Title: Charlotte a L'alsacienne (Alsatian Apple Char
Categories: Cakes
Yield: 8 Servings
2 lb Granny smith, cortland; or
Any good cooking apples
1 1/4 c Sugar
1/2 ts Cinnamon
4 c Boiled milk or water
12 Slices challah or other
Dense white bread; crusts
Removed
2 tb Unsalted melted butter or
Margarine
2 tb Kirsch
3 lg Eggs; separated
1/2 lb Chopped almonds
Bread crumbs
Peel and core the apples, dice them and sprinkle 1/4 cup sugar and the
cinnamon over.
Pour boiling milk over the white bread, cover, and let soak for a few
minutes. Drain off the milk and add the butter, remaining sugar, kirsch,
yolks of eggs, chopped almonds and the apples.
Beat the egg whites until stiff and fold in.
Grease a 9 inch bundt pan and sprinkle with fine bread cumbs. Pour the
mixture into it and bake in a 375 oven for 1 hour or until done. Serve
immediately or if youlet cool, reheat just before serving. Serve as is or
with ice cream or vanilla sauce. Add a little dash of kirsch to each
serving.
