Charlotte with apples on kefir and sour cream

First you need to prepare the apples. My fruits, cut into four parts. Can be peeled if desired. If the skins are left, the apple pieces in the dough will have a more pronounced texture. Do not forget to cut the seed box and then cut the apples into arbitrary small slices. To prevent the sliced ​​apples from darkening, you can sprinkle them lightly with lemon juice.

Break eggs into a wide bowl, add sugar and beat with a mixer, starting at low speed and gradually adding speed. The egg mass should increase well in volume, become thicker and noticeably whiten. The airiness of the dough depends on the quality of beating.

Add kefir, sour cream and melted butter to the beaten egg mass (the butter should not be hot). Beat again with a mixer on low speed.

Add flour, baking powder, cinnamon, vanillin to the liquid mass. It is recommended to sift the flour, as this affects the splendor of the charlotte. Stir the dry ingredients into the egg mass gently, in a circular motion from top to bottom. It is convenient to use a whisk. The consistency of the dough is fluid, thick, like a pancake.

Prepare a baking dish by greasing it well with oil. If you use a silicone mold, then you do not need to lubricate it with anything. Pour half of the dough into the prepared form, carefully spread the sliced ​​apples on it, evenly distributing the pieces around the entire perimeter. Pour out the remaining dough, trying to cover the apples completely. Alternatively, you can put apple pieces into a bowl of dough, mix and put the mixture in a mold - this way the charlotte turns out to be juicier and without pronounced layers of dough. It should also be noted that the baking time of this option may be a little longer - by five to ten minutes. We put the form with the dough in an oven preheated to 180 degrees on a medium level and bake for about 30-40 minutes, focusing on our oven. By the end of baking, the product should noticeably increase in volume and brown well. During baking, it is undesirable to open the oven so that the charlotte does not settle. It is permissible to open the oven only at the end of baking in order to check the readiness of the charlotte by piercing the middle with a wooden stick or a toothpick: if it comes out dry, then the product is ready.

We take out the finished charlotte from the oven and cool. When cooled down, it is easy to remove it from the mold and cut it for serving.When serving, charlotte can be sprinkled with powdered sugar, garnished with a ball of ice cream.