If earlier it was believed that it was possible to bake pies only in the oven, in the oven, and in the multicooker, now more and more people are experimenting with quick methods of baking: in a pan.
One of the favorite recipes was the recipe for charlotte in a pan with apples. Not only that, the cake itself is quickly prepared from available products, the cooking process in the pan is simplified by the fact that there is no need to heat the oven, use all kinds of baking dishes. It is enough to pour the dough with apples in a greased pan, cover with a lid and wait a while.
Charlotte in a pan with apples - general principles of preparation
Here, just as in the simplest charlotte, a viscous dough is kneaded, homogeneous in consistency, not liquid and not thick. Apples are peeled and chopped. Further, everything is mixed or laid out in any order on the pan.
But, to make the cake tasty and airy, it is worth considering a number of rules:
• To make charlotte not too dense, beat the dough more thoroughly, until the first bubbles.
• A juicy and soft pie will turn out if more apples are used than dough.
• The pan for baking charlotte with apples must be cast iron or non-stick.
• Choose a large diameter pan so that the pie is not too high and bake evenly.
• Do not forget to cover the pan with a lid while cooking, otherwise the dough will drop and the pie will turn out not to be magnificent.
• Fire should be set to the slowest so that the charlotte from the bottom does not burn.
• Be sure to grease and sprinkle liberally with the pan, then the cake will not burn and will easily go away. You can also use baking paper.
1. Charlotte in a pan with apples: a classic recipe
Ingredients:
• 100 grams of sugar;
• 150 grams of flour;
• two apples;
• three eggs;
• vanillin;
• butter;
• icing sugar;
• a teaspoon of baking powder.
Cooking method:
1. In a deep bowl, crush the eggs with sugar first with a fork, then with a mixer.
2. Sift flour and mix with vanilla and baking powder.
3. Add the flour mixture in small portions to the egg and sugar mixture. Do not forget to stir the mass all the time so that there are no lumps of flour.
4. Peel the apples from the peel and seeds, cut not into large squares.
5. Mix apples with prepared dough.
6. Lubricate the pan with softened butter, pour in the dough with apples.
7. Tightly cover the pan, set a low heat.
8. Cook the charlotte in a pan for 20 minutes, then gently using two spatulas, turn the cake over and let stand for another 10 minutes.
9. Turn the pan with prepared charlotte onto a large flat plate, sprinkle the cake with powdered sugar.
2. Charlotte in a pan with apples in the form of a pie
Ingredients:
• 200 grams of flour;
• three apples;
• 130 grams of sugar;
• two eggs;
• two pinches of baking powder;
• semolina;
• 50 grams of butter;
• cinnamon.
Cooking method:
1. Put softened butter in a blender bowl, pour sugar, add eggs. Beat all the ingredients until the first bubbles appear.
2. Without ceasing to beat, add the sifted flour mixed with baking powder and cinnamon to the resulting mass in small portions.
3. Peel strong, dense apples, cut the flesh into thin slices.
4. Pour a little more than half of the dough onto a frying pan greased with oil and sprinkled with semolina.
5. Lay the prepared apples in a chaotic manner on top of the dough.
6. Pour the remaining dough.
7. Bake the dough for 30 minutes, covering the pan with a lid.
8. If you want both sides of the cake to be rosy, 10 minutes before being ready, the charlotte must be turned over, only you need to act carefully so that it does not fall apart.
9. If you are afraid to turn over charlotte, then simply decorate the top of the finished cake with grated chocolate, coconut or powdered sugar, thus hiding the paleness of charlotte.
3. Charlotte in a pan with apples, berries, honey and nuts
Ingredients:
• two apples;
• 60 grams of red currant;
• 2 tbsp. l honey;
• 2 tbsp. l chopped walnuts;
• 150 grams of flour;
• half a glass of sugar;
• 1 tsp baking powder;
• butter;
• cinnamon, vanillin.
Cooking method:
1. Fry the walnuts until a specific flavor and golden color appear in a dry frying pan. After cool and grind.
2. Peel and cut the apples into small slices.
3. Mix the eggs and sugar with a mixer, add baking powder, flour, vanillin and cinnamon, whisk again.
4. Liquefy honey in a water bath or microwave.
5. Lubricate the pan with oil, grease with honey on top.
6. Put apples on the honey, spread the dough evenly on top.
7. Sprinkle the cake with berries and nuts.
8. Cook on low heat for about half an hour.
9. Cool the charlotte right in the pan, then gently turn it on a plate so that the caramelized apples become the top of the pie.
4. Charlotte in a pan with apples, lemon and tangerine
Ingredients:
• 200 grams of flour;
• 140 grams of sugar;
• two tangerines;
• one apple;
• half a small lemon;
• butter;
• baking powder.
Cooking method:
1. Rinse and dry lemons, apples, and tangerines thoroughly. Peel and divide the mandarin, cut the apples out of the seeds and peel and cut into thin slices, cut a quarter of the lemon with a quarter of the rings directly with the zest.
2. You can also add other citrus fruits: for example, oranges, grapefruit, the main thing is that the number of fruits is the same as indicated in the recipe.
3. Beat with a mixer the eggs, sugar, baking powder and flour. The dough should not be thick, not liquid, if necessary, add some more flour.
4. Put prepared fruits in the dough: apples, tangerines and lemon, mix.
5. Put baking paper on the bottom of a large diameter pan, making high sides, grease it with oil.
6. Pour in the dough, cook for 40 minutes, covering the pan with a lid.
5. Curd Charlotte in a pan with apples
Ingredients:
• 300 grams of cottage cheese;
• 4 eggs;
• three apples;
• 80 grams of flour;
• 300 grams of sugar;
• 120 grams of butter.
Cooking method:
1. Pound 100 grams of sugar with soft butter.
2. Add another 100 grams of sugar and cottage cheese, whisk all the ingredients until pasty.
3. Grind separately the yolks from the proteins, adding 50 grams of granulated sugar to each mixture.
4. Introduce the yolks into the curd mass first, mix, after the squirrel, and mix again.
5. Slowly introduce flour into the curd dough, mix thoroughly.
6. Peeled apples, chopped into small pieces, put in the dough, mix.
7. Cover the pan with baking paper, grease, sprinkle with semolina or flour.
8. Gently transfer the curd dough with apples from the bowl into the pan.
9. Cook for 35-45 minutes, depending on the diameter of the pan and, accordingly, the height of the cake, setting the slowest fire.
6. Charlotte in a pan with semolina apples
Ingredients:
• 200 grams of semolina;
• a pound of apples;
• 100 grams of sweet cream butter;
• a glass of sugar;
• 10 g of baking powder;
• 200 ml of kefir.
Cooking method:
1. Pour kefir into a bowl, pour semolina, sugar, mix. Remove semolina for half an hour to the side so that it swells to the desired consistency for baking.
2. Add softened butter and baking powder to the swollen mass, mix.
3. Put the apples, chopped into small cubes, into the prepared semolina dough.
4. Pour the dough into a greased and sprinkled pan semolina, cook for 30 minutes.
Charlotte in a pan with apples: tricks and tips
• Charlotte can have a different look: apples are added to the dough, put in the middle, dividing the dough into two parts, or spread down. The only difficulty and peculiarity of making a pie in a pan is that it is difficult to turn the charlotte up, so if you do not like the pale appearance of the top of the pie, it is best to lay out the filling either in the first or third way. If you like apples to be in the middle of the pie, use all kinds of sprinkles to give the appetizing appearance of charlotte.
• To preserve the color of apples after slicing, they can be sprinkled with lemon juice. It is also recommended to cut the fruit immediately before laying.
• Sifted flour will make baking splendor. In addition, thanks to sifting, kneading the dough is much easier: the flour does not roll into lumps, it is evenly distributed.
• To make charlotte magnificent, be sure to add baking powder to the dough. You can replace it with ordinary soda, but it should be put less so that the baking is not bitter.
• Proteins, which are the last to be added to the dough, will be thoroughly whipped to a stable foam and will make airy and tender charlotte.
• If you sprinkle the bottom and edges of the pan with semolina or crushed breadcrumbs, the crust of charlotte will turn out to be rosy and crispy. In addition, the cake will be easier to get.
• Decorate the cake only after cooling completely so that powdered sugar, chocolate or any other powder does not become damp, which will not only spoil the appearance of the cake, but also cause the top of the charlotte to get wet.
• Even such a simple cake as charlotte can be varied for every taste: put dried fruits, other fruits, berries, nuts, poppy seeds with apples. Citrus peel, vanillin, cinnamon, nutmeg will give special aromas and taste. There are many options, it all depends on your readiness for culinary experiments.
