Charlotte with custard

1. Wash the raisins with hot water, then pour it boiled for 20-30 minutes.

2. At this time, wash and dry the apples with napkins, cut out the cores, after which they need to be cut into small and rather thin pieces (no more than 0.5 cm thick).

3. In a bowl, break 2 eggs, add 2 proteins to them (and put the yolks aside for now). Beat the eggs into a thick foam.

4. Pour sugar into the eggs in small portions, without ceasing to beat. The volume of the mass should increase by 2 times.

5. In a separate bowl, sift the flour, add salt to it and mix.

6. Add flour in small portions to eggs beaten with sugar. Knead the dough with careful movements.

7. Grease the mold with butter, put sliced apples on its bottom. Drain the water from the raisins, dry it and put it in a mold on top of the apples, pour the dough on top.

8. Put the mold in a preheated 180 degree oven for 40 minutes. The charlotte should become golden and ruddy, check the readiness with a toothpick - dry, so the pie is ready.

9. Remove the mold from the oven and leave to stand for 15 minutes, after which you can transfer the charlotte to a beautiful dish.

10. Preparing the cream: in a glass or enameled container, mix the yolks with sugar, add flour and rub everything. Continuing to stir, pour in the milk gradually. Put the saucepan on a slow fire and bring the future cream to a boil, without ceasing to stir it. Remove from the stove, the cream should thicken. Stir it until it cools down.

11. With the finished and cooled cream, lubricate the charlotte on top and on the sides.

Now it remains only to decorate the cake to your taste: grated chocolate, raisins, nuts, berries, confectionery sprinkles, etc. You can serve charlotte with custard to the table.

Bon appetit!