Breakfast & Desserts/ Cakes, Tarts/ Russian Monday

Russian Monday: Sharlotka – Apple Cake

Dear readers, today in “Russian Monday” I would like to introduce popular dessert dish named “Charlotte”, or in Russian pronunciation “Sharlotka” – apple cake. The recipe is very simple and cake can be served either warm or cold. I must warn you in advance – it is very hard to limit yourself to only one piece, you may not notice how fast the whole cake might be gone.

If you expect guests, this dessert can be made very quickly and I can assure you – everyone will enjoy it!

Eggs, pear, and metal cup

The idea of classic “sharlotka” has been borrowed from English cuisine. It used to be one of the variations of warm pudding. Soft bread soaked in milk and egg yolks is spread around the bottom of baking pan and then covered by a layer of cooked apples (mashed or sliced and boiled with sugar). Another layer of soft milk-soaked bread goes on top. The number of such layers can vary – as much as your pan allows. Sharlotka is baked in the oven and served warm with ice cream, wiped cream or sweet sauces.

Most popular sharlotka stuffing is made of apples due to their accessibility and cheap price practically anywhere in Europe. Apple sharlotka is customary on harvest season table in fall. However, instead of apples, other fruits can be used for staffing – pears, plums, and various berries. And yet another option is to replace fruit staffing with chocolate mousse.

Russian sharlotka has been baked for the first time in London in the early 19th century by French chef Marie-Antoine Carême who served Russian tsar Alexander I. Initial name of the dish was “Charlotte à la Parisienne” (Parisian Charlotte), however it has become known under the name “Charlotte Russe” (Russian Charlotte). The base of the pie was made of the Savoiardi cookies or sponge cake and Bavarian cream was used for staffing. Russian Charlotte was served cold. During fairly recent times Sharlotka has transformed into an apple cake – very popular and easy to cook dessert. Sponge cake layered with thinly cut cooked apples is the most common form of the pie.

There are few versions of the dish name origin. One version suggests that initial recipe has been developed by Queen Charlotte, wife of British monarch Georg III; another version suggests the name of the pie stems from the old English word “charlyt”, i.e. made of custard. Also, in 15th century England similarly named meat dish had been quite popular as well. And, finally, the most romantic and my favorite story tells about a chef who has invented this pie in order to gain an attention of lady Charlotte who he has fallen in love with.

Peeling the apple

Apple cake

Sharlotka - Apple Cake

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If you love apples, you're really going to enjoy this one. The recipe comes from my mother who lives in St.Petersburg. The cake has no butter. Enjoy!


  • 5-6 apples, peeled, chopped in medium size chunks
  • 3 large eggs, room temperature
  • 3/4 cup granulated sugar
  • 1 tsp vanilla extract
  • 1 cup all-purpose flour
  • 1/2 baking powder
  • pinch of salt
  • lemon juice of 1/2 lemon
  • lemon zest of 1/2 lemon
  • butter or nonstick spray, for greasing pan
  • powdered sugar, to serve
  • cinnamon for dusting, optional



Preheat the oven to 350F. Line the bottom of a 9-inch springform pan with parchment paper. Butter the paper and the sides of the pan.


In a medium bowl mix together apple chunks, lemon zest, and lemon juice. Set aside.


Meanwhile, in a large bowl, using an electric mixer or whisk, beat the eggs with sugar until thick and ribbons form on the surface of the beaten eggs. Beat in vanilla, then stir in flour, baking powder, salt with a wooden spoon until just combined.


Put the apples in the prepared pan. Pour the batter evenly over apples. Shake and tap pan to distribute batter through all the apples, and then smooth out the batter on top. You should have a relatively even layer of apples and batter.


Bake for about 45 minutes or until toothpick comes out of batter cleanly and apples can be easily pierced. Allow cooling in pan on a rack for 10 minutes. Remove from pan and allow to cool bottom side down.


Serve warm or cooled, dusted with powdered sugar and cinnamon.

Apple cake with a teapot

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  • Reply
    Elen Smirnova
    June 17, 2013 at 5:36 am

    Wow! Sharlotka! My favourite cake from childhood! Every week in autumn my mother made me this delitious cake and our kitchen transformed into an apple garden with fantastic aroma!

  • Reply
    Rosa's Yummy Yums
    June 17, 2013 at 5:44 am

    A delicious cake, I'm sure! I like the story behind it.



  • Reply
    La Table De Nana
    June 17, 2013 at 12:34 pm

    Big fan of apple cakes:) Thank you for this new to me recipe Yelena.

  • Reply
    Eric Pepple
    June 17, 2013 at 2:56 pm

    This looks incredible and delicious. Great job as usual, you should right a book on food photography!

    Happy Blogging!
    Happy Valley Chow

  • Reply
    June 17, 2013 at 3:54 pm

    Thank you Eric, I have it in my plans!

  • Reply
    Spicie Foodie
    June 17, 2013 at 10:02 pm

    I am really enjoy your series, Yelena. Sharlotka is a cake I would really love to eat. Thanks for sharing:)

  • Reply
    June 18, 2013 at 2:16 am

    Nice to see recipes and food I am familiar with and that reminds me of my childhood 🙂

  • Reply
    Nami | Just One Cookbook
    June 18, 2013 at 7:07 am

    I love your Russian recipes and this cake looks so elegant and delicious! Thanks for sharing the history of this cake. It's very fun to learn about history when it comes to food. 😀

  • Reply
    June 18, 2013 at 2:40 pm

    Loved this cake..sounds like something I will love….looks incredible!!
    Shema | LifeScoops

  • Reply
    June 20, 2013 at 7:49 am

    Love, love sharlotka! Absolutely one of my favorite cakes from childhood! What's the other name for it? Gost' na poroge? 🙂

  • Reply
    Javeria Hamid
    June 25, 2013 at 4:21 pm

    This apple cake filled my mouth with water. Thanks a lot for sharing. I will surely try it.English horror movies

  • Reply
    Dina Mishiyeva
    December 31, 2015 at 8:35 pm

    Can you specify tsp/tbs for baking powder. I made it with a 1/2 tsp and it didn't rise like yours.

  • Reply
    December 31, 2015 at 8:57 pm

    Sorry Dina, it is honest mistake-)) 1/2 tablespoon would be perfect! Thank you and have a happy new year!!!

  • Reply
    January 22, 2021 at 9:26 am

    My Family Loved it. I am definitely sharing Guys, Thanks For sharing this Great Recipe. this recipe and this website with my friend. Hope they also love it. Thank you again for sharing such a great recipe.

    • Reply
      Yelena Strokin
      January 23, 2021 at 7:42 am

      Thank you so much!

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