Russischer Apfelschwammkuchen (Sharlotka)
Шарлотка SharlotkaAussprache: shar-LOT-kah
Sharlotka ist Russlands alltäglicher Apfelkuchen: ein hoher, blassgoldener Biskuit, der nur von gut geschlagenen Eiern, Zucker und Mehl zusammengehalten wird und mit saftigen Apfelscheiben gefüllt ist. Er erscheint von Ende August, wenn die Antonovka-Äpfel reifen, bis in den Winter auf heimischen Tischen und ist der erste Kuchen, den die meisten russischen Kinder backen lernen. Die Krume ist leicht und federnd, die Äpfel werden zu säuerlichen Taschen weich und die Oberfläche wird leicht knusprig. Mit Puderzucker bestäubt braucht er keine Glasur, keine Buttercreme und kaum eine halbe Stunde Arbeit.
Russischer Apfelschwammkuchen (Sharlotka)
Шарлотка, Sharlotka
Aussprache shar-LOT-kah
- Für
- 8
- Vorbereitung
- 20 Min.
- Zubereitung
- 45 Min.
- Gesamt
- 1 Std. 5 Min.
- Schwierigkeitsgrad
- Einfach
Auch nussfrei.
Allergene: enthält gluten, milch, ei. Etiketten auf verpackten Zutaten prüfen.
Zutaten
Mengen wurden angepasst. Kochzeiten und Pfannengrößen bleiben gleich.
For the cake
For the pan
To finish
Zubereitung
Heat the oven to 350°F (180°C). Butter a 9-inch (23 cm) springform pan with the softened butter, dust it with the 1 tbsp flour, and line the base with a circle of parchment.
Peel, core and quarter the apples, then cut them into 1/4-inch (6 mm) slices. Toss them in a bowl with the lemon juice and cinnamon so they stay pale and evenly seasoned.
Put the eggs and salt in a large bowl and beat on high speed for about 1 minute, until foamy. Add the sugar in a steady stream and keep beating for 8–10 minutes, until the mixture is pale, thick and tripled in volume and falls from the beaters in a slow ribbon that briefly holds its shape on the surface.
Beat in the vanilla. Sift the 1 1/4 cups (160 g) flour over the eggs in three additions, folding gently with a rubber spatula after each — stop the moment no dry flour remains, keeping the batter airy.
Scatter the apples evenly over the base of the prepared pan and pour the batter on top, smoothing it level with the spatula. Tap the pan twice on the counter to knock out large air bubbles.
Bake on the middle rack for 40–45 minutes, until the top is deep golden brown, the surface springs back when lightly pressed and a skewer inserted in the center comes out with only moist crumbs.
Cool in the pan for 15 minutes, then run a thin knife around the edge, release the ring and slide the cake onto a rack to cool completely, about 1 hour.
Dust generously with powdered sugar just before serving and cut with a serrated knife.
Regionale Varianten
Some cooks fold the apples straight into the batter instead of layering them, which gives a more even distribution and a rougher, fruit-studded top. A popular modern version uses 1 cup (240 ml) kefir with 1/2 tsp baking soda and only 1 cup (130 g) flour for a denser, moister crumb.
Tipps des Kochs
- Room-temperature eggs whip to the greatest volume; if the bowl feels cold, stand it in warm water for 5 minutes before you start.
- Fold, don't stir — the whipped eggs are the only leavening, so keep the spatula moving in a J-shape and stop as soon as the flour disappears.
- Choose firm, tart apples that hold their shape; very juicy fruit releases water and can leave the center of the cake dense.
Dazu servieren
A spoonful of sour cream or a glass of hot tea; vanilla ice cream in summer.
Vorbereiten und Aufbewahren
Keeps 2 days at room temperature under a clean cloth or 4 days refrigerated; it is at its best slightly warm on the day it is baked.
