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Charlotte in a frying pan with apples

Skillet Apple Charlotte (Sharlotka)

Give this new way of making apple charlotte a try — right in a skillet! Have you ever made sharlotka on the stovetop instead of in the oven? It sounds a little unusual, but it actually cooks even faster than the baked version, and it comes out just as tasty and airy in flavor and texture.

Maria

Recipe author

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Composition / ingredients

Servings:

Sugar

120

Flour

Butter

Eggs (large)

Apples

Vegetable oil

Baking powder

0.5

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 12 % 5 g

Fats 21 % 9 g

Carbohydrates 67 % 29 g

215 kcal

GI: 14 / 0 / 86

Cooking method

Step 1:

Gather all the ingredients for making apple charlotte in a skillet. Use a heavy-bottomed nonstick pan — apples can stick to a cast-iron or thin skillet. So before you start, think about which pan you'll use so you don't have to pry the cake loose afterward. With a good pan, it won't stick at all.
Step 2:

Combine the eggs and sugar and beat with a mixer until pale and fluffy. Don't beat for more than 4 minutes, or you'll overbeat the eggs and the sponge won't rise. You should see lots of tiny bubbles on the surface. Use large eggs. You can add a little less sugar if you're worried the cake will be too sweet.
Step 3:

Sift the flour with the baking powder and add it to the batter. Use good-quality flour.
Step 4:

Mix everything on low speed until smooth. Depending on your flour, you may need a bit more, so go by the consistency: the batter should be pourable and slightly thick, falling from the whisk in a wide ribbon.
Step 5:

Wash the apples, cut them in half, dry them, and core them. If the skin is tough, peel it too. Slice the apples fairly thick. To keep the charlotte from being too sweet, use tart-sweet green apples — Granny Smith is ideal. Their tartness plays nicely against the sweet batter.
Step 6:

Generously grease the bottom and sides of the pan with butter and vegetable oil. If there's too little fat, the charlotte may stick a bit, so don't skimp on the butter — leave it in small pieces on the bottom, and the batter will soak up any excess. It's best to use a wider pan so the batter bakes evenly. Mine is about 10 inches (26 cm) across.
Step 7:

Lay the apple slices in the pan.
Step 8:

Pour the sponge batter evenly over the top.
Step 9:

Set the pan over medium heat (for me that's about 5-6 out of 9) and cover with a lid.
Step 10:

Cook the charlotte for about 10 to 15 minutes, occasionally running a spatula between the batter and the sides of the pan so it doesn't stick.
Step 11:

Once the top is well set and springy, flip the charlotte using two spatulas. Cover the pan again and keep cooking for another 7 to 10 minutes. Watch that the bottom doesn't burn — you can lower the heat if needed.
Step 12:

Transfer the finished charlotte to a plate and cut it into pieces. Enjoy!