Sharlotka

 Sharlotka – that’s how one of the popular apple cake in Russia called. I believe this cake is so widely-known that there is no a man in Russian who wouldn’t heard about it. When I was a little girl I ate sharlotka so many times that I hardly can count, I ate it at my home, at friends’ home.. And I still love it! It’s one of the easiest recipe that always turns out great!
There are many varieties of Charlotte dessert. Russian ‘charlotte’ was created by French chef Marie-Antoine Careme who worked for Russian Tsar Alexander I in 19th century in London. Believed that the dessert took its name from Queen Charlotte, wife of George III of the Intied Kingdom, who loved apples. For this dessert the bottom of baking mold was lined with sponge cake or savoiardi biscuits, then filled with Bavarian and whipped cream, and completely cooled. Originally the dessert was named ‘charlotte a la parisienne’ but lately became popular under the name ‘charlotte russe’ or simply ‘Sharlotka’.
In Soviet times the recipe was modified and became sponge cake with apples. Nowadays, the cake continues to be liked and cooked by many Russian women, including me. 🙂 It’s also a kind of ‘rescue’ sweets that you can prepare in minutes when your friends came around unexpectedly. Below recipe is my mother’s recipe, I haven’t change a word in it and the cake turns out perfect every time, I think it will make my mummy proud and happy. ❤Sharlotka

Sharlotka

  • Servings: 6
  • Time: 50mins
  • Difficulty: easy
  • Print

You can also roughly chop apples, stir into the batter and then bake.
I used 20cm/8inch cake spring-form.
Ingredients
2-3 large apples, peeled, cored and sliced
3 eggs, at room temperature (better to use large eggs)
80g white sugar
110g plain flour
2 tbsp water
1/2 tsp b.soda
1 tsp lemon juice or vinegar
a pinch of salt
icing sugar for dusting, optional
Preparation method
  1. In a large mixing bowl, add 3 egg yolks, water and sugar. Put baking soda in a tablespoon, pour in lemon juice or vinegar, mix with a teaspoon to dissolve it, then pour into the egg mixture. Beat egg mixture until light and creamy.
  2. In another bowl, beat egg whites with a pinch of salt until soft but steady peaks.
  3. Gradually mix egg whites into egg yolk mixture. Don’t stir too much.
  4. Gradually sift and fold in the flour.
  5. Grease and dust with flour the baking form. Gently spread half of the batter into the form. Arrange apple slices. Pour in the rest batter, evenly spread.
  6. Bake in preheated 180C oven for 30 minutes.
  7. Sprinkle with icing sugar, if desired. Serve warm with a cup of freshly-brewed tea.
You can keep the cake in a box or on a plate covered with foil in the fridge up to 3 days.
Enjoy!

Sharlotka- Russian apple cake

Sharing this tasty cake with Fiesta Friday and all lovely bloggers who is enjoying it!

47 thoughts on “Sharlotka

  1. What a great way to make ‘apple cake’. We have a similar version, but with the apples chopped up and mixed throughout. I think I like the look of this one just as much.

  2. What a lovely cake MIla! I like that it has apples inside and it’s nice to see another kind of charlotte! Thanks for sharing! 🙂

    • There is another recipe where eggs are not separated and you need to beat them as is, but I’m afraid the cake could not be risen as high as wanted.. 🙂

  3. This looks absolutely delicious! I make a very similar cake with sour cherries so I’ll definitely have to give this a try! Your cake is very befitting as I am currently stuck in Uzbekistan – not literally, I hasten to add, but by reading Solzhenitzyn’s Cancer Ward …

  4. This looks marvelous, and I love “rescue” desserts like these! I think I have everything on hand to make one of these. At first I thought this post was a nod to the birth of princess Charlotte, but it appears to be a mere coincidence…how funny!

  5. It was interesting to read about how the charlotte changed into the sharlotka…I had never made the connection before. This cake looks so beautifully light and still full of apples!

  6. Oh my…. how absolutely lovely! This cake would be just perfect for tea or served as a dessert. I can only imagine that sauce oozing out. Just delicious 🙂

  7. Pingback: an update of sorts | ten.times.tea

  8. Pingback: almond and rose apple sharlotka | ten.times.tea

  9. Pingback: Top 10 Recipes of 2015 | milkandbun

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