A typical Russian apple cake is called sharlotka. It tastes best when made in a deep pie dish and served with a brown sugar frosting to resemble a pineapple upside-down cake. The recipe can also be used to produce cupcakes, mini loaves, or a single loaf (without the frosting). It is often baked in a cast iron skillet.
| Prep Time: | 5 mins |
| Cook Time: | 15 mins |
| Total Time: | 20 mins |
| Servings: | 2 |
| Yield: | 2 servings |
Ingredients
- 3 eggs, beaten
- 1 teaspoon salt
- 4 tablespoons peanut oil
- 2 beefsteak tomatoes, quartered
- 1 tablespoon white sugar
Instructions
- Season beaten eggs with salt.
- Heat a large skillet over high heat. Add 1/2 of the oil. Pour eggs into the skillet; cook and stir until set, 3 to 4 minutes. Remove eggs to a plate. Heat remaining oil in the skillet. Add tomatoes; stir briefly. Cover, reduce heat to low, and simmer until all juices are released, about 7 minutes.
- Stir in sugar to dissolve; add eggs back in and return heat to high. Cook until sauce starts to thicken, 2 to 4 minutes.
- Use corn oil if preferred.
Nutrition Facts
| Calories | 397 kcal |
| Carbohydrate | 13 g |
| Cholesterol | 279 mg |
| Dietary Fiber | 2 g |
| Protein | 11 g |
| Saturated Fat | 7 g |
| Sodium | 1275 mg |
| Sugars | 11 g |
| Fat | 35 g |
| Unsaturated Fat | 0 g |