The sharlotka can be made up to 4 hours ahead.
Sounds good - can someone clarify please - there is a discrepancy with the ingredient list vs. directions. Ingredients indicate 1 cup sugar and 3/4 cup + 2Tbsp flour. In step 3 of directions, states to add extract and remaining 3/4 + 2TBSP sugar. I am not a baker, so I could use the help! ThanksRead More
Absolutely perfect!Read More
I AM KIND OF CONFUSED ABOUT HOW TO PREPARE THIS CAKE... IT SAYS 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. WHAT I DON'T UNDERSTAND IS THIS IS THE FLOUR INGREDIENTS AMOUNT- NOT THE SUGAR!!!... WOULD IT NOT BE THE REMAINDER OF THE SUGAR, WHICH WOULD BE THE ( 1-CUP MINUS 2-TBSPS.) WHICH WAS USED FOR THE APPLES?? PLEASE HELP ME ... I USUALLY UNDERSTAND THE RECIPES, BUT FIND THIS ONE TO READ WRONG!... THANK YOU!... AND ANSWER MAY BE SENT TO... email@example.comRead More
Applause from everyone on Christmas. Thank you for the great recipe.Read More
absolutely delicious. and very good next day, if you have any left that isRead More
just made this cake and it does taste like a meringue!!! easy to prepare (the most difficult part was peeling the apples)....substituted vanilla for the almond extract (husband doesn't like almonds) voted 'good enough for company'!Read More
This recipe is really good. The top tastes like merengue.Read More