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Sharlotka with cinnamon and walnut recipe
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Sharlotka with cinnamon and walnut

Apple pieces baked in the oven and covered with fluffy sponge cake – that's what this sharlotka is made of. Cinnamon makes it even more aromatic. The taste of apple cake is complemented with crunchy, lightly caramelized nuts. With the recipe you can make the sharlotka with cinnamon and walnut at home.
Course Dessert
Cuisine Russian
Prep Time 30 minutes
Cook Time 50 minutes
Servings 8

Equipment

  • Ø 20 cm springform tin

Ingredients

  • 3 medium apples (approx. 500 g) for the dough
  • 1 apple for the surface
  • 3 eggs
  • 140 g sugar
  • 50 g butter
  • 50 g walnut kernels
  • 20 g brown sugar
  • 160 g flour
  • 6 g baking powder
  • 1 tsp cinnamon
  • 1 pinch of salt
  • butter to grease the baking tin

for dusting

  • powdered sugar

Instructions

  • Line the bottom of the springform tin with baking paper and grease the sides with butter.
  • Chop walnut kernels coarsely.
  • Melt butter and let it cool down a bit.
  • Mix flour with baking powder and cinnamon.
  • Beat eggs, sugar and salt until light and fluffy.
  • Fold the flour mixture into the egg sugar mixture to make a thick sponge batter.
  • Stir the melted butter into the batter briefly.
  • Peel 3 apples, cut them into small cubes and mix them with the batter.
  • Pour the batter into the baking tin and smooth it out.
  • Peel another apple, cut it into thin slices and spread them on the batter in a fan shape, pressing them into the batter a bit.
  • Spread the chopped walnut kernels on top and sprinkle it with brown sugar.
  • Bake the cake in a preheated oven at 356 °F (180 °C) for about 50 minutes, cover it with baking paper during baking if it gets too brown on the surface.
  • Let the sharlotka with cinnamon and walnut cool and dust with powdered sugar.

Notes

  • It is best to use sour, crisp apples for the recipe.
  • You can omit nuts.
  • Butter in the batter makes the sharlotka even more moist. You can also leave it out.
  • Instead of a Ø 20 cm springform tin, you can bake the Russian apple cake in a Ø 22 cm or Ø 24 cm springform tin. The larger the baking tin, or the flatter the cake, the shorter the baking time.
  • Make a stick test to check if the sharlotka with cinnamon is baked.
  • Note the detailed tips and tricks for making the sharlotka with cinnamon and walnut at the top of the post.