Charlotte with apples and cottage cheese

Break chicken eggs into a wide bowl and add sugar. Add salt and begin to beat with a mixer at low speed, gradually increasing the speed. You should get a homogeneous foamy mass.

In a separate bowl, beat the cottage cheese with sour cream with a mixer at medium speed. The mass must be mixed until smooth. If the curd is dry or too dense, it is recommended to rub it through a sieve or punch it with a blender.

Add the curd-sour cream mixture to a bowl with beaten eggs, mix well with a spoon or spatula. Gradually add the pre-sifted flour with baking powder and cinnamon. Knead everything with a whisk or mixer at low speed until the ingredients are completely mixed.

We prepare apples: they must be washed and dried. We cut each into four parts and cut out the seed pods with a thin knife. You don't need to cut off the skin, so the finished charlotte will have a more textured filling. Cut the apple quarters into thin slices. To prevent the slices from darkening during the formation of the charlotte, sprinkle them with lemon juice. Prepare a baking dish by greasing it well with oil. Also, for convenience, you can cover the form with oiled parchment - it will be easier to remove the finished charlotte. Pour half of the dough into the prepared mold, put the apple slices on the dough. Pour the remaining dough on top of the apples, trying to evenly distribute the top layer. We put the mold with the future charlotte in an oven preheated to 180 degrees to the middle level. We bake for half an hour. Depending on the specific oven, it may take a little more or a little less time. The finished charlotte should grow a little and be covered with a ruddy crust.

We take out the finished charlotte from the oven, let it cool and put it on a serving dish. We cut the cooled product into portioned pieces. For decoration, you can sprinkle the charlotte with powdered sugar.