Apple Sharlotka Food And Wine Recipes

APPLE SHARLOTKA

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. (Cut each half into four "strips" then slice 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. Batter will be very thick.
• Spread the batter and press it down with spoon or spatula into the apple pile. The top of the batter should end up level with the top of the 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. Serve with barely sweetened whipped or sour cream.

SHARLOTKA

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.

RUSSIAN APPLE CAKE (SHARLOTKA)

Steps:

• Preheat the oven to 175c and grease a 9x13 baking pan/dish (ceramic) with butter or margarine. Set aside.
• Peel, core and chop the apples. Place in a bowl and stir through brown sugar. Set aside.
• Using an electric mixer, beat the eggs and sugar on high for about 2 to 3 minutes, until light yellow, thickened and about tripled in size.
• Lower the speed to low and beat in the vanilla and flour.
• In a small bowl, quickly mix the baking soda and vinegar and add it to the batter. Mix batter gently.
• Arrange the chopped apples on the baking pan. Then pour batter over the apples.
• Bake for about 30-35 minutes then cover with foil and bake for another 15-20 mins or until a knife comes out clean.
• Serve warm with some double cream or wait to cool and dust with icing sugar!