Tag Archives: apple cake

Tsvetaeva Apple Pie

On this day, 8 of October, 123 years ago one of the greatest poetess in Russian literature – Marina Tsvetaeva drew the first breath.

She was born in the intelligent family: her father Ivan was a famous philologist, art critic and a professor of Fine Art in Moscow University and mother Maria was a pianist. Marina Tsvetaeva begun to wrote here first poetry being a 6 years old child, her poetry was written not only in Russian, but also in French and German languages. Her mother was terminally ill with tuberculosis and that time was believed that a change in climate could help to cure the disease, so young Marina spend quite a long time in Italy, Switzerland and Germany; lately she studied French literature in famous Sorbonne University.
 Tsvetaeva published the very first poetry collection in 1910 on her own money..
 Russian Civil war (1917-1922) was severe time for the poetess and here own family. She rejected Russian Revolution and wrote the cycle of poems about the war, glorifying those who fought against the communists. While here husband joined the White Army (anti-communist), she had no support and lived in starvation with her daughters.
 In 1922 Marina Tsvetaeva left the Soviet Union and moved to Berlin, lately her family lived in Prague and finally settled in Paris. Unfortunately, living abroad didn’t made here life easier, they lived in poverty and were homesick for Russia. Tsvetaeva did whatever she could: began to write more prose because it made more money than poetry. Meanwhile, her husband and daughter were involved in NKVD (predecessor of KGB), and when French police interrogated Marina Tsvetaeva, she was shocked about news that her husband was a spy. Furthermore, police implicated here son in the murder of former Soviet defector.
 Finally, in 1939 she returned to Russia..
Tsvetaeva apple pie/ Slice
 Returning to the apple pie recipe and its name. It’s being said that such apple pie was served in the house of Marina Tsvetaeva and her sister Anastasia. Young Marina spent a lot of time with famous poets and writers on the literary evenings, and it’s been known that she served an apple pie to her visitors. I really want to believe that she really had an opportunity to participate and enjoy such evenings, where this tender and delicious apple pie was served. At least there was something striking and good in her life.Tsvetaeva apple pie (after the name of Russian poetess)

Tsvetaeva Apple Pie

  • Servings: 6-8
  • Difficulty: moderate
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You can make the dough one day ahead and keep it in the fridge.
Ingredients
Dough
150g butter, at room temperature
250g plain flour
4 tbsp sour cream, 30%
1 tsp baking soda
1 tsp apple vinegar or lemon juice
Filling
3 sour medium apples
1/2 lemon, juice
250g sour cream, 30%
1 large egg
1 tsp vanilla extract, optional
100g white sugar
2 tbsp plain flour
Method
  1. For the dough, in a large bowl, add butter, sift  the flour and mix until mixture resembles crumbs. Add sour cream. Dissolve soda in vinegar or lemon juice and pour in the dough mixture. Mix to combine. Knead a dough a bit, shape into a disk, cover in plastic wrap and put in the fridge for 30 minutes.
  2. Take the baking tin, grease it and line with baking paper. Roll the dough into the circle to fit the baking tin. Put the tin into the fridge.
  3. Preheat the oven to 200C.
  4. Peel (optional), core  and thinly slice apples, sprinkle with lemon juice.
  5. In a bowl, with electric or hand whisker beat sour cream with egg and sugar. Add vanilla, if using. Sift the flour. Whisk to combine.
  6. Take the baking tin with dough from the fridge. Arrange apple slices. Pour over the sour cream mixture.
  7. Bake for 20 minutes. Then reduce the heat to 180C and bake for 25 minutes more. If the top begins browning too much, cover it with a foil.
  8. Allow the pie to cool completely in the baking tin. Then carefully transfer the pie onto the serving plate. Slice and serve with cup of hot tea.
The remaining pie cover with a foil and keep in the fridge up to 2 days. The pie will be even better on the next day, as the cream becomes thicker.

Apple Scones

 Many of you heard about these lovely biscuits, which are called scones. Whenever I see or hear ‘scones’ I immediately imagine the Queen of the United Kingdom, how she’s drinking her 5 o’clock tea, beautiful china teacups are set on a huge royal table, and elegant waitresses serving various treats and of course scones! Did you know that originally scone was round and flat, usually as a medium-sized plate, it was made with oats and baked on a griddle, and only after that cut into triangular sections for serving. Only when baking powder became available and popular, scones began to be the oven-baked. Nowadays, scones are widely liked and popular not only in Britain. Saying honestly, scones aren’t popular in Russia, may be because of large and good variety of cookies and other cakes. Here, in the UAE the same thing, they are not sold in regular bakeries and stores, so I decided to make scones myself and here the result – buttery and tasty triangle scones. 🙂Triangle apple scones

Apple Scones

  • Servings: 6-8
  • Difficulty: easy
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Ingredients
150g plain flour
100-120g wholemeal flour
1/2 tsp salt
1.5 tsp baking powder
1 tsp orange or lemon zest
2 tsp cinnamon
100g sugar
110g butter, very cold
110g sour cream
1 egg
1 apple
1 tsp lemon juice
Glazing
100g powdered sugar
1-2 tbsp lemon juice
  • In a large bowl or food processor, combine flours, salt, baking powder, sugar, zest, cinnamon. Grate the butter or cut into small cubes, add to the flour mixture and mix in. Knead the dough.
  • In a small bowl, add sour cream, egg and whisk to combine until smooth. Pour the mixture over dry and fold until just combined.
  • Peel, core and cut apple into small cubes, sprinkle with lemon juice. Fold apple cubes into dough until just combined.
  • Put the dough on a lightly floured surface, shape into 20-23cm and 2cm thick disk. With a knife slice the disk into 6-8 wedges.
  • Transfer wedges on a lined baking sheet with some space apart. Bake in preheated 180C oven for 15 minutes. Allow scones to cool on a baking sheet for 5 minutes.
  • Meanwhile, prepare the glazing. In a small bowl, sift icing sugar and whisk with lemon juice until smooth. Drizzle scones with the glazing.
Enjoy tea-time!

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
  • Difficulty: easy
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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!