CHARLOTTE RUSSE DESSERT RECIPES

Steps:

• For my szarlotka I used a deep rectangular baking tray (18x27 cm / 7x10 inch), but any shape will do just fine. 
• Take out the butter for half an hour in advance to let it soften.
• Knead together all the ingredients (flour, icing sugar, butter, eggs, vanilla sugar), form a smooth mass, wrap into cling film and place in the fridge. 
• Wash the apples, peel them and then grate or cube them. I’ve done the latter.
• Move the apple pieces to a pot. Cover in sugar and start cooking until soft. Add cinnamon mid-way through.
• Grease the baking tray and/or line it with baking paper. Roll out half of the dough and place in the tray. Pierce with a fork.
• Heat the oven to 170°C (340°F), bake the shortcrust base for 5-10 minutes until it starts to gain some colour.
• Remove from the oven. Spread apples on top. Roll the remaining dough and use it on top to cover the apples. Bake for 1 hour in 140-160°C (280-320°F).
• Serve cooled or warm with some whipped cream or vanilla ice-cream, with some icing sugar sprinkled on top.

Steps:

• In a chilled bowl, whip the cream until slightly thickened, about 2 minutes. Add the sugar and vanilla. Whip to soft, fluffy peaks, about 2 minutes.
• FOR THE CAKE: Set a rack in the middle of the oven and preheat to 350 degrees. Line a 12-slot muffin tin with large paper or foil cupcakes liners.
• Into a large mixing bowl, sift the flour, baking powder, 1/4 teaspoon of the salt, and 1/2 cup of the sugar together--three times. Form a well in the center and add the oil, egg yolks, sherry, and apple juice concentrate. On low speed, mix together, just until blended.
• In a clean, dry mixing bowl, whisk the egg whites with the pinches of salt and cream of tartar until creamy, foamy, and barely able to hold peaks, about 2 minutes. While sprinkling in the remaining 1/2 cup of sugar, whisk until the egg whites have the consistency of shaving cream.
• Fold 1/3 of the egg whites into the yolk mixture. Fold in the remainder of the whites. Fill the cups of the muffin tin no more than 2/3 full with the batter. Bake for 16 minutes, or until the center springs back when lightly pressed and a cake tester comes out clean. Cool the cupcakes on a rack.
• Cut 12 (2 1/4-inch) circles and 12 (2 by 8 1/2-inch) bands out of glossy card stock. Wrap the bands around the circles to form cups and secure with tape or decorative ribbon. Do not tape any part of the circle. It must remain free to move.
• FOR THE FILLING: Mix the preserves and apple juice until smooth. Split the cakes into 2 layers. Spread 1 teaspoon of the preserves in between layers. Place the cakes in the paper holders so that the cake top is even with the paper rim.
• Fill a pastry bag, fitted with a star tip, with whipped cream. Pipe it to rise 1-inch above the paper rims. Top each with a strawberry.