Wednesday, October 15, 2014

Sharlotka, A Russian Apple Cake


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.

Ingredients:

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

To prepare:

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
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.

77 comments:

  1. Hi Cheri!
    Wow! That is one nice looking apple cake!!! I give you a lot of credit following the directions. I'm so bad at following and then I wonder why the recipe doesn't work, lol...

    I posted an Apple Cake today that doesn't include butter either. Mine doesn't look as "pretty" as yours but at least it tasted yummy:)

    Thank you so much for sharing, Cheri...I'll be pinning:)

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    1. Hi Louise, I always have such a hard time taking the pics with a cake or pie, not sure why. Funny we posted the same thing the same day. Great minds think a like!

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    2. It looks lovely, Cheri. I have such a problem with pictures inside the house because of the lighting. I really should try to learn more about it but, who has the time!!! lol...Great minds can take good pictures too:) Thanks again, Cheri...

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  2. The layers and textures sound so good, Cheri! I like how you see a recipe and get cooking. I've gotten a bit better at it but sometimes it takes ages or never happens. Glad this worked out so well for you.

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    1. Hi Monica, being so spontaneous doesn't always work. Thanks!

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  3. This sounds really good, Cheri! I love making apple recipes this time of year!

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  4. I'm so intrigued by a recipe for cake that uses no fat. I shall keep this in mind for next time I need a new cake recipe :)

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    1. Hi Tandy, it was not missed at all and the cake was still moist. Thanks!

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  5. never had pluffy apple cake instead of pie before, tempting to try this recipe!

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  6. This cake sounds wonderful. Apple season is well over here now, but I would definitely give this a try when the season rolls around again next year.

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    1. Hi Sue, that's right it's probably summertime where you are I keep forgetting. Thanks for stopping by.

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  7. What a delicious cake, Cheri! I love apple desserts and the layers in here sound fantastic!

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  8. Hi Cheri, this apple cake is so yummy that I don’t feel guilty to eat lots & lots .... like the recipe no oil or butter and lots of apple.

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    1. Hi Karen, the butter was not missed at all, next time I will sub half the sugar with brown sugar. Thanks!

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  9. Cheri this apple cake look delicious!
    xo

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  10. Oh my, this is my favorite kind of cake to have around. And I love that it doesn't have any butter in it. One of the things I learned in culinary school is when you beat the batter this long (a genoise is the same process including the ribbon) the egg whites whip up so much that they can create a crust on top. Particularly if there isn't any butter. Almost like a meringue, but it's not. I love that kind of texture to a cake. Thanks for sharing this!!

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    1. Hi Susan, that is very interesting, did not fully understand what I was doing. It would be wonderful to go to culinary school. I would want to go just to learn. Thanks!

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  11. I'm finally getting the chance to catch up with everyone and what a perfect dish you have here, Cheri! I love apples in desserts and this looks scrumptious. I'm not a baker but I think I could follow this recipe, lol. I'll give it a try - so perfect for fall and Granny Smith are my favs. Thanks so much!

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    1. Hi Robyn, I am always playing catch up as well. Granny Smiths are my fav too. Thanks for stopping by!

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  12. We think a like. I did one a few days ago and varied it a bit using brown sugar. It is really a nice recipe and I posted on it a few days ago! Great minds think alike, huh?

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    1. Hi Abbe, yes great minds do think a like, so funny because Louise just posted something very similar on the same day I did as well.

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  13. I just saw Abbe's version and thought what a great idea. Know I have double incentive to try this :) Yours looks delicious!

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    1. Hi Susan, I Know, I think there were 3 of us that posted a similar recipe on the same day or close to it. We are all thinking about fall things for sure.

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  14. This sounds delicious! I love apples in desserts and our neighbor has an orchard full and has offered to share : ) Thanks for the tips on possibly adding more apples and making sure to follow the 8-10 minutes of mixing.

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    1. Hi Mindy, how wonderful to have a neighbor with an orchard. This really was delicious despite the fact there was no butter.

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  15. Beautiful apple cake, I have heard of these but never tried one before. I love anything with apples. Your cake sounds great and I agree that you could probably add a couple of extra apples and it would only be better.

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    1. Hi Suzanne, did not realize that apples can bake down so much, now I know... Thanks!

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  16. This looks perfect, Cheri. Kudos to you for following the instructions! What a perfect dessert for the season!

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    1. Hi Dena, when I bake I try to follow the directions as baking is still very hard for me, not sure why, but it is.

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  17. Ooo, these sounds delicious! Especially that thin crust top. Yum!

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  18. This cake must be so yummy with all those spices. It's very pretty and full of Autumn flavours xx

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  19. I really the flavours of Granny Smith. I would the crisp in every bite. Mmmm..!

    Gourmet Getaways

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    1. Hi Julie, Granny Smith's are my favorite too! Thanks!

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  20. This is right up my alley. How many servings? As the weather cools quickly in these autumn days and nights, perfect for us up here in the Spokane Valley... Thank you!

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    1. Hi Sandra, bet the morning are becoming quite cool where you are, I just love this time of year. We treated this little cake like we would a pie, I would say you could get 6 to 8 servings. Take care!

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  21. Cheri I am so intrigued!! No butter?!! I am trying this cake asap!!

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    1. Hi Ami, we did not miss the butter at all, thanks!

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  22. Looks so light and fluffy - well done lady!

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  23. Hi, Cheri (I hope this isn't a repeat comment because I tried to comment earlier but not sure if it got posted).
    Love this cake! It seems like the perfect impressive little cake to serve to guests with an afternoon cup of tea. Easy to make as well! :-)

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    1. Hi Helen, no only received the one comment, and yes this was pretty easy to make and no butter. Have day!

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  24. I'm definitely in apple baking mode and love the sound of this cake! Wish I were having it with my morning coffee!

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  25. This cake sounds great. Such a fun way to switch up regular apple cake :)

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  26. OK, so I had once a slice of this cake in a Russian bar in the East Village and it was to die for. Thank you so much for sharing the recipe, I can't wait to make it!

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  27. Oh you can't beat a simple apple cake. I love the minimal ingredients. Granny Smith apples are a great cooking apple. Love it! Have a wonderful weekend!

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    1. Thanks Tricia, Granny Smith apples are my favorite baking apples.

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  28. This is like a sponge cake with a layer of apples and it looks gorgeous, Cheri.

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    1. Hi Angie, it was kind of like a sponge cake, thanks for stopping by.

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  29. I love how every country seems to have their own version of apple cake. This one looks just wonderful Cheri!

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    1. Hi Chris, you know I have never thought about it like that, every country does have their own version.

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  30. I can smell the apples from here, what a great looking and great tasting Fall cake!

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    1. Thanks Pamela, the kitchen did smell pretty good.

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  31. Beautiful looking cake Cheri, I am definitely going to try this one.

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  32. I love these kinds of cakes..been baking a lot with apples..
    This is different and I like that.
    Food and Wine mag does that to me too:)

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    1. Hi Monique, Food and Wine is one of my favorites!

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  33. Your apple cake looks super moist and delicious. A perfect way to celebrate fall. Have a super weekend

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  34. Cheri, I love that you and I gravitate towards the same recipes in Food & Wine! This one looks so good and I definitely plan to make it, especially wit your recommendation!

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  35. The cake sounds amazing!! Have always been meaning to make an apple cake, but haven't quite gotten around to it yet haha :) Love how the apples are lined at the bottom- it's sort of like a crust!

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  36. This cake looks so good, Cheri! I love Granny Smith apples–I can just imagine how good this must taste!

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