Recipe For Sharlotka

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.

POLISH APPLE CAKE (SZARLOTKA)

Steps:

• Heat oven to 180C/160C fan/gas 4. Grease and line a 20 x 29cm baking tray with baking parchment.
• For the filling, zest the lemon half and leave aside for the dough. Peel, core and thinly slice the apples, then squeeze over the juice of the lemon to stop the fruit turning brown. Put the apples in a large pan and add the sugar, 200ml water and cinnamon. Cook for 5 mins, then remove from the heat and leave to cool in the liquid (you'll need this later).
• To make the dough, put the flour and baking powder in a food processor or into a large bowl and pulse or stir to combine. Add the butter and mix again until the mixture is sandy. Add the sugar, egg yolks and egg, yogurt, lemon zest and vanilla extract and mix into a dough. Tip it out onto a floured surface. Bring it together with your hands and roll it into a ball.
• Split the dough in half, wrap one half in cling film and freeze for 1 hr. Roll out the other dough half so that it is big enough to fill the bottom of the lined tray. With the palm of your hand, push the dough about halfway up the sides of the tray until the whole base is covered. Prick the dough with a fork and bake in the oven for about 15 mins until it is golden and lightly springy to the touch.
• Spoon over the apple filling, with about half the cooking liquid, then set aside.
• Remove the dough from the freezer and coarsely grate, as you would a block of cheese. Sprinkle the grated dough over the apples and bake for 40-45 mins until it is golden and the topping has cooked through. Leave to cool completely, dust with icing sugar, then cut into squares. Whip the cream until thick, stir in the cinnamon and serve alongside the cake.

CHARLOTTE RUSSE (SHARLOTKA)

Steps:

• Lightly grease a 2 quart charlotte mold with light vegetable oil.
• Brush the ladyfingers with Grand Marnier. Line the bottom and the sides of the mold with the ladyfingers, arranging them flat side inward and tapering the sides, if necessary, to fit the bottom of the mold.
• Fold the 2 cups raspberries into the Bavarian cream. Fill the charlotte mold with the cream. Chill, uncovered, until the cream is firmly set, at least 3 hours.
• To serve, run a knife around the inside of the mold. Place a serving dish over the mold and invert, shaking lightly to loosen.
• Whip the cream until it holds stiff peaks. Spoon the cream into a pastry bag fitted with a decorating tip. Pipe over the top and sides of the charlotte decoratively.
• Decorate with additional raspberries and serve with raspberry sauce.
• For the Bavarian Cream:.
• In a small bowl, sprinkle the gelatin over the cognac and let soak while preparing the next steps.
• In a medium sized saucepan, bring the milk to a slow boil. Remove from the heat.
• In a large bowl with an electric mixer, beat the egg yolks and the granulated sugar until the mixture is pale yellow and forms a ribbon when the beaters are lifted. Gradually whisk in the hot milk.
• Return the mixture to the saucepan and cook over low heat, stirring, until the mixture thickens, about 10 minutes; do not allow to boil. Add the gelatin mixture and stir to dissolve for one minute. Set the saucepan in a large bowl filled with ice and chill, stirring frequently, until thickened, 20 to 25 minutes.
• Beat the cream until it forms stiff peaks.
• In a separate bowl, with clean, dry beaters, beat the egg whites until soft peaks form. Beat in the superfine sugar, 1 tablespoon at a time, then beat until the whites are stiff and glossy, but not dry.
• Fold the cream and the egg whites into the egg yolk mixture gently but thoroughly, until well blended.
• For the Raspberry Sauce:.
• Strain the raspberries through a fine sieve set over a bowl, pushing them through with the back of a wooden spoon.
• Add the sugar, lemon juice, and Cognac, and mix well. Taste and adjust the sugar, if necessary.