What ingredients do I need to make traditional Apple Cake Sharlotka?

Traditional Apple Cake Sharlotka requires just a few simple ingredients: 4 apples, 4 eggs, 1 cup of plain flour, and 1 cup of granulated sugar. Optionally, you can add vanilla extract or lemon zest to enhance the flavor. This minimalist ingredient list is what makes Sharlotka a quick and easy dessert to prepare.

Can I bake Apple Sharlotka without a springform pan?

Yes, you can bake Apple Sharlotka in a regular baking pan. Just make sure to grease the pan thoroughly with butter or oil to prevent sticking. A baking dish around 9 inches in diameter works well, but adjust the baking time slightly if your pan size differs.

How does Apple Sharlotka stay together when the batter is poured over the apples?

Sharlotka is often described as an upside-down apple cake because the batter is poured over sliced apples. During baking, the batter seeps between the apple layers and firms up, which binds the apples and cake together. After baking, the cake is typically flipped so the apples are on top, creating a moist and cohesive dessert.

What type of apples are best for making Sharlotka?

Firm and slightly tart apples like Granny Smith, Honeycrisp, or Braeburn work best in Sharlotka. These apple varieties hold their shape during baking and provide a nice balance of sweetness and tartness that complements the cake batter without becoming mushy.

How long should I bake Apple Cake Sharlotka, and how do I know when it’s done?

Bake Apple Cake Sharlotka at 350°F (175°C) for about 35 to 45 minutes. The cake is done when it turns golden brown on top and a toothpick inserted into the center comes out clean or with just a few moist crumbs. Letting the cake cool slightly before flipping helps it hold its shape.

Apple Cake Sharlotka Recipe With Simple Ingredients And Classic Taste

Name: Apple Cake Sharlotka
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Cuisine: Russian
Ingredients: – 4 apples For natural sweetness and moisture; – 4 eggs To bind the mixture and give structure; – 1 cup (200g) granulated sugar To sweeten and help with browning; – 1 cup (120g) plain flour To form the base and provide texture; – 2 teaspoons vanilla extract To enhance the overall flavor

Ingredients

– 4 apples For natural sweetness and moisture

– 4 eggs To bind the mixture and give structure

– 1 cup (200g) granulated sugar To sweeten and help with browning

– 1 cup (120g) plain flour To form the base and provide texture

– 2 teaspoons vanilla extract To enhance the overall flavor

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Instructions

1-First: peel, core, and slice the 4 apples, then arrange them at the bottom of a buttered and floured 9-inch springform pan. This creates a juicy base that soaks up the batter nicely.

2-Next: whip the 4 eggs, 1 cup of sugar, and 2 teaspoons of vanilla extract on high speed for 10 minutes until the mixture triples in size. Using room temperature eggs helps here for the best volume.

3-Gradually fold the sifted 1 cup of plain flour into the egg mixture in four additions to keep it airy. Gentle folding is crucial to avoid deflating the batter, as per some great tips from baking experts.

4-Pour the batter over the arranged apples and smooth the top evenly. This step ensures the cake bakes uniformly, taking about 50 to 60 minutes at 350°F.

5-Bake until a cake tester comes out clean, then let it cool for 20 to 30 minutes before removing the pan sides. The total time is around 1 hour and 15 minutes, yielding 8 to 10 servings.

Last Step:

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Notes

🥚 Whip the eggs and sugar thoroughly to create a light sponge.
🌡️ Ensure your oven maintains an even temperature; use a thermometer if necessary.
🍴 Fold in the flour gently to avoid deflating the batter and preserve the cake’s airy texture.

Author: Brandi Oshea
Prep Time: 15 minutes
Cook Time: 1 hour
Category: Dessert
Method: Baking
Cuisine: Russian
Diet: Vegetarian

Nutrition

Serving Size: 1 slice
Calories: 235
Sugar: 35 grams
Sodium: 33 milligrams
Fat: 3 grams
Saturated Fat: 1 gram
Carbohydrates: 50 grams
Fiber: 3 grams
Protein: 5 grams
Cholesterol: 82 milligrams