Pie 'Charlotte with apples'. The recipe is French, and maybe not

The "Charlotte with apples" cake, the recipe of which is traditionally considered to be from France, is in fact due to English origin, who later brought it to France, where it was firmly established and turned into French. The very word "charlotte", most likely, comes from the Old English charlyt, meaning casserole from whipped eggs, sugar and flour. In France, the name of the pie was firmly tied with the female name of Charlotte and came up with beautiful legends about the enamored chef and lady of his heart, who bore this sweet name.

A classic charlotte with apples, the dough for which is made from breadcrumbs or white slices of bread moistened in milk, its simplicity and "asceticism" is really more suitable for English cuisine than for exquisite French. However, the French have made this recipe inherent in their refinement with the help of a variety of flavor additives and creamy custard.

So, how to cook a pie "Charlotte with apples"? The recipe for the pie is from the bread next. Slices of white bread without crust, cut into equal equal in size slices of rectangular shape, lowered with a creamy-egg mixture and well impregnated in it. For the mixture, low-fat cream is beaten with egg, mixed with melted butter and a teaspoon of cinnamon. Well-soaked bread slices spread out the bottom of the mold, placing them tightly to each other so that there are no cracks left. Then the rectangular pieces are placed on the sides of the mold so that one is slightly found on the other and a "corrugated" edge is obtained. The resulting form of bread is filled with apple filling, which is topped with custard, and the charlotte is sent to the oven for twenty minutes. Apples (one kilogram) for the filling are finely chopped, piled in a saucepan, covered with a glass of sugar, add a third of a glass of cider or white dessert wine (you can mix water with a fruit liqueur), cinnamon, a bit of ground cloves, nutmeg and cardamom, and cook slowly Fire until the apples are softened. Top with apples pour the custard, for which take 3 yolks, a glass of cream or milk and a glass of sugar, the mixture is boiled on low heat, stirring until it becomes thickened, then cooled and injected separately whipped in thick, thick foam proteins. The whole mixture is carefully and thoroughly mixed, and the apples are poured over it.

There are other ways to make a pie "Charlotte with apples." The recipe has acquired a long history of many modifications. For example, make a dough on bread crumbs, which instead of flour mix a mixture of milk, eggs, sugar and oil, give it a little to brew and swell, and then stack it in layers, shifting each layer with apples, and bake in the oven. Or, another pie, "Charlotte with apples," whose recipe is also based on the use of white bread, only soaked slices of bread are laid in layers in a clay pot, alternating with layers of fresh juicy apples, densely sprinkled with sugar. In the oven apples are given juice, impregnating them with bread. The result is a juicy sweet dish, which is recommended to eat hot.

Finally, a very delicious charlotte with apples is baked according to the recipe, the most common and well-known in our country. Russian charlotte is made from a liquid biscuit dough, which is poured into the apple slices, laid on the bottom of the mold. For the biscuit, three yolks and three proteins are beaten, the yolks are mixed with sugar and flour, then proteins are added to the mixture. All mix very well. Apples are cut into slices, placed on the bottom of a frying pan or a mold, sprinkled with a layer of powdered sugar, and topped with a biscuit dough. Charlotte is baked in the oven on medium heat for thirty to forty minutes.