The test came out a little, I would even say not enough for a form with a diameter of 26 cm. In principle, this is not scary, but you can take a form a little smaller. And yet - we measure ranetki exclusively by volume - glasses, cans, buckets. Therefore, Ranetki need about two liter cans.
Purpose: For children / For afternoon tea / For dessert
Main Ingredient: Fruit / Apples / Dough / Sponge Dough
Dish: Baking / Pies / Charlotte / Sweet
Geography of cuisine: Russian cuisine
- Ranetki - 2 Liters (2 liter cans)
- Eggs - 4 Pieces
- Sugar - 9 Art. spoons (6 for dough, 3 for sprinkling)
- Vegetable oil - 3 tbsp. spoons
- Sour cream - 3 tbsp. spoons
- Wheat flour / grade - 1 Glass (volume 250 ml)
- Corn starch - 2 Tbsp. spoons
- Baking powder - 1 teaspoon
- Salt - 1 Teaspoon
- Vanillin - 1 Teaspoon
How to cook "Charlotte with Ranetki"
Core with a heartbreaker. Place half the apples in a parchment-lined baking dish. Sprinkle with a spoonful of sugar.
For the dough, beat eggs with sugar until dense fluffy foam - at least three minutes. Without stopping whisking, pour in the oil in a thin stream. Then add sour cream and do not stir.
Add the flour and cornstarch mixture sifted with baking powder. Add a pinch of salt and vanilla. I do not recommend putting cinnamon in this charlotte - it will interrupt the delicate aroma of the ranetki. Mix the dough with a mixer at minimum speed.
Pour half of the dough, pouring over the whole of the ranetki so that the dough gets inside the apples.
Lay out the second layer of ranetki and cover with the rest of the dough. Sprinkle sugar around the edge and a little on top.
Bake in an oven preheated to 180 degrees on the lower heat until the dough rises well and begins to turn pink. Then increase the temperature to 200 degrees and bake until golden brown and dry splinters. Let the finished charlotte stand in the mold until it cools down to a warm state.
Charlotte can be served warm or cooled completely.