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➠ Charlotte on kefir and sour cream

Charlotte on kefir and sour cream

4348

Kitchen German

Calorie content 137.6 kcal

Portions 8 port.

Cooking time 55 minutes

Proteins * 4.8 gr.

Fats * 2.7 gr.

Carbohydrates* 23.1 gr.

Content

Here is a recipe for a delicious and easy-to-cook charlotte. Thanks to kefir and sour cream, the pie will be very soft, and the dough will turn out to be fluffy and loose. The apple sourness goes well with the sweetness of the pie. Such a dessert will definitely not stay on your table.

Ingredients

Kefir 0.5 tbsp. Sour cream 1.5 tbsp Wheat flour 240 gr. Egg 4 things. Granulated sugar 180 g Baking soda 0.5 tsp Apples 4 things. Vegetable oil 1 tbsp

Cooking process

In order to prevent the finished dough from settling, it is better to start preparing the apple filling at the beginning. For the pie, choose juicy, but sour apples with strong flesh. This will prevent the apples from turning into mashed potatoes during baking. We remove the peel from the apples, cut and remove everything that is inedible. Then cut into slices.

Mix baking soda with sour cream. The special structure of the cake will be precisely due to the combination of these components. While the swelling process is in progress, we will make a liquid base for charlotte. Combine granulated sugar and eggs. Armed with a mixer, beat them until the sugar is completely dissolved.

Gradually add kefir and sour cream with soda to the egg-sugar mixture, while gently stirring all the ingredients.

In order not to waste time in vain, we are already turning on the oven to heat up to 180 degrees. We introduce sifted flour into the liquid base and knead with a mixer, achieving uniformity.

Grease the bottom of the baking dish with vegetable oil and place half of the finished dough there. We spread apple slices on it.

Fill the apple layer with the remaining dough.

Place the dough pan in a preheated oven for 45 minutes. Do not open the oven door during baking to prevent the cake from settling. Despite the brownish crust, use a toothpick to check the inner doneness of the pie. If there is no raw dough left on it, then it is definitely baked inside.