It’s time for us to reflect as we wrap up our year baking with The European Cake Cookbook, by Tatyana Nederuk. Overall, it has been a rewarding experience. There have been some hits and misses but the overall journey was richly rewarding. Apple Sharlotka Cake is a delicious combination of Ukrainian cheesecake and apple cake.
Apple Sharlotka Cake:
Tatyana describes it as “a delicious mixture of an applecake and Ukrainian cheesecake” and I was instantly hooked when I heard the word “cheesecake”. Cottage cheese is added to the cake, giving it a unique texture and twist. I admit that I was skeptical at first, but after two slices, I became convinced.
Texture and Flavor
The cake has a wonderful texture – soft, spongy and extremely moist. The cake is dense, but also delightfully light. Cottage cheese does not give the traditional cheesecake texture. Instead, large curds are used to create pleasant, interesting chunks in the cake. The cake is not too sweet and therefore perfect for those who like a less sugary dessert.
Minor Mishaps:
I only had one hiccup in the baking process when I used long spaghetti to check the cake was done. The cake was quite tall and the spaghetti inside broke in half! I had to warn him about the surprise that could be in his slice. Next time I will use a longer toothpick or skewer.
Add a Personal Touch I added a 1/4 teaspoon of cinnamon to my batter. It was a good decision. The next time I will add a full teaspoon of cinnamon for a stronger flavor. Cinnamon and apples go together beautifully, adding to the overall flavor of the cake.
Perfect for any Occasion. This Apple Sharlotka cake is a simple and humble cake that has apple chunks throughout. It’s perfect for brunch, or to have with coffee or tea. Tatyana suggests heating it up before serving but I think it’s just as delicious at room temperature, or straight out of the refrigerator.
How to bake the Apple Sharlotka cake:
Ingredients:
- 16 oz large-curd cottage cheese
- 1 cup softened butter
- Sugar, 1 cup
- Vanilla 1 teaspoon
- 4 large eggs
- 1 cup milk
- 2 cups all-purpose flour
- 4 teaspoons of baking powder
- 1/4 teaspoon of salt
- 1 teaspoon cinnamon
- Peel and dice 2 apples
- 1 tablespoon cornstarch
- Powdered sugar for sprinkles
Instructions:
- Pre-heat the oven to 335degF. Line the bottom of an 9-inch springform with parchment paper.
- Discard the liquid after wringing out the cottage cheese. Set aside.
- Cream butter and sugar in a stand mixer until fluffy and light. Add the vanilla and then add the eggs, one by one, until everything is well combined. It’s okay if the batter looks curdled.
- Pour the milk in the bowl and mix for 30 seconds.
- Sift the cinnamon, baking powder and salt in a separate bowl. Add the dry ingredients slowly to the batter. Mix until just combined.
- Mix the apples and cornstarch in a separate bowl. About 1/2 cup of apple mixture should be set aside.
- Fold in the cottage cheese and apples remaining into the batter with a spatula.
- Pour the batter in the springform pan. Sprinkle the apples on top of the batter and gently press them into it.
- Check at 1 hour 15 minutes. The cake must be golden brown and set.
- Serve the cake slightly warm, with a sprinkle of powdered icing sugar.
Storage and serving: Store any leftover cake covered in the fridge for up to 3-4 days. Warm each slice in the microwave for 15 seconds to get the best taste.
Final thoughts: Although the Apple Sharlotka Cake is not a show-stopper for a big celebration, it makes a great snack or brunch with coffee or tea. It’s a delicious and memorable cake, thanks to the unique combination of cottage cheese and apples, with a hint of cinnamon. The Apple Sharlotka is a perfect way to end our baking adventures this year with Tatyana’s cookbook. It embodies the heartwarming simplicity of baking.
Recipe Recap
Yield: 8-9 slices
Preparation Time: 20 Minutes
Cook Time: One hour and fifteen minutes
Total Time: 1 Hour 35 Minutes
Ingredients:
- 16 oz large-curd cottage cheese
- 1 cup softened butter
- Sugar, 1 cup
- Vanilla 1 teaspoon
- 4 large eggs
- 1 cup milk
- 2 cups all-purpose flour
- Baking powder, 4 tablespoons
- 1/4 teaspoon of salt
- 1 teaspoon cinnamon
- Peel and dice 2 apples
- 1 tablespoon cornstarch
- Powdered sugar for sprinkles
Instructions:
- Pre-heat the oven to 335degF. Line the bottom of an 9-inch springform with parchment paper.
- Discard the liquid after wringing out the cottage cheese. Set aside.
- Cream butter and sugar in a stand mixer. Add the vanilla and then add the eggs, one by one.
- Pour the milk in the bowl and stir on low.
- Add the cinnamon and baking powder to the flour. Add the flour gradually to the batter.
- Mix apples and cornstarch. Remove 1/2 cup apples.
- Fold in the remaining apples and cottage-cheese into the batter.
- Pour the batter into the pan. Sprinkle the reserved apples over top.
- Bake for one hour and fifteen minutes.
- Cool on a rack. Serve warm, or at room temp. with powdered icing sugar.
Enjoy this delicious Apple Sharlotka Cake. It is a delightful blend of apple cake with Ukrainian cheesecake, which promises comfort and satisfaction at every bite.