Sharlotka is a Russian traditional dessert, made for Christmas. It is sponge based cake combined with apples. What’s best about it is that it’s perfect for any day, not just the holidays!
- 6 large eggs – room temperature, separated into yolks and whites
- 100g granulated sugar
- 100g brown sugar
- 170g flour
- 1 teaspoon baking powder
- 400g apples – preferably Granny Smith, diced
The big goal when making this cake is to make it as fluffy and spongy as possible. Add the baking powder to the flour and sift it at least 2 times before you start making the batter. This will help incorporate loads of air, hence make it spongier and fluffier.
Prepare a cake pan with removable bottom, butter it and place parchment paper. You need to work fast and once your batter is ready it needs to go straight into the oven so make sure you do that before you start with the batter.
Separate the egg whites from the yolks. Beat the yolks with all of the brown sugar and half of the granulated sugar. Start beating the egg whites. Slowly add the rest of the granulated sugar to the whites and beat until medium stiff peaks. With a spatula, fold in ½ of the whites to the yolks. Sift half of the flour into the batter, fold it in and add the rest of the whites. Once you have incorporated the whites, add the rest of the flour by sifting it into the batter. Fold it in and then add the apples, slowly and gently fold them in.
Transfer it into the cake pan and place it straight into the oven.
Bake in preheated oven on 170C for 1 hour. DO NOT open the oven door under any circumstance for at least 30 minutes, otherwise your cake will deflate. You can check if it’s ready in the last 10-15 minutes.
Let the cake cool for 10-15 minutes and transfer to a serving tray. Top with icing sugar.