A dessert reputed to be a cake-torte-pie-all-in-one needs a grand introduction but then, you should not be biased by the number of steps or the list of ingredients. And you should not be flabbergasted when you don’t find butter/oil/milk/buttermilk/cream listed under the ingredients even after scrutinizing the recipe five times. And lastly when I tell you that you can bake it ahead of time because it only gets better the next day and it just takes a dusting of icing sugar for decoration, I have an inkling that from this word onward, I am talking to myself.
In case you chose to stay to know more, let me tell you this light and fluffy Russian sponge cake is raised on a heap of thinly sliced apples. The cake per se is mildly sweet and complemented well by the slight tartness of the apple chunks, which also ooze out the right amount of juices to moisten the cake. The whiff of nutmeg and cinnamon in this cake is the perfect prelude to the up coming festive season. This cake is also the closest you will come to an apple pie on a weeknight sans all that hard work. And if I need one reason to bake this cake again, this would be it.
Apple Sharlotka (The Russian Apple Cake)
(Yields one 8 or 9 inch cake)
6 large eggs, at room temp
1 cup granulated sugar
1 1/3 cups all-purpose flour
¼ spoon nutmeg powder
¼ spoon cinnamon powder
5 large apples (I used green apples)
Powdered sugar to dust the finished cake
• Preheat the oven to 170 °C. Grease an 8 or 9 inch springform cake pan and line with the parchment sheet.
• Peel and cut the apples into small chunks. Squirt the juice of one lemon and toss apple chunks well. Arrange the apple chunks in the springform pan and keep aside.
• Using hand beater beat eggs with the sugar for about 10-12 minutes on medium-high speed till the mixture falls in thick ribbon form. Whisk in vanilla extract.
• Mix flour, salt, cinnamon and nutmeg powders. Mix it gently into the egg mixture in three increments using spatula without deflating the mixture too much.
• Pour the batter over the arranged apples and let the batter seep in the empty spaces. You may gently move the pan to help the batter spread faster.
• Bake in the pre heated oven for 50-60 minutes till the tester comes out clean. Cool it for about 15 minutes before releasing the cake from pan.
• Once cooled, sprinkle the confectioner’s sugar on top.