Charlotte apple pie

Preheat the oven to 180C.

Beat the eggs with a mixer until light foam appears. Then add a pinch of salt, then gradually add sugar in small portions and continue to beat until you get a fluffy mass for 5 minutes! It is important not to overbeat the eggs - there should be small bubbles on the surface.

Be sure to sift the flour with the baking powder into a separate bowl.

Continuing to beat the eggs now at low speeds, add the sifted flour to the dough in parts. You can use a spatula, but the mixer will still mix the dough better and more evenly. The dough should turn out like thick sour cream. But at the same time, air bubbles should remain in it, although not in the same quantity as before adding flour.

Wash the apples, peel, remove the core and cut into medium pieces. Pour the prepared apples into the dough and gently mix everything with a spatula.

Cover the form with parchment, grease with butter (bottom and walls). Pour the batter into the mold and smooth out. Sprinkle a thin layer of sugar evenly on top, if desired.

Bake the charlotte pie in an oven preheated to 180C for about 40-50 min. DO NOT OPEN the oven door for the first 25 min, otherwise the cake will settle. Check readiness with a wooden skewer - it should come out dry.

**TIPS & NOTES:** - Charlotte apples are best used with sourness. - Eggs must first be beaten at low speed, gradually increasing to maximum speed. - If desired, cinnamon can be added to the cake. Sprinkle with powdered sugar, flaked almonds and/or chopped walnuts before serving.