Apple Sharlotka Cake recipe


I would like to share this very easy recipe of Russian “Sharlotka” Cake made with apples. It is very light sponge-like cake that requires just 4 ingredients and does not take lots of effort to prepare. When I made it this week, I served it with home-made caramel sauce (I will post the recipe later) as I wanted to make it so badly and actually they work very well together.

Sharlotka batter ingredients

4 eggs
1 cup all-purpose flour
1 cup caster sugar
2 medium-sized apples (I used Royal Gala)
slice of lemon
1tsp vanilla extract
2tbsp icing sugar


Preheat the oven to 180°C. Grease bundt pan with butter (you can even sprinkle it with flour a bit). Cut the apples into quarters, remove the core and peel the skin. Slice the quarters into thin pieces. Put them in the bowl, squeeze the juice from lemon on the top and sprinkle with 1 tbsp of icing sugar, mix well. In another bowl sift the flour and set aside. Now in a separate bowl whisk eggs with electric mixer until they form light foam, than add vanilla extract and gradually pour-in caster sugar while still whisking. Whisk the mixture on high speed for another 10 minutes, it should be very light, pale and fluffy. Then add flour quarter at a time, stirring it very gently from the bottom to the top of the mixture.

Pour a bit less than a half of the mixture into bundt pun, cover it with half of apple slices. Then pour the half of the remaining batter and cover it with the rest of the apples. Cover it with the rest of the batter. Bake for 45-50 minutes until golden or when wooden stick inserted in the middle comes out clean. Switch of the oven but leave the cake inside for another 5 minutes. Then place it on the cooling rack and let stand for another 10 minutes.


And now the tricky bit…before attempting to remove the cake from the pan, first of all go around the edges of the cake with the knife until there is a gap between pan and cake edges (but be careful, Sharlotka is very gentle cake). Then turn the pan upside down and leave like this for another 10 minutes. Then lift it, if the cake does not come out, knock at the bottom of the pan with knife handle and shake the pan gently. Then the cake should come out. Sprinkle the cake with icing sugar and enjoy your Sharlotka cake while it is fresh!

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