Recept Ot Vysockoj Sharlotki May 2026

: 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.

: Place the apple slices in the pan and pour the batter over them, or mix the apples directly into the batter before pouring.

: Once the flour is added, stop as soon as it's incorporated to prevent gluten development, which can make the cake tough. recept ot vysockoj sharlotki

: 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.

: 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. : In a deep bowl, beat the eggs

Julia Vysotskaya's approach typically follows the traditional method, which ensures a balanced ratio of sugar and flour for a perfectly airy crumb. Ingredients :

The recipe for (Russian Apple Cake) by Julia Vysotskaya is a celebrated take on a classic Eastern European dessert. Known for its simplicity and light, sponge-like texture, this version emphasizes the quality of the apples and the fluffiness of the batter. The Signature Recipe : Gently sift the flour into the egg mixture

: 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.