and cover with the remaining dough. Bake at 190 degrees for 20-30 minutes (depending on your stove) until golden brown, and then reduce the temperature to 170-180 so that the biscuit is carefully baked. Check readiness with a toothpick.

Bon appetit, and see you soon!

Charlotte has always been associated with apples filled with biscuit dough since childhood, and when I came to France to study, new horizons opened up for me ... charlotte in the understanding of French confectioners is something completely different) something festive and very beautiful)

Well .. let's start?

Savoyardi (Ladyfingers)

125 gr sugar

125 gr flour

pear mousse I option

Since the project participants have very little time to prepare this dessert, I decided to change the original recipe for charlotte mousse.

1.5 pears in syrup (100 gr)

50 ml syrup

1 tsp agar-agar (4 gr)

20 gr sugar

20 ml brandy, rum or pear liqueur

½ vanilla pod

pear mousse II option

If you have time, mousse can be prepared according to this recipe.

1.5 pears in syrup (100 gr)

3 sheets of gelatin (6 gr)

20 ml rum, brandy or pear liqueur

½ vanilla pod

150 ml cream (culinary, not sweet)

100 g Italian meringue (1 egg white, 50 g sugar, 20 ml water)

Syrup for impregnation

50 ml water

50 gr sugar

A little rum, brandy or pear liqueur

caramelized pears

1 pear syrup

30 gr butter

30 gr sugar

½ vanilla pod

A little brandy, rum or pear liqueur

orange crisp(for decor)

80 gr powdered sugar

30 ml orange juice

orange peel

20 gr flour

30 gr butter

40 gr almonds (plates)

Half a pear in syrup for decoration

Cooking:

Turn on the oven 170 degrees

1. Savoyardi. Separate whites from yolks. Beat the whites with a mixer until they become stable. Continuing to beat, add half the sugar. Protein peaks should be very stable. Therefore, be careful when separating the whites from the yolks, if even a drop of yolk gets into the whites, they will not whip and the dishes in which you beat should be dry and clean! The fat prevents the protein from beating!

Beat the yolks with sugar (the remaining half). Beat vigorously until the egg mass increases in volume. Stir, very gently, the yolks into the whites. Add flour in two batches. IMPORTANT POINT! No longer stir with a whisk, but gently with a spatula! The more you stir, the more liquid the mass becomes! Therefore, it is not necessary to bring the mass to uniform uniformity. It will turn out to be slightly loose, do not worry, this is normal.

Parchment on a baking sheet. Draw circles and stripes for convenience. Dough in a pastry bag (nozzle 8 mm). Drop the dough onto parchment. I don’t even know what to call it ... a “fence” and a base circle (as in the photo), which corresponds to the diameter of the form. Charlotte mold is a round metal ring. You can cook one large cake with a diameter of 16 cm, height 4-5 cm, or you can make 3-4 small ones (as in the master class for Season 3 Master Chef) approx 8 cm in diameter.

Dust with powdered sugar and put in the oven for 6-10 minutes. The time in the oven depends on the size of the savoiardi. Do not overcook the dough in the oven. If these were savordi for tiramisu, they can be dried well, then they will absorb the impregnation syrup well. And in savoiardi for charlotte it should be very soft and tender, so that when laying it in the form, the “fence” does not crumble! We take out a baking sheet from their oven and while the savoiardi is hot, we lay it in a mold, cut off the excess with a knife. It will turn out such a box of savoiardi, which we will then fill with mousse and caramelized pear.

2. Pear mousse I option

Pear in syrup to kill with a blender until puree, add the middle of the vanilla pod and rum. Set aside. In a saucepan agar agar with syrup. Wait about 5 minutes until it swells, put on fire, add pear puree and bring to a boil. At this time, beat the yolks with a whisk until they brighten and, without ceasing to beat, pour in the hot syrup with agar. Continue beating for another 5 minutes. The mass should begin to thicken. Then gently fold in the whipped cream with a spatula. Place in refrigerator for 10 - 15 minutes.

Pear mousse II option

Pour gelatin leaves with cold water. Kill the pear in syrup with a blender, add the middle of the vanilla pod and rum, bring to a boil, remove from heat and add gelatin. Set aside, the mass should cool.

Prepare the Italian meringue. In a saucepan, water and sugar, bring the syrup to 118 degrees. The degree can be checked without a thermometer. After 2-3 minutes, when the bubbles on the surface of the syrup become a little more stable and seem to linger, take a bowl of cold water, dip a drop of hot syrup into it and try to roll a soft ball with your fingers - this will be from 115 to 119 degrees. When the syrup reaches 118 degrees, it must be poured in a thin stream into the already whipping proteins. Whisk at low speed until the meringue has cooled down. Now, using a spatula, you need to gently mix in the whipped cream and pear puree with gelatin, and then combine the resulting mass with the meringue. Mousse is ready. It just needs time to cool down.

I want to draw your attention to the fact that the texture of the mousse should not resemble either jelly, or panna cotta, or caramel cream. It should be very airy and not dense, but not liquid.

3. caramelized pear

In a frying pan, butter + sugar + vanilla, bring to a rich caramel color (you may be confused that the oil seems to have exfoliated, don’t worry .. it should be so), add the diced pear, hold on fire for about 2-3 more minutes. Remove from heat and add quite a bit of rum (optional) and 1 tbsp of syrup, from pears - this is a must, the mass will become smoother and more homogeneous. Cool her down.

4. Syrup for impregnation.

In a saucepan water + sugar, bring to a boil, remove from heat and add rum. Cool down.

5. Orange Crisp.

Mix orange juice, zest, powdered sugar, flour and melted (slightly warm) butter. Pour the mixture onto parchment paper and spread in a thin layer using a spatula. Top with slices of almonds (nuts, by the way, can be any). Bake at 160 degrees for 10-15 minutes. Here you need to make sure that in an instant your crisp does not turn black)

It's like a designer)) Everything you need to collect pear charlotte is ready.

The ring, put the sides of it from Savoyardi into it. Soak the bottom cake with syrup. Layer: caramelized pear, mousse, caramelized pear, mousse. Place in the refrigerator to firm up the mousse.


Presentation: Top the charlotte with a savoiardi flower, in the middle of which make a small hole into which you can put the same pear in syrup. Boil the syrup for impregnation and coat the top of the charlotte with it so that it shines. Decorate with orange crisp or marzipan leaves))

Wow .. wrote ... you can exhale! You know, in general, this dessert is not complicated, it took me more time to paint all this)))) And if you also take a beautiful ribbon and, for reliability, and of course, beauty, bandage the charlotte ...)))) it will turn out very festive))

Probably the easiest, fastest and most widely available way to enjoy excess apples is the classic charlotte. And it seems that this simple recipe has always existed, but this is not entirely true. Charlotte, or rather charlotte”, named after the English Queen Charlotte, the patroness of apple orchards, appeared in the 18th century, but only then it didn’t look like our charlotte at all, but rather resembled bread pudding with apples. Well, now in France and England they bake a cake " Charlotte” is a form of biscuit sticks filled with delicate apple mousse and whipped cream. And how it all turned into our charlotte is not very clear.

Almost anyone can bake charlotte. And if this anyone does not take the recipe too freely, he will definitely succeed in charlotte. Of course, you can spoil such a simple dish - say, if you take few eggs, charlotte it will be too dry, but for this you need to try very hard. This type of apple pie encourages experimentation, and it is not for nothing that no two charlottes are the same, because each chef puts something of himself into it.

Someone adds 50 grams of vodka or cognac - alcohol loosens the dough and increases the shelf life of baking: you need to eat a regular charlotte in two days, and you can store an alcoholized charlotte for a week.

Some pour some yogurt into the dough ( fat-free, natural, no additives) or kefir - the taste becomes more tender. Someone adds melted butter, and then the dough turns out to be slightly similar to a cake. Honey, maple syrup, lemon or orange zest, pine nuts - they are also appropriate in charlotte.

Some people prefer to fill the charlotte not with apples, but with apricots, peaches, plums - I somehow baked a charlotte with tangerines for the New Year. It turned out very tasty.

However, if you want to be original, you can somehow try to add to your charlotte a little half-cooked potatoes - it is the potato that is included in the recipe for the Neapolitan apple pie. I recently cooked it - in addition to apples, I poured potato cubes and many, many pine nuts into the dough. And, you know, it turned out, though unusual, but very tasty.

The classic charlotte is so simple and accessible that many treat it with some disdain and do not consider it worthy to be a decoration of the festive table. Well, so - and without much difficulty you can make a gourmet dish from charlotte, and tasty, and beautiful, and unusual. To do this, for example, thinly roll out shortbread dough and bake it for 15 minutes at a temperature of 200 degrees. It will turn out such a pancake, which we smear with raspberry jam on top, sprinkle with biscuit crumbs or crushed cookies, on top we bring chopped apples, lightly sprinkled with lemon juice, and pour it all with yogurt biscuit dough. We put it in an oven preheated to 180 degrees - and after forty minutes we get something delicious, with a crispy substrate and airy, well-steamed apples.

But all this is a variation on the theme of the same immortal charlotte. The one that my mother baked, that I learned to bake as a child, the one that I nostalgically repeat from time to time even now.

Charlotte with apples from Alexander Seleznev

1. We take 5 eggs and a glass of granulated sugar. Mom used to put all this closer to the battery, but you can put it in a water bath for a while - so that the sugar melts faster and makes it easier to beat. I don’t advise warming on the stove - eggs can imperceptibly boil.
2. Beat eggs well with sugar - in my childhood we did it with a fork, but now, of course, with a mixer.
3. We mix it all with a glass of sifted flour, add a teaspoon of soda, which we extinguish with lemon juice, kefir or vinegar.
4. 5 apples, preferably sour ones - antonovka, for example, - cut first into quarters, and then into cubes, sprinkle with lemon juice, sprinkle with cinnamon, if we want, add raisins.
5. Pour the apples into the dough, mix, put in a mold ( we had a wonderful black cast iron skillet, everything turned out so delicious in it) and bake in an oven preheated to 180 degrees for 35-40 minutes.

And here the most difficult thing begins: of course, you want to eat charlotte right now, hot and fragrant. But this cannot be done! Charlotte to become perfect, must stand for 8 hours. However, I understand that this is hardly possible, where can one get so much patience? So bon appetit!