📝 About This Recipe
Sharlotka is the quintessential Russian comfort dessert, beloved for its incredible simplicity and its magical transformation of humble ingredients into a cloud-like sponge. Unlike heavy Western butter cakes, this authentic version relies on vigorously beaten eggs to create a crisp, crackly meringue-like top and a moist, airy interior bursting with tart apples. It is the perfect afternoon treat that fills the kitchen with the nostalgic aroma of toasted sugar and orchard-fresh fruit.
🥗 Ingredients
The Fruit Base
- 4-5 large Granny Smith or Antonovka Apples (peeled, cored, and sliced into 1/2-inch chunks)
- 1 tablespoon Lemon Juice (to prevent browning and add brightness)
- 1 teaspoon Ground Cinnamon (optional, for a warm spice profile)
The Sponge Batter
- 4 Large Eggs (at room temperature for maximum volume)
- 1 cup Granulated Sugar (plus 1 tablespoon for the top crust)
- 1 cup All-Purpose Flour (sifted to ensure lightness)
- 1 teaspoon Vanilla Extract (high quality pure extract)
- 1/4 teaspoon Salt (to balance the sweetness)
- 1/2 teaspoon Baking Powder (optional, for extra insurance on the lift)
Pan Preparation & Garnish
- 1 tablespoon Unsalted Butter (softened, for greasing the pan)
- 1 tablespoon Breadcrumbs or Flour (for dusting the greased pan)
- 2 tablespoons Powdered Sugar (for dusting before serving)
👨🍳 Instructions
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1
Preheat your oven to 350°F (175°C). Position a rack in the center of the oven for even heat distribution.
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2
Prepare a 9-inch springform pan by greasing the bottom and sides generously with softened butter. Dust with breadcrumbs or flour, tapping out any excess.
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3
Prepare the apples: Peel, core, and cut them into bite-sized chunks or thick slices. Toss them in a bowl with lemon juice and cinnamon until evenly coated.
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4
Spread the prepared apples evenly across the bottom of the cake pan. They should form a thick, generous layer.
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5
In a large, clean mixing bowl, combine the 4 room-temperature eggs and the 1 cup of granulated sugar.
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6
Using a stand mixer or electric hand mixer, beat the eggs and sugar on high speed for 8-10 minutes. This is the most critical step; the mixture should become very pale, thick, and triple in volume, reaching the 'ribbon stage'.
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7
Add the vanilla extract and salt to the egg mixture and whisk briefly to incorporate.
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8
Sift the flour (and baking powder if using) directly over the egg mixture in three batches.
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9
Using a large rubber spatula, gently fold the flour into the eggs using a figure-eight motion. Be careful not to deflate the air bubbles you worked so hard to create.
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10
Pour the airy batter over the apples in the pan. Use your spatula to smooth the top and ensure the batter seeps down into the crevices between the fruit.
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11
Sprinkle the remaining tablespoon of sugar over the top of the batter; this helps create that signature Sharlotka crackly crust.
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12
Bake for 50-60 minutes. The cake is done when the top is golden brown and a toothpick inserted into the center of the sponge comes out clean.
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13
Remove from the oven and let the cake cool in the pan for 10-15 minutes. Run a thin knife around the edges before releasing the springform ring.
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14
Once completely cool, dust the top generously with powdered sugar through a fine-mesh sieve.
💡 Chef's Tips
Use tart, firm apples like Granny Smith; sweet apples tend to disappear into the batter and lose their texture. Do not rush the egg-beating process; the air in the eggs is the only thing providing lift to this cake. Avoid opening the oven door during the first 30 minutes of baking, or the delicate sponge may collapse. For a more rustic look, leave the skins on the apples for extra color and fiber. If the top is browning too quickly, tent it loosely with aluminum foil for the last 15 minutes of baking.
🍽️ Serving Suggestions
Serve a warm slice with a dollop of lightly sweetened sour cream or Crème Fraîche for an authentic Russian touch. Pair with a strong cup of Russian Caravan black tea served with a slice of lemon. Add a scoop of high-quality vanilla bean ice cream for a delightful temperature contrast. A drizzle of salted caramel sauce over the top can turn this simple tea cake into an elegant plated dessert. Enjoy cold the next morning with your coffee—the flavors often deepen after a night in the fridge.