Mandarin and Apple Charlotte (Oven-Baked)
Airy, with a juicy filling - a beloved classic with a new twist! Mandarin and Apple Charlotte is all about harmony: sweet batter, sweet-tart apples, and a light mandarin bitterness. The cake turns out incredibly moist and fluffy. The result will exceed all expectations!
Updated : 15 January, 2026
Easy
About 30 min.
Ingredients
4
Eggs
170 grams
Sugar
10 grams
Vanilla sugar
to taste
Salt
0.5 teaspoon
Baking powder
180 grams
Wheat flour
2
Tangerine
2
Apple
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Measure out the ingredients. Vanilla sugar can be replaced with vanillin. Which apples to choose for charlotte? Any apples will work, but sweet-tart ones balance the cake’s sweetness best. My fruit is medium-sized. Sift the flour through a sieve - this makes the batter lighter and the charlotte rises better.
Step 2
Wash the mandarins and peel them. Separate into segments, removing as many white membranes as possible. It’s best to peel the mandarins in advance so you don’t waste time after the batter is made.
Step 3
In a bowl of suitable size, combine the eggs with sugar, salt, and vanilla sugar. Beat on high speed with a mixer until the mixture becomes pale and fluffy. You should see visible tracks from the beaters on the surface - this usually takes 5-7 minutes.
Step 4
Add the sifted flour to the mixture in small portions (you can sift it again). Fold it in gently with a spatula using scooping motions. Work carefully so the batter doesn’t lose its airiness, but don’t mix for too long. Gradually add all the flour. The batter should be fluffy and smooth. Preheat the oven to 180°C (356°F).
Step 5
Wash and pat dry the apples. Remove the cores; peel if you want. Cut the apples into medium cubes. Line the bottom of the baking pan (I used a 22 cm / about 8.7 in pan) with parchment paper. If needed, grease the parchment with butter. There’s no need to grease the sides of the pan.
Step 6
Spread 1/3 of the batter on the bottom of the pan and level it gently. Arrange half of the prepared fruit evenly over the batter. Spread the second third of the batter over the fruit. Then add the remaining fruit. Pour in the rest of the batter and level it carefully.
Step 7
Bake the charlotte at 180°C (356°F) for about 40 minutes, until golden. Do not open the oven during the first 25 minutes, so the cake doesn’t collapse from a temperature change. Exact time depends on your oven. Check doneness with a wooden skewer - it should come out from the center dry, without batter. Leave the finished charlotte in the switched-off oven for 15 minutes, then remove it.
Step 8
Slice the mandarin and apple charlotte into portions and serve. Enjoy your tea time!
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