Charlotte. Charlotte recipes with photos: apple, lemon, French, rice ...

Apple Charlotte

Ingredients

• 4 eggs
• 1 cup of sugar
• 1 cup flour
• 1 kg of sweet and sour apples

Cooking method

• To prepare the dough, beat the eggs with a mixer, gradually adding sugar first, then flour and salt (taken on the tip of the knife). We get a mass that is similar in thickness to sour cream. It is important to remember that the taste of the cake will be the better, the more carefully the components of the biscuit are whipped.
• Wash the apples and, after clearing the seeds, cut into small pieces. To clean them from the peel or not - the hostess decides, this is not strictly regulated.
• Then, greasing the baking dish with oil and sprinkling it with breadcrumbs, put the apples in the mold and evenly pouring the dough, place it in the oven preheated to 180 ° C for about half an hour.
• After half an hour, open the oven and check the readiness of the charlotte by sticking a match in it: if there is no dough to pester it, the cake is ready.

Vanilla Apple Charlotte

Ingredients

• 150 gr. baguette
• 500 gr. apples
• 3 tbsp. l lemon juice
• 50 gr almond leaflets
• 3 eggs
• 100 ml cream
• 500 ml of milk
• 0.5 tsp. ground cinnamon and liquid sugar substitute
• 3 drops of vanilla essence
• 200 gr. cottage cheese
• 1 tbsp. l vanilla pudding

Cooking method

• Cut the baguette into thin slices.
• Cut apples into thin slices and sprinkle them with lemon juice.
• Beat eggs with cream and half the milk, adding sugar substitute, cinnamon, vanilla essence and cottage cheese.
• Lubricate the form with oil, and in the form of tiles we lay slices of bread and apples. Sprinkle with almonds, and pour the cream mixture on top.
• We place the form in the oven, heated to 175 ° C, and bake for half an hour.
• While the cake is baking, slightly beat 2 tbsp. l milk with a couple of drops of sugar substitute and a mixture of pudding. We heat the rest of the milk, introduce the pudding mixture there and bring to a boil, stirring constantly.
• Sprinkle charlotte with a sugar substitute and serve with vanilla sauce.

Apple Charlotte with Strawberry Jam

Ingredients

• 5 apples
• 2 tbsp. l brown sugar
• 0.5 tsp ground cinnamon
• 1 loaf of white bread
• 100 gr. melted butter
• 1 cup strawberry jam
• 1 glass of water
• 1 tsp grated lemon peel
• 0.5 cups icing sugar

Cooking method

• We boil apples with sugar and cinnamon in a saucepan, having previously cut out the core from them until they become soft, drain the liquid and cool.
• Lubricate with 6 portioned molds with any oil.
• Cut the bread into slices, after cutting the crust. Then, using the notch for the cookies, we cut out 12 circles from them (for the top and bottom of each of the molds). The rest of the bread is cut into strips having a length along the height of the molds and a width of 2 cm.
• Dipping 6 circles in melted butter, spread them the bottom of the molds. We dip each strip of bread in melted butter and press it against the walls of the molds so that their edges cover one another.
• We fill the molds that we have lined with bread, boiled apples, and cover with mugs of bread dipped in butter.
• Preheat the oven to 180 ° C, put our molds there and bake for 20 minutes.
• While the charlotte is baking, we prepare the sauce: put strawberry jam in a saucepan, pour water, add lemon zest and powdered sugar there, bring to a boil and cook over low heat for about 15 minutes, then filter.
• Having laid the finished charlotte on plates, pour them with sauce and cream.

Rice Charlotte

Ingredients

• 1 cup rice
• 2 eggs
• 3 tbsp. l flour
• 1 tbsp. l grated butter
• 3 apples
• 3 tbsp. l powdered sugar
• to taste - sugar, cinnamon and lemon zest

Cooking method

• Cook rice; when it cools, mix it with flour, eggs, 1 tbsp. l powdered sugar, butter.
• Cut apples into thin slices.
• Lubricate the form with butter and put half the rice mass in it, apples on it. Sprinkle sugar on top to taste, add cinnamon, lemon zest, and spread the rest of the rice.
• Bake in the oven for about 15 minutes.
• We put the mold in the oven, preheating it to 220 degrees, and bake for about half an hour.
• Sprinkle the finished charlotte with the remaining powdered sugar.

Curd Charlotte

Ingredients

• 250 g of cottage cheese
• 1 cup sugar and semolina
• 1 tsp soda, slaked vinegar
• 3 apples
• 1 egg
• 100 gr. butter
• breadcrumbs

Cooking method

• After washing the apples and cleaning them from the core, cut into thin slices and fill them with sugar. To dissolve sugar in apple juice, let them stand for a while.
• In another bowl, prepare a mixture of cottage cheese, eggs, soda, semolina, pouring melted butter at the end.
• Gently mix the resulting mixture with apples.
• Lubricate the mold with butter, sprinkle with breadcrumbs, spread our curd and apple mass and put the mold in the oven, which is heated to 220 degrees.
• Bake on medium heat for about half an hour (until golden brown).

Charlotte with butter

Ingredients

• 60 gr butter or margarine (softened)
• 12 slices of white bread (preferably stale)
• 0.5 tsp cinnamon
• 700 ml of milk
• 100 g sugar
• 0.5 tsp vanilla essence
• 4 eggs
• A quarter teaspoon of salt

Cooking method

• Smear bread slices with butter.
• Grease a square glass mold with fat, and put 4 slices of bread in it in one layer so that they slightly overlap each other, sprinkle half cinnamon on top, and in the same way make 2 more layers.
• The rest of the ingredients are mixed with a whisk, pour the bread in the mold with this mixture and let it brew for 10 minutes.
• We put the mold in an oven preheated to 170 degrees and bake for about an hour.
• Cool the prepared charlotte and sprinkle with icing sugar.

Lemon Charlotte

Ingredients

• 6 sheets of white gelatin
• 200 gr. Sahara
• 200-250 ml. lemon juice
• Half a glass of cream
• 50 gr grated coconut
• 30 gr butter
• 6 egg yolks
• 6 egg whites
• Zest of two lemons

Cooking method

• Immerse gelatin in cold water.
• Mix the egg yolks with sugar, add the zest and cream to this mixture. We put this mixture in a water bath and stir until a thick cream is formed.
• We warm the lemon juice and add the squeezed gelatin there, stir and pour this mixture into the cream, stir well.
• Beat the whites and also send them to the cream.
• We shift the cream into the form and put in the refrigerator.
• Whip the cream, and apply them to the surface using a confectionery syringe.
• Slightly fry the coconut in oil, cool, and sprinkle them with charlotte before serving.

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