Sharlotka

Sharlotka is a light, tender apple sponge cake with a delicate crumb and plenty of juicy fruit in every bite. This small beginner-friendly version is warmly scented with cinnamon and bakes up golden in under an hour, making it ideal for a cosy dessert or afternoon tea.

Nutrition · per serving

394kcal

9.1gProtein

72.1gCarbs

7.8gFat

3.6gFiber

2 servings

Ingredients

12 items

Apple filling

apples, peeled, cored, and thinly sliced250 g

ground cinnamon1 tsp

granulated sugar10 g

lemon juice1 tsp

Batter

eggs2 large

granulated sugar80 g

plain flour70 g

baking powder1/2 tsp

fine salt1 pinch

vanilla extract1/2 tsp

Tin preparation

unsalted butter5 g

plain flour1 tsp

Tips

•For the best texture, use firm tart-sweet apples such as Granny Smith, Braeburn, or Jonagold.
•If you like, dust the finished cake lightly with a little extra cinnamon sugar before serving.
•This small-format sharlotka is ideal for 2 generous servings or 4 small tea portions.
•Do not overfill the tin; the batter rises around the apples and needs a little headroom.

Steps

1
Preheat the oven to 180°C conventional / 160°C fan. Grease a small 15-16 cm round cake tin or loaf tin with butter and dust lightly with flour, tapping out any excess so the cake releases cleanly.
5 g unsalted butter1 tsp plain flour
2
In a bowl, toss the sliced apples with cinnamon, 10 g sugar, and lemon juice until evenly coated. Let them sit while you make the batter; this lightly seasons the fruit and helps prevent browning.
250 g apples, peeled, cored, and thinly sliced1 tsp ground cinnamon10 g granulated sugar1 tsp lemon juice
3
In a second bowl, whisk the eggs, 80 g sugar, salt, and vanilla extract for 3-4 minutes until the mixture is pale, thicker, and falls in ribbons. This aeration gives a light sponge, so do not rush this step.
2 large eggs80 g granulated sugar1 pinch fine salt1/2 tsp vanilla extract
4
Sift in the 70 g flour and baking powder. Fold gently with a spatula just until no dry streaks remain; overmixing will deflate the batter and make the cake dense.
70 g plain flour1/2 tsp baking powder
5
Spread about half of the apple mixture in the prepared tin. Pour over the batter, then arrange the remaining apples on top, pressing them in lightly so they are partly submerged. This helps distribute the fruit through the cake while leaving a pretty top.
250 g apples, peeled, cored, and thinly sliced1 tsp ground cinnamon10 g granulated sugar1 tsp lemon juice
6
Bake for 28-30 minutes until the cake is golden, springy in the centre, and a skewer inserted into the sponge comes out clean or with a few moist crumbs but no wet batter. If the top browns too quickly, lay a loose piece of foil over it for the final minutes.
7
Rest the sharlotka in the tin for 10 minutes, then turn out or serve warm from the tin. Slice and serve slightly warm or at room temperature.

Origin & History

Sharlotka is a beloved home-style apple cake found across Russia and other parts of Eastern Europe. The modern Russian version is a simple sponge built around plenty of apples, prized for being economical, quick to make, and perfect for tea time.

russian apple cake vegetarian baking dessert beginner

Do even more with Gourmate

Cook this recipe in Gourmate — your AI meal planning app.

Plan Meals

Weekly planner at a tap

Ask Questions

Chat with your AI chef

Adjust Recipe

Scale servings & swap ingredients

Cook Mode

Step-by-step guidance

Kitchen Timers

Built-in timers & alerts

Grocery List

Auto-generated shopping lists

Open in App Download Gourmate

Sharlotka

Steps

Preheat the oven to 180°C conventional / 160°C fan. Grease a small 15-16 cm round cake tin or loaf tin with butter and dust lightly with flour, tapping out any excess so the cake releases cleanly.

5 g unsalted butter1 tsp plain flour

In a bowl, toss the sliced apples with cinnamon, 10 g sugar, and lemon juice until evenly coated. Let them sit while you make the batter; this lightly seasons the fruit and helps prevent browning.

250 g apples, peeled, cored, and thinly sliced1 tsp ground cinnamon10 g granulated sugar1 tsp lemon juice

In a second bowl, whisk the eggs, 80 g sugar, salt, and vanilla extract for 3-4 minutes until the mixture is pale, thicker, and falls in ribbons. This aeration gives a light sponge, so do not rush this step.

2 large eggs80 g granulated sugar1 pinch fine salt1/2 tsp vanilla extract

Sift in the 70 g flour and baking powder. Fold gently with a spatula just until no dry streaks remain; overmixing will deflate the batter and make the cake dense.

70 g plain flour1/2 tsp baking powder

Spread about half of the apple mixture in the prepared tin. Pour over the batter, then arrange the remaining apples on top, pressing them in lightly so they are partly submerged. This helps distribute the fruit through the cake while leaving a pretty top.

250 g apples, peeled, cored, and thinly sliced1 tsp ground cinnamon10 g granulated sugar1 tsp lemon juice

Bake for 28-30 minutes until the cake is golden, springy in the centre, and a skewer inserted into the sponge comes out clean or with a few moist crumbs but no wet batter. If the top browns too quickly, lay a loose piece of foil over it for the final minutes.

Rest the sharlotka in the tin for 10 minutes, then turn out or serve warm from the tin. Slice and serve slightly warm or at room temperature.