Comments on: Gluten Free French Apple Cake, or How to Make Russian Gluten-Free Sharlotka

By: Martha Guerrero

Martha Guerrero — Thu, 19 Mar 2026 16:23:35 +0000

Deli

By: kseniaprints

kseniaprints — Thu, 12 Mar 2026 18:40:10 +0000

In reply to Adelina. My grandma does the circle thing, but I see your point!

By: Adelina

Adelina — Tue, 10 Mar 2026 01:16:58 +0000

I really enjoyed this! I followed exactly w less sugar - the only thing I would change is to actually melt the butter and just pour over the apples, rather than cube it and dot it “in a circle” as stated. I found that some pieces were really buttery (the butter didn’t fully integrate while cooking). Other than that it’s very nice. I reduced the sugar a bit too.

By: kseniaprints

kseniaprints — Mon, 19 Jan 2026 18:51:39 +0000

In reply to Meghan. This is great advice!!! I'll add it in the notes.

By: Meghan

Meghan — Thu, 08 Jan 2026 18:00:12 +0000

I tried this with diced apples and it still worked beautifully! My eggs were not getting quite to ribbon stage after 12-15 mins of whipping, so I ended up putting about 1/8 tsp of baking powder in the cake just in case. Still worked! This was delicious. I love that it was not too sweet!! It did drip butter out of it while cooking, so I’d recommend a sheet pan under the rack for the cake to catch the drippings.

By: kseniaprints

kseniaprints — Fri, 02 Jan 2026 20:30:40 +0000

In reply to Christina. I'll work on adding weight conversions!

By: Christina

Christina — Tue, 30 Dec 2025 02:29:28 +0000

In reply to Brianna.

I made this today and it's truly delicious. After baking for about an hour and 20 minutes, it was still dough-y but I see that you mention it will be very soft.
I'd like to make this again, but I would use fewer apples to see if I can improve the texture/cook time. It would be helpful to have a weight/cup measurement for the apples.

By: kseniaprints

kseniaprints — Tue, 29 Jul 2025 13:40:11 +0000

In reply to Marie King. Fully? No, it won't hold up or rise as well. You can sub 1/4 of the flour with almond flour, but more would require testing and other adjustments. I will try to test it for you sometime and come back here with comments!

By: Marie King

Marie King — Tue, 29 Jul 2025 13:17:22 +0000

Can you use almond flour?

By: kseniaprints

kseniaprints — Tue, 06 Feb 2024 23:34:20 +0000

In reply to Pat. Yes it’s very soft!

By: Pat

Pat — Mon, 05 Feb 2024 02:41:49 +0000

Is this cake supposed to be more like a custard? Mine took a long long time to bake and still came out similar to custard. It was tasty thou.

By: kseniaprints

kseniaprints — Mon, 31 May 2021 13:57:24 +0000

In reply to H.L.McCallum. Heidy, that makes me so happy. Thanks for giving it a try!

By: kseniaprints

kseniaprints — Mon, 31 May 2021 13:57:06 +0000

In reply to Cooking with Carbs. If you like traditional apple cake, then you simply MUST try the texture of Sharlotka. it's so light and fluffy!!!

By: kseniaprints

kseniaprints — Mon, 31 May 2021 13:56:33 +0000

In reply to Tammy. Thanks! And I love that you can enjoy it year-round.

By: kseniaprints

kseniaprints — Mon, 31 May 2021 13:56:16 +0000

In reply to Veronika. I'm so glad I was able to bring back a taste of your childhood as well! This gluten-free apple cake was such a feature of mine.

By: kseniaprints

kseniaprints — Mon, 31 May 2021 13:55:44 +0000

In reply to Leslie. It makes a big difference!!!

By: kseniaprints

kseniaprints — Mon, 31 May 2021 13:55:28 +0000

In reply to GUNJAN C Dudani. I'm thrilled to hear you're happy with it!

By: kseniaprints

kseniaprints — Mon, 31 May 2021 13:55:07 +0000

In reply to Veronika Sykorova. I'm so glad! The almonds really give it a special touch.

By: kseniaprints

kseniaprints — Mon, 31 May 2021 13:54:42 +0000

In reply to Marta. Yes! Exactly what I was hoping for.

By: kseniaprints

kseniaprints — Mon, 31 May 2021 13:54:26 +0000

In reply to Bernice. Thanks so much!