Start making the apple Sharlotka cake by peeling and coring apples and cutting them into small cubes. Beat eggs and sugar until thick and fluffy. Combine flour with a pinch of baking powder. Combine the flour and egg mixture before adding apples. Top with remaining apples and bake for 1 hour. Dust with powdered sugar before serving.
Chef Matt Danko uses his father's recipe to make sharlotka, a deliciously light and fluffy Russian apple cake. Preheat the oven to 350°. Grease the bottom and side of an 8-inch springform pan. In a large bowl, toss the apples with the lemon juice and 2 tablespoons of the sugar and let stand for 15 minutes.
It contains no butter, no milk. It is really easy to assemble and is light and fluffy yet moist at the same time thanks to chunks of diced apple. Start making the apple Sharlotka cake by peeling and coring apples and cutting them into small cubes.
Freeze Sharlotka by wrapping the completely cooled-down cake in plastic wrap. Then, place the cake in a plastic storage bag in the freezer. When you are ready to indulge, remove the cake from the plastic wrap and thaw it in the fridge overnight. “Sharlotka” is a classic Russian apple cake.