Apple Charlotte with Honey

Cut the apples into small pieces. If the skin is thin, you can leave it on. Optionally, you can peel the apples.

Sprinkle the apples with cinnamon and sugar. The amount of sugar depends on the sweetness of your apples; you can even omit it. Mix well and cover with plastic wrap to prevent the apples from browning.

In a saucepan or skillet with a thick bottom, place the unsalted butter, honey, and pour in the milk. Put it on low heat, and while stirring constantly, bring the mixture to a uniform consistency.

Our task is to melt the ingredients and achieve a uniform consistency. Remove from heat and set aside for now.

The eggs should be at room temperature. Beat the eggs with a mixer, gradually adding sugar and salt.

It should result in a fluffy white mass. As soon as the whisk starts leaving a trail that remains for a few seconds, it's ready.

In the resulting mixture, in three portions, add the flour mixed with the baking powder, and the mixture of honey, butter, and milk (it should still be slightly warm) in three separate additions. That is, pour in one-third of the honey-cream mixture and add one-third of the flour, gently mixing with whisking movements from bottom to top. Repeat this process twice.

Mix each time with the whisk until smooth.

Pour the apple mixture into the prepared baking dish.

Bake in a preheated oven at 180 degrees Celsius for approximately 40-45 minutes.

Place in a preheated oven and bake until golden brown, approximately 40-45 minutes at 180 degrees Celsius.

Allow the charlotte to cool slightly in the mold for about 40 minutes at a temperature of 180 degrees Celsius. Then, using a knife or spatula, run along the edges and carefully remove it from the mold.

When serving, you can sprinkle the cooled pie with powdered sugar.

Apple and honey charlotte turned out very tasty and aromatic. I recommend this favorite recipe!

Enjoy your tea time!