: Let the cake cool in the pan for 10–15 minutes before transferring to a wire rack. Dust with powdered sugar or serve with a dollop of sour cream or vanilla ice cream.
: 150g (about 1/2 cup); use a liquid honey for easier mixing. Sugar : 50g (optional, for extra sweetness and structure). Flour : 250g (approx. 1 ¾ cups) all-purpose flour. Butter : 50g melted (plus extra for greasing). sharlotka s medom recept
Beat the eggs with the sugar (if using) until the mixture is pale, thick, and has tripled in volume (about 5–8 minutes). : Let the cake cool in the pan
: 1 tsp baking soda (or 2 tsp baking powder), 1 tsp cinnamon, and a pinch of salt. Instructions Sugar : 50g (optional, for extra sweetness and structure)
(Sharlotka s medom) is a fragrant, moist twist on the classic Russian apple sponge cake. Unlike the traditional version which relies heavily on sugar for lift, adding honey creates a deeper amber color and a characteristic floral aroma. Ingredients Apples : 4–5 large tart apples (like Granny Smith). Eggs : 4 large eggs.
: Grease a 9-inch (24cm) springform pan or baking dish. You can either place the apples at the bottom and pour the batter over them, or stir the apples directly into the batter for a more uniform texture.