ReceptnaptárSharlotka (Russian apple cake)
Sharlotka is the best-loved, quickest cake of Russian home baking: a little batter and lots of apple. The airy, foamy sponge almost disappears among the fragrant apple pieces. It is on hand for tea and when unexpected guests arrive.
Open in Receptnaptár — serving calculator, cook mode, saveIngredients
Method
Tap a step once you've finished it.
- Peel and slice the apples and mix with the cinnamon.
- Whisk the eggs with the sugar for 8-10 minutes until fluffy and creamy.
- Sift in the flour with the baking powder and fold in gently.
- Scatter the apples into a buttered 24 cm tin and pour over the batter.
- Bake at 180 °C for 35-40 minutes until golden and a skewer comes out clean.
- Cool and dust with icing sugar.
A Receptnaptár original recipe. Calories and protein are estimated.
Tips
- Whisk the eggs for a long time so the sponge is airy.
- Choose tart apples, as sweet apples taste flat.
- Slice the apples thinly so they cook through.
Frequently asked questions
Why “sharlotka”?
A Russian borrowing of the French “charlotte”, though the Russian version is sponge-based.
How long does it keep?
2 days at room temperature, 4 in the fridge.
Similar recipes
- American apple pie · American
- Racuchy pieczone (oven-baked apple pancakes) · Polish
- Lenja pita s jabukama light (lazy apple pie with little sugar) · South Slavic
- Apple pie · Hungarian
- Szarlotka fit (apple pie with oat crumble) · Polish
- Light apple pie with wholemeal pastry · Hungarian
More russian ideas
- Vatrushka (curd cheese buns)
- Paskha (Easter curd dessert)
- Kulich (Russian Easter bread)
- Pryaniki (Russian honey-spice cookies)
- Kartoshka (Russian “potato” cake)
- Guryev porridge (semolina dessert with nuts and cream skin)
- Lingonberry kisel (brusnichny kisel)
- Chak-chak (Tatar honey-coated dough pieces)
How to use it · Privacy (in Hungarian) · Legal notice (in Hungarian) · Editorial principles (in Hungarian) · Cookie settings