For an extra layer of flavor, consider adding a sprinkle of cinnamon or nutmeg to the apples before pouring the batter over them. If you don't have sour cream, you can substitute it with plain yogurt or crème fraîche. To prevent the apples from sinking to the bottom, toss them with a tablespoon of flour before arranging them in the dish. Sharlotka is best enjoyed fresh, but it can be stored in an airtight container at room temperature for up to 2 days.
Sharlotka
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PREP TIME20 mins
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COOK TIME40 mins
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TOTAL TIME1 hrs
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SERVING8 People
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VIEWS9
Experience the heartwarming embrace of Sharlotka, a classic Russian apple cake that transcends generations. This recipe elevates the traditional rendition, offering a moist, tender crumb bursting with the comforting flavors of tart apples and a hint of vanilla. Perfect for a cozy afternoon treat or a delightful dessert to share with loved ones.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate42 g
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Cholesterol119 mg
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Fiber1 g
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Protein6 g
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Saturated Fat2 g
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Sodium369 mg
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Sugar29 g
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Fat5 g
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Unsaturated Fat0 g
Follow The Directions
01
StepPreheat the oven to 350°F (175°C). Generously grease a deep 9-inch pie dish or a 9-inch springform pan. Arrange the chopped apples evenly across the bottom of the prepared dish. (5 minutes)
02
StepIn the bowl of a stand mixer fitted with the whisk attachment, combine the eggs and sugar. Beat on high speed until the mixture is pale yellow, thick, and forms a ribbon when the whisk is lifted, about 5-7 minutes. This step is crucial for achieving a light and airy texture. (7 minutes)
03
StepSwitch to the paddle attachment. On the lowest speed, gradually add the sifted flour, sour cream, salt, baking powder, and vanilla extract. Mix until just combined, being careful not to overmix. The batter should be thick and fluffy. (3 minutes)
04
StepGently pour the batter over the apples in the pie dish, spreading it evenly. (2 minutes)
05
StepBake in the preheated oven for 35-40 minutes, or until a wooden skewer inserted into the center comes out clean. The top should be golden brown and springy to the touch. (40 minutes)
06
StepLet the cake cool in the pan for 10-15 minutes before inverting it onto a serving plate. Dust with powdered sugar, if desired. Serve warm or at room temperature. (15 minutes)
RECIPE REVIEWS
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Narciso Vandervortcorkery
Jun 28, 2025I've made Sharlotka before, but this recipe is by far the best I've tried. The instructions were clear and easy to follow.
Ceasar Jast
Jun 26, 2025Next time, I might try using different types of apples to see how it changes the taste.
Cristobal Mills
Jun 22, 2025This recipe is amazing! The cake was so moist and delicious. My family loved it!
Nils Zulauf
Jun 22, 2025I added a little lemon zest to the batter, and it gave it a lovely bright flavor.