Curd charlotte with apples is a great option for a children's breakfast.
Even if your child does not like cottage cheese, he certainly will not be able to refuse such a dessert.
This baking is also suitable for a festive table.
Curd Charlotte with apples - the basic principles of preparation
Cottage cheese will make charlotte even more tender and tastier. To prepare the classic curd charlotte you will need: eggs, butter, sugar, apples, flour and cottage cheese.
The oil is triturated with butter. Then, the same amount of sugar and cottage cheese are added to the oil mixture. Continue to grind until a homogeneous, pasty mass is obtained.
The eggs are broken, the proteins are separated from the yolks. Beat the whites in a separate bowl with sugar until stable peaks. The yolks are ground with sugar and introduced into the curd mass. Then whipped proteins are sent here and mixed gently so that they do not settle.
In the curd mass put slaked soda, flour and knead the dough, the consistency of homemade sour cream.
The apples are peeled, cored and cut into thin bars. Apples are mixed in the curd dough. In some recipes, the fruit is cut into thin slices and spread on the dough.
Charlotte is baked for forty minutes at 180 C.
Instead of flour, semolina is added to the dough, or a dessert is prepared without flour.
In addition to apples, nuts or dried fruits can be added to charlotte. For flavor, put vanilla or cinnamon in the dough.
Recipe 1. Classic Curd Charlotte
Ingredients
300 g of cottage cheese;
a few drops of 9% vinegar;
four eggs;
baking soda;
100 g of flour;
sugar - one and a half glasses;
butter - ¾ packs;
three large apples.
Cooking method
1. Pour a third of the sugar and rub it with soft butter until the sugar is completely dissolved.
2. Add the same amount of sugar and cottage cheese. Continue to grind to a pasty state.
3. Squirrels are separated from the yolks. Pour 50 g of sugar into the proteins and beat them until a dense foam. Grind the yolks with the same amount of sugar.
4. Enter the yolks in the curd mass and mix. Then add whipped proteins here and gently knead.
5. Add the flour and slaked soda gradually and knead a fairly thick dough.
6. Peeled apples cut into small pieces and add to the curd dough. Mix.
7. Cover the form with parchment and put the cottage cheese and apple dough into it. We bake charlotte for 35 minutes at 180 C. We take out the finished charlotte from the mold and cut into slices. Serve pastries with hot or cold drinks.
Recipe 2. Curd Charlotte "Apples in the Clouds"
Ingredients
200 g of cottage cheese;
3 ml of vanilla essence;
three eggs;
a kilogram of apples;
100 g of flour;
slaked soda;
130 g butter;
30 g of corn starch;
100 g of white sugar.
Cooking method
1. Peel the apples, cut in half and remove the middle with the seeds. Grind the fruit pulp into thin slices.
2. Dissolve the butter in a pan, add sugar and cook until brown caramel is obtained. Put apple slices in a pan and mix so that the caramel is evenly distributed over all the pieces. Keep a couple of minutes until the excess liquid evaporates. Transfer caramelized apples to a deep bowl and refrigerate for a day.
3. Separate the yolks from the proteins. Combine yolks with cottage cheese, add soft butter and beat with a blender until smooth.
4. Pour sugar into the proteins and beat until a dense foam is formed.
5. Mix flour with starch and slaked soda. Enter gradually into the curd and mix with a submersible blender. Now carefully enter the whipped squirrels.
6. Put deep caramelized apples. Cover them with a layer of curd. Put in the oven for forty minutes. Bake at 180 C. Cool the pie, and cut into slices. Serve with cocoa or fruit drink.
Recipe 3. Curd Charlotte with layers of apples
Ingredients
Dough
a glass of sugar;
five eggs;
a glass of wheat flour.
Filling
five apples;
one and a half packs of cottage cheese;
70 g butter;
100 g of white sugar.
Cooking method
1. Drive eggs into sugar and beat everything with a mixer at high speed until a stable foam is formed.
2. Stirring with a whisk, gradually introduce the sifted flour. We make sure that no lumps appear.
3. Cottage cheese is ground with a blender into a homogeneous mass. Pour half a glass of sugar and add 50 g of butter. Mix thoroughly. If you have no desire to mess with the curd, you can use the finished sweet curd mass.
4. Wash the apples, remove the seed boxes and cut into thin slices. If the peel is tough, you can remove it with a vegetable knife.
5. Preheat the oven to 180 C. Lubricate the mold with oil and pour a third of the dough. Gently spread apple slices on top of it, leaving a little for decoration. Fill them with a thin layer of dough and lay out the curd filling. Fill it with the remaining dough and decorate with apple slices.
6. Send the pastries to the oven for 45 minutes. We take out the finished charlotte, cool and serve with fruit drink or compote.
Recipe 4. Curd Charlotte with Royal Apples
Ingredients
three apples;
two eggs;
40 g vanilla sugar;
des.spoon of baking powder;
60 g of flour;
220 g of cottage cheese 2%.
Cooking method
1. Beat sugar with eggs until lush foam.
2. Little by little, pour flour and baking powder into the egg mixture, without stopping whipping, so that lumps do not form.
3. Add the cottage cheese and continue whisking until a smooth, pasty mass is obtained.
4. The apples are washed, we peel the fruits from the peel and remove the core. Cut the pulp into thin sticks. Put the chopped fruits in the dough and mix.
5. Cover the baking sheet with parchment and carefully spread the dough on it. We send in the oven preheated to 180 C for half an hour. Pour the finished charlotte with melted chocolate and garnish with crushed nuts.
Recipe 5. Curd Charlotte with apples in a slow cooker
Ingredients
Dough
three large apples;
five eggs;
160 g of premium flour;
200 g of sugar.
Filling
a bag of vanilla sugar;
one and a half packs of cottage cheese;
80 g of white sugar;
butter - a quarter pack.
Cooking method
1. Beat eggs with sugar until stable peaks.
2. Gradually introduce the sifted flour and gently mix with a wooden spatula, getting rid of lumps.
3. Beat soft butter with vanilla and white sugar, add cottage cheese and mix.
4. Peel the apples, remove the seed boxes and cut the pulp into thin slices.
5. Lubricate the multicooker bowl with oil and put a few apples on the bottom. Fill with half the dough. Put the curd filling and fill with the remaining dough. Put the remaining apples on top.
6. We bake charlotte by starting the “baking” mode for an hour. At the end of the allotted time, we do not open the lid of the unit and leave the cake in the heating mode for another quarter of an hour. You can decorate the surface of charlotte with grated chocolate or pour over condensed milk.
Recipe 6. Chocolate curd Charlotte with apples
Ingredients
four eggs;
280 g of sugar;
half a glass of sour cream;
200 g of flour;
150 g of cottage cheese;
half a glass of kefir;
two large apples;
50 ml of vegetable oil;
50 g of cocoa;
3 g of baking soda and baking powder.
Cooking method
1. Pour kefir into a deep bowl, add soda, mix and leave for ten minutes
2. In a separate bowl, beat the eggs with sugar until a dense foam. Add kefir, vegetable oil to the egg mixture and continue whisking.
3. Combine the flour with cocoa and baking powder and sift the resulting mixture. Gradually drive it into kefir, stirring with a spatula to get rid of lumps.
4. Cut the peeled apples in half and remove the core. Cut the pulp of the fruit into small pieces. Transfer the chopped apples to the dough and mix. Put the dough in a greased, heat-resistant form and smooth.
5. Add 80 g of sugar, egg and sour cream to the curd. Beat everything with a mixer until a creamy mass is obtained.
6. Spoon the curd cream along the perimeter of the dough and make the toothpick stains. Bake charlotte for forty minutes at 180 C. Cool the pastries completely and leave the cake in the refrigerator overnight. Cut the charlotte into slices and serve with a milkshake or fruit juice.
Curd Charlotte with apples - tips and tricks
To give Charlotte a unique taste and aroma, you can add spices. It can be vanilla, ground cinnamon, lemon zest or nutmeg.
Do not open the oven door while cooking charlotte.
To make charlotte airy and tender, be sure to whisk the proteins with sugar until a stable foam, and only then put them into the dough.
Instead of flour, you can add semolina or starch to the dough.
