Classic Apple Cake (Sharlotka)
This fluffy apple cake is a delight to taste.
- Preparing Time: 20 minutes
- Total Time: 1 hour
- Served Person: 1
vegetarian
white meat free
tree nut free
nut free
contains gluten
red meat free
shellfish free
contains eggs
dairy free
pescatarian
- 4 eggs
- 1 cup granulated sugar
- 1 cup all purpose flour
- vanilla extract
- apples i like to use granny smith
- lemon extract (optional)
- 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
This past weekend I had the opportunity to work with a group of women to make a classic apple cake, also known as "Sharlotka". We had a lot of fun trying out this traditional Russian cake and it turned out to be absolutely delicious! The apples were perfectly cooked and the cake was moist and fluffy.
I'm sharing the recipe with you today so that you can also enjoy this delightful treat. It's perfect for a special occasion or just a cozy afternoon snack. The ingredients are simple and easy to find, and the steps are straightforward. So gather your family and friends, and let's get baking!
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.
