Irina wheeled her Sharlotka cake in a proper wheelie-bag. Twinned with a modest, beaming smile, we had big expectations…
Ira Kennerley is from Ekaterinburg in Russia. An engineer in the past and ‘quite a successful’ businesswoman she is now a full-time housewife: looking after four children!
Sharlotka, or Charlotte russe as its often known outside Russia, is arguably the most well-known cake to non-Russian speakers. Here in England it’s mainly made with stale bread – a bread pudding of sorts. The original recipe that is said to be invented by the celebrated French chef Careme for his former employer George IV’s only child, Princess Chartlotte and his current, Russian Czar Alexander- but back at home it’s more common to make a batter.
Compared to the luxurious, striking looking Napoleons (like this winning recipe), Sharlotka is often thought of as uncomplicated, basic. But of course like most creations, all is in the detail.
This is a family recipe. Very simple, quick and inexpensive to make. Easy to digest and on figure! – Ira says.
We all loved Ira’s Sharlotka for its lightness and especially for the beautiful, crunchy top.
Irina Kennerley’s Sharlotka cake with apples and berries.
You’ll need for the batter:
1 cup of sugar
1 cup of flour
1 ts of baking powder
1 cooking apple
plus a handful of berries, raspberries, black or red currants, either frozen or fresh. Even dried apricots or currants.
What to do:
Pre-heat the oven to 180C.
- Separate egg whites from yolks. Beat whites with half of sugar till they form firm peaks.
- Beat yolks with the rest of sugar till white.
- Mix carefully together .
- Sieve flour with baking powder. Fold into the egg mixture.
- Peel the apple, slice thinly and add to the batter.
- Pour into well buttered pie dish and add any extra berries.
- Bake for 40-45.