Caramel charlotte

Put the raisins (washed) in a bowl and sprinkle with the brandy, leaving it to soak.

Peel the apples, cut them into quarters, remove the cores thoroughly, then cut each wedge plate.

Place in a casserole dish 200 g sugar with half a glass of water, and bring to a boil, then dip the slices in the syrup, Apple bake, covered, over low heat, for about 15 minutes.

Then drain off the cooking syrup while the latter; drain the raisins from brandy, pour the latter in the syrup and place in a large pot, diving for a few moments, then cookies collect and slightly presserete in his hands.

Be careful not to let them soak too because it must remain somewhat consistent.

Now prepare the caramel; put in a small saucepan the remaining sugar (if you want you can add a tablespoon of glucose) with a tablespoon of water: place it live and enough focus, moving slightly the Pan, caramelize the sugar until you will see a nice golden color.

Now pour the caramel into a mold from charlotte epandant on the bottom and walls (to move quickly the mold from all sides).

then quickly lined the bottom and walls of the form with the biscuits, then do a layer of apples, raisins and cookies.

Terminate, alternating the ingredients until their exhaustion, with a layer of biscuits.

Lean over a saucer with a weight and put the cake in the refrigerator for at least 2 hours.

When serving turn the mold onto a plate to facilitate the release of charlotte passed gently a knife blade between caramel and the container.