Cooking apple - 1.5 kg (three pounds), no less.
Butter 50g
3 eggs
3 tablespoons flour
a little bit of soda
Sugar: 1 cup + 3 tablespoons.
Those who have a strong smell, long stored (week of strength), and seem easy in the hand. They are full of juice and pectin, so only they can give the desired result.
In principle, you can use any Cooking apple.
Take a circular shape pab - the size of a normal frying pan, rub it with butter. Line the bottom of pan with parchment paper.
Sprinkle the bottom of the solid pieces of butter.
Sprinkle with sugar (1/2 cup).
Cut the apples into quarters, core your apples.
Do not remove the peel.
Then lay all the apples skin down in a circle, the first layer - lying beautifuly, the most dense.
Then a second layer, all the same - skin downwards. Sprinkle the other half cup of sugar.
Bake in a hot oven until you see that the apples, though retaining its shape, but cook through, settled down and become soft.
Maybe even the top slightly blackened - this is not allowed. I can not say what the temperature, all ovens are different.
How do you usually bake apples? - That such a temperature-170C.
Remove from the oven pan and set aside for 10 minutes.
Now, beat 3 eggs with 3 tablespoons of sugar until stiff peaks (for example, in a blender).
Add 3 tablespoons of flour mixed with baking soda (on the tip of a teaspoon). Or extinguish soda with lemon juice and add to the sugar mixture and eggs.
(If you want, you can take 5 eggs + 5 tablespoons sugar + 5 tablespoons flour. )
Pour the resulting mixture of apples. It is very small, so you have to pour a spoon, and you will have the impression that you have something confused. But you're doing it right.
Now return pan to the oven and bake for about 10 minutes (or more) at a temperature of 220-230 degrees to grab the dough has increased in volume and have colour on.
It turns primitive sponge, and that we should be. Readiness check with a toothpick.
Take out the pan and let the cake cool completely.
After that, cover the shape of a large bowl, turn it over and peeled off the paper from the cake.
Apples will be in jelly (pectin!) And seem perfectly amber.
Cake should be eaten cold.
recipe from Tatyana Tolstaya.
Or very similar
apple sharlotka | smitten kitchen:
Butter 50g
3 eggs
3 tablespoons flour
a little bit of soda
Sugar: 1 cup + 3 tablespoons.
Those who have a strong smell, long stored (week of strength), and seem easy in the hand. They are full of juice and pectin, so only they can give the desired result.
In principle, you can use any Cooking apple.
Take a circular shape pab - the size of a normal frying pan, rub it with butter. Line the bottom of pan with parchment paper.
Sprinkle the bottom of the solid pieces of butter.
Sprinkle with sugar (1/2 cup).
Cut the apples into quarters, core your apples.
Do not remove the peel.
Then lay all the apples skin down in a circle, the first layer - lying beautifuly, the most dense.
Then a second layer, all the same - skin downwards. Sprinkle the other half cup of sugar.
Bake in a hot oven until you see that the apples, though retaining its shape, but cook through, settled down and become soft.
Maybe even the top slightly blackened - this is not allowed. I can not say what the temperature, all ovens are different.
How do you usually bake apples? - That such a temperature-170C.
Remove from the oven pan and set aside for 10 minutes.
Now, beat 3 eggs with 3 tablespoons of sugar until stiff peaks (for example, in a blender).
Add 3 tablespoons of flour mixed with baking soda (on the tip of a teaspoon). Or extinguish soda with lemon juice and add to the sugar mixture and eggs.
(If you want, you can take 5 eggs + 5 tablespoons sugar + 5 tablespoons flour. )
Pour the resulting mixture of apples. It is very small, so you have to pour a spoon, and you will have the impression that you have something confused. But you're doing it right.
Now return pan to the oven and bake for about 10 minutes (or more) at a temperature of 220-230 degrees to grab the dough has increased in volume and have colour on.
It turns primitive sponge, and that we should be. Readiness check with a toothpick.
Take out the pan and let the cake cool completely.
After that, cover the shape of a large bowl, turn it over and peeled off the paper from the cake.
Apples will be in jelly (pectin!) And seem perfectly amber.
Cake should be eaten cold.
recipe from Tatyana Tolstaya.
Or very similar
apple sharlotka | smitten kitchen:
