Beating eggs long enough
The significant volume increase is the most important driving force. The mass should fall wide from the snow broom and lie briefly visible on the surface.
Russian Recipe
Russian Sharlotka
Long opened eggs deliver the volume. Flour and apples are carefully processed to allow the cake to rise loosely without heavy butter cream.
Total time
1 hr 30 min
Calories
250 kcal
Servings
12 servings
Difficulty
Easy
Why this recipe works
Airy Russian apple pie with simple biscuit
Sharlotka is one of the uncomplicated cakes that come with a few ingredients. Unlike a German scrambled cake, the biscuit contains hardly any fat and lives on thoroughly beaten eggs. Many acidic apples keep it juicy and set a fresh contrast to the sweet dough. A small amount of baking powder makes this everyday-suitable version a little more flawed.
Fruit
Russian Recipes
Recipe
Russian Sharlotka
Russian Sharlotka is a simple, airy apple pie with lots of sour apple pieces and a biscuit made of eggs, sugar and flour.
Ingredients
12 servings
Method
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1
Prepare mould and oven
Preheat the oven to 180 °C top/bottom heat. Butter a spring shape of 26 cm, sprinkle with flour and cover the floor with baking paper.
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2
Cut apples
Peel apples, quarter them and de-nucleate them. Cut into 5 mm thin slices, mix with lemon juice and cinnamon.
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3
Beating eggs very airy
Beat eggs, sugar, vanilla and salt for 8 to 10 minutes at a high level until the mass is very light, thick and at least triple voluminous.
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4
Gently store flour
Sweep the flour and baking powder together. Place in three portions with a large dough scraper without stirring out the air.
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5
Coating apples and dough
Distribute two-thirds of the apples in the form, add the dough and slightly press the remaining apple slices into the surface.
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6
Bake golden brown
Bake Sharlotka on medium rail for 45 to 50 minutes. Leave the oven door closed in the first 35 minutes; a wooden stick should come out without raw dough.
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7
Allow to cool slowly
Leave the cake in the mould for 15 minutes, dissolve the edge and let it cool completely on a grid. Only then sprinkle with powdered sugar.
Kitchen know-how
Tips for Russian Sharlotka
Keep the flour in place
Strong stirring destroys broken air and makes the biscuit compact. Work up from the bottom of the bowl with a few large movements.
Variations
How to adapt this recipe
Replace 200 g apples with solid cranberries or cranberries. Add frozen berries unfried and lightly floured.
Add half a teaspoon of ground cardamom together with the cinnamon to the apples. This makes the cake spicy without changing the biscuit.
Nutrition per serving
250kcal
49.0 gCarbohydrates
5.0 gProtein
4.0 gFat
Values are estimates per serving and may vary depending on the ingredients, brands, portion size and preparation method used.
Frequently asked questions
FAQ about Russian Sharlotka
Sour, solid varieties such as Boskoop, Elstar or Granny Smith retain structure and balance the sweet biscuit.
Eggs were beaten too short, flour was stirred vigorously or the oven door was opened too soon. Treat the biscuit gently and bake completely.
Many traditional home recipes rely only on broken eggs. A small amount of baking powder makes the version a little more reliable for home.
Yes, with thinner peel and very fine slices. Peeled apples, however, give the smoother, softer texture.
Covered at cool room temperature for about a day or two in the refrigerator. Before serving, heat again.
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