Thursday, October 2, 2014

Sharlotka (Шарлотка с Яблоками)

Don't “save back” your best dishes nor your best recipes! The one you cook for everyday has earned your foremost effort! They deserve to a greater extent than some guests! Yet certain people appear more interested in impressing others than in showing your Master how much He means.
The best recipes do not have to be the hardest or most expensive either. They just have to please Him.
This desert is a traditional Russian treat handed down for centuries. It would not have lasted if it was not good! It has only a few ingredients. The result is amazing indeed.
Only slight variations can result in a quick small cake for the two of you, a larger one for full family or an elegant show-off piece for company! Serve as a snack, a coffee cake, or full dessert.
A great thing about Sharlotka: it is very low fat – no oil or butter. Plus it's mostly apples so it's fairly healthy, not too sweet but balanced. An easy recipe to remember:
6 apples – 6 eggs
1 cup sugar – 1 cup flour (remember 1 cup flour is 128g)
1tsp vanilla – 1tsp baking powder
For a decadent taste add ¼ cup mayonnaise or sour cream if you wish, just don't call it healthy anymore!

For just the two of you: use 4 apples and 4 eggs. Bake in a 9 inch cake pan for 40 to 45 minutes.

For the family: Use 6 apples and 6 eggs. Bake in a 9 x 13 pan for 30-35 minutes.

For elegant show-off piece: Use 6 apples and 6 eggs, but cut the apples into thin slices and bake in a 9 inch spring form pan lined with parchment paper for 55 to 60 minutes. Serve on a cake stand.

Garnish with powdered sugar and or cinnamon! Maybe serve warm with a side of rich vanilla ice cream, or lot fat whipped topping. You might even try warmed up caramel sundae topping! Get the picture?

*Is your ice cream too hard to scoop? Warm a knife under hot water and make 1 inch deep cuts in a grid formation. Warm a spoon and scoop away! To get the best taste from your ice cream, let portions sit out for 5 – 7 minutes before serving. (the tongues taste buds have trouble working with hard frozen foods)


  • 6 apples
  • 1 cup flour
  • 1 cup sugar
  • 6 eggs
  • 1 tsp baking powder The authentic Russian version doesn’t use baking powder because it didn't exist in Russia until very recently. Instead they used ½ tsp of baking soda mixed with ½ tsp of vinegar, or ¾ tsp baking soda and ¼ tsp vinegar.
* see variations
Preheat the oven to 350F. Ovens often take 10 to 15 minutes to reach the right temperature.

Spray a non-stick baking pan with cooking spray. Choose the pan and times for the cake you wish. If using spring form: line the bottom with parchment paper. An easy way to do this is take the bottom out and lay the paper on top. Then replace the sides and snap shut. Trim off any parts of the paper that sticks out. Now spray the insides with a cooking spray.

Peel and core the apples and cut, either in small or medium pieces or thin slices. 

For this slave always removes the stickers before washing and then twists the stem off.
There are some that get upset with me, but I find they don't roll when you stand them on the big end!
What is the best way to peel an apple? – quickly! Note that slave has draped a damp paper towel over the bowl that will hold the cut apple pieces. It slows down the process that will make the slices turn brown if left out in the air.

Once peeled and set on its “head”, slice it down the center. By using a melon-baller held at an angle you can scrape down and cut out the seeds and core in one stroke.

With the flat cut side down, slice into thin slices.

Fill the cake pan trying to keep the slices on their sides for a more elegant look.

When using more than one egg, break each into a small bowl first, before adding to the mix.

In an electric mixer, beat the eggs and sugar on high for about 2 to 3 minutes, until light yellow, thickened and about triple its size. Beat until it is thick and ribbons form on the surface of the beaten eggs. Then Beat in the vanilla.

Remove the bowl from mixer. In a medium bowl stir together the flour with the baking powder until mixed well. Remember to weight the flour – 129g is close enough.

Stir this into the beaten mixture with a fork or wooden spoon, JUST until combined. Be careful with this step. DO NOT over mix at this point. The batter will be very thick.

Pour over apples in pan, using a spatula to spread and press it down into the pile. It should cover all of the exposed fruit, or at least be level with it. Pick up the pan and let it drop from about 2 or 3 inches down to the counter a few times to settle contents.

See above variations for baking times. A toothpick inserted in center should come out clean without any batter.

Cool in pan for 10 minutes before turning over onto serving plate or stand.

Note that slave has placed three pieces of wax paper down and held in place with a small piece of tape. The cake will go on top of this to decorate. Slave dusted the top well with powdered sugar than sprinkled it with cinnamon. Do this while the cake is still warm.

Then lift the tape, fold up the sides of each piece and gently slide it out from under the cake. This minimizes the mess.

Slave placed this directly on its carrier. Sir Mike and His husband Sir Andy will probably be staying in town for the Midwest Leather Weekend, Mr. Midwest Leather Contest and the Midwest Puppy Contest at the Bad Dog Bar and Grill. So slave is taking this down for them to enjoy!

Serve a slice of this wonderful creation any way you like!
You vil enjoy dis, DAH! or get sent to gulag!”

slave will always enjoy serving my Master Indy!

To satisfy and restore.
To nourish, support and maintain.
To gratify, spoil, comfort and please,
to nurture, assist, and sustain
..I cook!

Please buy slave's cookbook:

The Little Black Book of Indiscreet Recipes by Dan White via @amazon

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