It is classic! Delicate biscuit dough made with three kinds of whole grain flour covered with an appetizing crust, garden apples with light sourness and a captivating aroma of spices – what could be better for the struggle against autumn spleen?
11
Count
80
Mins
Easy
It is classic! Delicate biscuit dough made with three kinds of whole grain flour covered with an appetizing crust, garden apples with light sourness and a captivating aroma of spices – what could be better for the struggle against autumn spleen?
Wash and peel apples. Cut them into small slices and put them into a spacious dish. Add 3 tablespoons of sugar and 1 teaspoon of cinnamon, mix, leave to get soaked.
Turn on the oven to heat it up to 180-200 degrees Celsius. (If you have a glass pie dish like mine, then grease it with a small amount of vegetable oil and put it in a cold oven, and only then turn the oven on.)
Mix flour, baking powder and spices. In another spacious dish, whisk eggs together with the remaining sugar until smooth and fluffy. In small portions, sift the flour mixture into the egg mixture, stirring every time.
Put the sliced apples in the pan, cover them with dough. The cake will be baked for 35-40 minutes. If you like a tight crispy crust, you can increase the baking time by about 10 minutes, and gradually increase the temperature (for example, starting at 180 degrees Celsius, raise the temperature by 15-20 degrees every 15 minutes).
It’s done! The best way is to serve charlotte at once – although, they say, it is very tasty when it is in cold. We did not manage to check it out even once, because the cake was eaten faster than it had enough time to cool down! :) Enjoy your meal!
Chef admin
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