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Sharlotka ohje

…Oh my. First of all, I heart your cake stand. And secondly, my ex-inlaws were Russian and I have never heard of this recipe. Yes, my former married name was “Kuznecoff”. Whenever I used to say it someone would almost always say, “bless you”, as if I sneezed. I know, silly. *giggle* :o)I made this last night with a whole bunch of Macintosh apples from my tree, and cut some corners. Here’s what did and didn’t work:Made this yesterday afternoon for last night’s dessert: I had two slices, my toddler ate one, and my husband ate four (four!). Suffice it to say, it’s light and delicious. Thanks for yet another fabulous recipe.I wonder if you could make it in 2 regular cake pans. Perhaps with parchment in the bottom to help unmold?

8 лучших рецептов шарлотки с яблокам

I made minor changes due to preference and ingredients I had on hand. I used a scant cup of sugar – half white half brown as I ran out of white (!). Used 7 small granny smiths, added a half teaspoon of baking powder, as well as cinnamon and nutmeg. I used a 10 inch springform pan and baked in a convection oven at 175 degrees celsius for 40 minutes – I probably should have taken it out a few minutes earlier.Needed a simple dessert for the family tonight so searched for apples on your website. Your Apple Sharlotka was the winner. I love anything with apples and this turned out beautifully. I made it with gluten-free flour as I have 2 coeliacs in the house. We all loved it, delicious and so quick to make (I have the apple peeler/corer which made it easy) Definitely one to keep. My husband kept checking…are you sure it’s gluten free?Luba — Absolutely. I think I used Granny Smith because my MIL said they were closest to the tart apples she’d use in Russia.Definitely a keeper – just as good as apple pie but without all the fuss of pie crust. And no butter!Nice. I used to make “something” very similar and worked out the quantities to perfection and then I did not make it for ages and I also got through three laptops since so I could not find the recipe I saved from yonks. This one looks very close!

Snowy days call for celebrations- and this cake was just what was needed for this day.I made it as per recipe, and it was super easy, and quick, once the apples were dealt with. It is now resting on the counter in all its majestic glory..I’m from Poland and here sharlotka (in polish szarlotka) is very popular. My grandmother and my mother have both made it many, many times and also my wife know how to make it and she have made it couple of times.We have a lot of very good cooks and bakers in our family and we get together for dinner fairly often. After the opulence of the holidays I made this for our family dinner tonight and it was an incredible success. So much more and the sum of its parts. I didn’t even have good cooking apples on hand and it was still fantastic.

Apple Sharlotka Recipe, Sharlotka Cake Recipe, Apple Cake Recip

This recipe looks great & I plan to try it. I lost an apple tree last week in a wind storm and have loads of unripe (just turning red) Red Delicious apples, which I think would work in this. I have loads of apples to use up….Do you think this recipe would freeze well? I’m heartbroken…the tree was beautiful. We’re leaving it as it fell for a few weeks to see if the remaining apples will ripen up a bit.This looks a lot like an apple version of Marcella Hazan’s “Farm Wife’s Fresh Pear Tart”—also made mostly of chopped fruit with a relatively unrich batter poured over, but with the addition of bread crumbs coating the pan, which cook up to this crispy texture that is just amazing.Notes: 1) I worried that the batter wouldn’t sink between the apple, but in fact it did, very nicely, as it cooked. 2) I think I undercooked it just a little. The tester came out clean, but there was a not entirely pleasing sogginess at the center of cake. 3) My top didn’t look like your top. When I poured the batter over the apples, it sat there i.e. I couldn’t see any apple chunks on the top. And I still couldn’t see the chunks when it came out of the oven, rather the top of the cake had formed a crisp, meringue-like surface. Not bad, but I liked the look of yours better. Was my batter too thick? 4) When I make it again, I might add some cinnamon directly to the batter, for additional flavour.

Apple Sharlotka Recipe - Matt Danko Food & Win

What are the Best apples to Use in a Cake?

Deb, you have solved a riddle for me and my husband, and I’m embarrassed that I just didn’t check here first. We were recently in Spain, and everywhere we ate we saw “Russian salad” on the menu. Since we were already straining the gracious Spanish hospitality with our muddled attempts at communication, we didn’t have the nerve to ask what it was, nor the pluck simply to order it and hope for the best. I’m assuming that Salad Olivier is what they meant by Russian salad, and now I’m kicking myself for not getting it there since everything they did with potatoes was amazing!Love your Russian food posts! My family is Russian and make all the same foods, but I never learned to make them as a kid, and now when I ask for recipes, the response is always “it’s so easy, you just take a little bit of this and a dash of that and there you go,” and I’m like, wait, how MUCH of this or that? I’m so happy that you have specific recipes for some of my favorite dishes (salted mushrooms, eggplant caviar), and I’m excited to try this one as well! Keep em coming!

Too funny. My russian mother-in-law sounds a lot like your russian mother-in-law. I’ve had the sharlotka, the olivier, and I’ve been avoiding the farmer’s cheese for a good 12 years now. Have you had the holadetz? What about a good recipe for chicken-tabak? It’s a chicken cooked under a brick that my husband loves and I’d like to make, but have yet to come up with a reliable, clear recipe.Tried out the recipe and it was as simple as could be, not to mention DELICIOUS!!!! Thanks so much, I will be making this often.This cake looks wonderful! I followed the directions and filled the cake pan to about 3/4 full of apples the put the batter on top, I had about 1 1/2cups of apple left over. Perhaps my apples were overly large! Does that sound right or should I have only filled the pan about 1/2 full of apples? It is in my he oven now, so I have no idea how it’s going to turn out…… Jen

hey, sharlotka is getting cold (@sharrlottka) • Фото и видео в Instagra

I did it. The result is here: http://artfoodandothergaythings.wordpress.com/2012/01/27/sharlotka/ it was gggrreat! :DHi, I just made this cake yesterday and it came out cakey on top but pudding-like at the bottom. Is this the correct texture for this recipe? This is my first time trying an Apple Sharlotka so i don’t know how it should taste like.Made this for a football party (yes, a bunch of dudes watching the college national championship and drinking cheap beer), and it was gone in seconds. The brownies at the party? Untouched. But this awesome “apple pie on steroids”, as it was dubbed by the host, went before the first quarter was over. This is going to be my fruit dessert of choice in the future! Löydä HD-arkistokuvia ja miljoonia muita rojaltivapaita arkistovalokuvia, -kuvituskuvia ja -vektoreita Shutterstockin kokoelmasta hakusanalla Sharlotka Cut Out Piece Russian Apple

That’s the problem I have with Indian food. My girlfriend’s mother is always sending it over, and even if I did make it myself my girlfriend won’t like it unless it’s identical to her mom’s. I guess an endless supply of homemade Indian food isn’t the worst thing in the world, though. So sorry, Deb! I made this for my Friendsgiving potluck on the weekend, and have to confess that I actually *threw*it*out*….and I have NEVER done that before. I made a few changes based on studiously reading all the other comments: ~reduced brown sugar amt to about 3 TBS ~swapped AP flour for BRM cup-for-cup gluten-free flour ~added approx 1/4 C plain quick oats (for texture adjustment w GF flour) ~added less than 1/3 C dried cranberries & currents soaked in 1 TBS of brandy (which made absolutely no difference in taste!) ~used 4 med granny smith apples plus 3 little unknown apples ~baked for 1 hr (discovered my oven was running hot, so covered w foil for the last 30 min) (I live at sea level)

5 Ingredient Sharlotka Apple Cake (Video) - Momsdis

My very non-Russian mother makes a cake quite similar to this, except it adds spices. I love the idea of having just barely enough batter to hold all those lovely apples together. Can you make it with pears instead, do you know, or are they naturally too sweet? Hi peter i wanna tell u. That today i rebake ur recipe.. it’s smells so nice and i bet the taste is good (i’m still waiting the time to break my fasting :))..first i got a little doubt since there is no butter either any oil in the recipe but i was keep on going to work it out and baked it.. and the result, voila… the cake seems perfect like in ur pic.. so glad to tell this to u :))Oh Deb…I had big plans to bake Joann Chang’s Apple Snacking Cake (from Flour Bakery), but now you show me this recipe??? And it involves 12 less Tablespons of butter than my original plan…Interesting. I’ve never heard of a sharlotka. Looks gorgeous though and such a small ingredient list. LOVE!Words cannot describe how delicious this “cake” sounds. I admire your love for cooking and your dedication- especially considering that you have a baby. God bless you! I am a Brazilian Chef. I saw that you post a recipe in this category. My blog about Brazilian Cuisine will be ready by the end of this month. I hope you can visit me there.

Video: Apple Sharlotka - Russian Apple Coffeecake - Olga's Flavor Factor

apple sharlotka - smitten kitche

Sharlotka: Russian Apple Pie • Happy Kitche

Hi Deb, I tried this tonight and it came out nice but I was wondering, is it supposed to be similar to a bread pudding consistency? I beat the eggs and sugar for a minute or so then followed the directions and baked it for 60 mins. Thanks! Love your blog!made this today for a couple of friends…we all agreed that it was fabulous! and seriously, could a dessert get any easier or more guilt-free??? loved it! thank your MIL for me! <3Hi Paula, Next time, try using less apples. I’ve need had any issues with this recipe and I like to use A LOT of of apples in the Sharlotka, but you might want to use less apples for your cake. This light, fluffy Russian cake is so simple to make. The tartness from the apples balances out the sweet, airy sponge base. Categories: Russian Recipes. Cake. Sweet. Fruity. Tea Time. Recipes. Community content is available under CC-BY-SA unless otherwise noted

I had Granny Smith apples on hand that desperately wanted to be part of something wonderful, and so they were! I skipped reaching into the closet for a springform pan, because I’ve been on an iron skillet kick this month. I put the apples, then batter into the oiled, preheated skillet, baked it for 55 minutes and it was perfect! It easily slipped out of the pan after cooling, and held it’s shape without breaking. What a great apple pie/bread pudding-esque dessert, breakfast and snack! . I’m calling your “Apple thing” – “easier than pie” : ) Thanks for sharing. Olmali Sharlotka pirogi. Muallif: Malika. Tayyorlash vaqti: 40 daq. Minimal miqdorda masalliq talab etuvchi, biroq , aytish joiz bo'lsa, maksimal darajada mazali bo'lgan Sharlotka pirogini oddiy kunlarda.. This looks so good. I am a big fan of every kind of apple pie and this remembers me of a cake I had sometimes when I was a kid. This Sharlotka looks as I should try it.Hi Judy, I’m assuming you are meaning a rectangular pan. You can, but you would need to check them timing of the baking. In a larger pan that is shallower, cooking time might be quicker. Just use a toothpick to verify cake is done. 😊 will it work if i bake this in a tube/chiffon cake pan with a removable base? i don’t have a springform pan.

Easy Sharlotka Apple Cake + Video - Peter's Food Adventure

  1. One year ago: Vanilla Bean Pudding Two years ago: Barley Risotto with Beans and Greens Three years ago: Fig and Walnut Biscotti Four years ago: Goulash Five years ago: Balthazar’s Cream of Mushroom Soup and World Peace Cookies
  2. I made this tonight, and shared with a neighbor. Scrumptious! The neighbor called to say she loved it, and to ask if if was some kind of a bread pudding. I have owned springform pans for 10+ years, and this is the first time I used them. My only problem was in removing the sharlotka from the pan. I did not get the parchment paper to cover all the bottom seam, the sharlotka stuck to the pan, and an entire corner of the sharlotka stayed behind in the pan! I carefully removed the broken piece, squashed it back on the cake…and it stayed! Yummy! This is the first recipe I have tried from this site, but it definitely will not be the last.
  3. e always come out so haggard. Yours are so beautiful still!
  4. Hi Lola! Thanks for stopping by and taking the time to leave such warm comments. Enjoy this cake after the prom:).
  5. Ladotyk — Ha! I was speaking for other people. We always have dessert, even if it’s just (as has been in recent rotation) a little bit of Bailey’s on ice.

I made this cake a couple of weeks ago (I seem to be cooking your recipes at the rate of one a week, since I found your site – I love your site) – and I’m sorry to say that I didn’t completely love it. I didn’t dislike it – no no – rather, this is the best fat-free cake that I have ever tasted, but it wasn’t as quite good as I thought it was going to be from the comments.Gluten-free — I haven’t tried it but imagine it could work. The cake gets it’s structure mostly from apples, so the gluten in the flour doesn’t play the same role it would in a traditional cake. Or, that’s my theory at least.YES, my husband is Russian (half), and it just so happens that I turned to your blog (as I often do) for inspiration for a casual, non-rich cake to celebrate my FIL’s birthday. Many thanks!Im just wondering, what do I do if my oven doesn’t go right up to 350 degrees? I live in Australia and our home ovens go up to 250 degrees max. Or am I perhaps missing something?I just had to try this – (by the way cranberries do sound lovely!) I tried it with peaches, and it was outstanding.

How do I Serve Sharlotka?

Also, the cake part was a bit eggy, kind of bread pudding-like. I’m sure that’s what it’s supposed to be, and maybe I have a preconceived notion about cake, but could I get away with 2 eggs or sub in baking soda/powder? Whole my life I thought szarlotka is Polish/French but according to wiki (http://en.wikipedia.org/wiki/Charlotte_%28dessert%29) it’s not that much.Just made it for my Russian husband and he said it was as good as his grandma’s Sharlotka (she used to make it for breakfast?? – that’s according to my husband – when he was a little boy growing up in Siberia). Thank you so much for the recipe!!!I know I made a ton of changes, and I’m not complaining how it turned out. Just curious how I can go from following recipes verbatim to adapting a recipe for myself.

Yum reminds me of a cake in Dorie’s Around My French Table…. guess there really are no boundaries in sharing foods between countries. Looks scrumptious. I’m sure it is. AmyRuthOh how lucky you are to have an actual recipe! It took me ages standing behind my mother and driving her nuts by stealing ingredients from her hands to measure them. She still goes by the old “until it’s enough/until it looks right” specifications. Infuriating, considering my undying love of the kitchen scale (and most definite hatred of the scale in the bathroom). My mom has been making this at least once a month ever since I was little. I remember when I was little we rented a small dacha by the Black Sea and one day while my sister and I were busy burying my napping dad in sand, a small green parakeet landed on my dad’s head. We carefully covered him with a beach hat, and he proceeded to scare the living daylights out of my sleeping father who was rudely awakened by the angry pecking. Of course we had to take him home and keep him as a pet, so we put him into a large glass vase and put in a hunk of the apple sharlotka in there for him. I still remember how he put one little foot on top and angrily devoured it, glancing both ways to make sure no one took it away.

Sharlotka with a cut out piece (Russian apple cake

Great recipe – tastes pretty good. I do have a question. Was “5 large apples” a typo? After I cut up 5 large apples (not really thinking about it) there was enough apples for at least 4 of the pies……… I will know better for next time and just cut it directly into the baking dish……. 🙂 Print RecipeSharlotka (Шарлотка) is the most well-known and easy Russian apple pie. This recipe uses honey, resulting in the most moist, healthy and delicious sharlotka.DEB: can you update the instructions to explain this part more clearly/specifically and include a photo of eggs/sugar at the ribbon stage? It’s too late for me but maybe you can save others from my doofus fate!I made this a couple of days ago and it was a hit with the family. I just found it too sweet for my tastes. Next time I’ll cut the sugar back to about 2/3 cup. Then it will be perfect with ice cream.

After reading through these comments and other similar recipes, I made some adjustments before making this the first time today. – used 3 super tart Granny Smith apples instead of 6. That increased the ratio of batter to apples and made a light and delicate cake. – cut the sugar in half, since I had cut the volume of tart apples in half – whisked some cinnamon, nutmeg, and a touch of salt to the flour – cut the apples into 1/4-1/3 inch cubes instead of slices, and tossed them with about a teaspoon of flour. I’ve found that using cubes can make the final baked good easier to slice, and tossing with flour helps prevent the pieces from sticking together. After creating the egg-sugar batter (using a stand mixer with a wire whisk it took about 5 minutes on medium-high speed for it to get to the thick and fluffy ribbon stage) I gently folded in the flour mixture, then gently folded in the diced apples before putting it all in the pan. Then I pressed gently to make it even. The apples came out perfectly distributed in the batter when it was baked. It was done at 50 minutes, probably because of the lower volume of apples. I found it delicious, with a nice contrast of tart apples and sweet batter in every bite!I made this last night, and I am in love. So far it’s served as dessert, and now breakfast with hot coffee.. another super recipe, thanks Deb!!!I did the same using a 4”x 8” loaf pan, lined with parchment. It took about 35 minutes to bake. Enough for two, and SOMEONE got the rest for breakfast.

So we have been trying to be good in the new year and I thought this was the perfect recipe to have a treat that wasn’t too, too bad for you. It is delicious! However, I have one question. What is the texture of the middle of the cake supposed to be like. Does it full set? The top had a nice sort of crunchy texture but the inside was quite soft still, almost like pudding? I cooked it the full amount and it is yummy but because I hadn’t made it before or even had it, I was not sure if that was the current texture. Thoughts? Thanks. (Just read koneko’s post and it looks like she had the same issue.)Then you didn’t read mine. I’ve made it twice now. What I found was that there was not enough batter, and it needed to be increased by half. Also that it gets slightly soggy on the second day though it still tastes awesome.I had to do the same thing. There was nowhere near enough batter. Next time I’ll double it and use as much as I need.

I made this earlier this week and we absolutely loved it! It’s so easy and takes such few ingredients that I understand why it’s considered the brownies of Russia. The cake also reminded me of some German desserts my mom used to make.I’ve baked this cake today. It tastes just delicious. Although my mother is Russian, but she has never baked Sharlotka.My mom makes this all the time!! She also makes Olive’r salad all the time too! I mean it is because we ARE Russian…I made it today. It collapsed :-( So i have now a mix of apple with some pieces of cake. It is because the apple were too cooked? Or because the cake wasnt cold enough when i took it out of the oven? Well, at least, it taste amazing!I actually had to read the recipe a few times to make sure I was reading correctly and there is no baking powder nor baking soda in it. Went back on line to make sure I actually had the whole recipe. Have a batch in the oven right now so just waiting to see the results. It is already smelling pretty good.

Apple Cake Sharlotka - Vikalink

  1. Speaking of Russian Napoleon, it was my birthday cake my entire childood. I’m really looking forward to seeing your recipe. My Russian mother’s receipe calls for canned Carnation milk. Talk about secret ingredients! Happy New Year.
  2. After reading this I RAN to the kitchen to whip it up. We are apple enthusiasts, to say the least. It’s terrific, and so easy! We loved that it wasn’t too sweet (my apples were small and tart), and the batter created a wonderful thin and crackly crust on the top. Instead of whipping cream we used vanilla ice cream (the kids won that vote) and it wasn’t my favorite combo. Seems to cry out for some whipped cream…maybe for breakfast? I’m already craving my next serving. I love your site, and always have much success with your lovely recipes. Thanks!
  3. I agree to fill pan with apple slices. More apples, less cake is my favourite. We use early "Zestar" apples because we grow them, good flavour and available. Spasibo!
  4. This cake was great, i made it a few times. It followed the recipe to the t and it turned out just like in the pictures. I love it served warm, maybe next time with a little vanilla ice cream :)
  5. e every look like)! Amazing that your mother-in-law brings you Salad Olivier so often! So much work for a weekly offering! Enjoy!
  6. This is the third time I’ve made this. The first time, the batter didn’t move inside the apples, although I tried. Tasted great, and everyone loved it, although it was more like an apple, upside-down sponge cake… the second time things were better, since I shook everything, and fidged the apples around, but NOT perfection… but now, after making the batter, I dumped the apples in, and mixed them around, and placed the whole apple-batter thing to bake… and voila ! Just like your pictures ! LOVE IT
  7. Yep, this is the “Guest At The Doorstep” Sharlotka. Quick and easy. Very pretty photos! Russians make it with very similar green apples called “Renet Semerenko” or “Semerinka” for short. They are smaller and paler than Grannies, but just as tart and zesty. They are awesome for pickling, too. http://www.greensad.com.ua/ua/product/jablonja-renet-semerenko-vozrast-3-goda/

Can you Freeze Apple Sponge Cake?

I just made this cake for guests today and the responses were amazing. Everyone who tried it asked for the recipe (which was very easy to remember…). I am always on the lookout for easy recipes and apple cakes are always in demand at my house (I make alot of easy apple strudels). This recipe is definitely a keeper. From one busy mom to another – thanks!Oh Franny! I’m not sure to the reason why, but thanks for the feedback. I hope your dinner goes great, including the dessert!!! This was fantastic! I made it a rainy morning project with the little 2.5-year-old I nanny. We had a great time. The only thing is, we had to make 50% more batter to cover all the apples, which is strange since we followed all the measurements. It came out beautifully, though. And delicious!Noelle or anyone with warm, fuzzy feelings about farmer’s cheese (which, if you’re unfamiliar with it, is not terribly different from a thick ricotta) — Everyone must make these Crescent Jam and Cheese Cookies. They’re intended for farmer’s cheese. Though other curd and cream cheeses work, they’re just perfect with farmer’s cheese.

Russian Apple Cake Sharlotka Recipe - Melanie Cook

  1. I think I will make this next weekend when we have company over. It has to be healthy right? I mean 6 apples in a cake? Sign me up! That is pretty much health food. At least a lot healthier than a cake filled with butter and sugar and covered with tons of frosting.
  2. My grandmother, of German heritage, used to pile a deep, oval Pyrex bowl with cinnamon dusted apple slices, top them with, essentially, 1-egg cake batter, and bake. This “apple pudding” (done in the summer with blueberries) was served with a custard sauce and was my favorite dessert for many years.
  3. I think it will be too much batter for a 9 inch pan. You may want to divide the batter between 2 (9 inch) pans. It will be a little thinner, or you can just discard some of the extra batter.
  4. olesya, There is NO butter in this Sharlotka. The only reason you would use butter is to grease the pan, otherwise, there is no butter in the actual batter.
  5. I made this for my birthday a couple weeks ago, doubled the recipe though, and it was a huge hit! I ended up covering it in a thick creamy caramel sauce that wasn’t too sweet and by the end of the night I think there was only one small piece left.
  6. You’re somewhat right. The apples should be pretty apple-shaped without bumps. Also, I think there are preferred brands. I had one for many years (at least 200 that finally gave up and I now have one that I purchased at World Market … no other brand name … for $10. Works like a champ.
  7. #mlb2-1227014.ml-form-embedContainer .ml-form-embedWrapper .ml-form-embedBody .ml-form-fieldRow input:-moz-placeholder,#mlb2-1227014.ml-form-embedContainer .ml-form-embedWrapper .ml-form-embedBody .ml-form-horizontalRow input:-moz-placeholder{color:#333}

I made this yesterday for a dinner party. It was fabulous! Everyone loved it. There was not one crumble left. I grew up in an Italian town that was surrounded by Russian villages, a delicious place to grow up, and this really reminded me of home. Thanks for sharing! Love your site.Hello! Thank you for the wonderful recipe! I got my apples from a local orchard and made it with gluten free flour and it turned out great. I was wondering if you really have to butter the parchment paper on the side that touches the apples?

Russian Oven: Sharlotka apple pie - Russia Beyon

  1. Russian Apple sharlotka! Making weight watchers friendly. Apple Sharlotka is one of my favorite really easy desserts to bake with apples. It is very similar to a coffeecake, with a sponge cake texture..
  2. Feel free to use any apple in this cake. If you like it sweet, use Gala, Honeycrisp, Golden Delicious or Fuji apples. If you like it sour, use Granny Smith, Jonagold or Melrose apples. You can also use an assortment of different types! 
  3. Second, since this is (hooray!) not super-sweet when you used the granny smith apples, it lends itself to a nice drizzle of some homemade caramel sauce without making it too sweet. My daughter had made some and suggested it, and it was wonderful both with and without the caramel sauce (and a tiny dollop of homemade whipped cream, as well)! If this is a repeat suggestion from someone else, my apologies!
  4. utes (one person suggested 8
  5. 1367753933 sharlotka s yablokami1. Загружено 3 года назад
  6. For gluten free, I *think* you could do a 1:1 ratio substitution of almond flour for the wheat flour. You may need to add 1/8 tsp of baking soda to the batter to get it to puff up as well as the wheat version. This is definitely a recipe I want to try adapting. I did successfully adapt Deb’s Mother’s Cinnamon Sour Cream Coffee Cake of Pure Edible Awesomeness to gluten free, with a blend of starchy flours (rice, sorghum, etc)…
Omenapalat Sharlotka 680g – K-Ruoka

How to Make Sharlotka: Russian Apple Pie

I made this, and when it came out of the oven, I thought “no wonder Deb can’t decide what to call this!” Granted, I don’t bake much, but still, I couldn’t describe it. I also couldn’t wait until it was completely cool to cut a slice, and it was absolutely wonderful. But not quite as wonderful as it was the next morning when the cakey part had absorbed the moisture from the apples, and it tasted like a firm apple custard. Next up: a gluten free version for my celiac sister-in-law. Of course, I might just have to add chocolate to get her to eat it. Thanks for the recipe, Deb!I made this last night- my first baked good of the year:) The supermarket had no granny smiths!!! so I went with bramley apples instead and it was delicious. I ate a slice practically straight from the oven last night but will be having it with custard this evening. Quick question re sugar- if one is trying to save on calories can you substitute spenda instead???Hi, do you think I could substitute Greek yogurt for the sour cream? I have everything else at home to make this except sour cream. Thanks!

Thank you for the wonderful blog! I made this recipe tonight, pretty much verbatim. The baking time seemed to need extension, so all together, I believe I baked it for maybe 1 hour and 15 minutes, also upped the temp to 365F. It came out very good, so surprisingly satisfying for not having any butter or cream in it! I will make this again for sure!You didn’t specify how long to beat, and I felt like the ribbons of batter (before adding the flour) weren’t thick enough–more like threads than ribbons. But I think I may have way overbeaten it. The resulting cake tastes great, but the top surface is a thick, VERY crispy layer. So crispy that it was very difficult to cut with a knife, and then to pierce with my fork. Do you think the overbeating of the batter was responsible for this?Deb, I made the Sharlotka and everyone here at the Gravy Company loved it! I posted it on my blog with my addition of a little salt and cinnamon. Many thanks to you, Alex’s mom, and her mom,….delicious!

Vegan Mexican Chopped Salad with Avocado Dressing

I’d like to make this cake, my green apples are really small- anyone know about how many cups chopped the 6 large apples come to? Thanks!I made this the other night for a potluck dinner’s dessert. It had to bake perhaps 80 minutes, and I still worried that the bottom was not baked. I decided to tell the guests it was an “apple pudding cake,” in case the bottom was drippy… The taste was great, however, and even better warmed up slightly. I will make this again, but I will heed the commenters who suggested mixing the batter with the apples instead of pouring it on top. I think that will reduce the possibility of soggy bottom.Just made it…..can’t wait until it cools down a bit 🙂 so I can try it! It looks delish! I used only 4 apples…and turned out great so far Thank you so much Olga for such a great solution to use apples 🙂just popped it in the oven with peaches and fresh picked blueberries… going to serve it with a drizzle of salted caramel sauce,, have also made it with cherries with a little almond flavoring, so delicious

Baked Figs with Goat Cheese

I have always told anyone who will listen that my favorite food is the apple, in any form. This looks like a thicker version of Dorie Greenspan’s (though I found it on David Lebovitz’s site) french apple cake, though hers has butter and the addition of a few tablespooons of rum. Definitely going to try this also!Ooh! It’s like you and Luisa (with her cabbage soup post) were sent from above to help this sister out…. I’m newly-wed to a Belarusian. Luisa’s soup made him utter the ultimate praise (“Tastes like home!”) I’ll have to give this one a try. Thanks for sharing!

Olmali Sharlotka pirog

Deb, Thanks for another wonderful recipe and more beautiful photos! Unfortunately, my version came out with an incredibly soggy bottom half that wouldn’t firm up even when the top was already a beautiful brown. The only change I made was to downsize it 2/3 to fit in an 8-in loaf pan. Any suggestions/diagnoses, anyone?This is lovely. I am anxious to try it. It reminds me of the French Apple cake in Dorrie Greenspan’s book. Marie Helen’s cake, which is also lovely. It is very good. This is just as good too I bet. Well we will look forward to it at our house this weekend. After indulging in so much gluten over the holidays I paid dearly…and am finally going to take gluten-free baking seriously…this cake looks so gorgeous I’m going to make it my first attempt…of course I have much guidance from Tartelette and Gluten -Free Girl…but I’ve yet to take it on myself…so I’ll try with this and let you know!Haw nice to see typical Polish cake in your site. Yes, this is Polish, no Russian. The word is Polish – sharlotka (correct is szarlotka), the recipe is Polish. Szarlotka is very popular and tipical cake in Polish kitchen. Also you can find this cake in Russian kitchen becouse our contry are neighbours, but szarlotka is Polish.

I made this cake today…it did not really brown in the 60 minutes I baked it, but I did not want to bake it any longer. I believe I had waaaaay to many apples for this recipe. I wish, instead of saying “6 large apples”, you would have told us how many cups of chopped apples to use. I had to switch from my springform tin to a cake tin that was 3 inches deep to hold all my apples. I have not tasted the cake yet, but it looks delicious, and I did not have any trouble removing it from the tin. Thank you so much for this recipeOoh-yum! This looks like a flavor tweak on a recipe I’ve made twice recently: http://frenchietbd.blogspot.com/2010/12/italian-apple-cake.html and I was already persuading myself that my version was healthy with the run! so I think this one should pass my test :-)I made this tonight! Sooooo good. Make this everyone! So easy. Its like pie had a baby with bread pudding. I sprinkled some Penzey’s Cinnamon Sugar blend on top and a bit of whipped cream. Can’t wait to have this for breakfast in the AM.Can I make this recipe without baking soda? I just don’t like when you can taste baking soda in a recipe…

This looks fantastic, and oh so much like the IKEA apple cake that I absolutely adore. Can’t wait to try it! SHARLOTKA CREW. Дом. Игроки. О нас. Команда. SHARLOTKA CREW. Лидер

I loved the recipe though – it’s the first thing I’ve actually made from the blog (although I’ve been reading for some time) but won’t be the last. I really want to try the tiramisu cake!I ran across this yesterday will looking for dessert inspiration for a small post-holiday dinner party and whipped it up with items on hand. (thanks for that Deb!!) To take it to the next level, I drizzled it with one of favorite autumn recipes, Salted Caramel Sauce and a little fresh fluffy cream…FAB-U-LUS!! Can’t wait to serve it to my guests next week. Many thanks to you and your mother-in-law. There is something so special about recipes passed on across the generations.I actually did make this today. It took longer than 60 minutes to bake. I baked it for 75 minutes, and could probably have left it even longer. Another commenter said to let it cool completely in the pan and I agree with that. Removing it from the pan after 10 minutes and then trying to flip it onto another rack and then onto a serving platter is only going to cause the sharlotka to break apart. Once it’s cool, the batter would have achieved a stability and become the “glue” that held the apples together and it would be able to flip more easily. I’m still serving it for dinner tonight, but will be serving it more like a baked pudding in a bowl with whipped cream on top as opposed to sliced like a cake or pie. I like the concept and the flavors, but I think there needs to be more clarification on how to finish it once it comes out of the oven.This looks so good! I’m actually originally from Russia, but I’ve never had Sharlotka. I’ve been wanting to try it, and now I finally have a recipe! Thank you for posting this. I was wondering how I could substitute all-purpose flour with whole wheat flour… Is it one-to-one substitute and is it even a good idea?

@import url(https://fonts.googleapis.com/css?family=Open+Sans:400,400italic,700,700italic);.ml-form-embedSubmitLoad{display:inline-block;width:20px;height:20px}.ml-form-embedSubmitLoad:after{content:" ";display:block;width:11px;height:11px;margin:1px;border-radius:50%;border:4px solid #fff;border-color:#fff #fff #fff transparent;animation:ml-form-embedSubmitLoad 1.2s linear infinite}@keyframes ml-form-embedSubmitLoad{0%{transform:rotate(0deg)}100%{transform:rotate(360deg)}}#mlb2-1227014.ml-form-embedContainer{box-sizing:border-box;display:table;height:99.99%;margin:0 auto;position:static;width:100%!important}#mlb2-1227014.ml-form-embedContainer h4,#mlb2-1227014.ml-form-embedContainer p,#mlb2-1227014.ml-form-embedContainer span,#mlb2-1227014.ml-form-embedContainer button{text-transform:none!important;letter-spacing:normal!important}#mlb2-1227014.ml-form-embedContainer .ml-form-embedWrapper{background-color:#f6f6f6;Wow! just made this recipe and it is delish! I got rave reviews from the whole family, and it was a cinch to make! Definitely a keeper :)There are many variations of Sharlotka Apple Cake out there. It’s a basic apple cake made with simple ingredients. Some recipes only contain only 4 ingredients! This is not like my American Apple Pie, which is worth checking out, but it’s definitely an Apple cake.You know it has to be good….I have never, ever seen so many comments on one recipe anywhere on the web before!

Hi Lisa, I apologize. I will make sure to add in the measurements. Vanilla extract and lemon zest are ingredients that you don’t really have to measure, though. Vanilla – anywhere from 1/2 teaspoon to 1 1/2 teaspoons. Lemon zest, about 1/4 teaspoon to 1/2 teaspoon, but you can add even more if you want it to be more “lemony”.I tried peaches after I made the apple sharlotka. I did have to cook a little longer and it wasn’t quite as “set”, but still cooked and very good.Deb! Thanks for this delightful apple sharlotka recipe, I discovered it today, I made it right away before even getting dressed and it was oh so good! AsI did not have enough apples, I had to take a pear and a piece of pumpkin instead, which turned out wel though: http://www.kekstester.de/2012/01/verfuehrung-warme-apfel-birnen-kuerbis-szarlotka-an-schmelzendem-walnusseis/This is seriously delicious. So simple to make, but has great depth of flavor with very little guilt. Will become a family staple.

I have made this recipe twice, and it’s a dessert-ish recipe that I don’t feel guilty eating. I made it this weekend, and my local market was actually OUT of granny smith apples. However, they had these golden crisp apples that I used and it was even better with those. I probably would have reduced the sugar a little, as they were a bit sweeter, but the golden crisps were perfect!Made it last night; it was so so delicious! Thank you for letting me try out all these Russian foods that I keep hearing about from my boyfriend without actually having to go to Russia. He kept claiming they did not have the same type of apples in the US that the Sharlotka is usually made out of, so I came to your blog; apparently the Granny Smith has the right amount of tartness! :) It tasted even better today. I only had a 7” spring-form pan, so I halved the recipe, but ended up with way more apples than batter; I saw later in the comments that I should have used 2/3 cup of flour/sugar for the 2 eggs that I used. Regardless, it was fantastic! Will definitely be making it again for the remaining apples I have sitting in my fridge! Thanks again.

I just made this and it is in the oven! You are right, the batter is really thick! It smells lovely and I can’t wait to eat it!ok, I HAVE TO TRY IT NOW. The italian word that can describe it is maybe GOLOSO. It describes in the same time the food-obsessed gourmet, and THE IRRESISTIBLE CAKE. :) So, both, me and your Sharlotka, are golosi. The meeting is inevitable. :DQuestion- I am doing no refined sugars…and this dish would fit into my “okay for dessert in January” category if I could sub sugar for honey….do you think that would work in this cake and if so, what would you recommend the sub ratio be? Thanks!

I am in California and am hosting a group of ladies where we have those that are gluten free and wanting to make this Russian cakeI laughed when I saw your MIL’s declaration of “I do not bake.” And that it’s your job. Precisely what has happened in our house. My Romanian/Greek MIL, who knew not a lick of cooking until she got married, bakes only 2 things: baklava (which we can never have again due to son’s nut allergy) and a sort of slapdashed yumminess of fruit and a “French dough” of 2+2+sometimes1 (cups flour, sticks butter, soup spoons of greek yogurt or sour cream). I’m slowly learning the savory of stuff cabbage and sauerkrout and All Things Pork at her side, but I still reign Baking Queen. I’ll take what I can get. And bake this very, very soon, for all the reasons you give. Thanks for sharing this the way you did! Easy Sharlotka Apple Cake Recipe Russian Dessert. Natashas Kitchen. BEST soft and airy Sharlotka apple cake we've tried. This easy cake has just 5 ingredients, 15 min of prep Hello! I made this for my cookbook book club with gluten free flour mix and it was a hit! Thank you! It is good warm and cold and I will definitely make it again for a brunch and serve with dollop of vanilla yogurt. Also, since I didn’t have a springform pan, I used a regular cake pan and lined the bottom and sides with parchment, buttered them and it turned out onto the cake plate so easily.Farmer’s cheese! Every time I mention this ingredient to people, they look at me strangely. My Polish grandmother used to make heavenly blintzes with farmer’s cheese, and sometimes even snuck a little into her pierogies. This has absolutely nothing to do with your post, but it’s just funny how two simple words can bring back some lovely memories.

This is the easiest! Today our Houston Texans are in a playoff game and I decided to take something to the game party. Traveled to store, prepared ingredients, and in 4 minutes the apple thing will come out of the oven. Start to finish, grocery, prep, bake, less than 2 hours. I am considering a brandy chantilly cream for a liitle added taste when served Thanks.I found this the other day and made it for a Mid-Autumn Festival potluck (because what’s more mid-autumn in New England than apples!?) and it turned out fantastic! I made the full recipe, but only had a 8 in. springform pan, and after about 65 minutes of cooking and 9 minutes of cooling, it flipped absolutely fine. In addition to a fun mix of apples (4 farmers market of a variety I can’t remember, 2 small gala, and one random one I found in the fridge), I added a pinch of salt and maybe a tsp. of pumpkin pie spice (because, again, mid-autumn in NE), and got rave reviews. The powdered sugar/cinnamon dusting on top made it look professional, even though I served it in an old pyrex instead of on a pretty platter. Thanks so much for a recipe that I will absolutely be making again (and again, and again). Next time, hopefully there will be leftovers so I can try how it is the day after!Ok. So. I had left a message earlier this morning asking whether I could make this cake without the parchment paper……I got obsessed with the recipe and all the granny smith apples in my kitchen staring at me in the face. I realized you had sooooo many comments under this recipe that there was no way possible you were going to get back to me in time enough to satisfy my desperation so I went ahead and made it. I’ve eaten two pieces already! FANTABULOUS!!!!! I must admit though that I tweaked your recipe a little. When I added the vanilla, I also added 1/4tsp ground nutmeg and 1/2tsp cinnamon. Then after stirring in the flour, I folded in 1tsp baking powder. Also I heavily buttered a deep 9″ cake pan that I usually use for baking my flancochos (latino style creme caramel cake). Turned out absolutly PERFECTO! Thank you so much for sharing. This is going in my book of stuff to make regularly! YUMMMMLike #264 I used 2/3 recipe and 6×3″ springform for 6 generous servings. Baked it for ~60 min at 340 convection and it was cooked through with a crunchy meringue-like top. I did sprinkle the buttered pan sides & bottom with panko, so they were as golden as the top. To keep it together when unmolding I ran a knife around the edge BEFORE releasing the springform. I think the parchment bottom is a non-negotiable necessity for intact removal. Quite tasty as written (with whipped cream/creme fraiche alongside), but the possible tweaks seem endless.

This will be my first introduction to Russian food (unless you count pierogis at Veselka, but I guess that’s Ukrainian, and I only ate those, didn’t cook them). Anyway, looks delicious!I was just looking for a new apple dessert, and this will fit the bill. I made a complete mess of your Jewish Apple Cake recipe — no tube pan, so I used a 9X13 and the center was raw. I promise to use the right pan for this one!I saw this yesterday and thought, if something so humble as this recipe is passed down through generations of bakers it must be very good. I made it to the rave reviews of the family who couldn’t stop buzzing about how delicious it was. The only change I made was to toss the apples in lemon juice and cinnamon. Nothing else added, nothing else needed!I just saw this late last night (here in Germany) and could hardly sleep! I had a recipe similar to this once, but yours looks/reads so much better. I teach culinary arts to military high school students and this looks like another of your great recipes to add to their experience! Thank you!

Pretty sure it has originated from France – it likely made it’s way to Russia way back when the Russian tsarina took in lots of French nobility post French revolution. My home-town Odessa in Ukraine ended up with lots of them – they pretty much designed the city – we even had a French major for a long time ! When I go to Paris – lots of streets and parks and buildings, etc. look just like my hometown. So our “Russian” Charlotka has French petticoats peaking from under it ;-) Same goes for Napoleon and Olivier, by the way. Not obvious to many – but there was a lot of French influence in pre-revolutionary Russia – culinary as well as linguistic ( all Russian nobility spoke only French amongst themselves ). In a sad twist, French returned the favor and took in a lot of that Russian nobility after the Russian revolution in 1917. History is fascinating that way !Thanks for the recipe – I made one on Saturday and ended up making another on Sunday! The first was exactly as your recipe but with Pink Lady apples (the supermarket I went to didn’t have any Granny Smiths), the second was with Granny Smiths (different supermarket) and I used a proportion of muscovado, dusted the apples with cinnamon before putting them in the tin, and sprinkled flaked almonds over the top. Recipe blogged here. I think the second was my favourite. The first reminded me a bit of British trifle sponges but was still good to eat. I think Cox’s Orange Pippins would work very well. I did also wonder about pears but I think the cake needs some acidity which would wouldn’t get with pears alone. One thing to ask you – do your apples cook all the way through to the centre of the cake? Both of mine had somewhat crispy apples in the centre, which was ok, but I would have preferred them soft all the way through.Dissolve the baking soda in vinegar and add to the batter also. Mix to combine. Add the flour to the batter and use a spatula to gently fold it into the batter, just until the flour is incorporated. Try to keep the batter airy and avoid mixing too vigorously so that you don’t deflate the batter too much. If the batter deflates, the cake will be dense, not fluffy and light. Pour the batter over the apples and distribute evenly over the top. This was simply delicious! I made it yesterday for my youngest daughter’s second birthday and it was a huge hit. I love how few and basic the ingredients are, yet when added together they exceed the sum of their parts. And a bonus that it reminds my husband of the Apple Cake his Polish neighbor made for him as a child (her’s was definitely more of cake, but used Granny Smith apples and just a few ingredients as well). Thanks for a great recipe and a trip down memory lane!

Omena-pähkinälohi | Soppa365

YAY! Delicious like everything at sk I obsess over and cook and obsess over. Unfortunately, I have an perverse oven which lets me choose to either burn the bottom of things or overcook the top. I chose the latter, so the top was pretty golden and crunchy. It was reminding me of something and driving me crazy that I couldn’t place it. Finally popped into my head when I woke up this morning! Fortune Cookies! Weird? Yes! True? Ask my oven!I made this for Pi day today. It was delicious! Creamy inside, but cake-y on the outside! I was one apple short, so I added about a cup of berries from the freezer. That was a great choice and gave the sharlotka a little color. Two thumbs up!!Also, have you ever made Syrniki (the farmer’s cheese fried pancake things?); I would love to see your take on it! I tried it a couple of times; the first time was nice, gooey middle and fried outside, but the second time was slightly harder/denser. Not sure how it is supposed to be, but I definitely preferred the first attempt! Perhaps my farmer’s cheese had dried out a bit… Cheers!

I made a fig preserve topping by reconstituting dried figs in 1/4 Armagnac and 1/4 water for 2 hours, then cooked down. Added a jar of Bonne Maman Fig Preserves and heated. Served over your cake cake with a dollop of FAGE plain yogurt. To heck with dessert, this is a great breakfast! You can substitute Cup for Cup gluten free flour, too.Deb, the only apple corer peeler slicer that works is the one from L.L. Bean. We’ve had it in my house for over 20 years and it works like a charm every time. When I got married I bought one from Williams Sonoma and it just didn’t work the same, in fact, I also, felt like you, and wanted to throw it out.Ah the childhood memories! My Russian mother tells me that she adds a dollop of sour cream to the batter (for tenderness), and then generously sprinkles chopped walnuts on top.And that is my story of the ????????. Needless to say, I will be making this as soon as I get some more apples! This is fantastic! Loved it so much that I’m sure to bake this again! Thank you for sharing this, Peter!!

Lakritsilla maustettu omenavoi | Lisukkeet, Säilöntä

franch_sharlotka1. 20.09.2012 /. By Пора перекусить 1) I didn’t peel the apples. It wasn’t terrible, but next time I will definitely peel them. 2) I didn’t add any spices; next time I will definitely add some ginger and cinnamon, at least. 3)I did mix the apples into the batter before pouring it back into the can tin, as others suggested, and that was definitely a good idea. 4) I did reduce the sugar a little, and it was still pretty sweet (probably because I used sweet apples). I thought about replacing some or all of the sugar with maple syrup or honey, and I am definitely going to try that next time. and 5) I did eat it for breakfast this morning with some homemade yogurt, and that was DELICIOUS.I loved this recipe, but I think maybe next time I’ll half the sugar, it was a bit too sweet for my taste. I love, love, love your site, and especially love that you’ve started giving weights for ingredients. I wish you would also give us the weights of the fruit you use….my apples are nearly as big as my head, still 6? Thank you for all you do here!

I made this with my senior residents this week (I’m the Activities Director of an assisted living community) and they just loved it! It was so so easy to make with them and one remembered that her mother used to make the same dish when she was younger. I thought it was very pudding or kugel-like, in an excellent way. And the slices are so pretty–they look like fancy soaps. Thanks so much for posting!I made this tonight and it was great! I had some after dinner, and then some before bed, and will probably have a bite for breakfast too. Thanks for the delicious and easy dessert!This might sound like a dumb question, but did you actually cut out that circle of parchment paper to fit the pan? If so, what’s the easiest way to cut it?This was so good! Because I can’t leave well enough alone, and always have to over-fancify a perfectly nice recipe, I added cinnamon, allspice, and rosemary (finely chopped) to the flour mix. It was splendid… autumny and appley and nomnomnom. And super dang easy to make. Thanks, Deb!!I just made this tonight for dessert and it tasted great! I. too, got a bit of a crunchy “meringue” top, but am skeptical as to the whole “beat the eggs and sugar too much” theory… especially since I don’t have a hand-mixer and must rely on a whisk… and because today was push-up day on my workout program (arms… so… tired…). :)

Pikahollandese | Lisukkeet, Kastikkeet, tahnat jaKoti männikössä: huhtikuuta 2015

Hi Shura! I’m so happy to hear that you enjoyed the Apple Sharlotka. If you want to double the recipe, then double everything.I halved everything, used 6 small Granny Smith apples (fist sized) and baked for 45 mins in a 9″ springform. It came out about an inch tall and beautiful – perfect for after dinner or snacking. Hard to believe you can get that much flavor out of so few ingredients. Thanks for sharing!I made this the other day and it turned out wonderful! I didn’t have the springform pan so I just put it in two 9 inch cake rounds. I also didn’t have parchment paper, so I just buttered the pans and then dusted them with large grain sugar. Added a great effect! This recipe is so healthy and light, and last for a couple of days after too.In my family it is called ‘guests at the door’, as it’s something you can bake quickly and ingredients are always at hand. Yours look just gorgeous, inspires me to make one tonight. Oggi vi presentiamo la ricetta della torta Russa Sharlotka. La ricetta è semplice ma come risultato otterrete una torta molto delicata, morbida e soffice

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