Recipe: Russian Syrniki

Hi there! How have you been guys?

It’s been a very long time since my last post; in fact, I’ve taken a semi-permanent break from blogging to do some other fun and exciting things (a bit on that later). So I know it’s a little strange to find this blog post pop up here, especially since early last year I joined Karina’s blog – Nocturnal Book Reviews (which you should totally check out!) and closed the shop here, so to speak. But, tonight I made these absolutely easy and delicious syrniki that I felt the need to share with you – so here I am with a new recipe!

And, no, before you ask, I’m not back to blogging, (just yet at least). Life is a bit crazy around here these days, that I don’t want to commit to a regular blog. But it is certainly fun! What, with an addition of a rambunctious, adorable little boy in our household who is already quite fond of my cooking and loves books – a man after my own heart!

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Russian Syrniki
Servings 4 – 5

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

Ingredients:
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

Preparation:
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).