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Charlot recipe
Apples (preferably sour) - 500-600 g
Eggs - 4 large or 5 small
Sugar - 160 g (approximately 3/4 cups with a capacity of 250 ml)
Wheat flour - 160 g (1 cup with a volume of 250 ml)
Salt - 1 pinch
*
For preparation
Butter - to lubricate the shape