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Sunday, October 25, 2020

Sharlotka apple cake

Ice cream is an important extension of this cake!

This cake reminds me of an impressive cake a friend baked a long time ago. So when I came across this on Flipboard, memories of that cake on that Christmas pig-out all came back to me. It’s imperative I bake this, esp when it is a one-bowl kind of cake.

I cut back the sugar by ⅔ but one can do the full recipe with an additional sprinkling of sugar just before serving/instagram. Actually with the Kitchen Aid as my sidekick, the most arduous task was actually peeling and cutting up the apples!

Verdict: The cake is dry, likely because I whisked the eggs past the ribbon stage. The structure , as seen from the cross section, is weak as a result causing the top layer of apple to collapse onto the first. Lesson learnt: Don't get complacent with that electric mixer.

Credits: Russian Sharlotka Cake with adjustments


3 apples, peeled, cored and cut to thin slices. I just peeled, quartered them and cut to thin wedges

3 big eggs + ⅓ cup of castor sugar

½ tsp cinnamon, ½ tsp sea salt

½ tsp vanilla essence

1 cup plain flour


Preheat oven to 180C, with low rack in place.

Prepare an 8 inch springform pan. Grease and line the base.

Divide the prepared apples to 2 portions.

Arrange one half of apples in the pan.

In the mixer, whisk eggs, sugar, cinnamon and salt at high speed for 5 minutes or until mixture is pale and forms ribbons.

Whisk in vanilla.

In 3 portions, sieve in the flour gently.

Fold to combine.

Repeat for the other 2 portions.

Pour ½ of the egg batter onto the pan with 1st layer of apples.

Arrange the 2nd portion of the prepared apples on the batter.

Pour the remaining batter onto the 2nd layer of apples.

Baked in the preheated oven at 180C for 55 mins.

Remove and cool.

Before your instagram post, sprinkle with sugar if preferred.


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