Apple sharlotka sponge cake
Airy dough and lots of apples. A cozy homemade pie made from ingredients you usually already have in the kitchen.
How to make it
Prepared 0 of 5 steps
Prepare the pan and apples
Preheat oven to 180°C. Grease a 20-22cm round cake tin with butter. Remove the core of the apples and cut the pulp into thin slices.
Beat eggs with sugar
Beat the eggs with sugar with a mixer for 5–7 minutes until the mass becomes light, fluffy and noticeably increases in volume.
Gently add flour
Sift the flour and add it in two additions. Mix with a spatula from bottom to top, trying to keep the mixture airy.
Assemble the pie
Place the apples in the pan and sprinkle with cinnamon if desired. Pour in the dough and carefully spread it over the surface.
Bake the apple cake
Bake for about 40 minutes at 180 °C. Do not open the oven for the first 25 minutes. Check the middle with a wooden skewer: it should come out without any raw dough. Cool the cake in the pan for 10 minutes.
Little hint
For an airy dough, it is important to beat the eggs well. If you increase the size of the pan, the layer of dough will become thinner and the baking time may be reduced.
Frequently asked questions
What apples are suitable for charlotte?
It is convenient to use dense, sweet and sour apples: they retain their shape during baking and balance the sweetness of the dough.
Why did Charlotte settle down?
Possible causes are underbaked center, opening the oven too early, or too much stirring after adding flour.
