Roll "Charlotte"

Description

This recipe is a translation, so the literal names I can't tell you, but the technology and ingredients I decided that it resembles an "Apple Pie". Hence the name. I liked the preparation of the roll: the filling is baked with the dough immediately. Quick, tasty, convenient. Loose airy sponge cake, a classic combination - Apple+cinnamon, and carrots and nuts. Here's a great roll for the weekend!!! Measure the "glass" in volume of 250ml.

Ingredients

Chicken egg

4 piece
Sugar

1 cup
Salt

1 pinch
Flour

1 cup
Leavening agent

0.5 pack
Apple

6 piece
Carrots

1 piece
Lemon juice
Nuts

1 cup
Sugar
Cinnamon

1 tsp

Cooking

Apples (I used Semerenko) clear, RUB on a large grater and sprinkle with lemon juice. Mix gently.

Add grated carrots (I rubbed on a small grater), cinnamon, sugar (if you wish. I have not added)

Beat the eggs with sugar and salt until fluffy state.

Add flour mixed with baking powder (sift!!!).

Baking tray lay a baking paper. The paper I lightly powdered with starch (prescription not required) and sprinkled with ground nuts. By my experience I would say: add them to the bulk of the filling, and then baked, they partially remain on paper.

The filling squeeze, if you have allocated a lot of juice. Spread evenly on paper.

For the stuffing evenly pour the batter and slightly flatten to the same thickness, giving shape to the formation.

Bake for about 20-25 minutes at 180 degrees (took me so much), or by increasing the temperature to 200 to reduce the time.

Spread the finished seam (turning to another sheet of paper). Don't repeat my carelessness: I forgot to sprinkle it with sugar or powder, and the crust of the biscuit stuck to the paper, but the roll did not become worse. On the contrary, he became all white ;-)

Carefully remove the paper on which the loaf was baked. Perimeter trim dry edge to easily and without breaking collapse. Slowly, separating from the paper, roll roll.

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