Apple Sharlotka [Яблочная шарлотка]
Apple Sharlotka is a classic, incredibly fluffy apple pie with a crisp crust, featuring tart apples folded directly into a delicate sponge batter.This traditional Apple Sharlotka recipe was shared by Ulyana Tkachuk (Ульяна Ткачук) and is a beloved taste of her childhood. This specific version is my own personal take, combining concepts from both my mother Svetlana and Ulyana Tkachuk (Ульяна Ткачук). I was struck by how incredibly similar their two family recipes were, a beautiful reminder of how traditional flavors connect us across different homes and cultures.
slices
Ingredients
The Batter
- 4 eggs separated
- 150 g sugar divided for whites
- 50 g sugar divided for yolks
- 200 g all-purpose flour
- 1 tsp baking powder
- 1/4 tsp salt
The Filling & Topping
- 4 apples Granny Smith or Antonovka
- 1 tbsp unsalted butter for greasing the pan
- 1/2 tsp cinnamon optional, for sprinkling
- 1 tsp turbinado sugar optional, for sprinkling
- 1 tsp powdered sugar optional, for serving
Instructions
The Preparation
- Preheat your oven to 180°C (350°F).
- Wash your 4 apples thoroughly. Since we are leaving the skins on for a rustic texture and extra color, ensure they are scrubbed clean. Core the apples and cut each one into 4 large quarters.Chef's Tip: You can remove the skin off the apple for a softer feeling. I kept it in this recipe as it is the more rustic way to do, but both are great.
- Take 3 of your 4 apples (12 quarters) to create the juicy heart of the cake. Slice each quarter crosswise into triangles approximately less than 1 cm thick. Keeping these pieces chunky ensures they hold their shape during baking, providing a burst of moisture and a bit of bite from the skin in every mouthful.
- Take your last apple quarters to create the signature sun pattern. Slice the remaining 4 quarters lengthwise (from top to bottom) into ultra-thin, translucent crescents. These long, delicate filaments—complete with their colorful skins—are light enough to float on top of the airy batter without sinking, allowing you to arrange them in a beautiful, vibrant spiral.
The Batter
- Separate the 4 eggs whites from the yolks.Chef’s Note: My mother usually beats the whole eggs with the sugar for about 5–8 minutes instead of separating them. Both methods work! However, I’ve used Ulyana's separated egg method here because it creates a slightly lighter sponge and that iconic crackly, meringue-like crust on top that makes Sharlotka so special.
- In a clean mixing bowl, beat the 4 eggs whites with 150 g sugar until stiff peaks form.
- In another bowl, beat the 4 eggs yolks with the remaining 50 g sugar until the mixture lightens in color.
- Very gently fold the whipped egg whites into the yolk mixture.
- Add the pinch of 1/4 tsp salt and the 1 tsp baking powder. Sift the 200 g all-purpose flour into the egg mixture in small portions, folding it in gently with a spatula. The batter should end up slightly more liquid than cupcake batter.
The Assembly
- Add the chopped 4 apples directly into the batter and fold gently to combine. Pour the mixture into your prepared baking pan.
- Arrange the final apple, cut into thin crescents, on top of the batter in a circular "sun" pattern, starting from the outside and working your way in.
- Sprinkle lightly with a mix of 1 tsp turbinado sugar and 1/2 tsp cinnamon.
The Baking
- Generously grease a round cake pan (a pan with a removable bottom is ideal) with 1 tbsp unsalted butter. The butter helps create a delicious, tasty crust! You can also line it with parchment paper first if your pan tends to stick.
- Bake in the preheated oven for 40 minutes.DO NOT TAKE THE PIE OUT IMMEDIATELY! Turn off the oven, crack the door slightly open, and let the Sharlotka rest inside for 10 minutes.
The Serving
- Remove the cake from the oven, release it from the springform pan, and sprinkle some sifted 1 tsp powdered sugar.
- Enjoy your Apple Sharlotka [Яблочная шарлотка]. It is delicious both hot and cooled down.