This recipe has quite a history. It has been around for a long time so there are loads of variations on the recipe, many of them passed down for generations. I found Ukrainian, Polish, Russian, Jewish, and British versions. Most call for 3-4 apples and either bread slices or a sponge cake. Allegedly, it was invented by a famous French chef named Marie Antoine Carême. Some claim she created this cake in honor of Queen Charlotte of England and others claim it was named after princess Charlotte of Prussia who became Empress of Russia. Over the years, people have used alternate fruits, like peaches, and some add nuts or dried fruit.
- 10-inch springform pan
- Tray to catch juices
- 1-1/3 cup flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon cinnamon
- 6 large eggs at room temperature
- 1 cup sugar
- 3 apples, approximately 1.5 pounds
- 1 teaspoon vanilla
- Powdered sugar (optional)
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Preheat oven to 350 degrees (F).
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Line the springform pan with parchment paper on the bottom and around the sides. Place an empty lipped baking sheet on the lowest rack to catch any juices that may leak during baking.
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In a bowl, mix together the flour, baking powder, and cinnamon. Stir with a fork to mix well.
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Place the eggs in a mixing bowl with the sugar. Beat 8-10 minutes until it is thick and forms a ribbon on the mixture as it falls back into the bowl.
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Meanwhile, wash, peel and core the apples. Slice them very thin and place in a large bowl.
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Add the vanilla to the thick egg and sugar mixture. Beat on high once or twice to combine. Gently fold the dry ingredients into the egg mixture until incorporated. Pour the mixture over the sliced apples and mix well. Pour into the prepared springform pan.
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Bake for 1 hour and 10 minutes or until a tester in the middle comes out clean.
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Remove from the oven and let stand for fifteen minutes before undoing the springform.
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Dust the top with powdered sugar if desired and serve with ice cream or lightly sweetened whipped cream.