Tag Archives: sponge cake

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
  • 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!

Chocolate Cake with mascarpone cream

 I do like sponge cakes, they are easy, simple and scrumptious! 😀 This one is absolutely worth making, the base is flavoured with coffee and chocolate, which can be your favourite – dark, milk or cherry-flavoured, for en extra twist add vanilla. You can use only mascarpone for the cream, add cherries or some ganache into the filling. The possibilities are endless!
What can I say about the cake. A light, moist sponge bursting with juicy strawberries and a creamy filling – a perfect teatime treat! 😉
Choco_pie-2

Chocolate cake with mascarpone cream


 If you’re not coffee-lover just leave it out, and replace with water or juice. 
Ingredients for 20cm/8inch round cake pan
CAKE:
4 eggs, yolks and whites separated, at room temperature
100g white sugar (you can add 150-200g to suit your taste)
150g self-raising flour
pinch of salt
2 Tbsp non-sweeten cacao
3 Tbsp dark chocolate, chopped finely-almost powdered
40ml/2 Tbsp coffee, brewed and chilled (or coffee/chocolate liquor/amaretto)
1 tsp vanilla extract, optionally
50ml olive or sunflower oil
30ml/ 1 1/2 Tbsp water, cold
1/2 tsp lemon juice
CREAM:
120g whipping cream
50g icing sugar
80g mascarpone
50g hazelnuts or/and almonds, chopped finely 
30-50g chocolate, strawberry-flavoured/dark or milk
100g strawberries, chopped, optionally 
GANACHE:
100g dark chocolate, chopped coarsely
80-100ml cream, double or 20-30%
  1. Preheat oven to 355°F / 180°C. Butter cake pan, line it with baking paper and set aside.
  2. In a large bowl, combine all the dry ingredients except for the sugar.
  3. In a small bowl, beat egg yolks with sugar until the mixture is pale. Add oil, coffee, water and stir well. Set aside.
  4. Incorporate the wet ingredients into the dry.
  5. Beat egg whites with a pinch of salt and lemon juice until soft peaks form.
  6. Slowly incorporate egg whites into batter until just combined.
  7. Pour into your greased dish and bake for 34-45 minutes or until toothpick comes out clean when inserted. Coll completely. Cut cake into two layers.
  8. To make the cream, whip the cream and icing sugar for 3-4 minutes or until foamy (Be careful! Don’t overbeat!). Add mascarpone, chocolate and nuts, and combine. Optionally, you can stir in some fresh berries.
  9. Spread the cream evenly over one cake layer, top with the second one.
  10. To make the chocolate ganache, bring cream to the boil in small saucepan. Remove from the heat. Add the chocolate and stir until smooth.
  11. Spread the ganache over the cake, decorate with berries or chocolate.
  12. Refrigerate cake 3-4 hours or overnight before serving. 

Enjoy the cake! 🙂

Choco_pie-1

Sponge Cake with Strawberries

The summer is over in some countries, and autumn’s come. Hope you enjoy it!  If only it could be here for a day..

It was usual hot summer day, when ‘why not to make a nice cake with strawberries’ idea came into my mind. I went for the widely known sponge cake, which in Russia is often called biscuit cake. In the US it’s known as pound cake, while in the UK as Victoria cake. Pretty simple to make, could be layered with various berries and feelings.

I soaked sponges with cherry brandy to pep it up.  😉

strawberry cake-2

Ingredients for 20 cm/8 inch round pan:

200 g self-raising flour
3 large eggs
160 g butter, melted
100/150 g granulated sugar*
1 tbsp lemon or orange zest (optionally)
1 vanilla pod or 1 tsp vanilla extract (optionally)
a pinch of salt

For cream filling:

200 ml whipped cream
80/100 gr caster sugar*

For brandy syrup:

6 tbsp water
2 tbsp sugar
3 tbsp brandy**
300-400 g strawberries***
2 tbsp icing sugar

Directions:

  1.  Heat oven to 160C (350F). Butter and flour a cake pan.
  2. Whisk together eggs and sugar until light cream texture. Add melted butter, salt, lemon zest, vanilla extract and beat in.
  3. Sift the flour over bowl and gently start to fold in.
  4. Bake 25-30 minutes or until top of cake is golden.
  5. Meanwhile, prepare brandy syrup. Combine sugar and water in a saucepan, simmer until sugar is dissolved. Remove from a heat and stir in brandy.
  6. Remove the cake from oven, cool in a pan for 10 minutes. Take cake out of pan and put onto a wire rack and let it cool completely.
  7. While cake is cooling, cut strawberries into medium-thin slices. Sprinkle with icing sugar.
  8. Whisk whipped cream and sugar together (for 4-5 minutes).
  9. Time to assemble our cake. With long knife cut cake horizontally into 2 layers.  Brush each layer with brandy syrup. Spread 2/3 of strawberries over one layer, then half of whipped cream.  Cover with another sponge. Spread whipped cream over it, top with remaining strawberries.
  10. Refrigerate for 1 hour.

Serve with tea and enjoy!

strawberry cake-1

*In every day life I consume very small amounts of sugar. In all recipes I put it roughly. But you can increase amount as much as you like it.

**Substitute brandy with cognac/rum or non-alco liquor. 

*** Substitute fresh strawberries with preserved.