Apple Cake Sharlotka Video

SHARLOTKA



Sharlotka image

Sharlotka is a traditional Russian apple cake. I like to make it in a deep pie dish and serve it with a brown sugar glaze in a fashion similar to a pineapple upside-down cake. However, the recipe may also be used (minus the glaze) to make a single loaf, mini loaves, or cupcakes. Traditionally, it is baked in a cast iron skillet.

Recipe From allrecipes.com

Provided by Mike Zenk

Categories     World Cuisine Recipes     European     Eastern European     Russian

Time 1h

Yield 8

Number Of Ingredients 8

2 Granny Smith apples - peeled, cored, and chopped
5 eggs
1 cup white sugar
1 cup all-purpose flour
¼ cup sour cream
1 teaspoon salt
½ teaspoon baking powder
1 teaspoon vanilla extract
Calories230.6 calories
Carbohydrate41.9 g
Cholesterol119.4 mg
Fat4.8 g
Fiber1.1 g
Protein5.9 g
SaturatedFat1.9 g
Sodium369.4 mg
Sugar28.9 g

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease an oversized, deep, glass pie dish and spread apples inside.
  • Combine eggs and sugar in the bowl of a stand mixer fitted with the wire whisk attachment. Mix on the highest setting until eggs are foamy and change in color, 5 to 7 minutes. The goal is to achieve a consistency something close to meringue.
  • Turn stand mixer off and switch the attachment to the standard mixing paddle. With the machine on its lowest setting, add flour, sour cream, salt, baking powder, and vanilla extract. Mix until just incorporated. Batter should be thick, fluffy, and airy. Do not overmix, as it will deflate the batter. Pour batter over apples in the pie dish.
  • Bake in the preheated oven until the top turns golden brown and a knife comes out clean, about 40 minutes. Let cool just until it is safe to handle the pan; loosen edges and flip the cake onto a serving platter.

APPLE SHARLOTKA



APPLE SHARLOTKA image

Recipe From epicurious.com

Categories     Cake     Fruit     Dessert     Bake     Low Fat     Quick & Easy     High Fiber     Rosh Hashanah/Yom Kippur     Healthy

Yield 8 pieces

Number Of Ingredients 8

Butter or nonstick spray, for greasing pan
6 large, tart apples, such as Granny Smiths
3 large eggs
1 cup (200 grams) granulated sugar
1 teaspoon vanilla extract
1 cup (125 grams) all-purpose flour
Ground cinnamon, to finish
Powdered sugar, also to finish

Steps:

  • Preheat oven to 350 degrees. Line the bottom of a 9-inch springform pan with parchment paper. Butter the paper and the sides of the pan. Peel, halve and core your apples, then chop them into medium-sized chunks. (I cut each half into four "strips" then sliced them fairly thinly - about 1/4-inch - in the other direction.) Pile the cut apples directly in the prepared pan. Meanwhile, in a large bowl, using an electric mixer or whisk, beat eggs with sugar until thick and ribbons form on the surface of the beaten eggs. Beat in vanilla, then stir in flour with a spoon until just combined. The batter will be very thick. Pour over apples in pan, using a spoon or spatula to spread the batter so that it covers all exposed apples. Bake in preheated oven for 55 to 60 minutes, or until a tester comes out free of batter. Cool in pan for 10 minutes on rack, then flip out onto another rack, peel off the parchment paper, and flip it back onto a serving platter. Dust lightly with ground cinnamon. Serve warm or cooled, dusted with powdered sugar. Alex's family eats it plain, but imagine it would be delicious with a dollop of barely sweetened whipped or sour cream.

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