Charlotte in a pan with apples

Step 1. How to bake a charlotte without milk and kefir with baking powder in a pan on a stove without an oven? Prepare all the ingredients. Take the large eggs, category CO. Use a pan for the cake with a thick bottom and non-stick coating. To a cast iron or thin pan, apples can simply stick. Before you cook such a charlotte, think about what pan you will cook it in so that then you do not have to peel the cake from the pan. A good pan doesn't stick to a pie. With the choice of pan will help article on the link at the end of the recipe.

Step 2. How to properly beat eggs with sugar? Connect the eggs with sugar in a deep bowl and beat with a mixer until you get a lush light mass. The mass does not need to be whipped for longer than 4 minutes, otherwise you can beat the eggs and the biscuit will not rise. Many small bubbles should appear on the surface of the mass. You can add a little less sugar if you are afraid that the cake will turn out too sweet. Read more about the nuances of whipping eggs and cooking biscuits at the end of the recipe.

Step 3. How to properly inject flour into whipped eggs? Sip the flour with baking powder and add to the dough. Use the best quality flour. Stir everything with a mixer until homogeneous at low speed. Flour may need a little more, so check the consistency of your test. It should be fluid, slightly viscous and flow from the corolla with a wide tape. Read more about the varieties of flour and its properties, as well as the nuances of working with baking powder at the end of the recipe.

Step 4. How do you cut apples for a charlotte? Wash the apples, cut in half, dry and remove the core with seeds. If the skin is hard, clean it too. Cut the prepared apples with not very thin slices. To charlotka not turn out too sweet, it is better to use sour-sweet varieties of apples with green skin. Semereinck and Grenny Smith are perfect. Sour apples will create a good contrast with sweet dough. Read more about apples at the end of the recipe.

Step 5. How to prepare a pan for cooking charlotte? The bottom and walls of the pan generously lubricate with butter and vegetable oil. If the oil is not enough, then the charlotte may slightly stick to the pan. So don't spare the butter. It should be placed on the bottom in small pieces. The dough will absorb all the excess. The diameter of the pan is better to take not very small, so that the dough is evenly baked. I have a frying pan diameter of 26 cm.

Step 6. How to collect a charlotte before cooking? Put apple slices in the pan. On top evenly pour the biscuit dough. Place the pan on a medium flame and cover it.

Step 7. How much do you cook a charlotte in a pan? Fry the charlotte for about 10-15 minutes, periodically swiping a spatula between the dough and the pan walls so that the dough does not stick. When the dough on top is well grasped (it should be elastic), with the help of two blades, turn over the charlotte. Cover the pan again with a lid and continue cooking the cake for about 7-10 minutes. Make sure the bottom of the cake doesn't burn. You can turn the fire down to a small one.

Step 8. How to bring a simple apple charlotte to the table? The warm charlotte in the pan with apples is great on its own. But for a special occasion, serve it with a ball of vanilla ice cream, pour caramel sauce or sprinkle powdered sugar and cinnamon. It is very tasty to wash it down with apple cider or tea with bergamot. Bon appetit!