Apple charlotte made from bread
Votes: 8
Time:
Complexity: easily
Servings: 6-8
Complexity: easily
Servings: 6-8
Traditional apple charlotte, made in Europe for centuries, differs significantly from the sponge cake with apples popular in the post-Soviet space. First and foremost, it resembles apple pudding rather than a pie. The most important difference is that charlotte is made not with dough, but with slices of bread that are used to line the bottom of a baking pan, then filled with a filling of cooked apples with spices and baked. This recipe has always been considered budget-friendly and accessible to everyone, as the dessert is made from inexpensive ingredients: apples and bread. It's also a great way to deliciously use up stale bread.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 4 tbsp (60 g) + 10 tbsp (150 g) softened butter
- 2.7 kg sour apples, peeled and chopped
- 0.5 tsp lemon zest + 2 tbsp lemon juice
- 3/4 cup sugar
- 1 teaspoon ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp vanilla extract
- 22 slices (450 g) thinly sliced white bread, crusts removed
- Whipped cream or ice cream for serving
- Special equipment: a charlotte pan or a two-liter flat-bottomed baking casserole
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Recipes with similar ingredients: butter, apples, lemon zest, lemon juice, sugar, cinnamon, nutmeg, vanilla extract, white bread, cream, ice cream
Cooking the dish according to the recipe:
- Preheat oven to 200°C.
- In a large saucepan over medium heat, melt 4 tablespoons (60 grams) of butter. Add the apples, lemon zest, lemon juice, sugar, cinnamon, nutmeg, and vanilla. Cover and simmer until the apples are cooked through and the mixture is thick, about 50 minutes. Remove from the heat and let cool while you prepare the bread.
- On a flat surface, arrange 4 slices of bread in a square shape. Place a Charlotte pan upside down on the bread and run a knife around the edges. (You can use a 2-liter casserole pan instead of a Charlotte pan.) Cut the bread along the drawn line and grease both sides with softened butter. Place the bread in the bottom of the pan. Cut 11 slices of bread in half lengthwise. They should be about the same height as the pan. Brush the bread halves with butter and place them along the sides of the pan, overlapping slightly, like a fan. Fill the pan with the apple filling. Cut the remaining 7 slices of bread into triangles, grease with butter and arrange them on top, overlapping, pressing to fit into the pan.
- Bake for about 30 minutes until golden brown. Then let the charlotte cool in the pan for 15 minutes. Run a knife between the sides of the pan and the pie to loosen it and remove it. Serve the charlotte warm with ice cream or whipped cream.
Author of the recipe - Anna Olson is a pastry chef and television host.
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