Mayan Apocalypse did not happen, and I have decided to celebrate the beginning of New Era by baking my favorite desert- Russian Apple Cake ‘Charlotte’ (Пирог Шарлотка, pronounced as ‘Sharlotka’). Even more, I’ve thought it might be a good idea to share International recipes here in my Travel Photo Journal. Honestly, I do not cook at all. But, I can do anything if photography is involved, hee-hee. So, here you go, my first ever ‘Recipe in Pictures’ and, possibly, the beginning of my so-called Instagram project ;)
Cook it and please let me know how you like it.
- Chicken Eggs
- Baking Flour (all-purpose flours with a protein range below 15% will work)
- Granulated Sugar
- Sweet Apples
- Cooking Oil (or nonstick oil spray)
- Cake Pan
- Mixing Bowl
- Cup 8 oz (250 ml)
- Spring Whisk
- Cutting Board
Take 4 chicken eggs, 3 sweet apples, 3/4 cup of granulated sugar, 1 cup of baking flour. These should be enough for 6-8 servings cake.
Preheat oven to 350 degrees Fahrenheit (about 180 degrees Celsius).
In mixing bowl, whisk 4 eggs and combine/mix with 3/4 cup of granulated sugar, then add and mix 1 cup of flour.
You may add vanilla or coconut or cinnamon flavoring. When a cake is done, you may add powdered sugar or honey as a topping. I like this apple cake without any add-ons and recommend to mix and cook it according to my directions (at least the first cake). If you experiment with add-ons, please share your ideas in comments below.
Slice 3-4 apples depending on its size. Split an apple in half and quarters, cut out the seeds and ends, and slice the wedges.
Have ready a cake pan and coat it with one table spoon of cooking oil or with nonstick oil spray.
Fill a cake pan with half of prepared cake mixture, add a layer of sliced apples, and cover apples with the rest of cake mixture.
An oven should be ready by now – 350 degrees Fahrenheit (about 180 degrees Celsius).
Bake for 40 minutes.
Cool in pan for 10 minutes; remove/flip-over to a plate to cool completely.
Slice and serve with hot tea.