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This Russian-inspired apple sponge cake transforms simple ingredients into a delicate dessert with a crisp, crackly top and tender interior. The apples melt into the cake during baking, creating pockets of fruit throughout the light sponge.
I first made this Sharlotka during apple season when my kitchen was overflowing with Granny Smiths. The way it filled my home with the aroma of cinnamon and baked apples instantly made it a fall tradition in our family.
Ingredients
- 4 small Granny Smith apples: these tart apples hold their shape while baking and provide the perfect contrast to the sweet cake
- Fresh lemon juice: prevents the apples from browning and adds a subtle brightness
- Granulated sugar: creates that signature crisp top layer
- Brown sugar: adds depth and caramel notes that complement the apples beautifully
- Flour: just enough to create structure without weighing down the delicate sponge
- Cinnamon: the classic warming spice that pairs perfectly with apples
- Nutmeg: adds complexity and enhances the other flavors
- Kosher salt: balances the sweetness and brings out all the flavors
- Room temperature eggs: critical for achieving the proper sponge texture
- Almond or vanilla extract: adds aromatic depth to the simple batter
- Powdered sugar: for the perfect finishing touch
Step-by-Step Instructions
- Prepare the Apples:
- Toss the peeled and thinly sliced apples with lemon juice and a tablespoon of sugar. Allow them to sit for 15 minutes which slightly softens the apples and draws out some moisture. Using a mandoline ensures uniform slices that will cook evenly throughout the cake.
- Prepare the Dry Ingredients:
- Combine the flour, spices and salt in a small bowl. This simple step ensures even distribution of the spices throughout the cake. The cinnamon and nutmeg quantities are modest but provide just enough warmth without overwhelming the delicate sponge.
- Create the Sponge Batter:
- Beat the eggs, extract and remaining sugar at medium high speed for a full 8 to 10 minutes. This extended beating time is crucial and not to be shortened. The mixture must become very thick and pale yellow, forming ribbons when the beaters are lifted. This creates the structure that allows the cake to rise without chemical leaveners.
- Combine and Assemble:
- Gently fold the dry ingredients into the egg mixture with a rubber spatula, taking care not to deflate the air you've incorporated. Arrange the apples in the prepared springform pan, then pour the batter over them. The waiting period of 5 minutes allows the batter to begin settling among the apple slices.
- Bake to Golden Perfection:
- Bake for approximately one hour until the top becomes beautifully golden and crisp. The long bake time allows the apples to fully soften and release their juices into the cake. When testing for doneness, insert a tester into the cake portion rather than just through an apple.
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The first time I served this Sharlotka, my grandmother asked for the recipe, convinced it must contain butter. The magic of this cake is how rich it tastes despite its simple ingredients. The transformation of humble apples into this elegant dessert never fails to impress guests.
Storing Your Sharlotka
This cake actually improves with a short rest at room temperature. Cover loosely with a clean kitchen towel rather than plastic wrap to maintain the crisp top. The cake will keep at room temperature for 2-3 days, though the crispy top will gradually soften. For longer storage, wrap individual slices and freeze for up to a month. Thaw at room temperature and warm slightly in the oven to refresh.
Serving Suggestions
While delicious on its own, Sharlotka reaches new heights when served warm with a scoop of vanilla ice cream or a dollop of lightly sweetened whipped cream. For brunch, serve it alongside a cup of strong coffee or tea. In Russia, this would typically be enjoyed with afternoon tea rather than as a dessert course.
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The Cultural Significance
Sharlotka is beloved throughout Russia and Eastern Europe, where resourceful home cooks created this simple dessert during times when ingredients were scarce. Traditional versions contain even fewer ingredients, often just apples, eggs, sugar and flour. This adaptation with brown sugar and warm spices builds on that humble foundation while honoring its origins as an accessible treat that makes the most of seasonal fruit.
Frequently Asked Questions
- → What type of apples work best for this dessert?
Granny Smith apples are ideal because their tartness balances the sweetness, but other firm varieties like Honeycrisp can also be used.
- → Can I use a larger pan instead of a 6" springform pan?
Yes, but the baking time may vary. A larger pan will result in a thinner cake, so check for doneness earlier.
- → How do I know when the dessert is fully baked?
The top should be golden and crisp, and a toothpick inserted in the center should come out clean.
- → Can I replace almond extract with vanilla extract?
Yes, you can use either almond or vanilla extract, depending on your flavor preference.
- → How should I store leftovers?
Store the sharlotka in an airtight container at room temperature for up to two days. For longer storage, refrigerate.