Recipes Desserts Cake Apple Sharlotka 5.0 (98) 8 Reviews Chef Matt Danko uses his father's recipe to make sharlotka, a deliciously light and fluffy Russian apple cake. By Matt Danko Published on September 8, 2016 Print Rate It Share Share Tweet Pin Email Active Time: 30 mins Total Time: 2 hrs Yield: 1 8-inch tart Ingredients 4 Granny Smith apples—peeled, cored, quartered and thinly sliced 1 tablespoon fresh lemon juice 1 cup sugar 3/4 cup plus 2 tablespoons all-purpose flour 1/4 teaspoon ground cinnamon 1/4 teaspoon freshly grated nutmeg Pinch of kosher salt 3 large eggs 1/2 teaspoon pure almond extract Confectioners’ sugar, for dusting Directions Preheat the oven to 350°. Grease the bottom and side of an 8-inch springform pan. 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. © Christina Holmes Make Ahead The sharlotka can be made up to 4 hours ahead. Rate it Print