Traditional Russian Pie (Sharlotka)

But… Is it a Cake or a Pie?

That’s the magic of Sharlotka, a traditional Russian pie that’s more akin to a sponge cake, often loaded with seasonal fruits. This recipe brings a delightful fruit blend of tart cherries and sweet blueberries…

Just wait until you bite into this fluffy, light cake/pie bursting with the vibrant fruit flavors!

Skill Level: Intermediate

While this recipe is not overly complicated, it involves beating eggs to the right consistency and folding in ingredients to maintain the airy texture, which might require a bit more skill than a basic mix-and-bake cake.

Health Benefits

This pie uses fresh fruits like cherries and blueberries, which are rich in antioxidants, vitamins, and fiber, promoting heart health and providing anti-inflammatory benefits. Not to mention, using whole wheat flour can add to its fiber content, making it a healthier dessert option.

Time and Servings

Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes
Servings: 8

Traditional Russian Pie Recipe

Ingredients

4 large eggs (approximately 200 grams)
1 cup (200 grams) granulated sugar
1 teaspoon (5 ml) vanilla extract
1 cup (128 grams) all-purpose flour
1/2 cup (64 grams) whole wheat flour
1 teaspoon (5 grams) baking powder
1/4 teaspoon (1.5 grams) salt
2 cups (300 grams) cherries, pitted
1 cup (150 grams) blueberries

Instructions

Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
Beat the eggs and sugar together in a large bowl with an electric mixer until pale and fluffy, about 5-7 minutes. Add vanilla extract and mix until combined.
Sift together the flours, baking powder, and salt. Gradually fold the dry ingredients into the egg mixture, using a spatula to maintain the airiness.
Gently fold in the fruits, dispersing them evenly without deflating the batter.
Pour the batter into the prepared pan, smoothing the top with a spatula.
Bake for 45 minutes, or until the top is golden and a toothpick inserted into the center comes out clean.
Cool in the pan for 10 minutes, then release from the springform and cool completely on a wire rack.

Making It Easier

For a shortcut, use pre-pitted frozen cherries and blueberries. On this occasion, be sure they are thawed and well-drained to avoid excess moisture.

Tips for Perfection

Here are a few points often overlooked…

Ensure all ingredients are at room temperature to achieve a uniform batter.
Do not overmix after adding the flour to keep the cake light and airy.
Check the cake at the 40-minute mark to prevent over-baking.

Optional Ingredients

Add a pinch of cinnamon or nutmeg to the batter for a warm spice flavor, or mix in a handful of chopped nuts for added texture. Perhaps some powdered sugar for dusting the tops.

Nutritional Information (per serving)

Calories: 280
Fat: 5g
Carbohydrates: 53g
Fiber: 3g
Protein: 6g

Storing Leftovers

Store leftover pie in an airtight container at room temperature for up to 2 days or, so long as refrigerated up to 5 days. Additionally, it can be frozen for up to 3 months.

Origin and History

Sharlotka, often attributed to the French chef Marie-Antoine Carême in the early 19th century, was popularized in Russia during the time of Tsar Alexander I. It’s a blend of culinary traditions and local adaptations, highlighting the Russian penchant for utilizing seasonal fruits.