Apple Sharlotka Recipe 425

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APPLE SHARLOTKA



Apple Sharlotka image

One of my favorite really easy desserts to bake is Apple Sharlotka, which is very similar to a coffeecake, with a sponge cake texture that is full of thinly sliced apples. It's quick to make and is a perfect dessert for brunch, with tea or anytime you want to treat your family.

Provided by Olga's Flavor Factory

Categories     Dessert

Time 1h15m

Yield 8

Number Of Ingredients 7

6 large eggs (room temperature)
1 cup granulated sugar
1/4 cup sour cream (room temperature)
3/4 teaspoon baking soda (dissolved in 1/2 teaspoon vinegar)
1 1/2 cups all purpose flour
5-6 large apples ((I like Granny Smith))
powdered sugar (to sprinkle on top, optional)

Steps:

  • 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.
  • You can also use a 9 X 13 inch baking dish instead of a 10 inch round cake pan to bake the Apple Sharlotka.
  • Peel the apples and slice them thinly. You can cut them longer, but make sure to slice them thinly, so that they bake through while that cake is baking. If you slice them too thick, the apples will still be crunchy in the cake. Place the sliced apples into the prepared cake pan.
  • Whisk the eggs and sugar together until they are pale yellow and foamy, at least 5 minutes.
  • Add the sour cream and vanilla extract to the batter. Lemon zest is another delicious flavor addition to the Apple Sharlotka. Lemons and apples pair really well together. The lemon zest gives a delicate citrus aroma and flavor to the cake.
  • Dissolve the baking soda in vinegar and add to the batter also. Mix to combine.
  • Add the flour to the batter and use a spatula to gently fold it into the batter, just until the flour is incorporated. Try to keep the batter airy and avoid mixing too vigorously so that you don't deflate the batter too much. If the batter deflates, the cake will be dense, not fluffy and light.
  • 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 thin knife around the edges of the cake pan. Flip the cake over onto a cooling rack. The parchment paper will peel right off. Flip it over right side up. Allow it to cool for about 15 minutes.
  • Place the Sharlotka onto a serving plate. Dust with powdered sugar. You can also sprinkle it with a bit of cinnamon if you like.

POLISH APPLE CAKE RECIPE



Polish Apple Cake Recipe image

Szarlotka is a classic Polish apple cake that is easy to make.

Provided by Karolina Klesta

Categories     Dessert

Time 1h30m

Number Of Ingredients 11

4 cups of flour
¾ cup / 6 oz/ 170g of butter
2 tbsps of white vinegar
4 tsps of baking powder
4 egg yolks
4 tbsps of sour cream
2 kg/ 4.5 lbs of apples
2 tbsps of potato starch
1 tbsp of cinnamon
4 egg whites
1 cup of sugar

Steps:

  • Peel the apples.
  • Oil the 9x13" baking tray or put the parchment paper inside.
  • Preheat the oven to 392°F / 200°C.
  • Mix all the ingredients for the dough together.
  • Place ¾ of the dough in the baking tray.
  • Grate the apples, then squeeze out the excess juice.
  • Mix the grated apples with potato starch and cinnamon.
  • Whip the egg whites with a bit of salt and sugar.
  • Mix the apples with ½ of the egg whites.
  • Put the apples onto the dough.
  • Cover them with the second half of whipped egg whites.
  • Finally, cover the cake with the remaining ¼ of the dough. You can either roll it out or grate it.
  • Bake for 60 minutes.

Nutrition Facts : Calories 215 calories, Carbohydrate 36 grams carbohydrates, Cholesterol 45 milligrams cholesterol, Fat 7 grams fat, Fiber 3 grams fiber, Protein 3 grams protein, SaturatedFat 4 grams saturated fat, ServingSize 1, Sodium 134 milligrams sodium, Sugar 17 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 2 grams unsaturated fat

SHARLOTKA (RUSSIAN APPLE CAKE)



Sharlotka (Russian Apple Cake) image

Russian sharlotka is a simple to make apple cake recipe that is made up of a light sponge cake filled with small apple pieces.

Provided by Maria Ushakova

Categories     Dessert Recipes

Time 1h10m

Number Of Ingredients 11

1/2 Tbsp butter for the baking form
3 apples (about 1 1/3 pound)
juice of 1 lemon
1 tsp cinnamon
1 1/4 cup all purpose white flour
1 1/2 tsp baking powder
4 eggs, at room temperature
pinch of salt
1 cup sugar
1/4 cup sour cream
1 tsp vanilla extract

Steps:

  • 1. Cover the bottom of a baking form with parchment paper. Melt the butter and generously brush the inside of the baking form. Alternately, you can also spray the form with a pan release baking spray. 2. Cut two apples into small dice. Place them into a bowl and sprinkle with the lemon juice and cinnamon. Mix to make sure all apples are evenly covered. Set aside. 3. In a bowl, mix the flour and baking powder. Set aside. 4. Preheat the oven to 350F. 5. In a large bowl, add the eggs and a pinch of salt. Beat the eggs with an electric mixer until the egg yolks and egg whites are combined. Add about 1/4 of sugar, increase the speed of the mixer and continue beating the eggs. Gradually add all the sugar. Beat the eggs for about 6 minutes or until the mixture has thickened and turned very pale. It should fall in ribbons from a spatula. 4. Add the sour cream and vanilla extract to the eggs and mix with the electric mixer just until combined. 5. In batches, sift the flour into the egg mixture and gently fold it in with a spatula. Mix just until the batter is smooth and no pockets with flour remain. Make sure to not over mix. 6. Pour 1/3 of the batter into the baking form and evenly spread it with a spatula. In an even layer, add half of the apples. Slightly press the apples into the batter. Add more batter to cover the apples. Spread the batter over apples if needed. Add the remaining apples and cover them with the rest of the batter. Slightly shaking the form will help getting rid of the air pockets.* 7. Slice the remaining apple first into quarters and then into very thin wedges and arrange on top of the cake.** 8. Place in the oven and bake for 50 to 60 minutes or until a toothpick inserted in the middle of the cake comes out clean. 9. Once the apple cake is done, take it out of the oven and let it cool on a rack before removing it from the baking form.

CLASSIC SZARLOTKA: POLISH APPLE PIE



Classic Szarlotka: Polish Apple Pie image

Making szarlotka from scratch is so much easier than you might think, especially with this time-tested recipe. This classic homemade pie features a sweet apple filling packed inside a delicious buttery shortcrust.

Provided by Kasia

Categories     Polish Desserts

Time 1h30m

Number Of Ingredients 9

3⅓ cups (400g) plain flour
⅔ cup (85g) confectioners (Icing) sugar
2 sticks (250g) butter - 1 "brick" in Poland
3 eggs
1 tbsp vanilla sugar (can be replaced with vanilla extract)
3.3 lb (1.5 kg) apples
1 cup (200g) sugar (or less, depending how sweet your apples are)
1 tbsp cinnamon
A pinch of confectioners (Icing) sugar to sprinkle on top (optional)

Steps:

  • For my szarlotka I used a deep rectangular baking tray (18x27 cm / 7x10 inch), but any shape will do just fine.
  • Take out the butter for half an hour in advance to let it soften.
  • Knead together all the ingredients (flour, icing sugar, butter, eggs, vanilla sugar), form a smooth mass, wrap into cling film and place in the fridge.
  • Wash the apples, peel them and then grate or cube them. I've done the latter.
  • Move the apple pieces to a pot. Cover in sugar and start cooking until soft. Add cinnamon mid-way through.
  • Grease the baking tray and/or line it with baking paper. Roll out half of the dough and place in the tray. Pierce with a fork.
  • Heat the oven to 170°C (340°F), bake the shortcrust base for 5-10 minutes until it starts to gain some colour.
  • Remove from the oven. Spread apples on top. Roll the remaining dough and use it on top to cover the apples. Bake for 1 hour in 140-160°C (280-320°F).
  • Serve cooled or warm with some whipped cream or vanilla ice-cream, with some icing sugar sprinkled on top.

Nutrition Facts : ServingSize 1

SHARLOTKA



Sharlotka image

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

2 Granny Smith apples - peeled, cored, and chopped
5 eggs
1 cup white sugar
1 cup all-purpose flour
¼ cup sour cream
1 teaspoon salt
½ teaspoon baking powder
1 teaspoon vanilla extract

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

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