photo: Unusual Apple Charlotte

Unusual Apple Charlotte

I remember, in my childhood I liked to cook Charlotte – an apple pie, which was a pleasure to cook – mixed everything together, laid out in the mold and the dessert is ready after 30 minutes. The note for the mistress – if you take apples of different varieties, the dessert will be more versatile to taste. There are other apple tarts and pies. So if you want something new – this unusual Charlotte is the best variant. The recipe suggests using Savoyardi biscuits, soaking everything in syrup with alcohol and making apple compote. Dessert has an unusual taste for apple cake and flavor instead of the dough.


  • Apple
    5 pcs
  • Butter
    70 g
  • Sugar
    100 g
  • Rum
    120 g
  • Cinnamon
    1 pcs
  • Water
    150 g
  • Savoyardi
    15-18 pcs


  • 1. Clear 5 sugary apples from peels and pips; cut at large cubes of 1 cm.
  • 2. Melt butter (50 g) in a deep saucepan; add all the apples, sugar (50 g) and 50 ml of alcohol (whiskey, rum, huntsman), chop the stick of cinnamon. Fry the apples until they become soft and moisture decently boil – it will take 10-15 minutes.
  • 3. Take it to the side, let it cool down. Prepare the mold, it is better to take a small, but high. I used 16x5 cm. If you have bigger one, increase the number of ingredients. Lubricate it generously with butter so that the walls and the bottom barely gleam through the oil layer.
  • 4. Put 20 g of sugar and shake the mold well over the sink so that the sugar covers the walls and the bottom with a dense layer. Sprinkle excess.
  • 5. Prepare the syrup – mix sugar (50 g), alcohol (70 g) and water (150 g) in the saucepan. Put on the stove, leave for 2-3 minutes.
  • 6. Let the syrup cool down a little bit to make it comfortable to work with. Pour into a wide mold with a flat bottom. Prepare Savoyardi. I want to answer the possible question immediately – no, in this case, they will not be replaced by anything else.
  • 7. Soak 3-4 pieces of Savoyardi per 10 seconds in syrup.
  • 8. You need to lay out the whole shape with a moistened biscuit. First, densely cover the bottom, and then sides.
  • 9. It's okay if the sides are sticking out, we will cut them later. Put the apple compote in the center. Tamper apples tightly, but try to spread apples without syrup.
  • 10. Seal with moistened biscuits on top. And the cuts of the flaps are convenient to lay the resulting slits.
  • 11. Put the mold in a preheated oven to 200 degrees and bake for 40-45 minutes. Look, as soon as the top begins to blush – the cake is ready.
  • 12. Depending on how much you impregnate the cookies in the beginning, the cake will turn out to be more or less juicy. I made the average version, as it can be seen, it is practically wet outside, but it is so delicious for me. As you can see in the photo, the cake is not "crawling " when it is cut.
  • 13. It is good to decorate with lime rind for contrasting taste and color, mint or neutral berries.