Wednesday, October 15, 2014
A sharlotka is really a Russian apple cake. In this particular recipe there are very few ingredients involved and no butter used in the batter. When I first saw the picture of this little cake in Food and Wine magazine, I knew instantly that I would be making it right away. In fact, I made it the same day. I used 5 small Granny Smith apples initially thinking that this was way too many apples. Had no idea they would cook down so much. Next time I will even use a few extra. Also, I was worried the apples would be too tart, but after baking they were sweet and delicious and melted in your mouth.
At one point in the recipe the instructions call for mixing the eggs, almond extract and sugar together on medium-high heat for 8 to 10 minutes until thick and pale yellow. When batter is the right consistency a ribbon should form. This part was quite baffling to me but after referencing a few baking cookbooks I did exactly as directed.
The end result was a thin crisp like topping that cracks when you cut into it and a soft moist light interior with layers of sweet apple slices at the bottom. This is the kind of cake that could be shared anytime of day. Enjoy!
This recipe has been slightly adapted from Food and Wine magazine, contributed by Chef Matt Danko.
5 small Granny Smith apples (next time will add 2 more)
1 tablespoon fresh lemon juice
1 cup sugar, divided
3/4 cup plus 2 tablespoons all-purpose flour
1/4 teaspoon ground cinnamon
1/4 teaspoon freshly grated nutmeg
Pinch of salt
3 large eggs
1/2 teaspoon vanilla extract
Confectioners' sugar, for dusting
Preheat oven to 350F degrees. Line the bottom of a 9 inch spring form pan with parchment paper. Then butter the paper and the sides of the pan.
Peel, cut in half, core and then thinly slice apples, add to medium sized bowl with lemon juice and two tablespoons of the sugar. Let stand for 15 minutes.
Meanwhile, in a medium bowl whisk flour, cinnamon, nutmeg and salt together, set aside.
Using stand or hand mixer, beat eggs, almond extract and rest of sugar at medium-high speed until thick and pale yellow and a ribbon forms when the beater are lifted about 8 to 10 minutes. ***To test the batter for the correct consistency lift beaters up and the batter should fall off in a flat ribbon-like pattern.**** Gently fold in the dry ingredients just until incorporated.
Drain apples, then spread in bottom of prepared pan in an even layer. Pour batter evenly over apples and let stand 5 minutes to allow batter to sink in.
Bake for 45 to 50 minutes, until it is golden on top and until an inserted toothpick comes out clean. Let rest for 15 minutes, then unmold. Dust with confectioners' sugar. Ready to serve.
Cheri Savory Spoon
Mysavoryspoon was first started in 2010 as a way to journal recipes that I had collected from cookbooks, magazines, family and friends. Most everything was savory, using legumes and whole grains. Along the way I discovered a love for baking. Now a couple times a month you might see some type of sweet pie or treat.
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