Baking and desserts
Sharlotka (Russian Apple Cake)
Sharlotka is the apple cake every Russian home cook knows by heart: four basic ingredients, one bowl and an oven. Its lightness comes from eggs whisked with sugar into a thick, pale foam that carries both the flour and the fruit. There are almost as many apples as batter, so it is juicy inside with a thin, crackly sugar crust on top. Tart, firm apples such as Granny Smith give the best flavour. It is easy enough for a weekday evening, and it tastes even better the next day.
Method
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Heat the oven to 180°C. Butter a 22-24 cm springform tin and dust it with flour or line the base with baking paper.
Core the apples and slice them 5-7 mm thick or cut into chunks, leaving the skin on if you like. Toss with the cinnamon.
Whisk the eggs on high speed for 1 minute, then gradually add the sugar and vanilla sugar. Keep whisking for 6-8 minutes until thick, pale and 3-4 times the volume. A drizzle from the whisk should sit on the surface.
Mix the flour with the baking powder and salt, then sift it over the eggs in 2-3 additions.
Fold in gently with a spatula, lifting from the bottom, until no dry pockets remain. Do not use the mixer here or the foam will collapse.
Put the apples in the tin, pour the batter over and shake the tin gently so it settles between the slices.
Bake on the middle shelf for 40-45 minutes without opening the oven for the first 30 minutes.
Test with a wooden skewer, it should come out dry. If the top browns too fast, cover loosely with foil.
Cool in the tin for 15 minutes, then release the sides and cool on a rack.
Tips for success
- Sinking means the eggs were under-whipped or the flour was beaten in. Whisk longer than feels necessary.
- A raw middle usually comes from very juicy apples and a small tin. Use a 22-24 cm tin.
- Opening the oven early lets in cold air that stops the rise.
- If your oven has strong bottom heat, move the tin up a shelf and bake at 170°C.
Serving and storage
Serve warm or at room temperature, dusted with icing sugar. A scoop of vanilla ice cream, whipped cream or a glass of cold milk is all it needs.
Keep covered at room temperature for up to 2 days or in the fridge for up to 4. The flavour deepens on day two.
Variations
- Pear: replace half the apples with firm pears.
- Kefir: add 100 ml kefir and 1/2 teaspoon baking soda for a denser, moister crumb.
- Upside-down: lay the apples in melted butter and sugar in the tin and turn the cake out after baking.
Calories and macros
Per serving (about 149 g):
Per 100 g: 169 kcal, P 4, F 2.7, C 32.9. An estimate based on average ingredient values. Your daily calories ›
