Charlotte classic

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All known method of preparing a lush Charlotte, many add different fruits to the cake, but I still prefer the classic version. In this recipe I will show You not only how to prepare all of the famous pie, but will describe all the details (secrets) of cooking so the pie was fluffy and airy without adding baking powder. Charlotte refers to low-calorie cakes, since it does not contain any oil or oily creams, so losing weight and supporting your figure in shape, I recommend you to have for dessert.

Ingredients for Charlotte classic

Step by step instruction of cooking Charlotte classic

Шаг 1

Eggs can be beat two ways to get fluffy biscuits:
Method 1 (used). To separate the egg whites from the yolks. Divide sugar in half and add each part in proteins and sugar. Proteins with sugar you need to beat at least 5-7 minutes. To beat them you need to the formation of a solid foam, and that was well whipped whites of pre-need cooling, you can also add a pinch of salt.
2 way. Cold eggs (not divided) sugar beat first on low speed for 2 minutes, then add the sugar, increase the speed and whip for at least another 10 minutes.
When baking the pastries I used the first method. Try, experiment.

Шаг 2

Look at the left picture you can see to what state you need to whisk the egg whites (I specifically spoon up lifted weight). Yolks (room temperature) sugar beat 4 minutes, before increasing in volume in 2 times and add to proteins. All this is thoroughly whisk for 3-4 minutes, then add the sifted flour, vanilla (optional and to taste, I add a pinch for flavor) and mix with a SPOON. Do not recommend beat with a mixer, as it will lose the fluffy texture of our carefully beaten egg whites and the cake will eventually be no air. Disturb the flour must be very carefully, stirring it from the bottom up, until the dough will absorb all the flour.

Шаг 3

Put the remaining dough and decorate the apples to your liking. Today I decorated this with a flower and powdered sugar on top.
Oven gets hot enough and can be put to bake. The temperature remains 180 degrees and bake for 45 minutes. Since all ovens are different, check your cake, starting with 30 minutes of baking. The oven while cooking the test to not open, and when I put the pie inside, close the door carefully, not slamming, or our lush and soft cake will settle.
After the time check for availability. Pierce with a toothpick, if left dry, so our wonderful cake is ready and you can get it out of the oven. Cover with towel and let cool for about 10 minutes. Then put into a mold and decorate to your liking. I sprinkled with powdered sugar, put candy shiny balls and laid the wafer flowers.