Anastasia Skripkina's Charlotte Cake: Recipe + 6 Step-by-Step Photos

In her recipe, Anastasia Skripkina makes a charlotte pie using a delicate dough. The result is a very tender delicacy that quickly disappears from the table. I offer you a very similar recipe. Thanks to it, you'll get a versatile pie that will firmly take its place in your cookbook.

Nutritional value per serving

232 kcal

Proteins: 6.3 g
Fats: 10 g
Carbohydrates: 27.1 g

*Nutritional value is calculated per 100g of ingredients

Total time: 1 hour
Time in the kitchen: 50 min
Complexity:

It's easy and straightforward to prepare, but it does require some experience. Not everyone can do it right the first time.
Number of servings: 6

Anastasia Skripkina adds not only apples but also fresh mulberries to the filling. Mulberries aren't the most popular berry, especially outside the southern regions. If desired, you can add variety to the charlotte's flavor with any brightly colored berries. Sour, boldly flavored berries, such as cranberries, currants, and lingonberries, are especially delicious. They will also add new colors to the surrounding dough. The original recipe remains apple-based.

Recipe with step-by-step photos

Apple Charlotte by Anastasia Skripkina

Ingredients

Servings

Apples

4 pcs
Egg C1

3 pcs
Sugar

200 G
Flour

160 G
Soda

3 G
Citric acid

2 G
Butter

10 G
Semolina

1 tsp

Preparation

Step 1

Beat eggs with sugar until an airy, creamy mixture is obtained, about 3-5 minutes.

Step 2

Meanwhile, cut the apples in half and remove the cores. Then cut them into wedges and chop them into pieces.

Step 3

Add pre-sifted flour mixed with baking soda and citric acid. Knead until a smooth dough forms. Add the apples and mix.

Step 4

Grease a baking pan with a knob of butter and sprinkle with semolina. Place the dough in it and smooth the surface.

Step 5

Bake the charlotte in an oven preheated to 180°C (350°F) for 40-50 minutes. Remove from the pan and let cool in the pan until warm. This will allow it to firm up and prevent cracking when removed.

Step 6

The apple charlotte is ready. Transfer it to a serving platter, sprinkle with powdered sugar if desired, then cut into pieces and serve.

Temperature of ingredients

The eggs for the dough must be warm. This will allow them to absorb air better and quickly whip into a fluffy foam. And if you sift the flour before mixing the dough, the charlotte base will resemble a sponge cake rather than a cheap homemade pie.

Replace flour with semolina

If you prefer a more fluffy baked good, replace 25% of the flour with semolina. It will make the dough more textured and moist, absorbing the apple juice during baking.

Change the number of apples

You decide how much fruit to add to the charlotte and how to cut it. You can make slices that are barely visible in the dough layer or add more apples so you can eat the pie with a spoon.

I hope you enjoy Anastasia Skripkina's charlotte cake. If you have any other interesting recipes you can't find, please share them in the comments!

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