Apple Sharlotke

Page: smittenkitchen.com/2012/01/apple-sharlotka/

Cuisine: Russian | Course Type: Desserts

(2 reviews)

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Recipe Reviews

I also cooked this cake for 60-65 minutes. While my apples did get nice and soft, my batter also formed a hard meringue-like crust on the top. I liked the contrast of the slightly crunchy top with the almost custardy filling of the apples.

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A first for a Smitten recipe--this recipe seemed so light and easy but it didn't work for me. I left the cake in for the full 60 minutes, but the center still wasn't cooked through (although the tester came out clean). The apples themselves were also still not cooked soft, the batter had turned hard and meringue-like on top. It was also far too sweet.

I made it with 4 granny smiths and a rembrandt, plus some frozen cranberries.

I'd like to give it another go, but this time I will reduce the sugar by at least a quarter cup, only beat the sugar and eggs until just mixed, and cook the thing for a lot longer.

(edited 19th January 2012) (2) comment (1) useful  

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