avg —
Apple Charlotte without Baking Powder and Soda
Instructions
I prepare the ingredients for the apple charlotte without baking powder and soda. It's best to take sweet-and-sour apples with a firm texture. The sour cream should be at least 15% fat, and the lemon can be replaced with an orange. I switch the oven on to heat straight away, setting the temperature to 180 degrees.
I grate the zest of half a lemon on a fine grater, taking only the yellow part.
I separate the whites from the eggs and place them in a convenient bowl for whisking. The yolks go into a small bowl.
I salt the whites and start whisking, first at a low mixer speed, gradually increasing it. After about 2 minutes a frothy cap appears, after which I begin adding the sugar in 3 batches. The whisking speed is at maximum.
After about 5–6 minutes the egg-white mass increases roughly threefold, becoming completely snow-white and dense.
Now the yolks need to be mixed into this fluffy structure, but not all at once – one at a time, thoroughly whisking everything with the mixer after each one.
To give the dough a light citrus aroma, I add the lemon zest.
Next, the sour cream and the vanillin. I quickly mix the mixture with the mixer.
In 2–3 batches I sift the flour into the combined mass. I mix the dough very carefully and unhurriedly with a spatula, so as to preserve the air bubbles throughout the whole volume.
I slice the apples into thin pieces, as thin as possible. I drizzle them with lemon juice; the citrus pulp can be added too.
I sprinkle the slices with cinnamon – it's the best match for apples. I mix them. If the apples are very sour, you can add a little sugar (to taste).
I line the mould with parchment. I lay the apples over the bottom in a dense layer.
Over them I pour half of the fluffy dough and level it out.
Next I lay out a second layer of apple slices.
I pour the remaining dough over them.
In a pretty pattern I set the apples upright, half-immersing them into the fluffy sponge mass. I place the mould at medium height in the oven.
While baking, I never open the oven before time, otherwise the dough will fall. After about 40 minutes I check the pie for doneness with a wooden skewer. After piercing it at the highest point, the skewer should come out dry and clean.
I let the bake cool a little, then remove the mould together with the parchment.
The quick, utterly delicious apple charlotte without baking powder and soda is ready. The top of the pie can be dusted with icing sugar. The lightest, porous dough has no aftertaste of leavening additives, while a gentle aroma of citrus, vanilla, apples, and cinnamon drifts through the air. At this moment the kitchen fills with warmth and cosiness.
Tips
- 1
Whites on their own – the "secret" of the rise. Without baking powder the pie rises only thanks to the whipped whites. Salt added to the whites and sugar added gradually in 3 batches give a stable foam.
- 2
Yolks one at a time – the "secret" of keeping the air. All at once will "knock out" the bubbles. One at a time with the mixer keeps the dough fluffy.
- 3
Flour with a spatula – the "secret" of airiness. Sifted in 2–3 batches and folded with bottom-to-top movements, the air bubbles won't be destroyed.
- 4
Don't open the oven – the "secret" against collapse. Within those 40 minutes, cold air will instantly make the charlotte sink. I open it only after 40 minutes, checking with a skewer. The same principle works for other kinds of apple pies.
FAQ
Which apples should I choose? +
Ideally, firm-textured sweet-and-sour varieties (such as Antonovka, Idared, Granny Smith or Champion), about 4–5 apples. Avoid overripe, loose varieties (they will fall apart) and soft summer types (they will spread). For the "classic" version, firm sweet-and-sour apples are essential.
What can I use instead of sour cream? +
Good alternatives are natural Greek yogurt (55 g), 20% cream (55 ml, gives a more tender result), thick kefir (55 g, slightly more sour) or soft cottage cheese (55 g, a tender texture). Avoid runny 10% sour cream (the dough will run). For the "classic" version, use sour cream of at least 15% fat.
How long does the charlotte keep? +
In an airtight container at room temperature, 2 days. In the fridge under cling film, up to 3–4 days; any longer and the dough will go soggy from the apple juice and lose its tenderness. Before serving, warm it in the oven for 5–7 minutes at 150 °C to bring back its softness and the aroma of cinnamon. Don't leave it out unwrapped.
What to serve the charlotte with? +
A classic with tea: a cup of black tea with lemon or milk. It also goes well with a glass of milk, a scoop of vanilla ice cream, whipped cream with vanilla, or a berry sauce (raspberry or blackcurrant), and it's lovely simply dusted with icing sugar. A versatile homemade dessert.
- Comment
or post as a guest
Be the first to comment.
