Russian apple cake sharlotka
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.
Servings 10
Equipment
- Ø 26 cm springform tin
Ingredients
- 5 apples medium size
- 4 eggs room warm
- 180 g sugar
- 160 g flour
for dusting
- powdered sugar
Instructions
- 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.
Notes
- Sour, aromatic apples are best suited for this recipe.
- I used a Ø 26 cm springform tin to bake the cake.
- Do not open the oven door for the first 20 minutes of baking time, otherwise the cake could collapse.
- Test with a skewer to check whether the Russian apple cake is done baking.
- Take note of the detailed tips and tricks for making the classic sharlotka at the top of the article.