: Preheat your oven to 180°C (350°F) . Grease a 20–23 cm baking dish with butter. Peel and core the apples, then slice them into medium-sized pieces (about 1.5 cm) to maintain texture.
: In a deep bowl, beat the eggs and sugar until the mixture is pale, thick, and has tripled in volume—this usually takes 5–10 minutes with a mixer.
: A pinch of cinnamon, vanilla extract, or a tablespoon of cognac/rum for added depth. Preparation Steps
: 4–5 medium-sized apples (tart varieties like Granny Smith or Antonovka are preferred). Eggs : 4 large eggs (chilled for better whipping). Sugar : 1 cup (approx. 200g). Flour : 1 cup (approx. 120–130g), sifted.
: Place the apple slices in the pan and pour the batter over them, or mix the apples directly into the batter before pouring.
: Gently sift the flour into the egg mixture. Use a spatula to fold it in by hand using a "bottom-to-top" motion to keep the air in the batter.
: Bake for 40–45 minutes . The cake is ready when a wooden skewer inserted into the center comes out dry. Professional Tips for Success
: Once the flour is added, stop as soon as it's incorporated to prevent gluten development, which can make the cake tough.
: Preheat your oven to 180°C (350°F) . Grease a 20–23 cm baking dish with butter. Peel and core the apples, then slice them into medium-sized pieces (about 1.5 cm) to maintain texture.
: In a deep bowl, beat the eggs and sugar until the mixture is pale, thick, and has tripled in volume—this usually takes 5–10 minutes with a mixer.
: A pinch of cinnamon, vanilla extract, or a tablespoon of cognac/rum for added depth. Preparation Steps recept ot vysockoj sharlotki
: 4–5 medium-sized apples (tart varieties like Granny Smith or Antonovka are preferred). Eggs : 4 large eggs (chilled for better whipping). Sugar : 1 cup (approx. 200g). Flour : 1 cup (approx. 120–130g), sifted.
: Place the apple slices in the pan and pour the batter over them, or mix the apples directly into the batter before pouring. : Preheat your oven to 180°C (350°F)
: Gently sift the flour into the egg mixture. Use a spatula to fold it in by hand using a "bottom-to-top" motion to keep the air in the batter.
: Bake for 40–45 minutes . The cake is ready when a wooden skewer inserted into the center comes out dry. Professional Tips for Success : In a deep bowl, beat the eggs
: Once the flour is added, stop as soon as it's incorporated to prevent gluten development, which can make the cake tough.
