Charlotte with apple and currant

This cake always helps me out when “guests are on the doorstep”, the recipe is simple, bakes quickly, food is almost always in the refrigerator.
What could be simpler - fruit filling and dough on top. No frills - everything is simple, almost obscenely.
(by the way, this is still a "complex" recipe. according to the simplest recipe, I bake Charlot weaving when the guests have already arrived)

In fact, charlotte recipes are apparently invisible, as well as versions of its origin. According to one version, the name "Charlotte" is the result of the unrequited love of a certain cook for a certain poor Charlotte, after whom this dish is named.
But, since we all know for sure that Russia is the birthplace of elephants, we can safely say that the recipe for the Charlotte pie was born in our country. Pimerno at the beginning of the 19th century, a dish called Charlotte Russe appeared. It was invented by the French chef Antoine Karem, who was in the service of Alexander I. That's it.
(something with this cook is not clean - he is also credited with creatingvinaigrette that , and in general he was a woman, they say ...)

We, although not in the service of the reigning persons, still prepare a delicious cake. (We love to eat delicious food no less than the emperor!)

For the Charlotte recipe we need:

3 chicken eggs

1 cup of sugar

1 cup sour cream

1 cup flour

1 tsp soda

3 medium-sized apples (remove the seeds and the stalk) Apples are better to take antonovka, the pie with them turns out to be a masterpiece, but if they are not there, it does not matter, rub ½ lemon peel on the laid out sweet apples, I also take frozen black and red currants, randomly I throw it on apples, it turns out both colorful and tasty.

A handful of frozen redcurrants (do not defrost)

A handful of frozen blackcurrants (do not defrost)

Charlotte pie recipe

Egg, beat sugar

Add sour cream, beat

We extinguish the soda with vinegar, add to the mixture and beat again

We cut out the core of apples and everything superfluous. Apples are ready, it remains to cut them into thin slices. (Here there is a difference from the traditional "charlotte" recipe - we cut the apples not into slices or cubes, but into flat slices)

Add flour to the dough, beat until smooth.

Pour half of the dough for "charlotte" into a greased form and put the apples on top of the dough.

Pour the rest of the dough on top and bake in the oven for 30-40 minutes at 180 degrees.
Readiness check with a toothpick - dry - ready!

As always, carefully turning over, remove the product from the mold.
Charlotte can be served at the table without decorating. And even hot!

Charlotte pie is ready! Always so homely, so elegant and always delicious!