This fluffy apple cake is a delight to taste.
- Carbohydrate 123.393507591754 g
- Cholesterol 109.3 mg
- Fat 39.5646135727941 g
- Fiber 3.35498031082671 g
- Protein 32.6262859254727 g
- Saturated Fat 22.727480718146 g
- Serving Size 1 1 Serving (788g)
- Sodium 655.079670556723 mg
- Sugar 120.038527280927 g
- Trans Fat 4.61809321546743 g
- Calories 984 calories
Step-by-step
- Pre-heat oven to 345°C.
- Wash and slice the apples.
- Crack all the eggs into a large bowl that is safe for mixing and beat for around 7-10 minutes using an electric hand held or stand mixer. The eggs should rise a bit and develop a thick layer of foam.
- Slowly add in the sugar while mixing. Beat for another 5-7 minutes. The mixture should thicken and become fluffy.
- Sprinkle the flour on-top of the eggs and sugar mixture. Using a spatula, fold the flour in until it is combined with the rest of the mixture.
- Once combined, add a couple drops of vanilla extract and lemon extract (optional). And combine.
- Oil your baking pan with vegetable oil.
- Evenly layer out the apple slices.
- Pour in the batter evenly. Once all the batter is poured, hit the pan against the table to let out any air pockets.
- Place the pan into the oven for 40-45 minutes. You can check if the cake is ready by sticking a tooth pick into the center of the cake. If the tooth pick comes out moist the cake still needs to bake. If the tooth pick is dry the cake is ready.
- Let the cake cool before taking it out of the pan.
Swapping all-purpose flour for a low-protein pastry flour will collapse the delicate foam built during the initial mixing phase, leaving a dense, rubbery sponge instead of a buoyant crumb. Many home bakers rush the egg-beating stage, stopping after two or three minutes when the liquid merely looks frothy. True volume requires beating whole eggs and granulated sugar continuously for up to ten minutes until the ribbon stage is reached, trapping air that acts as the sole leavening agent without baking powder or yeast.
Slicing Granny Smith apples provides a tart counterweight to the sugar, but high-moisture fruit releases water during the bake. Tap the oiled pan firmly against the counter before putting it into the oven to eliminate large air pockets while keeping the structural foam intact. Test for doneness at forty minutes by probing the center with a wooden toothpick; any wet batter clinging to the wood means the center remains raw.
Freshly baked Sharlotka often disappoints because the steam trapped inside makes the interior feel pasty while hot. Wrapping the cooled cake tightly in plastic wrap and storing it overnight alters the texture entirely. The fruit moisture redistributes through the crumb by day two, softening the crust and intensifying the apple flavor while creating a dense, custard-like bite that tastes superior to the warm version.
