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Sharlotka apple cake is a delightful Russian dessert that combines layers of sweet and tangy apples with a tender cake base, all topped with a dusting of powdered sugar. It’s a classic treat that’s perfect for afternoon tea or as a comforting dessert.
History:
Legend has it that the Russian Sharlotka, a beloved apple cake, has an intriguing history that traces back to 19th-century London. The dish is said to have been crafted by none other than the renowned French chef Marie-Antoine Careme, who served in the employ of Russian Czar Alexander I at the time.
Initially, this delectable creation was known as “Charlotte à la Parisienne,” signifying its Parisian roots. However, as time passed, it gained fame under a different moniker, becoming widely recognised as “Charlotte Russe.”
The Sharlotka we enjoy today in Russia has undergone a significant transformation from its Parisian predecessor. Over time, it evolved into a simpler and perfected recipe, thanks to the ingenuity of thrifty home cooks during the Soviet era. This modern-day Sharlotka is a testament to the culinary evolution that has shaped its delightful existence.
To bake a delicious apple cake, you’ll need a set of essential kitchen equipment to ensure a smooth and enjoyable baking experience. Firstly, a sturdy mixing bowl is indispensable for combining the dry ingredients like flour, baking powder, and spices. A reliable WHISK or ELECTRIC MIXER comes in handy to achieve a smooth batter consistency. For precision in measuring ingredients, a set of MEASURING CUPS AND SPOONS is essential. A sharp knife and cutting board are necessary for peeling and chopping the apples, while a grater can be useful for incorporating fresh cinnamon or nutmeg. A quality CAKE PAN, preferably non-stick or lined with PARCHMENT PAPER, ensures easy removal of the finished product. Lastly, an oven thermometer guarantees accurate temperature control, crucial for achieving the perfect texture and flavor in your apple cake. With these basic tools, you’ll be well-equipped to embark on the delightful journey of baking a scrumptious apple cake.
Sharlotka-Russian Apple Cake
Equipment
- 1 Round cake tin 9-inch (23 cm)
- 1 Mixing bowls
- 1 Whisk
- 1 Knife for apples
- 1 Cake stand or serving plate
- 1 Sieve for powdered sugar
- Parchment paper
Ingredients
- 3 large apples
- 1 cup granulated sugar
- 4 large eggs Room temperature
- 1 1/4 cup all-purpose flour
- 1 1/2 tsp baking powder
- A pinch of salt
- 1 tsp vanilla extract
- 1/2 tbsp unsalted butter For the backing form
- Juice of 1 lemon
- 1/4 cup sour cream
- 1 tsp cinnamon
- Powdered sugar for dusting
Instructions
- Cut the Apples
- Preheat the Oven
- Make the Cake Dough
- Layer the Apples and Dough
- Bake
- Cool and Dust with Powdered Sugar
- Serve
Notes
- Cut the Apples:
- Cut, core, and thinly slice the apples. Place them in a bowl and toss with a tablespoon of sugar and cinnamon. Set aside.
- Preheat the Oven:
- Preheat your oven to 180°C (350°F) and grease a 9-inch (23 cm) round cake tin.
- Make the Cake Dough:
- In a mixing bowl, whisk together the eggs and the remaining granulated sugar until the mixture becomes very pale and slightly thickened.
- Add the vanilla extract and lemon juice and mix until well combined.
- Add sour cream
- In a separate bowl, sift together the flour, baking powder, and a pinch of salt and cinnamon
- Gradually fold the dry ingredients into the wet ingredients until you have a smooth cake dough. Be careful to not to over mix, so dough will be soft and fluffy.
- Layer the Apples and Dough:
- Cover the backing tin with parchment paper.
- Pour a small amount of the cake dough into the prepared cake tin, spreading it evenly.
- Arrange a layer of apple slices on top of the dough.
- Repeat the process, alternating layers of batter and apple slices, until all the apples and dough are used up. Finish with a layer of apple slices on top.
- Bake:
- Place the cake tin in the preheated oven and bake for 50-60 minutes or until the cake is golden brown and a toothpick inserted into the centre comes out clean.
- Cool and Dust with Powdered Sugar:
- Allow the Sharlotka apple cake to cool in the tin for about 10 minutes before transferring it to a wire rack to cool completely.
- Once the cake has cooled, dust the top with powdered sugar for a decorative finish.
- Serve:
- Slice and serve your delicious Sharlotka apple cake as a delightful dessert or a sweet treat with tea or coffee.
Sharlotka Apple Cake Cooking Tips:
- You can use any apples for Sharlottka. You don’t need to peel the apples.
- Ensure that the apple slices are evenly distributed on the cake batter to create uniform layers.
- You can serve Sharlotka apple cake warm or at room temperature, and it pairs wonderfully with a dollop of whipped cream or a scoop of vanilla ice cream.
- Avoid excessive mixing of the dough. When incorporating the flour into the eggs, take care not to overmix; simply fold the flour gently until it blends in. Excessive mixing can lead to the formation of gluten, resulting in a denser cake.
Enjoy your homemade Sharlotka apple cake, a classic Russian dessert with layers of apple goodness and a tender cake base!
Did you make this recipe?
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