Apple, Banana, and Cinnamon Charlotte

⏳ Time

40 minutes

🥕 Ingredients

🍽️ Servings

Description

*The volume is designed for a small baking tray measuring 30x35 cm and 2 cm deep. I think this volume will also work for those who prefer to make charlotte in a large skillet. If you have a large and deep baking tray, multiply the amount of all ingredients by 1.5–2. **To soften the crust, you can cover the baked dish with a damp towel. I often do it this way: I spray it with water from a spray bottle, cover it with parchment paper, and then place a towel on top (the water evaporates and softens the crust), but this option is more suitable for yeast pastries. ***I should clarify right away: this recipe is for sweet tooths. :) If you want a less sweet charlotte, feel free to reduce the amount of sugar, honey, and bananas— it will still have a pleasant taste.

Ingredients

Sugar - 1 glass
Apple - 5 pieces
Bananas - 2 pieces
Honey - 2 spoons
Chicken Egg - 5 pieces
Safflower Oil - 1 tablespoon
Wheat Flour - 5.6 oz
Cinnamon - ½ spoons
Vanilla salt - 1½ g
Butter - 2 spoons
Milk - 2 fl oz
Dr. Oetker baking powder - 0.1 oz

Step by Step guide

Step 1

So, beat the sugar with the egg whites. After that, add the egg yolks. Incorporate the cinnamon, vanilla, and baking powder (3–4 grams; refer to the baking powder instructions for the recommended amount per 1 kilogram or 500 grams of flour), along with sunflower oil.

Step 2

After that, gradually add the flour to the mixture — about 160 grams, which is roughly one standard 250 ml cup. If the batter is too thick, add some milk or kefir (about a third of a 250 ml cup). Mix everything thoroughly (the entire batter fits in a mill with a bowl capacity of 0.8 liters). The batter should have a consistency reminiscent of thick sour cream.

Step 3

Filling: Peel the apples and bananas, remove the cores, and cut them into pieces (approximately 1.5x2 cm). Mix everything with honey. It's better to use ripe bananas, as firm green ones may not soften enough.

Step 4

Preheat the oven to 464°F. Grease a baking tray thoroughly with butter. Pour the batter into the tray and top it with the filling (it will sink slightly into the batter, which indicates that the batter is the right consistency). Place the tray in the oven and wait for about 4 minutes; the batter should heat up and rise! Keep an eye on it to ensure the batter doesn't burn, as ovens vary in performance. Once the batter has heated and risen, reduce the temperature to 338°F.

Step 5

Bake for about 35–40 minutes. Check for doneness.

Step 6

Brush the finished pie with butter on top, cover it with foil and then with a towel. Let it sit to soften the crust. Leave it for 10 minutes, then remove the foil and towel. It will cool slightly — and it's ready to serve!