How to cook charlotte properly to make it puffy: effective tips

It would seem that charlotte is the simplest pie that everyone can make. But there are actually quite a few problems with this kind of pastry: the dough falls off, becomes heavy, and a crispy crust does not form on top. To prevent this from happening, there are a few nuances that you need to know to make the cake perfect and delight the whole family.

Food blogger Yevhenia Karpiuk shared her tips for making a delicious fluffy and tender charlotte on her Instagram page. The cook answered questions from her followers about adding baking powder to the batter. As it turned out, it depends on some factors that are described in the detailed recipe.

Ingredients:

• eggs - 3-4-5 pcs.
• sugar
• flour
• salt - a pinch
• baking powder - 1 tsp.
• apples - 3-4-5 pcs

Method of preparation:

1. Break the eggs and weigh them. For example, you got 250 g.

2. Divide the weight of the eggs by 1.7. The resulting figure is the weight of flour and sugar (250:1.7=147 g).

3. Beat the eggs very well. Add sugar, salt and baking powder, and beat again. You should get a very airy mass.

4. Add flour very carefully with a spatula.

5. We want as much oxygen in the batter as possible. Therefore, do not mix too vigorously, only gently and in one direction.

6. The apples can be peeled or not. It all depends on the variety. Cut them into large cubes and add them carefully to the batter.

7. Cover the mold with parchment. No need to grease it with oil.

8. Bake at 180 degrees for 30-40 minutes. Check with a toothpick.

9. Speaking of baking powder. According to the rules, it is not added to the batter. But if you don't have a powerful mixer or are too lazy to beat for so long, it's better to play it safe with baking powder. If you can beat the eggs until foam, you don't need baking powder.

10. If you beat the eggs well but the mass falls off after adding flour, this can also be fixed. Beat the whites separately into a stiff foam, and the yolks separately with sugar. Add the flour to the yolks and mix well. And then carefully add the whites. You'll get it just right.