1 Cut up the apples into quarters, cut out the core, then cut every quarter into halves and then slice across in 3-4 mm pieces. Powder the cut apples with some cinnamon, shake well and put aside.
2 Grease your baking tray with butter, sprinkle the tray generously with flour and shake it gently to coat the entire part you buttered.
3 Turn on the oven to 170 degrees C
4 Make the batter. Beat the eggs with salt and sugar until all the sugar is dissolved and the mixture is much lighter in colour (about 5 min in high speed), add vanilla. Sieve the flour in and mix quickly on slow speed (don’t beat!).
5 Pour a little batter to the bottom of the baking tray, just to cover the bottom. Put all the apple slices on top, shake to even up. Pour the rest of the batter on top of apples, try to get it evenly among the apples. The batter will hardly cover the apples up, it’s OK. Shake again to let the batter go down through the apple slices.
6 Bake it in the middle of the oven for about 30-35 minutes. Check with the toothpick if the cake is ready.
7 When ready, let it cool in the baking tray a bit. Take the cake plate and put it upside down on top of the cake in the baking tray. Now flip over with care and the cake will fall down on the cake plate.
8 Serve Sharlotka warm or cold. If desired, add whipped cream, custard or vanilla ice cream.
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Verified answer
Russian Apple "Sharlotka"
Ingredients
1 tablespoon butter (to grease the baking tray)
3 large apples, cut
some cinnamon to powder the apples
4 large eggs
pinch of salt
200 g sugar
1 teaspoon vanilla extract
150 g plain flour
Instructions
1 Cut up the apples into quarters, cut out the core, then cut every quarter into halves and then slice across in 3-4 mm pieces. Powder the cut apples with some cinnamon, shake well and put aside.
2 Grease your baking tray with butter, sprinkle the tray generously with flour and shake it gently to coat the entire part you buttered.
3 Turn on the oven to 170 degrees C
4 Make the batter. Beat the eggs with salt and sugar until all the sugar is dissolved and the mixture is much lighter in colour (about 5 min in high speed), add vanilla. Sieve the flour in and mix quickly on slow speed (don’t beat!).
5 Pour a little batter to the bottom of the baking tray, just to cover the bottom. Put all the apple slices on top, shake to even up. Pour the rest of the batter on top of apples, try to get it evenly among the apples. The batter will hardly cover the apples up, it’s OK. Shake again to let the batter go down through the apple slices.
6 Bake it in the middle of the oven for about 30-35 minutes. Check with the toothpick if the cake is ready.
7 When ready, let it cool in the baking tray a bit. Take the cake plate and put it upside down on top of the cake in the baking tray. Now flip over with care and the cake will fall down on the cake plate.
8 Serve Sharlotka warm or cold. If desired, add whipped cream, custard or vanilla ice cream.