Sharlotka is one of the most beloved home-baked cakes across Russia, Ukraine, and the former Soviet republics. Its name likely derives from the French charlotte: a moulded dessert introduced to Russian aristocratic kitchens in the 18th century, but the Soviet version stripped away the complexity and became a simple egg-and-apple sponge requiring almost nothing: no butter, no cream, just eggs, sugar, flour, and apples. It became the cake of Soviet kitchens precisely because it was achievable with shortage-era pantries. Today it remains a nostalgic fixture of Slavic home baking, inseparable from autumn and the smell of baked apples filling a small apartment.
Ingredients
Filling
700 g apples (about 3 medium), peeled, cored, and sliced
1 tbsp all-purpose flour, to toss with apples
Batter
4 piece large eggs, room temperature
200 g granulated sugar (1 cup)
1 tsp vanilla extract
2 tbsp neutral vegetable oil
2 tbsp sour cream
155 g all-purpose flour (1¼ cups), sifted
1 tsp baking powder
Finishing
2 tbsp powdered sugar, for dusting
Method
Preheat oven to 175°C (350°F). Line a 23 cm (9-inch) springform pan with parchment paper and lightly grease the sides.
Toss the sliced apples with 1 tablespoon of flour in a bowl until coated. Set aside.
In a large bowl, beat the eggs and sugar together with an electric mixer on high speed for 5 minutes until the mixture is pale, thick, and has tripled in volume.
Fold in the vanilla extract, oil, and sour cream gently until just combined.
Sift flour and baking powder together. Gently fold half the flour mixture into the batter, then fold in the remaining half. Mix only until no dry streaks remain.
Reserve a small handful of the apple slices for the top. Fold the rest into the batter.
Spread the batter evenly into the prepared pan. Arrange the reserved apple slices decoratively on top.
Bake for 40–45 minutes until the top is golden brown and a toothpick inserted in the centre comes out clean.
Cool in the pan for 10 minutes, then run a knife around the edges and release the springform. Dust generously with powdered sugar and serve warm or at room temperature.
Notes
Sharlotka keeps well covered at room temperature for 2 days but is best eaten the same day: the texture is at its fluffiest when fresh. A spoonful of sour cream alongside is traditional.
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