Sharlotka
1
This Polish and Russian apple cake is based on the Charlotte Russe. It is popularly served with powdered sugar dusted over top. There are a lot of conflicting recipes for this dish, some including a batter poured over the apple filling with no crust, some including a meringue-like topping enclosed along with the apples in a crust, and some are very nearly just apple pies with sour cream. Because this is based on the Charlotte Russe which uses a sponge cake base, the in-a-crust variants are likely inaccurate, or other Polish/Russian apple cake/pie recipes misattributed to this name.
Ingredients
Instructions
Instructions
Butter and line a pie dish and preheat oven to 350F. Sift together the flour and baking powder.
Beat together the eggs and salt until combined. Continue beating the eggs, adding the sugar in batches, until mixture is thick, pale, and forms smooth ribbons when stirred.
Beat sour cream into eggs. Working in batches, fold the flour mixture into the egg. Gently mix just to combine.
Add one third of the batter to the pie dish, then top with one third of the apple mixture. Repeat with remaining apples and batter.
5.
Bake until a toothpick inserted into the center comes out dry. Let cool before removing from baking dish.