Beat eggs long enough
The significant increase in volume is the most important driving force. The mass should fall wide from the whisk and lie briefly visible on the surface.
Russian Recipe
Russian Sharlotka
Long beaten eggs provide the volume. Flour and apples are carefully incorporated so that the cake rises loosely without heavy buttercream.
Total time
1 hr 30 min
Calories
250 kcal
Servings
12 servings
Difficulty
Easy
Why this recipe works
Airy Russian apple pie with simple sponge cake
Sharlotka is one of the straightforward cakes that requires few ingredients. Unlike a German scrambled cake, the sponge contains hardly any fat and lives on thoroughly whipped eggs. Many sour apples keep it juicy and provide a fresh contrast to the sweet dough. A small amount of baking powder makes this version more forgiving for everyday use.
Fruit
Russian Recipes
Recipe
Russian Sharlotka
Russian sharlotka is a simple airy apple pie with lots of sour apple pieces and a sponge cake made of eggs, sugar and flour.
Ingredients
12 servings
Method
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1
Prepare the mould and oven
Preheat the oven to 180 ° C. Butter a springform pan of 26 cm, sprinkle with flour and cover the base with baking paper.
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2
Cutting apples
Peel, quarter and core apples. Cut into 5 mm thin slices, mix with lemon juice and cinnamon.
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3
Beat eggs very airy
Beat the eggs, sugar, vanilla and salt on high speed for 8 to 10 minutes until the mixture is very light, thick and at least three times as thick.
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4
Carefully fold in the flour
Sift the flour and baking powder together and fold into three portions with a large dough scraper without stirring out the beaten air.
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5
Layer apples and dough
Divide two thirds of the apples in the tin, pour in the dough and press the remaining apple slices lightly into the surface.
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6
Golden Brown Bake
Bake Sharlotka in the middle of the oven for 45 to 50 minutes. Leave the oven door closed for the first 35 minutes; a wooden stick should come out without the dough.
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7
Allow to cool slowly
Leave the cake to rest in the tin for 15 minutes, remove the edge and leave to cool completely on a wire rack, then dust with icing sugar.
Kitchen know-how
Tips for Russian Sharlotka
Just fold in the flour
Strong stirring destroys the air and makes the sponge compact. Work from the bottom of the bowl to the top with a few large movements.
Variations
How to adapt this recipe
Replace 200 g of apples with firm cranberries or cranberries. Work in frozen berries unthawed and lightly floured.
Add half a teaspoon of ground cardamom to the apples, together with the cinnamon, to make the cake more spicy without changing the sponge.
Nutrition per serving
250kcal
49.0 gCarbohydrates
5.0 gProtein
4.0 gFat
Values are estimates and may vary depending on the ingredients, brands, portion size and preparation method used.
Frequently asked questions
FAQ about Russian Sharlotka
Sour, firm varieties such as Boskoop, Elstar or Granny Smith retain structure and balance out the sweet sponge.
Eggs were beaten too short, flour was stirred vigorously or the oven door opened too early. Carefully treat the sponge and bake completely.
Many traditional home recipes rely only on whipped eggs. A small amount of baking powder makes the version a little more reliable at home.
Yes, with a thin skin and very fine slices. Peeled apples, however, give a more even, softer texture.
Cover at room temperature for about a day or two in the fridge. Keep at a cool temperature before serving.
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