Apple pie with custard. Apple charlotte with custard and raisins. ~800g vanilla curd mass, 150~200g sour cream
A wonderful combination of apples, delicate custard and crispy dough! It's definitely worth a try!
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Cooking time: 60 minutes
1:787 1:797You will need:
1:833450 g flour
250 g butter
1 st. powdered sugar
2 yolks
1 egg
2-3 tbsp sour cream
1 tsp baking powder
For custard:
500 ml milk
5 yolks
50 g powdered sugar
50 g flour
80 g sugar
1 sachet of vanilla sugar
And besides:
1-1.5 kg apples (I did not weigh, I had 2 large and 3 or 4 small apples)
powdered sugar for sprinkling
a few tablespoons of breadcrumbs
1:9
How to cook:
1:39 1:491. Prepare sweet chopped dough. Mix flour, butter, powder (chopped with a knife or in a food processor), add the egg and yolks, sour cream (everything should be chilled, you can put the butter in the freezer for a few minutes), knead quickly, not letting the butter melt. Divide the dough into 2 parts: 1 put in the refrigerator, 2 part - for 2 hours in the freezer.
1:6862. Lay the form with baking paper (I only put it on the bottom, I think this is not necessary at all, because there is a lot of oil in the dough). Roll out the dough from the refrigerator and distribute in a mold, prick with a fork, sprinkle the bottom with breadcrumbs to absorb moisture from the apples. You can also put it in the refrigerator for a while.
1:1285 1:12953. Peel and cut the apples into slices, spread on the dough.
1:1405 1:14154. Prepare the custard. Mix egg yolks with powdered sugar and flour. Heat milk with sugar to a boil. Pour the milk over the yolks, stirring vigorously. Pour into a saucepan and simmer over low heat until thickened, 5-8 minutes.
1:18311:9
5. Pour hot cream over apples. Rub the dough from the freezer on top.
1:137 1:1476. Bake for approx. 45 minutes at 200ºC. Cool the finished cake and sprinkle with powdered sugar.
1:299 1:309For those who are afraid of the test, I’ll say, girls, I’m afraid of it myself)), but this recipe turned out to be as easy as shelling pears! 
Enjoy your meal!
2:1047Simple homemade cake. Cakes consist of a biscuit with apples, i.e. cakes are the usual Charlotte.
Apple cakes go well with cottage cheese - cakes are sweet, cottage cheese is sour, together they make a very harmonious combination.
Be sure to bake the cakes separately. If you bake with one thick cake, then it is difficult to cut it evenly and the cake will feel too wet and sticky.
The cream in the cake is the usual vanilla curd cheese. It is important to buy tasty and high-quality cheese. Bad curds have a starchy, smearing taste and consist of palm oil. They will ruin the taste of the cake.
If it is not possible to buy cottage cheese curds, you can take soft and smooth cottage cheese instead. Powdered sugar and vanilla flavor must be added to it (vanillin cannot be added - it will give a bitter-sharp aftertaste).
You can transform a cake from a modest homemade cake into a festive one, just replace the cottage cheese cream with whipped cream. The taste immediately improves significantly, and the taste of the cake will be more delicate and airy.
COMPOUND
DOUGH
4 eggs ,
1 glass of sugar (200g),
a pinch of salt ,
1 cup flour (160g),
2 tsp baking powder
CREAM
600~800g vanilla curd,
150~200g sour cream
APPLE FILLING
2 large apples (350~400g)
apple filling
Peel apples and cut into small cubes.
Dough
Beat eggs with sugar and salt until fluffy.
Mix flour with baking powder. You should get an easy flowing dough.
Add apples and stir.
Get a mass with a predominance of apples.
Prepare four circles of baking paper.
At the bottom of the form d=22cm put a circle of baking paper and lay out one fourth of the dough.
It is advisable to use a scale to divide the dough as accurately as possible.
Spread the dough with a spoon.
Preheat the oven to t=200°C and place the mold with the dough in it for 12~14 minutes.
Remove the finished cake from the mold along with the paper.
Put the next circle of paper in the mold and pour another quarter of the dough.
Bake 4 cakes.
Cool the cakes, then remove the paper from the bottom of the cakes.
Cream
Beat sweet vanilla curd mass (cottage cheese) with sour cream.
The cream should be thick.
If the cream is too hard, add a little more sour cream.
Taste the resulting cream and, if it seems not sweet enough, add powdered sugar.
Cake assembly
Assemble the cake, layering the cakes with cream.
Decorate the cake as desired.
The cake can be served immediately after assembly. But it is better to let it brew a little in the refrigerator so that the cake stabilizes.
Today I'm making an apple pie with custard, which is often called Polish charlotte. The cake turns out very tasty, tender, creamy, almost a cake. Let's cook!
For the recipe you will need:
For the 26 cm form test:
300-350 g flour
150 g fine sugar or powdered sugar
150 g butter or margarine
1 medium chicken egg
1 st. a spoonful of sour cream (30 g)
8 g vanilla sugar
1 teaspoon baking powder for dough
a pinch of salt
For filling:
500 ml cream of any fat content or milk
150 g sugar
80 g flour or starch
1 medium chicken egg
8 g vanilla sugar
4-5 apples (or 5-6 depending on size)
powdered sugar for sprinkling the finished cake
COOKING:
Mix flour and baking powder, then sift.
In the recipe, I give 300-350 g of flour, since flour is different everywhere. I took 300 g, but in the process of kneading, you may need some more flour.
The oil must be taken out of the refrigerator in advance and allowed to warm up; a fingerprint should easily remain on the oil. Beat the butter with a mixer, gradually adding sugar.
Pour salt, vanilla sugar and once again work well with a mixer. We put sour cream, we drive in an egg
and work with a mixer until smooth.
Lastly, stir in the flour and baking powder.
You can use the mixer, but only quickly, briefly, at low speed mixer.
The dough turned out very soft and very sticky, so I added a little more flour.
In total, it took me 330 g of flour to knead the dough.
This is the dough I ended up with. It is soft, very pleasant to the touch, but at the same time not sticky.
Put the dough in a plastic bag
and put it in the refrigerator for 20-30 minutes.
I baked a cake in a detachable form with a diameter of 26 cm, covered the bottom of the form with baking paper, did not grease the sides with anything.
Take the dough out of the refrigerator and roll it out.
The rolled out dough should be enough to line the bottom, sides of the mold and even a little more to cover the filling on top. Gently transfer the dough onto the mold using a rolling pin.
and line the bottom and sides. We remove all excess dough. If there is not enough dough somewhere, then you can always stick a small piece.
We remove the form with the dough for another 30 minutes in the refrigerator. We collect scraps of dough, put them in a bag and put them in the freezer.
While the dough is chilling, prepare the filling.
Mix flour, sugar, vanilla sugar. Instead of flour, you can use starch, but keep in mind that with flour the cream is more stable, and with starch it can become liquid and flow out of the finished cake. We beat the egg
mix and gradually dilute with cream until a homogeneous thin dough.
Cream should be cold or at room temperature, but not warm, so that the cream turns out without lumps. We put the pan on the stove and constantly, stirring quite intensively, cook until thickened.
Here is a thick cream I got as a result.
We set the cream aside, literally for a few minutes, so that it cools slightly.
We clean the apples, remove the peel, seeds and coarsely chop. I cut each apple into 8 pieces. We take out the form from the refrigerator and tightly lay the apples.
Spread hot custard on top.
The cream must be hot enough, because when it cools down, it will thicken and be difficult to spread.
We turn the excess dough from the sides onto the cream.
We take out the rest of the dough from the freezer, rub it on a coarse grater and distribute it on top.
We bake in an oven preheated to 180-200 ° C, the cake is baked for quite a long time, about 40-50 minutes. It should brown on top and sides. Put the freshly baked cake directly in the form on the wire rack and let it cool until warm.
Carefully remove the form, transfer the cake to a serving plate and carefully remove the baking paper. Sprinkle the finished cake with powdered sugar.
You can cut the cake only after it has completely cooled. And preferably, after the cake has cooled, let it stand for a few more hours, and then cut and serve.
Happy tea drinking!
Ingredients
For test:
- 140 g flour;
- 200 g of sugar;
- 2 eggs and 2 proteins;
- salt;
- 10 g butter for greasing the mold;
For filling:
- 3-4 apples;
- 100 g raisins;
For custard:
- 2 yolks;
- 2 table. spoons of sugar;
- 1 table. a spoonful of flour;
- 200 ml of milk.
Cooking time - 1 hour, of which 40 minutes is baking in the oven.
Yield - 8 servings.
If you have not yet tried to turn an ordinary charlotte into a delicious apple pie with the most delicate custard, then this recipe is for you. Charlotte with apples and custard, enriched with raisins, is prepared quite simply and quickly, but it turns out very tasty, juicy and tender. Apple pie with custard, the recipe with a photo of which is described below, differs from the ease of preparation, so even a novice hostess can easily handle it.
How to cook charlotte with custard - step by step recipe with photo
First you need to prepare all the necessary ingredients.
First you need to wash the raisins with hot water, then pour it with boiled water and leave for about 20 minutes. After that, drain the water and dry the raisins. Wash the apples, dry them, remove the pits and cut into thin slices.
Separate the yolks from the whites of two eggs. Beat the remaining two eggs and two whites with a mixer until a thick foam. Gradually adding sugar, continue beating until the mixture doubles in volume (this takes about 10 minutes).
Sift the flour into a separate bowl, add a pinch of salt and mix. Gradually adding flour to the egg-sugar mixture, gently knead the dough. Preheat oven to 180 degrees. Grease a baking dish with butter. Put the apples on the bottom of the mold, and spread the raisins on top of them.
Pour the dough over the filling, evenly distributing it throughout the form.
Set the mold in the oven and bake the charlotte for 40-45 minutes until its top is browned. After that, let it cool for 15 minutes in the form, and then transfer to a dish.
It remains to cook the cream for charlotte with custard and apples. To do this, mix the yolks thoroughly with sugar, then add flour to them and grind everything well. Then, gradually adding milk, continue to stir the mixture.
It is advisable to prepare the cream in a glass or enamel saucepan. Put it on a small fire and, stirring constantly, bring the mixture to a boil. After the cream thickens, remove it from the heat and, stirring, cool. Lubricate the top and sides of the pie with the cooled cream. Apple pie with custard turns out to be quite juicy, but if desired, it can be cut into two cakes and the bottom cake is also smeared with cream. In this case, the amount of ingredients for the cream will need to be doubled. Delicious apple pie with custard is ready! Its top can be decorated with raisins, grated chocolate, lemon zest or multi-colored confectionery topping.
Apple pie with custard, the recipe with a photo of which is described above, can be served immediately, or you can leave it for several hours to soak.
We wish you all a pleasant tea party!
