Airy Apple Charlotte with Lingonberries

⏳ Time

50 minutes

🥕 Ingredients

🍽️ Servings

Description

The main secret of this charlotte is the vertical arrangement of the apple slices, which allows the batter to rise between them during baking and makes the pie truly light and airy. Lingonberries or cranberries are optional ingredients, but they make it prettier and tastier.

Ingredients

Apple - 6 pieces
Wheat Flour - 1 cup
Sugar - 5.3 oz
Baking Powder - 0.1 oz
Lemon - ½ piece
Lingonberries - 3.5 oz
Chicken Egg - 6 pieces
Vanilla Sugar - a pinch
Salt - a pinch
Butter - 0.7 oz

Step by Step guide

Step 1

Cut the apples in half, remove the core, and slice them into 3 mm thick wedges. Place them in any container and drizzle with lemon juice to prevent browning. Put them in the refrigerator.

Step 2

Beat the eggs with a mixer: 2–3 minutes without sugar on low speed (2–3), then continue beating at the same speed while gradually adding sugar, salt, and vanilla. After adding these ingredients, increase the speed to maximum and beat for another 10 minutes. The result will be an airy mass of light cream color, increasing in volume five times.

Step 3

Preheat the oven to 356°F (350 degrees Fahrenheit) with top and bottom heating.

Step 4

Sift the flour into a deep bowl, add the baking powder, and mix. Gradually incorporate this mixture into the egg mass, stirring the batter in one direction from bottom to top.

Step 5

Grease a deep baking tray with a piece of butter and sprinkle with breadcrumbs. Pour the batter into the tray, spreading it evenly. Take the apples out of the refrigerator and carefully insert the wedges vertically or at an angle into the batter in rows. The distance between the wedges should be approximately equal to the thickness of the wedges. Sprinkle the pie with lingonberries or cranberries.

Step 6

Place the pie in the oven for about 20 minutes. If you want a crispy crust, turn on the fan for the last 5–7 minutes. Turn off the oven and leave the charlotte inside for 3 minutes.