Friday, June 21, 2013

Recipe: Sharlotka

I don’t have a great many desserts in my cooking repertoire but I have a few that are easy enough to whip up at a moment’s notice and this recipe below is my frequent go to. In fact, this is one of the first desserts I learned to bake. Growing up, my mom often used to make this apple cake, especially in the late summer and fall when apples are in their prime and boast a wide variety. And, it often reminds me of those evenings spent around the family table, enjoying a good cup of tea and a slice of freshly baked Sharlotka. So, I hope you also enjoy this simple dessert and share it with your family.

Sharlotka – Russian Apple Cake
Servings 8 – 10

Butter or olive oil, for greasing pan
Bread crumbs or semolina flour, for flouring pan
3 eggs
¾ cup sugar (up to 1 cup sugar if you have a sweet tooth)
1 cup flour
½ tsp baking soda, dissolved in 1 tsp vinegar
3-4 tart apples (medium size)
Confectioner’s sugar, if desired

Preheat the oven to 350 degrees F. Lightly grease and flour a 9-inch round cake pan. (If you prefer, you can line the bottom of the pan with parchment paper instead of using flour or bread crumbs).

Beat the eggs and sugar together until they become pale yellow in color and thick ribbons form on the surface of the mixer or whisk. Dissolve baking soda in vinegar and add to the batter. Then add the flour and mix until just incorporated.

Peel and core the apples, then cut into small thin pieces. (You can also slice an apple into thin wedges, arranging them in the ring around the pan. Once the cake is ready and cooled it can be turned onto a plate.) Add apples to the pan, and then pour the batter over them. Use a spoon or a spatula to help distribute batter more evenly, if needed.

Bake in a preheated oven 40-50 minutes, or until the cake tester comes out free of the batter. Cool in the pan for 5-10 minutes. Run an offset spatula or a butter knife around the edge of the cake pan. Then either flip the cake over or simply ease it out of the pan onto the plate and serve. Dust with confectioner’s sugar, if desired.



  1. This looks so yummy. Thanks for sharing your recipe.

  2. hahaha, Vika, I used to bake it all the time!! Especially with sour cherries :) Only I use 6 eggs. It's fluffier and very yellow that way. I've got gooseberry bush getting ripe in the garden and raspberries, so when they are ripe I will do it again with them. Thanks for reminding me :)

    1. :) lol it's like a mandatory recipe to know! but I've seen and tried many variations - they all work quite fine, anywhere from 3-6 eggs, and even with additions of sour cream or yogurt... and a variety of fruit!


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