The charlotte is a delicious dessert: this is one of the most popular charlotte recipes, lined with ladyfingers and filled with apples, flavored with cinnamon and brandy! Find this and many more recipes with pictures on the Giallozafferano App (in English) http://itunes.apple.com/app/giallozafferano-recipes/id384387249?mt=8
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The apple charlotte is a delicious dessert, the origin of its name is not clear, but it may refer to a bonnet that looks like a charlotte mould… let’s see how to make it!
Ingredients for a 7-inch (18 cm) mould
Apple charlotte
(8 servings)
• ½ lb (250 g) of ladyfingers
• 2,2 lbs (1 kg) of rennet apples
• 5 tbsp (70 g) of butter
• 2/3 cup (150 ml) of fresh milk
• 1 shot (50 ml) of brandy or cognac • ¼ cup (50 g) of sugar
• the grated zest of 1 lemon
• ½ cup (150 g) of apricot jam
• 1 level tsp of ground cinnamon
• 1 pinch of vanilla powder
For brushing
• 1 tbsp of apricot jam
First of all, peel the apples – I am using rennet apples, but you can use your favourite type of apple; then cut into quarters, remove the core and cut into slices, about 1/8 inch (2-3 mm) thick.
Once the apples have been sliced, put 3 ½ tablespoons (50 g) of butter in a large pan, taken from the total amount, let it melt, then add the apples. If you want to prepare the apples in advance, keep in a bowl of acidulated water, that is water and lemon juice, to prevent browning. When the butter has melted, toss in the apples… that have been drained, of course. Now add the brandy… or your favourite liqueur, such as cognac, cointreau, or any liqueur you like… the ground cinnamon… the sugar… and the vanilla powder. Lastly, the grated lemon zest. Now cook on a low flame until the apples are mushy.
While the apples are cooking, take a charlotte mould, or a panettone mould if available, about 7 inches (18 cm) in diameter, grease with butter, then line the sides and bottom with parchment paper. Now trim the ladyfingers so they fit into the mould about 1 ¼-1 ½ inches (3-4 cm) below the rim. Quickly dip in milk and arrange them against the sides of the mold, with the rounded end down and the sugared side facing out. Reserve the trimmed scraps and cake crumbs for the bottom layer. Don’t soak the ladyfingers to the point of being soggy.
When the apples have softened, add the apricot jam, stir well, then pour the mixture into the mould, that is completely lined with ladyfingers, as you can see. Perfect! Now take the remaining ladyfingers and crumble on top… along with the cake crumbs. Finally, pour the remaining 1 ½ tablespoons (20 g) of melted butter all over the top… and bake in a preheated oven at 350°F (180°C) for about 35-40 minutes.
40 minutes have passed and the charlotte is ready! Now let it cool a bit, after that we’ll turn it out onto a serving plate.
Once cooled, invert the charlotte onto a serving plate, in this way… remove the mould, peel off the parchment paper… and brush with the strained apricot jam, for a glossy finish. Remember that the charlotte should be served lukewarm.
And here’s our beautiful apple charlotte, ready to serve! Enjoy and see you next videorecipe!