Applesharlotka Recipes

POLISH APPLE CAKE RECIPE

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.

APPLE SHARLOTKA

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.

SHARLOTKA (RUSSIAN APPLE CAKE)

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.

SHARLOTKA

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.

APPLE SHARLOTKA

Steps:

• 1 Position a baking rack in the middle of the oven and preheat to 350 degrees
• 2 Generously butter a 9-inch springform pan, line it with a parchment paper circle, and lightly butter or spray the circle
• 3 Peel, quarter and core the apples
• 4 Slice each quarter across into 1/4-inch thick pieces
• 5 In the bowl of a stand mixer fitted with a whisk attachment, or in a large bowl if using a handheld mixer, beat the eggs, sugar and salt on medium-high speed (high speed for handheld mixer) until thick and ribbony, about 5 minutes
• 6 Beat in the vanilla extract and cinnamon
• 7 Using a fine-mesh sieve, gradually sift a third of the flour into the egg mixture, then gently fold with a spatula until just combined and no flour streaks remain
• 8 Repeat twice with the remaining flour
• 9 The batter will be very thick
• 10 Place half the apples in an even, compact layer on the bottom of the pan
• 11 Cover with half the batter and use an offset spatula to spread the batter evenly over the apples
• 12 Repeat with the remaining apples and batter
• 13 Gently rap the pan a few times against the counter to get rid of air bubbles, and transfer to the oven
• 14 Bake for 50 to 55 minutes, or until a cake tester comes out free of batter and the top of sharlotka is golden brown
• 15 Let cool in the pan for about 10 minutes, then gently run a butter knife around the perimeter of the cake to loosen and carefully remove the sides of the pan
• 16 Using a fish spatula, gently transfer the cake to a serving platter and let cool completely
• 17 When ready to serve, dust sharlotka with the powdered sugar and cut into slices