• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • About
  • Contact
  • Recipes
  • Subscribe

Lavender & Macarons

menu icon
go to homepage
  • About
  • Contact
  • Recipes
  • Subscribe
  • Follow us:

    • Bloglovin
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • subscribe
    search icon
    Homepage link
    • About
    • Contact
    • Recipes
    • Subscribe
  • Follow us:

    • Bloglovin
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×
    Home » European Vegetarian Desserts

    Published: Feb, 2024. Updated: Feb, 2024 by Iryna Bychkiv | This post may contain affiliate links. Read more here

    Apple Sponge Cake (Russian Sharlotka)

    6262 shares
    • Facebook95
    • Twitter
    • Email
    Jump to Recipe
    Apple cake on a plate.

    This Apple Sponge Cake, also known as Russian Sharlotka, is a super delicious and moist dessert that will quickly become your new favorite apple dessert. With its easy preparation and sweet, crispy almond topping that melts in your mouth, this decadent fall treat is a must-try that will never disappoint!

    Slice of Apple Sponge Cake

    If you're in search of a simple, rustic dessert that's big on flavor, then this Sharlotka recipe is for you.

    This classic Russian apple sponge cake, with its soft, moist crumb and crowning bites of apple, this dessert showcases how, back in the early 90s, in the era of widespread shortages and empty grocery stores, people made tasty desserts using their apple harvest.

    If you're a fan of the sweet and simple charm of Russian cuisine, you'll definitely want to try my sharlotka recipe.

    And if you find yourself craving more Russian delights, don't miss out on my Russian Cottage Cheese Pancakes (Syrniki) or my Russian Cookies with Jam (Kurabie Biscuits).

    Why This Is The Best Sharlotka Recipe 

    • Quick and Easy: The prep time for this sharlotka recipe is just 15 minutes, and the oven takes care of the rest. With just a few simple steps, you'll have a delicious dessert ready in no time.
    • Irresistible: The combination of sweet apples, fluffy cake batter, and crunchy almond topping makes this dessert simply irresistible.
    • Classic Flavors: This recipe stays true to the traditional flavors of Sharlotka, with a twist of almond extract for an extra layer of taste.
    • Family Favorite: This apple cake is a hit with both kids and adults alike, making it a perfect family-friendly dessert.
    • Comfort Food: There's nothing like a warm slice of apple sponge cake to bring a sense of comfort and nostalgia.
    Russian Sharlotka with Sliced Almonds

    Key Ingredients

    Here's an overview of some key ingredients for this recipe. For the full list of ingredients and measurements, please scroll to the recipe card below.

    • Apples: These will add a natural sweetness and a juicy, fruity flavor to the cake. They also provide a nice texture contrast. I recommend going with tart apples for this recipe. 
    • All-purpose flour: This is the foundation of the cake, providing structure so that the other ingredients have something to bind to.
    • Sour cream: This adds moisture to the cake, making it tender and delicious. It also provides a slight tang that balances out the sweetness.
    • Almond extract: This gives the cake a lovely, subtle almond flavor. If you prefer, you can replace this with vanilla extract for a more traditional taste.
    • Sliced almonds: These provide a lovely crunch and a beautiful visual element to the topping. They also enhance the almond flavor in the cake.

    How to Make Sharlotka (Apple Sponge Cake)

    Slice the apples 

    Peel, core and quarter 4 large or 5 medium apples. Slice them thinly and place in a bowl while you make the batter.

    Make the batter

    In a large bowl add 3 eggs and ½ cup of sugar. Beat using a hand mixer until sugar dissolves. Add in 3 tablespoons of sour cream and beat again until it's fully incorporated into the batter.

    In a medium bowl whisk together 1 cup of all-purpose flour and 1 teaspoon of baking powder.

    Combine wet and dry ingredients  

    Add flour and baking powder mixture into the eggs and sugar and whisk until all ingredients are combined. Add 1 teaspoon of almond or vanilla extract and whisk everything once again. The batter will resemble a pancake batter.

    Arrange apples in the pan

    Cover the bottom of 9-inch springform pan with a parchment paper and grease the sides of it.

    Arrange half of the apples in a circle so they overlap slightly. Pour half of the batter over the apples. Repeat the step with the apples and the remaining batter.

    Arranging apples in a pan for Sharlotka

    Bake

    Bake in a preheated to 400 F oven for 25 minutes.

    Prepare the almond crust

    In a medium bowl, whisk together 1 egg and ¼ cup of sugar. Add 3 tablespoon of melted butter and whisk again.

    Remove cake from the oven, pour egg and sugar mixture over the cake, sprinkle with 4 tablespoons of sliced almonds and 1 tablespoon of sugar. Continue baking for another 10-15 minutes until crusty and golden-brown.

    For a full list of ingredients and instructions, see the recipe card below.

    Slice of Apple Sponge Cake with Almond Topping

    Tips For Making the Best Sharlotka 

    • Choose the right apples: For this recipe, it's best to use tart apples like Granny Smith. They provide a nice contrast to the sweet batter and almond topping.
    • Don't overmix the batter: When combining the wet and dry ingredients, whisk until just combined. Overmixing can result in a dense cake.
    • Monitor your baking time: Every oven is different, so start checking your sharlotka around the 25-minute mark. The cake is done when it's golden brown and a cake tester comes out clean.
    • Let the cake cool before removing from the pan: After baking, let your sharlotka cool before running a knife along the edges of the pan and unlatching the sides. This will help prevent the cake from breaking or crumbling.

    Serving Suggestions

    • For a classic Russian dessert experience, serve your sharlotka warm with a dust of powdered sugar on top. The sweetness of the sugar perfectly complements the tartness of the apples in the cake.
    • Want to add a creamy twist? Try serving your sharlotka with a scoop of vanilla ice cream on the side. The cold, creamy ice cream pairs wonderfully with the warm, spiced apple cake.
    • For a cozy afternoon treat, enjoy a slice of sharlotka with a cup of hot tea or coffee. The robust flavors of the beverages enhance the sweet and tart notes of the cake.
    • Sharlotka also makes a great addition to your holiday dessert spread. Serve it on a festive platter, garnished with fresh apple slices and a sprinkle of cinnamon for a visually appealing and delicious treat.

    Recipe Variation Ideas 

    • Cinnamon Twist: If you're a fan of cinnamon, this variation is for you. Simply add a teaspoon of cinnamon into the batter for an extra layer of flavor. The cinnamon will add a warm, spicy note that complements the sweetness of the apples perfectly.
    • Lemon Zest: If you love the tangy taste of lemon, you can intensify the flavor by adding the zest of one lemon to the batter. This will give the sharlotka a refreshing, citrusy twist that pairs perfectly with the sweet apples.
    • Nutmeg Infusion: For a touch of warmth and complexity, try adding a half teaspoon of ground nutmeg to the batter. Nutmeg's unique flavor profile will add depth to the cake and beautifully enhance the apple's natural sweetness.

    Frequently Asked Questions 

    Which apples are best for Sharlotka?

    Since apple cakes are generally quite sweet, I recommend choosing tart apple varieties that will balance out the sweetness of the cake. Some of my favorites include Granny Smith, Pink Lady, Mcintosh, Cortland, Honeycrisp, Gala, and Fuji.

    What is the purpose of the parchment paper in the springform pan?

    The parchment paper helps to prevent the cake from sticking to the bottom of the pan. It also makes it easier to transfer the cake to a serving platter once it's baked and cooled.

    Can I serve the Sharlotka with ice cream or whipped cream?

    Absolutely! Sharlotka is delicious on its own, but it's also wonderful served with a scoop of vanilla ice cream or a dollop of whipped cream.

    How to Store Leftovers

    • Refrigerate: After enjoying this delicious Russian apple cake, you can store any leftover slices in an airtight sealed container. Place the container in the fridge, where the cake will last for up to 4-5 days.
    • Freeze: If you wish to extend the life of your sharlotka, you can also freeze it. Simply wrap the cake tightly in plastic wrap or place it in a freezer-friendly zipper bag. It can be stored in the freezer for up to 3 months.
    • Thaw: When you're ready to enjoy your frozen cake, let it thaw in the refrigerator before serving.
    • Reheating Instructions: If you've stored your cake in the fridge, you can reheat it in the oven at a low temperature. Just be sure to cover it with foil to prevent it from drying out. For the best taste and texture, I recommend enjoying this apple dessert freshly baked.

    You'll Also Enjoy These Desserts

    • Orange creme brulee in a white ramekin.
      Orange Creme Brulee
    • A French chocolate Eclair cut in half with a custard filling visible.
      Chocolate Eclair Recipe With Custard Filling (Easy + Foolproof)
    • Dacquoise cake on a white plate.
      Dacquoise Recipe With Mascarpone Whipped Cream
    • Soffioni Abruzzesi on a white background.
      Soffioni Abruzzesi (Sweet Ricotta Pastries)

    If you make this recipe, please leave me a comment below and rate it. I always appreciate the feedback. Also, you can follow me on Facebook, Instagram, or Pinterest.

    Recipe

    Slice of Apple Sponge Cake

    Apple Sponge Cake

    This Apple Sponge Cake, also known as Russian Sharlotka, is a super delicious and moist dessert that will quickly become your new favorite apple dessert. With its easy preparation and sweet, crispy almond topping that melts in your mouth, this decadent fall treat is a must-try that will never disappoint!
    4.95 from 36 votes
    Print Pin Rate
    Course: Dessert
    Cuisine: Russian
    Prep Time: 15 minutes minutes
    Cook Time: 35 minutes minutes
    Total Time: 50 minutes minutes
    Servings: 8
    Calories: 307kcal
    Author: Iryna Bychkiv
    Prevent your screen from going dark

    Ingredients

    • 4 large apples
    • 1 c all-purpose flour
    • ½ c cane sugar
    • 3 eggs
    • 1 teaspoon baking powder
    • 3 tablespoon sour cream
    • 1 teaspoon almond extract you can replace with vanilla extract

    For almond topping

    • 1 egg
    • ¼ c + 1 tbsp cane sugar
    • 3 tablespoon butter melted
    • 4 tablespoon sliced almonds

    Instructions

    Slice the apples 

    • Peel, core and quarter 4 large or 5 medium apples. Slice them thinly and place in a bowl while you make the batter.

    Make the batter

    • In a large bowl add 3 eggs and ½ cup of sugar. Beat using a hand mixer until sugar dissolves. Add in 3 tablespoons of sour cream and beat again until it's fully incorporated into the batter.
      In a medium bowl whisk together 1 cup of all-purpose flour and 1 teaspoon of baking powder.

    Combine wet and dry ingredients  

    • Add flour and baking powder mixture into the eggs and sugar and whisk until all ingredients are combined. Add 1 teaspoon of almond extract and whisk everything once again until no lumps remain.
    • Arrange apples in the pan
    • Cover the bottom of 9-inch springform pan with a parchment paper and grease the sides of it.
      Arrange half of the apples in a circle so they overlap slightly. Pour half of the batter over the apples. Repeat the step with the apples and the remaining batter.

    Bake

    • Bake in a preheated to 400 F oven for 25 minutes.

    Prepare the almond crust

    • Meanwhile, in a medium bowl whisk together 1 egg and ¼ cup of sugar. Add 3 tablespoon of melted butter and whisk again.  
      Remove cake from the oven, pour egg and sugar mixture over the cake, sprinkle with 4 tablespoons of sliced almonds and 1 tablespoon of sugar. Continue baking for another 10-15 minutes until crusty and golden-brown.

    Remove cake from the pan

    • Remove cake from the oven, let it cool and then run a sharp knife along the edges of the pan. Unlatch the pan and gently lift away the sides. Slide the cake onto a platter.

    Notes

    Apples: I recommend choosing tart apple varieties that will balance out the sweetness of the cake. Some of my favorites include Granny Smith, Pink Lady, Mcintosh, Cortland, Honeycrisp, Gala, and Fuji.
    Don't overmix the batter: When combining the wet and dry ingredients, whisk until just combined. Overmixing can result in a dense cake.
    Monitor your baking time: Every oven is different, so start checking your sharlotka around the 25-minute mark. The cake is done when it's golden brown and a cake tester comes out clean.
    Refrigerate: After enjoying this delicious Russian apple cake, store any leftover slices in an airtight, sealed container. Place the container in the fridge, where the cake lasts up to 4-5 days.
    Freeze: If you wish to extend the life of your sharlotka, you can also freeze it. Simply wrap the cake tightly in plastic wrap or place it in a freezer-friendly zipper bag. It can be stored in the freezer for up to 3 months.
    Thaw: When ready to enjoy your frozen cake, let it thaw in the refrigerator before serving.
    Reheating Instructions: If you've stored your cake in the fridge, you can reheat it in the oven at a low temperature. Just cover it with foil to prevent it from drying out. For the best taste and texture, I recommend freshly baked apple dessert.

    Nutrition

    Serving: 1slice | Calories: 307kcal | Carbohydrates: 51g | Protein: 6g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 96mg | Sodium: 121mg | Potassium: 211mg | Fiber: 4g | Sugar: 34g | Vitamin A: 338IU | Vitamin C: 5mg | Calcium: 70mg | Iron: 1mg
    Tried this Recipe? Tag me Today!Mention @Lavender.And.Macarons or tag #lavenderandmacarons!
    Iryna Bychkiv
    Website

    Iryna Bychkiv is the founder and writer of the culinary website Lavender & Macarons, where she shares clean, European-inspired recipes that are delicious, easy to prepare, and made with wholesome ingredients. Iryna loves creating meals that are simple yet healthy and unique, including vegan and vegetarian recipes.
    Iryna is also a freelance writer for MSN and Associated Press Wire.

    More European Vegetarian Dessert Recipes

    • Woman's hands are holding a plate with Ukrainian Easter bread - Paska.
      Paska Recipe (Ukrainian Easter Bread)
    • French toast with mascarpone and hazelnuts on a speckled plate.
      Strawberry French Toast
    • Simnel cake on a white plate.
      Simnel Cake (British Easter Fruit Cake)
    • Lemon posset in a glass.
      Lemon Posset (with Coconut Shortbread Crust)
    6262 shares
    • Facebook95
    • Twitter
    • Email

    Reader Interactions

    Comments

    1. Missa says

      October 30, 2023 at 4:34 pm

      5 stars
      I was a bit hesistant based on the reviews but this is a really nice cake! I opted to just sprinkle almonds and sugar (no egg whites) directly on top of the batter and it worked perfectly!

      The cake was rather short so I would probably double the cake batter next time but that is personal preference! My husband and I enjoyed this a lot!

      Reply
      • Iryna says

        November 03, 2023 at 4:09 pm

        Missa, thank you so much for your comment and 5-star rating! I'm very pleased you liked this cake recipe:)

        Reply
    2. Kayla says

      October 09, 2023 at 4:25 pm

      5 stars
      Was super skeptical of the amount of batter, but I've never made a sponge cake before. So easy and delicious. Lightly sweet and great texture!

      Reply
      • Iryna says

        October 10, 2023 at 4:16 pm

        Kayla, thank you so much for your comment and a 5-star rating! I'm very happy you liked my sponge cake recipe:)

        Reply
    3. Laura says

      July 29, 2023 at 10:09 am

      Can almond flour be used instead of the white flour here. My daughter is gluten sensitive.

      Reply
      • Iryna says

        July 29, 2023 at 11:37 am

        Laura, I'm not sure. I've never made this recipe with almond flour so I don't know if it will work.

        Reply
    4. Agatha says

      April 17, 2023 at 7:55 pm

      5 stars
      Very good! My husband loved it!

      Reply
      • Iryna says

        April 19, 2023 at 10:16 am

        Agatha, thank you so much for your comment and a 5-star rating! I'm happy you loved this recipe.

        Reply
    5. Judy says

      March 22, 2023 at 2:57 pm

      5 stars
      The cake turned out delicious! However I did use self rising flour and I added cardamom between the layers of apples and I substituted pecans for the almonds, my husband loved it so did the neighbors!

      Reply
      • Iryna says

        March 22, 2023 at 3:15 pm

        Judy, thank you so much for your comment and a 5-star rating! I'm so happy that your husband and the neighbors enjoyed this recipe:)

        Reply
    6. Maggie says

      November 23, 2021 at 1:55 pm

      3 stars
      Not enough batter and batter was tough. I loosened it with some cream but should make more batter next time.

      Reply
      • Iryna says

        November 23, 2021 at 4:42 pm

        Hi Maggie. My guess is that a flour that you used had a high protein percent which means more gluten. More gluten can cause the batter to be tough. When you make it next time, I recommend reducing the amount of flour by 2-3 tablespoons. Hope this helps!

        Reply
    7. Elena says

      October 15, 2021 at 3:29 am

      Make sure you use regular (not self-rising) cake flour and not bread flour or all-purpose, which contains more gluten. Measure using standard leveled 8oz cup. Also for recipes like this always sift your flour. If you absolutely having need to flip your cake to take off the parchment paper you can always do this trick: place cooled cake on a cutting board, cover the top with paper towel, then place another cutting board on top and flip the sandwiched cake upside down. Remove the parchment, then flip the cake again and transfer onto the serving plate. If done correctly this method would preserve the top layer. Hope this helps and good luck in future culinary endeavors.

      Reply
    8. Larissa says

      October 03, 2021 at 9:42 pm

      Prosta klass!
      I loved the topping! I didn’t have almonds on hand but chopped up some pecans and sprinkled brown sugar instead of white. Soo amazing. Thank you!

      Reply
      • Iryna says

        October 05, 2021 at 7:26 pm

        Larissa, thank you so much for your comment! I'm happy you loved this recipe!

        Reply
    9. Linda M. Jardee says

      October 01, 2021 at 5:04 pm

      Made a Russian Sharlotka apple cake. BOMB (and not in a good way). I mean it will probably taste wonderful, but the presentation not so good. I did everything according to the recipe. Says to put parchment paper on the bottom of spring pan & grease sides. After baking for 25 minutes, remove from oven, add egg mixture with melted butter, sugar & pour over top of cake. Sprinkle sliced almonds over cake & some more sugar, bake another 15 minutes. Here's the fun part....I'm thinking I should have ignored the directions with the parchment paper on the bottom of pan and just greased it. Now, this recipe would have made sense if you put NOTHING on the top of the cake & after you took the sides of the springform off, just flipped the cake & then peeled parchment off. But since this goofy recipe said to put this glorious topping on it, you wouldn't flip it, but the parchment paper would be melded into the cake. I mean, who doesn't love a good flavored parchment paper cake? So flip it, some of the cake falls apart, peel the paper off that was stuck into the cake. Flip it back as topping comes off. Plus it didn't raise much like it was supposed to. Errrrrrrrrrrr

      Reply
      • Linda M. Jardee says

        October 01, 2021 at 5:06 pm

        Didn't mean to call it a goofy recipe, it will probably taste great. I just am frustrated, sorry.

        Reply
      • Iryna says

        October 05, 2021 at 7:17 pm

        Hi Linda! Sorry for the confusion. I should've clarified about the parchment paper. To get the parchment off a cake, you need to slightly lift the side of a cake up and then pull the parchment out. It's supposed to get off easily. Again, sorry it didn't turn out the way you expected.

        Reply
    10. Anne Penland says

      September 30, 2021 at 10:59 pm

      5 stars
      I made this for my husband’s birthday as he prefers fruit pies to cake. I live where Apple trees are in season and made this from fresh apples I picked. I wasn’t sure there would be enough batter, but it came out wonderful and my husband loved it.

      Reply
      • Iryna says

        October 01, 2021 at 8:49 am

        Anne, thank you so much for your comment and a 5-star rating! I'm happy that you and husband loved this cake!

        Reply
    11. Anastasia says

      September 02, 2021 at 9:54 pm

      5 stars
      It turned out delicious. At first , I thought that there would not be be enough batter but in the end it was perfect.
      I skipped almond extract and used vanilla extract instead, I also added cinnamon and skipped the almonds.
      The taste was perfect, not too sweet, just like I like.

      Reply
      • Iryna says

        September 04, 2021 at 12:09 pm

        Anastasia, thank you so much your comment and a 5-star rating! I'm happy you enjoyed this recipe!

        Reply
    12. Lori Kurochkina says

      August 13, 2021 at 4:38 am

      5 stars
      Hi Iryna, this recipe was a wonderful twist on the standard Sharlotka for me, thank you! As an American, living in Russia now, I have had a hard time appreciating a baked apple cake without having cinnamon involved, and have always thought it was bland. But your carmelized crust topping here gives it an extra boost that satisfies my American taste buds, and my Russian husband also approved of. What size springform pan do you use though? I have a 9-inch one and the batter seemed to be enough to only make one layer. Regardless, it still came out perfect. (also on your recipe car, it doesn't show the 1 egg used in the almond topping). Thanks again!

      Reply
      • Iryna says

        August 14, 2021 at 12:22 pm

        Hi Lori! Thank you so much for your comment and a 5-star rating! I'm happy you liked this cake. It's our family's favorite as well. Wow, I bet it was quite a change for you to move to Russia. I hope you love the cuisine. Russia and Ukraine (where I am from) have many things in common.
        Regarding your questions, I used a 9-inch springform as well. I tried to keep the first layer rather thin basically just to cover the bottom of the pan. And thanks for the heads up on the recipe card. I fixed it.

        Reply
    13. SL says

      May 09, 2020 at 4:36 pm

      1 star
      Very disappointing. Batter was too thick and did not spread well. Very bland and I added cinnamon.

      Reply
      • Iryna says

        May 09, 2020 at 9:08 pm

        SL, sorry the recipe wasn’t to your liking. I might give it a go again to see if anything needs tweaking.
        This is a recipe that I love and make often and always have gotten great reviews for. Sorry again it wasn’t what you expected and I appreciate you sharing anyway!

        Reply
      • Iryna says

        May 11, 2020 at 7:43 pm

        Following up on my previous comment...I was wondering if you changed anything in the recipe and if you used a standard measuring cup for measuring out flour and sugar? I gave the recipe another try and as always it turned out great. Just like stated in the recipe card, the batter is supposed to be thick (almost like pancakes batter consistency).
        I'm sorry you didn't like the taste of it. If you want to troubleshoot or have specific questions, feel free to drop me a line at iryna@lavenderandmacarons.com🙂

        Reply
    4.95 from 36 votes (28 ratings without comment)

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    The photo of Iryna Bychkiv, the writer and owner of a culinary website - Lavender & Macarons.

    I'm Iryna - a healthy food writer, photographer, and taster behind Lavender & Macarons. Here, you'll find healthy, clean recipes that are easy to prepare, made with wholesome ingredients, and approved by picky eaters. More about Iryna...

    New Recipes👇

    • Close up of chicken thighs on a white plate.
      Lemon Pepper Chicken Thighs
    • Cottage cheese toast on a grey plate.
      Cottage Cheese Toast
    • Bacon wrapped pork tenderloin on a white plate.
      Cream Cheese Stuffed Pork Tenderloin
    • Lemon farro salad with roasted zucchini in a white bowl on a dark gray background.
      Lemon Farro Salad with Roasted Zucchini and Feta

    Footer



    Home

    About

    Contact

    Privacy Policy

    Disclaimer

    Terms of Use

    Copyright © 2024 Lavender & Macarons LLC | Healthy, Clean Recipes

    Stock images by Depositphotos

    6262 shares

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required

    Recipe Ratings without Comment

    Something went wrong. Please try again.