A sharlotka is a great Russian classic. Simple enough that it requires no actual recipe and is filled with any fruits and tons of flavors. This sharlotka is a simple almond and peach cake loaded with fresh juicy peaches and crunchy almonds.
- 6–7 medium fruit such as peaches (plums or of course apples.)
- 1/2 a cup of slivered almonds
- 1/4 cup craisens
- 2 tbsp freshly squeezed orange juice
- 1 tbsp orange zest
- 3 eggs
- 1 cup of flour
- 1 cup of sugar
- 1 tsp vanilla extract
- 1/2 tsp Baking Powder
- Butter for greasing pan
- Powdered sugar for garnish
- Preheat the oven to 350-degrees.
- Butter and parchment a 9-inch spring foam pan.
- Set aside your pan and go ahead and peel and slice your fruit. It doesn’t have to be super pretty.
- Place your fruit into the buttered springpan. Add in your slivered almonds and toss everything lightly so it’s nice mixed.
- Add craisens (dry cranberries).
- And I like to add in about 2 tbsp of fresh squeezed orange juice and 1 tbsp orange zest to the mix as well. Toss, toss, toss!
- The next part you can do by hand with a whisk or in a mixer.
- In a bowl, add sugar and eggs.
- Using the paddle attachment of an electric mixer, cream the eggs and sugar until it gets to the ribbon stage…(about 3 minutes on high)
- Then add in flour, baking powder and vanilla and allow to mix until everything is just mixed. Then pour over your peaches and plums.
- Now we are ready for the oven…
- And in about 50 minutes, it will come out of the oven looking like this…
- Remove from the springpan (you can keep the bottom of the springpan) and let it rest until cooled.
- Once cooled remove springpan bottom and parchment paper.
- First mark cake with a knife where you will be slicing. Then take a large piece of floss and go across through the cake. It is VERY important that the cake be completely cool prior to slicing. Or else it will get a bit messy. Do so for each mark made in the cake by the knife.
- Now sprinkle with powdered sugar and give yourself a slice!
Please note: This cake has most of the fruit served at the top because I did not mix the fruit into the batter. Traditionally, the fruit is mixed into the cake. If that is the result you are looking for, simply mix the fruit into the batter delicately with a spatula after the flour is combined.
- Category: Dessert
- Cuisine: Russian