Unbelievable Moistness: Multicooker Apple Pie Secret Revealed

This version of sharlotka is characterized by a moist, nearly creamy crumb. Unlike the standard sponge cake which can be dry, the addition of kefir creates a porous texture and increases the richness of the pie. The controlling technique for this recipe is the prolonged aeration of eggs to build a stable structural framework. Ingredients Apples: 1 kg Chicken eggs: 5 pcs. Wheat flour: 250 g Granulated sugar: 240 g Kefir (2.5%): 200 ml Refined vegetable oil: 70 g Lemon juice: 2 tbsp. Vanilla sugar: 10 g Baking powder: 10 g Salt: 1 pinch Optional Garnish Powdered sugar, to taste Ground cinnamon, to taste Cocoa powder, to taste Preparation Step 1. Peel the apples and remove the cores. Cut them into large slices. The source recommends using sour apple varieties as they hold their shape better during cooking and avoid turning into mush. Step 2. Grease the multicooker bowl with oil, line the bottom with parchment paper, and arrange the apple slices tightly. Pour lemon juice over the fruit to preserve their color and provide a tart balance to the sweet batter.