Incredibly fluffy sponge cake with a crispy crust and fruity, juicy apple pieces make up the classic sharlotka. It tastes delicious and is probably one of the easiest apple cakes to prepare. You only need four ingredients. You can find a detailed sharlotka recipe with the exact quantities and step-by-step instructions below.
What is sharlotka?
Sharlotka is a popular Russian apple cake. It was particularly popular during the Soviet era, just like the Wenceslas cake and the cake “Skazka”. The cake consists of a very fluffy pastry and as much apple filling as possible.
It was prized in the Soviet Union for its simplicity, similar to the cake “Charodeyka”. With just a few ordinary ingredients, you could quickly conjure up a sweet treat on the coffee table.
Which apples for Russian apple cake?
A sour, aromatic apple variety is best suited for the sharlotka recipe, just like for the invisible apple cake. Their tart flavor perfectly complements the sweet sponge cake. Of course, you can also use sweet apples if you like the taste better.
Before you start mixing the batter, you should prepare all the ingredients and the baking tin. A sponge batter must not be allowed to rest, otherwise it could collapse.
Eggs and sugar must be beaten thoroughly. This usually takes about 10 – 15 minutes. The egg sugar mixture should have an airy, thick consistency, a light color and increase significantly in volume.
Use the finest possible sugar and room warm eggs for the batter. This ensures that the sugar dissolves more quickly when beating.
Sift flour into the egg sugar mixture in batches and stir in carefully each time using a silicone dough scraper or whisk in a circular motion from the outside in. Do not stir for too long so that the batter does not collapse.
How to serve and store?
The apple sharlotka tastes delicious both warm and cold. You can enjoy it on its own with a cup of coffee or tea. Alternatively, serve the apple cake with a scoop of vanilla ice cream, for example with the plombir ice cream, with a vanilla sauce, just like the rice quark casserole with apples, or with whipped cream.
Keep the sharlotka in an airtight container in the fridge. You can store it for about three days.
Incredibly fluffy sponge cake with a crispy crust and fruity, juicy apple pieces make up the classic sharlotka. It tastes delicious and is probably one of the easiest apple cakes to prepare. You only need four ingredients for this recipe.
Line the bottom of the springform tin with baking paper.
Peel and core apples and cut them into cubes.
Beat eggs and sugar until light and fluffy.
Fold flour into the egg sugar mixture to create an airy sponge batter.
Carefully stir the diced apples into the batter.
Pour the batter into the baking tin and smooth it out.
Bake the apple cake in a preheated oven for the first 20 minutes at 356 °F (180 °C), then switch the oven to 320 °F (160 °C) and bake the cake for a further about 40 minutes. Cover with baking paper if necessary if the surface is getting too brown.
Leave the sharlotka to cool briefly in the baking tin and then carefully separate it from the edge of the springform tin with a sharp knife.
Dust the apple cake with powdered sugar before serving.