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Chef Matt Danko uses his father’s recipe to make sharlotka, a deliciously light and fluffy Russian apple cake.Slideshow: Thanksgiving Apple Desserts

Matt Danko
November 2014

Gallery

Read the full recipe after the video.

Recipe Summary

active:
30 mins
total:
2 hrs
Yield:
Makes one 8-inch tart
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 350°. Grease the bottom and side of an 8-inch springform pan.

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  • In a large bowl, toss the apples with the lemon juice and 2 tablespoons of the sugar and let stand for 15 minutes.

  • Meanwhile, in a small bowl, whisk the flour with the cinnamon, nutmeg and salt. In a medium bowl, using an electric mixer, beat the eggs with the almond extract and the remaining 3/4 cup plus 2 tablespoons sugar at medium-high speed until thick and pale yellow and a ribbon forms when the beaters are lifted, 8 to 10 minutes. Gently fold in the dry ingredients just until incorporated.

  • Spread the apples in the prepared pan in an even layer, then pour the batter evenly over them. Let stand for 5 minutes to allow the batter to sink in a little.

  • Bake the sharlotka for about 1 hour, until it is golden and crisp on top and a cake tester inserted in the center comes out clean. Transfer to a rack and let rest for 15 minutes. Unmold and transfer to a serving platter. Dust with confectioners’ sugar and serve warm.

Make Ahead

The sharlotka can be made up to 4 hours ahead.

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