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
RUSSIAN APPLE PIE/CAKE (SHARLOTKA) RECIPE - (4.3/5)
Provided by MJH
Number Of Ingredients 6
Steps:
- Preheat the oven to 350 degrees. Grease and flour a 10 inch round cake pan. Line the bottom of the pan with parchment paper. You can also use a baking spray instead of the butter/oil and flour. Spray the top of the parchment paper also. Whisk the eggs and sugar together until they are pale yellow and foamy. Add the sour cream to the batter. Dissolve the baking soda in vinegar and add to the batter also. Mix to combine. Add the flour to the batter and mix just until the flour is incorporated. Meanwhile, peel the apples and cut into small, thin pieces. Add the apples to the prepared cake pan. Pour the batter over the apples and distribute evenly over the top. Bake in a preheated 350 degree oven for 45-50 minutes, until the sharlotka is golden, or when a toothpick comes out clean from the center of the cake. Run an offset spatula or butter knife around the edges of the cake pan. Flip the cake over onto a cooling rack. The parchment paper will peel right off. Flip the cake over right side up. Allow it to cool for about 15 minutes. Place the sharlotka onto a serving platter. Dust with confectioner's sugar. You can also sprinkle it with a bit of cinnamon if you like.
SHARLOTKA (RUSSIAN APPLE PIE)
Something different to try. I had this at a friends hose over Thanksgiving, we did an International Day, it was very good! Hope you enjoy as well.
Provided by Lucca Rossi
Categories Pies
Time 45m
Number Of Ingredients 6
Steps:
- 1. Preheat oven to 350°F
- 2. Combine flour, sugar, and eggs, baking soda & vanilla, beat well
- 3. Core the apples and cut them into thin slices
- 4. Grease a 9" pie pan or cake pan and dust it lightly with flour. You can also use a round of parchment paper on the bottom to ensure it comes out easy.
- 5. Arrange all apple slices on the bottom of the pan
- 6. Pour the batter mixture over the apples
- 7. Bake for 25 - 30 minutes, cool. Sprinkle with powdered sugar or cinamon or a combo of both once cooled.
- 8. May be served warm or at room temperature
SHARLOTKA (RUSSIAN APPLE PIE)
Make and share this Sharlotka (Russian Apple Pie) recipe from Food.com.
Provided by alina.gendel
Categories Pie
Time 40m
Yield 10-12 serving(s)
Number Of Ingredients 4
Steps:
- Preheat oven to 350°F.
- Combine flour, sugar, and eggs, beat well .
- Core the apples and cut them into thin slices.
- Grease a pan and dust it lightly with flour.
- Arrange all apple slices on the bottom of the pan.
- Pour the batter mixture over the apples.
- Bake for 25 - 30 minutes.
- Cool.
- May be served warm or at room temperature.
Nutrition Facts : Calories 166.5, Fat 1.7, SaturatedFat 0.5, Cholesterol 63.5, Sodium 21.7, Carbohydrate 35.4, Fiber 1.3, Sugar 24.4, Protein 3.3
RUSSIAN APPLE PIE
Make and share this Russian Apple Pie recipe from Food.com.
Provided by ekaterina1013
Categories Pie
Time 1h5m
Yield 8 serving(s)
Number Of Ingredients 4
Steps:
- Remove core from the apples, cut in large chunks 2",lay parchment paper on the bottom of your baking form ( I use 8 1/2 inch spring form).
- Lay the apples on top of parchment paper.
- Let eggs warm up for 10 minutes,then mix till light yellow and foamy; add sugar in, small portions at a time, let sugar dissolve; add flour; mix till you see air bubbles, pour mixture on the apples.
- It will soak throughout, do not mix apples with batter.
- Bake for 55 minutes on 375°F.
- When pie is done flip upside down, Apples will be on the top.
- Enjoy.
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- Preheat the oven to 350 degrees Fahrenheit. Use butter or oil to grease a 10 inch round cake pan. Line the bottom of the pan with parchment paper. You can also use a baking spray instead of the butter/oil. Spray the top of the parchment paper also.
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- APPLES: Peel and cut apples in chunks. Add cinnamon and transfer apple chunks to a baking pan, greased with a bit of olive oil. Preheat the oven to 190 °C or 370 °F.
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- 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.
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