Apple Sharlotka

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🍎 Apple Sharlotka (Russian Apple Cake)

  • Prep time: 15 minutes

  • Cook time: 50-60 minutes

  • Servings: 8 slices

Ingredients

  • Apples: 4-5 large Granny Smith or Honeycrisp (peeled, cored, and sliced into chunks)

  • Eggs: 3 large (room temperature)

  • Sugar: 1 cup (200g)

  • All-Purpose Flour: 1 cup (125g), sifted

  • Vanilla Extract: 1 tsp

  • Cinnamon: ½ tsp (optional, for tossing with apples)

  • Lemon Juice: 1 tbsp (to prevent browning)

  • Salt: A tiny pinch

  • Powdered Sugar: For dusting

Instructions

  1. Prep the Oven and Pan: Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan with butter and line the bottom with parchment paper.

  2. Prepare the Apples: Toss your apple chunks with lemon juice and cinnamon. Spread them evenly into the bottom of the prepared pan. The pan should look “too full” of apples—this is normal!

  3. Beat the Eggs and Sugar: This is the most important step. Using a stand mixer or hand mixer, beat the eggs and sugar on high speed for about 8–10 minutes. The mixture should become pale, thick, and triple in volume (reaching the “ribbon stage”).

  4. Fold in Flour: Gently fold in the vanilla and salt. Sift the flour over the egg mixture in three batches, folding very gently with a spatula to keep the air in the batter.

  5. Assemble: Pour the batter over the apples. Use a spatula to encourage the batter to flow into the gaps between the fruit. Shake the pan gently to settle it.

  6. Bake: Bake for 50–60 minutes. The top should be golden brown and a toothpick inserted into the center should come out clean.

  7. Cool: Let it cool in the pan for 15 minutes before releasing the sides. Dust with powdered sugar once fully cooled.

Tips for Success

  • Air is Everything: Since there is no baking powder, the lift comes entirely from the whipped eggs. Don’t rush the beating process!

  • Tart is Better: Use tart apples to balance the sweetness of the sponge.

  • The Crust: A perfect Sharlotka has a thin, crackly, meringue-like top crust. This happens when the sugar and eggs are whipped thoroughly.

Nutritional Information (Per Serving)

Calories Total Fat Carbohydrates Protein Sugar
195 kcal 2.5g 40g 4g 28g

Benefit: Compared to traditional cakes, Sharlotka is lower in calories and fat because it contains no butter or oil in the batter. It’s a great way to pack a high volume of fruit into a dessert.

Q&A

Q: Can I use different fruit? A: Absolutely. While apple is traditional, you can use pears, plums, or even pitted cherries. Just ensure the fruit isn’t too “wet” or it may make the sponge soggy.

Q: Why did my cake sink in the middle? A: This usually happens if the oven door is opened too early or if the eggs weren’t beaten long enough to create a stable structure.

Q: How do I store it? A: It stays fresh at room temperature for 2 days (covered) or in the fridge for up to 5 days. It’s actually delicious when cold!

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