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…

Traditional Russian Pie

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


  • 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


  1. Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
  2. 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.
  3. Sift together the flours, baking powder, and salt. Gradually fold the dry ingredients into the egg mixture, using a spatula to maintain the airiness.
  4. Gently fold in the fruits, dispersing them evenly without deflating the batter.
  5. Pour the batter into the prepared pan, smoothing the top with a spatula.
  6. Bake for 45 minutes, or until the top is golden and a toothpick inserted into the center comes out clean.
  7. 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.

Traditional Russian Pie

This delightful Sharlotka pie offers a sweet, satisfying conclusion to any meal, combining the wholesome goodness of fruits with the classic comfort of a sponge cake. [Learn more about Russian Cuisine on Wikipedia]

It’s a testament to the simplicity and richness of Russian baking, perfect for both novice bakers looking to impress and seasoned chefs seeking a taste of tradition.

Before you go, check out our other desserts!