Original recipes: sour cream apple

"Sour cream apple", or sausep is a plant from the family of annonovs. Outwardly it looks like a tree (small in height) with a wide leaf cover and large fruits covered with needles. It grows in Central and South America, in Bermuda and Bahamas, in India, Australia, and South China. The smooth leaves of this plant are quite large in size and have a light green color at the bottom and dark green at the top. They are characterized by a strong bright aroma. Sour cream apple has large fruit width of fifteen centimeters, and length - about thirty-five centimeters. The weight of a single fruit sometimes reaches seven kilograms. However, in the expanses of the former USSR this name has a slightly different meaning. This is the name of an airy, lush, charlotte with apples melting in its mouth. Sour cream in this case is the key ingredient. Thanks to her dish is light and very delicate. In this article we will describe how the "sour cream" is prepared.

In general, charlotte is a dish of French cuisine, for the preparation of which white bread, liquor and custard are used. But we have this dish is interpreted differently and prepared in our own way. For example, very often carrots, apple, sour cream are taken as ingredients, which are rubbed to the state of a homogeneous mass. Even the recipe for the charlotte has some "Russian" roots. When kneading add kefir, mayonnaise or sour cream. It is believed that the latter makes charlotte more light and airy. We will describe the preparation of such a test below.

So, charlotte on sour cream, or "sour cream apple". We need: one glass of sugar, the same amount of flour and sour cream, one egg, half a teaspoon of soda, three to five medium-sized apples. In the bowl, break the egg. Add the loose ingredients and sour cream. We mix everything thoroughly. The dough should be a bit thin. Apples are cleaned and cut into thin slices. In a greased form of oil, we put half of the prepared apples, and fill it with dough. Spread the rest of the apples and pour it again. Bake for about forty minutes, periodically checking that the sour cream is not burnt.

The next way in many housewives is surprising. After all, the list of ingredients includes not quite traditional for sweet baking product - mayonnaise. But do not be afraid. The dough turns out surprisingly light, delicate, incredibly tasty and acquires a special piquancy. So, take half a glass of homemade sour cream, the same amount of mayonnaise (the proportions can be changed, depending on the desired quantity of the prepared dish), One glass of brown sugar, one egg, one glass of sifted wheat flour, one teaspoon of baking powder for dough.

We mix all the ingredients until we get the whole mass. Apples are prepared, as in the previous recipe. Then put them in a suitable baking dish, pre-lubricated with oil. Then fill in the dough and cook for about half an hour - forty minutes at a temperature of one hundred and eighty degrees.

Bon Appetit!