Russian Apple Pie Food

RUSSIAN APPLE CAKE

Steps:

• Combine farmer's cheese, melted butter, and milk in a bowl and stir until smooth.
• Mix 1 3/4 cups flour, 2 tablespoons sugar, and baking powder in a separate bowl. Add to the ricotta mixture. Mix until pastry dough comes together. Refrigerate until chilled, about 30 minutes.
• Beat 1/2 cup sugar and eggs together in a bowl using an electric mixer until thickened. Add sour cream, 2 tablespoons flour, and vanilla extract; stir until filling is well combined.
• Preheat oven to 350 degrees F (175 degrees C). Butter a 9-inch springform cake pan.
• Press the chilled pastry into the bottom and sides of the cake pan. Add 1/2 the apples; top with 1/2 of the filling. Repeat layering, ending with the filling.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 45 minutes. Remove and let cool in pan.

RUSSIAN APPLE TART

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a small cookie sheet.
• Mix apple slices with lemon juice in a bowl. Stir lemon zest, walnuts, and cinnamon together in a separate bowl.
• Mix sugar and butter together in another bowl. Mix in egg, followed by flour until a dough forms.
• Spread dough over the prepared cookie sheet with your hands. It will be thin. Sprinkle walnut mixture evenly over the dough and press it in with your hands. Arrange the apple slices over top.
• Bake in the preheated oven for 30 minutes.
• While the tart is baking, heat the apricot jam in microwave or stovetop until it reaches a liquid consistency, about 1 minute.
• Remove the tart from the oven and brush it with warmed jam. Return to the oven and bake until golden and set, 15 to 20 more minutes.
• To serve, pour cognac into a ladle, carefully light with a match, and pour over the whole tart. The alcohol will burn off.

SHARLOTKA (RUSSIAN APPLE PIE)

Steps:

• Preheat oven to 350°F.
• Combine flour, sugar, and eggs, beat well .
• Core the apples and cut them into thin slices.
• Grease a pan and dust it lightly with flour.
• Arrange all apple slices on the bottom of the pan.
• Pour the batter mixture over the apples.
• Bake for 25 - 30 minutes.
• Cool.
• May be served warm or at room temperature.

ROMANIAN APPLE PIE

Steps:

• Dissolve the baking soda in the lemon juice or vinegar. Then mix the flour and baking soda mixture together in a large mixing bowl and set aside.
• In a separate bowl mix the sugar, vanilla, and egg(s) until you have a paste. Pour the oil into the paste gradually while stirring.
• Pour the mixture of egg, sugar, and oil into the large bowl with the flour and baking soda that has already been mixed. Add milk and continue stirring until you obtain an elastic dough.
• Divide the dough into two halves. Roll one half and place it carefully on an oiled baking dish (I use an 8x13 dish).
• Sprinkle the bread crumbs evenly over the dough in the pan (reserve 1 Tbsp of bread crumbs for the next step) and then spread the grated apples evenly over the bread crumbs.
• Over the apples evenly sprinkle 1 Tbsp of sugar, 1 Tbsp of cinnamon, and the reserved Tbsp of bread crumbs.
• Roll out the other half of dough, lay it on top, and press on the sides until sealed.
• Bake at around 350°F until it's nicely brown (about 30-35 minutes). After it cools sprinkle powdered sugar over the top.

SHARLOTKA

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease an oversized, deep, glass pie dish and spread apples inside.
• Combine eggs and sugar in the bowl of a stand mixer fitted with the wire whisk attachment. Mix on the highest setting until eggs are foamy and change in color, 5 to 7 minutes. The goal is to achieve a consistency something close to meringue.
• Turn stand mixer off and switch the attachment to the standard mixing paddle. With the machine on its lowest setting, add flour, sour cream, salt, baking powder, and vanilla extract. Mix until just incorporated. Batter should be thick, fluffy, and airy. Do not overmix, as it will deflate the batter. Pour batter over apples in the pie dish.
• Bake in the preheated oven until the top turns golden brown and a knife comes out clean, about 40 minutes. Let cool just until it is safe to handle the pan; loosen edges and flip the cake onto a serving platter.