I love trying out new desserts and am always looking to expand my horizons and I came across a Food and Wine recipe for Apple Sharlotka and I was intrigued. I had never made any Russian dessert before and bein that there are lots of apples around it seemed perfect.
On my trails to find out about it – I did come across Smitten Kittens recipe and history. She echo’s one of my dear friends who says – ‘When you know someone from a particular part of the world who makes good food – go to their house and eat it!’. I would make Indian food and she would make Vietnamese food and it was perfect. The whole description on her site is perfect. Its such a light airy topping to a nice Apple base. You have to try it to believe it.
So here is my take on it. The longest portion of this is peeling and slicing the apples. Of course, if you have one of those apple cutters then it would go much faster.
Prep time: 30 minutes, Baking time: 1 hour
- 4 cooking apples (Preferably tart), peeled, cored and thinly sliced
- juice of half a lemon
- 1 cup sugar
- 3/4 cup plus 2 tablespoons all purpose flour
- 1/4 teaspoon ground cinnamon
- pinch of salt
- pinch of baking soda
- 3 large eggs, at room temperature
- 1 tablespoon vanilla extract
- confectioners’ sugar, for dusting
- 1 cup heaving whipping cream (optional)
Preheat the oven to 350F. Line the bottom and sides of an 8 inch springform pan with parchment paper. Butter (or spray) the parchment paper.
Toss the apple slices with lemon juice and 2 tablespoons of sugar and set aside for 15 minutes.
Sift the all purpose flour, ground cinnamon, salt and baking soda into a bowl.
Beat the eggs and the remaining sugar on high speed until thick and pale yellow. This should take about 8-10 minutes. Add the vanilla and stir gently. Then fold the dry ingredients into the egg mixture trying not to deflate it.
Spread the apples in an even layer in the pan (save any juice that has drained from the apples for later). Pour the batter evenly over the apples and let this sit for 5 minutes before baking.
Bake for 1 hour or until the top is golden and crisp (I did not do the toothpick test but you can). Transfer to a cake rack to cool. Take off the springform sides and then the parchment paper from the sides. Gently slide the sharlotka onto your cake plate. Dust with confectioners sugar.
Beat the heavy whipping cream until soft peaks form. Add 1.5 tablespoons of sugar and beat for another minute. Gently fold the apple syrup that you had saved before (If you did not get a lot of apply syrup you can use any fruit brandy)
Serve the sharlotka with a side of the whipped cream