[Sharlotka] Basic Russian Apple Cake - Easy cake
I think I said this before, but let me repeat.
I love apples, raw, cooked, baked and uber-sweet. I eat three apples a day. Mr.D thinks we should plant a few apple trees in our backyard as his wife is a serious apple killer/eater.
I try many different recipes that use apples. And majority of the recipes is dessert. It's not even surprising. When I saw the recipe of sharlotka at Smitten Kitchen,
it looked a lot like Italian apple cake or Torta di mele which I make quite often.
It looked so good that I decided to make it right a way, and made it. I made it three more times with very little time intervals. It is that good.
The best part of this cake is that it is so easy to make. I can't imagine how you could possibly fail the recipe. Sharlotka is a basic Russian apple cake.
I personally prefer eating sweet stuff before noon and try to avoid sweet things until the following a.m. So I usually bake treats in the night and eat it for breakfast. Does this make sense? Well, anyway I like sweet breakfast. I love dutch baby~
This apple sharlotka became one of our favorite breakfast items fast.
Here goes the recipe:
Butter or nonstick spray, for greasing pan 6 large, tart apples, such as Granny Smiths 3 large eggs 1 cup (200 grams) granulated sugar 1 teaspoon vanilla extract 1 cup (125 grams) all-purpose flour Ground cinnamon, to finish Powdered sugar, also to finish
How to make
1. Preheat oven to 350 degrees.
2. Line the bottom of a 9-inch springform pan with parchment paper. Butter the paper and the sides of the pan.
3. Peel, and core your apples, then chop them into medium-sized chunks.
4. Pile the cut apples directly in the prepared pan.
5. Meanwhile, in a large bowl, using an electric mixer or whisk, beat eggs with sugar until thick and ribbons form on the surface of the beaten eggs.
6. Beat in vanilla, then stir in flour with a spoon until just combined. The batter will be very thick.
7. Pour over apples in pan, using a spoon or spatula to spread the batter so that it covers all exposed apples.
8. Bake in preheated oven for 55 to 60 minutes, or until a tester comes out free of batter.
9. Cool in pan for 10 minutes on rack before flip out onto another rack. Peel off the parchment paper, and flip it back onto a serving platter.
11. Then, dust lightly with icing sugar.
Serve warm or cooled.
Don't you think it's easy? If you are not wure, try it! You will love it.