SHARLOTKA
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.
Provided by Mike Zenk
Categories World Cuisine Recipes European Eastern European Russian
Time 1h
Yield 8
Number Of Ingredients 8
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.
Nutrition Facts : Calories 230.6 calories, Carbohydrate 41.9 g, Cholesterol 119.4 mg, Fat 4.8 g, Fiber 1.1 g, Protein 5.9 g, SaturatedFat 1.9 g, Sodium 369.4 mg, Sugar 28.9 g
POLISH APPLE CAKE (SZARLOTKA)
This traditional spiced cake is served with a cinnamon whipped cream and a dusting of icing sugar
Provided by Ren Behan
Categories Dessert
Time 1h35m
Number Of Ingredients 15
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.
Nutrition Facts : Calories 398 calories, Fat 16 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 60 grams carbohydrates, Sugar 33 grams sugar, Fiber 3 grams fiber, Protein 5 grams protein, Sodium 0.1 milligram of sodium
CHARLOTTE RUSSE (SHARLOTKA)
A truly regal dessert - a ladyfinger mold, filled with a luscious Bavarian cream, and topped with a fruit puree - created by the incomparable Antoine Careme for the Russian Czar Alexander I.
Provided by Witch Doctor
Categories Dessert
Time 5h5m
Yield 8-10 serving(s)
Number Of Ingredients 16
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.
Nutrition Facts : Calories 517.6, Fat 28.8, SaturatedFat 16.2, Cholesterol 310.9, Sodium 131.7, Carbohydrate 52, Fiber 4.3, Sugar 33.3, Protein 15.3
More about "recipe for sharlotka"
5 INGREDIENT "SHARLOTKA" APPLE CAKE (VIDEO) - MOMSDISH
From momsdish.com
Category Dessert, PastriesCalories 225 per serving
- Using a spatula, fold in flour by thirds; be very gentle with the dough, to not overmix it and lose the fluffiness.
- Lay out the diced apples on the bottom of a 9 inch pan. Cover apples with cake batter, shake the pan a bit, to spread batter between each apple piece.
APPLE SHARLOTKA RECIPE - MATT DANKO | FOOD & WINE
From foodandwine.com
5/5 (96)Category Cake
- In a large bowl, toss the apples with the lemon juice and 2 tablespoons of the sugar and let stand for 15 minutes.
- Meanwhile, in a small bowl, whisk the flour with the cinnamon, nutmeg and salt. In a medium bowl, using an electric mixer, beat the eggs with the almond extract and the remaining 3/4 cup plus 2 tablespoons sugar at medium-high speed until thick and pale yellow and a ribbon forms when the beaters are lifted, 8 to 10 minutes. Gently fold in the dry ingredients just until incorporated.
- Spread the apples in the prepared pan in an even layer, then pour the batter evenly over them. Let stand for 5 minutes to allow the batter to sink in a little.
SHARLOTKA: THE FIRST APPLE RECIPE THAT MOST RUSSIAN KIDS LEARN
From rbth.com
Estimated Reading Time 3 mins
EASY APPLE CAKE RECIPE (VIDEO) - NATASHASKITCHEN.COM
From natashaskitchen.com
SHARLOTKA (UKRAINIAN APPLE SPONGE CAKE RECIPE) - THE SAPORITO
From thesaporito.com
Ratings 1Calories 167 per servingCategory Dessert
SHARLOTKA: RUSSIAN APPLE PIE • HAPPY KITCHEN
From happykitchen.rocks
APPLE SHARLOTKA - THE WASHINGTON POST
From washingtonpost.com
APPLE SHARLOTKA RECIPE (RUSSIAN APPLE CAKE) - ALL WE EAT
From allweeat.com
CARAMEL APPLE SHARLOTKA - SEASONS AND SUPPERS
From seasonsandsuppers.ca
SHARLOTKA, A RUSSIAN APPLE CAKE - MYSAVORYSPOON
From mysavoryspoon.com
RUSSIAN SHARLOTKA OR APPLE SPONGE RECIPE - BBC FOOD
From bbc.co.uk
APPLE SHARLOTKA - RUSSIAN RECIPES & MORE | OLGA’S FLAVOR …
From olgasflavorfactory.com
SZARLOTKA: A BRIEF HISTORY AND RECIPE FOR POLISH APPLE PIE
From theculturetrip.com
SHARLOTKA RECIPE - FOOD NEWS
From foodnewsnews.com
RUSSIAN APPLE CAKE “SHARLOTKA” RECIPE – MELANIE COOKS
From melaniecooks.com
BEST SHAKSHUKA RECIPE (EASY & AUTHENTIC) | THE …
From themediterraneandish.com
SUPER EASY RUSSIAN APPLE SHARLOTKA CAKE RECIPE
From munchkintime.com
ALMOND AND PEACH SHARLOTKA (RUSSIAN DUMP CAKE)…Шарлотка
From girlandthekitchen.com
SHARLOTKA - BAKING HEAVEN
From foodheavenmag.com
SZARLOTKA (POLISH APPLE PIE) - POLISH HOUSEWIFE
From polishhousewife.com
SZARLOTKA: POLISH APPLE PIE [RECIPE!] | POLONIST
From polonist.com
SHARLOTKA: RUSSIAN APPLE CAKE - WILL COOK FOR SMILES
From willcookforsmiles.com
SHARLOTKA (RUSSIAN APPLE CAKE) • CURIOUS CUISINIERE
From curiouscuisiniere.com
TRADITIONAL POLISH APPLE CAKE (SZARLOTKA) - EVERYDAY HEALTHY RECIPES
From everydayhealthyrecipes.com
THIS ONE-BOWL RUSSIAN APPLE CAKE RECIPE REMINDS US OF HOSPITALITY …
From washingtonpost.com
THAT'S SHARLOTKA: TAMAL RAY'S RECIPE FOR RUSSIAN PEAR AND …
From theguardian.com
APPLE SPONGE CAKE (RUSSIAN SHARLOTKA) - LAVENDER & MACARONS
From lavenderandmacarons.com
SHARLOTKA - YOUTUBE
From youtube.com
SHARLOTKA (RUSSIAN APPLE CAKE) RECIPE - COOK.ME RECIPES
From cook.me
SHARLOTKA (RUSSIAN APPLE CAKE) - TASTY TREAT PANTRY
From tastytreatpantry.com
EASY APPLE CAKE - SHARLOTKA (4 INGREDIENTS) - LET THE BAKING BEGIN!
From letthebakingbegin.com
RUSSIAN SHARLOTKA - SWEET AND SAVORY MEALS
From sweetandsavorymeals.com
RUSSIAN VEGAN APPLE CAKE (AKA VEGAN APPLE SHARLOTKA)
From veganrecipebowl.com
EASY SHARLOTKA APPLE CAKE RECIPE RUSSIAN DESSERT - YOUTUBE
From youtube.com
SHARLOTKA APPLE CAKE - PETER'S FOOD ADVENTURES
From petersfoodadventures.com
APPLE SHARLOTKA (FROM RUSSIA WITH LOVE) - VEGGIES BY CANDLELIGHT
From veggiesbycandlelight.com
SHARLOTKA RUSSIAN APPLE CAKE – RUSSIAN FOODIE
From russianfood-ie.com
APPLE SHARLOTKA - MAKE MINE LEMON
From makeminelemon.com
SAVOR RUSSIAN 'CHARLOTTE' MADE FROM DRY BREAD WITH PLUMS (RECIPE)
From rbth.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love