First you need to make caramel. For caramel, I usually take white sugar, since on white you can immediately see how the sugar darkens and turns into the caramel we need. You can also use lump sugar, but I recommend adding a little water to each piece to make it easier to disperse. Of course, cane sugar makes great caramel too.

Pour about a glass of sugar into a frying pan, add 2 tablespoons of water, stir, turn on full heat and wait a few minutes. As soon as the sugar begins to melt, reduce the heat and stir the sugar with a wooden spatula. It is important for us that the sugar caramelizes evenly, and therefore the sugar must be stirred frequently. First, the sugar will melt, then it will begin to darken, it will become slightly vanilla and will gradually approach dark brown.

When the sugar is golden brown, remove the pan from the stove and pour the caramel evenly into the mold. I make sometimes more, sometimes less caramel. If the caramel is frozen, then the pan can be warmed up a little so that the caramel becomes liquid again.

Wash the apples, peel them, cut out the middle and cut into slices. To prevent the apples from darkening, you can sprinkle them with lemon juice. I usually cut every quarter of a large apple into three slices. Put the apples in a mold on the caramel as you like. The remaining wedges can simply be cut into cubes and evenly distributed.

Cut off two circles from the lemon, cut them together with the skin into small cubes and also distribute them evenly on the apples. Instead of lemon, you can take slices of orange or grapefruit, but then it is better to remove the skin from one of the two slices. In the photo, just a grapefruit. It will give a very light sourness, just balancing the sweetness of the caramel.

For the dough, break three eggs into a beating container, pour a glass of sugar, beat with a mixer until a white fluffy mass is obtained.

It is better to add very little water to the lump sugar so that it disperses before adding to the eggs, otherwise it will be difficult to beat it.

Pour a glass of flour into the mass and beat again. The dough comes out not too thick, rather like kefir.

Pour the dough evenly over the apples. We put the dish in the oven, set it to 180 degrees and bake for 30 - 40 minutes. When baking, the caramel will gradually rise and be absorbed into the dough. The more caramel, the further it will seep into the dough. This will be clearly visible when using a transparent form.

We check the readiness of the cake with a match or a toothpick: insert the toothpick into the middle of the cake, if it comes out dry, then the cake is ready, if not, then put the cake for another 10 - 15 minutes. If the cake is not ready, but the top is already well browned, you can cover it with baking paper.

When the cake is ready, remove it from the oven and turn it hot on a plate or clean cutting board. As it cools, the remaining caramel on the bottom will harden and the cake will not be able to be removed from the mold.

If you are making the cake in advance, put the cake in the oven again for ten minutes before removing it from the mold, so that the caramel becomes liquid again, and then turn the mold over. A round pie can be cut into familiar triangles, and with a square shape, you can first cut off the sides for beauty, and then cut the pie into squares or rectangles.

You can serve it alone or with a scoop of vanilla ice cream with tea or coffee. Such a pie can be served not only for dessert or afternoon tea, but also for breakfast.

For variety, apples can also be substituted for pears or even bananas.

Bon Appetit!

Charlotte is everyone's favorite dish. Traditionally, it is prepared with the addition of apples. But today, most housewives are experimenting by using other fruits in combination with apples. Thus, by preparing a charlotte with the addition of various fruits every day, you will delight your family with a new dish every day. The process of preparing these pastries is simple and does not require a long stay behind the stove. One of the favorite options for the presented pastries is charlotte with caramelized apples.

The cooking recipe in question can be used to bake dishes in the oven and multicooker.

Required Ingredients

The recipe for making charlotte with caramel involves the following set of products:

• apple - 3 pcs.;
• chicken egg - 3 pcs.;
• sugar - 200 ml;
• flour - 200 ml;
• lemon - 1 pc.;
• water - 2 tablespoons

Oven cooking process

The first step is to start making caramel. For this it is worth using white sugar.

It is on white sugar that its darkening and transformation into caramel will be noticeable. The recipe allows the use of lump sugar, but then you have to drip water on each piece. Thus, it will melt more easily. Of course, you can get great caramel even with cane sugar.

1. For this you need to take ½ cup of sugar and place in a hot frying pan. Add 2 tablespoons of water, mix thoroughly.

2. First, fry the sugar over high heat. After 2 minutes, granulated sugar will begin to melt, reduce the fire.

Stir the product with a wooden stick. In order for the sugar to evenly turn into caramel, you must constantly stir it. Initially, the product will melt, then change color and become darker. It will take on a vanilla hue, which will gradually turn into a dark brown.

When the sugar has reached a golden brown color, you need to remove the pan from the heat, pour the resulting product evenly into a baking dish.

4. Take the finished product and send it to the caramel mold. All apples must be evenly distributed.

5. Take lemon, wash, cut off 2 mugs. Cut into small cubes along with the skin. Place on top of the apples in an even layer. If there is no lemon, then the recipe allows you to replace it with an orange or grapefruit. These fruits add a touch of acidity and balance the sweetness of the caramel.

6. To prepare the dough, it is necessary to send eggs, a glass of sugar into a separate container. Beat everything with a whisk or mixer. Based on the recipe, the mass should be white and fluffy.

If you are using lump sugar, sprinkle it with water before adding it to the eggs. Otherwise, it will be very difficult to whip it.

7. According to the recipe, add a glass of flour to the container. Take the mixer again and knock everything down. As a result, the dough should not be very thick. Its consistency will resemble kefir.

8. Pour the resulting dough over the apples in an even layer.

Place the dish in the oven. Bake at 180 degrees. Duration of baking is 30-40 minutes. During baking, the caramel begins to rise slightly and soak the dough. The more caramel you put in the mold, the better it will saturate the dough. You will notice this if you use a transparent baking dish for baking.

You can check the readiness of the baking with a match or a toothpick. If there is dough on it, the cake is not ready yet.

It must be placed back in the oven and kept there for 15 minutes. Also, the readiness of baking will be indicated by the presence of a golden crust.

When the charlotte is ready, you need to take it out of the oven, but you should not immediately take it out of the mold. Wait 10 minutes and then turn onto a plate. This will keep the caramel on top.

The process of cooking in a multicooker

If you decide to cook charlotte using a slow cooker, then you can use a similar recipe.

1. Put butter in the bowl of the appliance. After it melts, process the sides of the bowl.

2. Place 2 tbsp on the bottom. granulated sugar. Mix everything with a spatula, set the "Baking" mode. Wait for the sugar to completely dissolve. In the meantime, you can start preparing the filling.

3. Wash the apples, peel and cut into cubes. You can sprinkle them with cinnamon or any other flavoring. After the sugar has completely dissolved, lay the apples in a circle in an even layer.

4. Next, based on the recipe, start making the dough. Beat eggs with sugar. Add flour, stir everything again so that there are no lumps. Lay a layer of dough on top of the apples. In this case, the apple slices must be slightly moved apart so that the dough passes between them.

5. Set the "Baking" mode.

The cooking time will be 40-60 minutes, it all depends on the power of your multicooker. As soon as the signal sounded about the end of cooking, wait 10 minutes, and only then turn the charlotte on the dish. Top with powdered sugar.

Don't forget to leave your comment and bon appetit!

Charlotte with caramelized apples is a dessert homemade pastry that will hardly leave anyone indifferent. In addition, the baking process is quite simple and will not cause much trouble even for the most inexperienced housewives. This most delicate bakery is perfect for gathering the whole family and dear guests at one table.

The pie, which is often prepared according to the classic recipe, can be diversified by making it a delicious holiday surprise. Culinary experts from many countries have come up with all sorts of tricks in order to introduce new flavors. For example, apples were replaced with fresh fruits, berries, and even candied fruits. Some sprinkle the top of the pie with nut crumbs and then brush them with condensed milk or liquid chocolate. There are even charlottes that are completely covered with mastic or fondant.

The recipes below also offer to diversify the classic charlotte look by making an air cushion of caramelized apples in a sweet mixture based on butter. The pie prepared in this way has a juicy sweet taste with a pleasant sourness.

Classic charlotte with caramelized apples

Charlotte with caramel, prepared according to this recipe, is based on biscuit dough, therefore, it is kneaded on chicken eggs. For baking, it is preferable to choose special silicone molds, since the cake can be easily removed from it, without leaving pieces stuck on the walls, and besides, a beautiful dessert shape is obtained.

We need the following products:

• Eggs (3 pcs.);
• Flour (150 g);
• Sugar (2 cups);
• Apples (3 pcs.);
• Lemon juice (30 ml);
• Pure water (40 ml).

First of all, we begin to prepare the caramel. To do this, pour 1 glass of sugar into a deep frying pan and add water. Turn on low heat and wait for the sugar to melt, turning into golden syrup. Then extinguish the heat and pour the resulting caramel into a baking dish evenly.

Cut the peeled apples into small pieces and place on a caramel layer. You can add a few slices of lemon zest if you like.

While the apples for the charlotte are caramelized, you can do the dough. To prepare it, you need to beat the whites in a separate bowl and mix with 0.5 cups of granulated sugar. Next, you should beat the yolks with the last part of sugar and add protein foam to them, add flour. In order for the dough to remain fluffy, it must be kneaded very carefully. Pour the resulting dough evenly onto the apple layer and place the mold in the oven, preheated to 180 ° C, for 40 minutes.

Remove the finished cake from the oven and let cool for 5 minutes, then cover the pan with a wide dish and turn over. Do not wait for the cake to cool completely, as the frozen caramel can stick firmly to the silicone mold.

Charlotte recipe with caramelized apples in the video:

Charlotte with caramelized apples and butter

For this recipe for charlotte with apples, the dough is cooked in butter, and the apples are fried in caramel until fully cooked and completely soft, so the filling has a slightly different flavor.

Since the apples for the pie must be caramelized, the recipe will be as follows:

• flour (170 g);
• sugar (180 g);
• cinnamon (4 g);
• chicken eggs (4 pcs.);
• oil for lubricating the mold (15 g);
• butter (150 g);
• apples (3 large).

Melt 75 g butter and cut the peeled apples into cubes. Pour them into a preheated skillet with butter and fry on maximum heat for 2 - 3 minutes.

Cover the finished apples with granulated sugar (90 g), then, stirring, heat until the sand is completely dissolved and remove the pan from the heat. Sprinkle its contents with cinnamon.

Melt the remaining butter and cool for 15 minutes, since it is not recommended to add it to the dough hot.

While the oil is cooling down, you can start making the dough. Beat eggs and pour the rest of the sand into them. Add butter and flour and, if necessary, add baking powder (1 bag).

Thoroughly coat a baking dish with butter and place the caramel apples on the bottom. Top the sweet mass with fluffy biscuit dough.
Place the charlotte in a baking cabinet, as soon as the pie is ready, turn the charlotte until it cools.

Charlotte with caramelized apples and cottage cheese

Caramel charlotte can conquer even the most inveterate connoisseur with its delicate taste. And all thanks to the cottage cheese included in its composition.

For cooking, you will need the following set of products:

• apples;
• cottage cheese;
• butter;
• flour;
• eggs;
• sugar;
• cinnamon and vanilla (optional)

Grind a block of butter until it turns into a uniform thick butter mass. Add cottage cheese and sugar here, and grind again until smooth.

Crack eggs and separate yolks with whites. Beat the last in a dense foam with added sugar. Grind the yolks with the gradual introduction of the curd mass and add sugar. Stir both bowls (whites and yolks), being careful not to settle.

Add slaked soda and flour. Knead the dough, the density of which should be equal to the density of homemade sour cream.

Add three tablespoons of water and a spoonful of sugar to the pan to make the caramelizing syrup. As soon as the sugar melts and turns into a homogeneous liquid mass of golden color, pour the peeled apples here, cut into thin transparent slices. Keep the pan on low heat for 1 minute.

Add the resulting apple caramel to the dough and mix thoroughly.
Place the cake to be on a baking sheet or baking dish and remove the oven. The optimum baking temperature is 180 ° C, the time is 40 minutes. In addition to fruits, the pie can be sprinkled with nuts or dried fruits. For a thicker flavor, add cinnamon or vanilla.

Charlotte with caramelized apples on semolina

Another recipe for the famous caramel apple pie. However, there is an important nuance here: semolina and brown sugar are involved in its preparation. It is these ingredients that will give a special caramel flavor and a unique taste to the finished dish. In addition, this simple recipe is also suitable for a dairy-vegetarian diet.

Ingredients are listed for six servings:

• kefir (1 glass);
• sugar (6 tablespoons);
• apples (2 - 3 pcs. depending on size);
• corn grits (half a cup);
• brown sugar (50 g);
• semolina (half a glass);
• flour (1 glass);
• butter (50 g);
• soda (1 teaspoon);
• lemon juice (2 tablespoons);
• vegetable oil (3 tbsp. l.).

First, mix semolina, corn flour, sugar, flour in one bowl, add soda. Pour vegetable oil, add kefir. Mix everything thoroughly and leave to steam for 3 hours.

Peel the apples, remove the seeds and cut the fruit into slices. Then pour into a bowl and add lemon juice and 20 g of brown sugar to them. To mix everything.

Meanwhile, melt a cube of butter in a frying pan, adding apples and sugar to it. Fry over low heat, stirring occasionally, trying not to disturb the shape of the apples, which should become softer, but not reach the state of gruel. Place the cooked apples in a colander.

In the same frying pan, melt the remaining butter and add 50 g of brown sugar to it. Keep on low heat until the sugar turns into syrup, while it is important to control so that the caramel does not burn.

Grease a baking sheet or baking dish. Then evenly cover the bottom of the selected dish with the resulting caramel, which should quickly solidify.
On top of the caramel, lay out the apple slices in beautiful shapes and pour the dough. Bake in the oven at 200 ° C for 20 minutes. At the same time, make sure that the charlotte is reddened upwards, but not blackened. As soon as you get the finished cake out of the oven, you should immediately turn the dessert over, and only then cool it. Start drinking tea.

Charlotte with caramelized apples in a slow cooker

This is a quick and easy way to make a caramel charlotte, since it is baked using a multicooker, which is very convenient, because thanks to it you can avoid unnecessary work and, with a minimum of effort, prepare a delicious aromatic cake with delicate, creamy caramel notes.

Required products:

• Eggs (3 pcs.);
• Sugar (2 tbsp.);
• Brown sugar (2 tablespoons);
• Apples (3 pieces);
• Butter (50 g);
• Cinnamon (2 teaspoons)
• Vanillin (on the tip of a teaspoon);
• Flour (2 cups).

Put a piece of butter in a multicooker bowl to warm it up slightly. Then pour sugar into a bowl and stir, wait until it begins to melt. Now you can do caramelization, put the bottom of the bowl with apples in a slow cooker. The fruit should be washed and peeled and cut into thin slices. Then sprinkle with cinnamon.

Pour the finished dough on top and set the "Baking" mode. The baking process takes no more than an hour. After its completion, let the cake cool for 5-7 minutes and remove it using a container.

We offer you to watch a video of charlotte in a multicooker:

When I was a little mom, every weekend she baked something, when there was little time she baked charlotte, this is a very simple and very tasty cake. It is so simple that at the age of 12 my mother completely entrusted me with baking charlotte. So I'm an experienced charlotte baker. I know that charlotte is baked with anything and how you want: with a stale roll and with various berries, but I want to introduce you to the recipe for a classic charlotte.
I take the liberty of calling it classic, because my mommy works in public catering and the recipe is taken from the technological map.
But, as an experimenter, I changed it a little.
We need the following products.

So, let's take apples, any will do, but I had sour greens, so I decided to caramelize them. This is my little experiment.
My apples, wipe them, cut them into quarters, cut out the cores, cut off the "butts" and "tails".

Cut the apples into quarters, then into plates.

Put 30 grams of oil in a frying pan, 2 tablespoons of oil, when everything is warmed up and dissolved, throw apples, sprinkle with cinnamon and fry.

Then Ostap suffered, I decided to add a couple of tablespoons of berry liqueur. The scent was amazing.

Fry the apples just a little.

While the apples are cooling, we proceed to the dough. The dough is just elementary.
Beat eggs with sugar until white.

Sift flour with baking powder into the egg-sugar mixture.

Beat again. The dough is ready. The finished dough is like thin sour cream.

Lubricate the mold with the remaining butter.

We spread our apples.
Pour the dough evenly.

We send to the hot oven (180 gr)
We check the readiness of the pie with a toothpick, dry, which means the charlotte is ready.
The pie turns out to be very high, the dough is airy.

The house smells nice of apples and cinnamon and the whole family is in a wonderful mood.

Enjoy your tea!

Cooking time: PT01H00M 1 h.

I often bake it in the fall, it is an amazing pie, juicy and melting, which is to everyone's taste, but it is made in fifteen minutes. True, I don't really like traditional charlottes, where unbeaten dough is mixed with apples and baked. And so I make a pie with biscuit dough, and I just pour apples on it. It turns out so much softer, but just as much trouble.
And this fall I added caramel to the apples and it turned out just fine. Apples ... of course, Antonovka! It bakes quickly, it has delicious skins that bake well too, and you know the rest without me. An excellent Russian variety, with which you can bake charlottes all winter.
And one more thing - if you look under the cat, you will see another myth dispelled there.
So, a pie that is baked in every home, which has probably already become a Russian national dish.

3 apples
3 eggs
90g sugar
90g flour
3 tbsp. smooth sugar for caramel
30-50g butter

shape 20cm
preheat the oven to 180C

Lubricate the sides of the mold (preferably metal) with oil and sprinkle with flour.

Make caramel. Pour sugar into a saucepan, add a spoonful of water if desired and melt over high heat and wait until brown caramel is obtained. Pour it into a mold and spread it over the bottom.

I spread with a spatula.

Place the pieces of butter on top of the caramel and set aside.
Sponge dough. Divide the eggs into whites and yolks.
In this picture, I deliberately dripped the yolk into the whites to show you that the whites will beat anyway.

Here, whipped up. Add 1/3 of the sugar and beat more, until shiny.

Whisk the yolks with the remaining sugar (no need to wash the whisk).

Mix the yolks and whites gently with a spoon.

Add the sifted flour, stir by scooping up the dough from the edge and lowering into the middle.

Cut the apples into quarters and then into slices straight into the mold.

Cover with dough and shake.

Bake at 180C for half an hour, and then another half hour at 160C.

Turn the finished charlotte on a wire rack and cool.

Can be cut.

And in the next post I will show you how to cook such a pie in the microwave.

And something else interesting!
The Children's Hearts Foundation is holding the Charlotte Autumn Festival.
On October 1, 2011, in the MART cafe, from 12.00 to 16.00, famous bloggers, editors of culinary magazines, authors of books, journalists, friends of the foundation, all caring people and true lovers of charlotte will come to visit with their pies, join their efforts to help little wards Fund "Children's hearts".
Be sure to come and try different charlottes! I have no doubt it will be very tasty!