DASH. OF. THIS. AND. THAT

 

 

 

 

APPLE SHARLOTKA

 

 

 

 

 

 

 

 

 

 

 

 

 

When apples are abundant in New York, we celebrate by having “Apple Day” at my sister Pauline’s. We have tried everything from apple taffy to apple fritters. Through the years we have enjoyed jarring apple butter and pie filling. There is something heart warming about seeing the jars adorning my open cupboard all year long. On “Apple day” we have dozens of apple goodies for the entire family. Apple Sharlotka is easy to make and has a cloud-like texture, it is just right to have after a tiring but fun day. Be sure to use super thin sliced apples and beat the eggs as noted.

 

Ingredients:

5 large apples (peeled cored and sliced super thin) we use a corer/slicer machine

3 large eggs (room temperature)

1 cup sugar

1 teaspoon vanilla extract

1/2 teaspoon baking soda

pinch of grated nutmeg

1 cup all purpose flour

confectioners sugar

cinnamon

                                                                                             Preheat oven to 350º  -----------------------------------------------------------------------------------------------------

1. Line the bottom of a greased 9-inch springform pan, with parchment paper press and then flip the        parchment paper over and press. An easy trick to butter on both sides.

2.  Layer the apples evenly into the prepared pan.

3.  With an electric mixer beat the eggs and sugar for about 6 minutes until thick ribbons form. Beat        in vanilla and baking soda. Fold in the nutmeg and flour with a rubber spatula, until just combined.

4.   Pour batter over the apples and gently poke and wiggle down with a butter knife to prevent air            pockets, keeping an even top.

5.   Bake at 350º for 45 minutes or until a tester comes out clean. Cool for 10 minutes on a rack,              Remove side of springform pan and cool for 10 minutes more, then transfer to a serving platter.

6.   Dust liberally with powdered sugar and cinnamon if desired.                                                        

       

     Best eaten warm and on the day it is made.