Name: Apple Sharlotka [Яблочная шарлотка]
Prep time: 20 min
Cook time: 40 min
Total time: 70 min
Ingredients: 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; 4 apples (Granny Smith or Antonovka); 1 tbsp unsalted butter (for greasing the pan); 1 tsp cinnamon (optional, for sprinkling); 1 tsp sugar (optional, for sprinkling)

Apple Sharlotka [Яблочная шарлотка]

By Denis Elas The Chef

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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.

Dedicated to my parents

Svetlana and Oleg ❤️

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Instructions

The Preparation

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Preheat your oven to 180°C (350°F).
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Core and cut the 4 apples into slices, and then cut those slices in half. If you want a decorative top, save a few thin slices to arrange on top of the cake later.
Ulyana's Tip: While sour apples provide a beautiful flavor contrast, you can substitute them with cherries or even rhubarb! If using rhubarb, peel the skin off the stalks and cut into thick slices, the tartness pairs perfectly with this sweet sponge.

The Batter

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Separate the 4 eggs whites from the yolks. In a clean mixing bowl, beat the 4 eggs whites with 150 g sugar until stiff peaks form.
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.
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In another bowl, beat the 4 eggs yolks with the remaining 50 g sugar until the mixture lightens in color.
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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.
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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

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Add the chopped 4 apples directly into the batter and fold gently to combine. Pour the mixture into your prepared baking pan.
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Sprinkle lightly with a mix of 1 tsp sugar and 1 tsp cinnamon. You can arrange the reserved thin apple slices on top of the batter.

The Baking

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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.
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Bake in the preheated oven for 40 minutes.
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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. As Ulyana says, "It needs a rest!"

The Serving

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Remove the cake from the oven, release it from the springform pan, and serve.
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Enjoy your Apple Sharlotka [Яблочная шарлотка]. It is delicious both hot and cooled down.

My own adaption of

My mother Svetlana and an amazing fan of the website Ulyana Tkachuk.

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Apple Sharlotka
[Яблочная шарлотка]

Apple Sharlotka [Яблочная шарлотка]

Equipments

Ingredients

The Batter

The Filling & Topping

Cook Mode

Instructions

The Preparation

The Batter

The Assembly

The Baking

The Serving

Nutrition

My own adaption of

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