Sharlotka apple cake with a sugar crust
Apple cakes taste especially good in autumn. Sharlotka is one of the simplest versions. Over the years I have tried recipes that were too dry or too wet, before settling on this one. It is moist without being soggy, full of apples, and topped with a sugar crust, my favorite part.
Adjust servings in the full version
Wash and cut the apples, removing the cores and seeds. I leave the peel on for this cake.
Line a deep baking tray with baking paper. Spread it thickly with softened butter. Sprinkle sugar on top. I'll sprinkle more.
Place the chopped apples on a baking sheet. Flatten. I additionally sprinkled the apples with ground cinnamon.
Mix all the batter ingredients thoroughly in one bowl without whipping. The batter should be loose and pourable, similar to pancake batter.
Pour the batter over the apples, covering them completely. The dough is quite liquid, so it easily seeps between the apple slices.
Place the charlotte in a hot oven for 45-50 minutes. Temperature 180C°.
Remove the finished pie from the oven and leave in the pan for 5-10 minutes. This time is needed for the paper to soften slightly and be easily separated from the pie. After this, turn the mold over and carefully remove the paper.
When the cake has cooled completely, cut it into pieces.