Sharlotka with peaches

Place all of the ingredients for the sharlotka with peaches on the kitchen counter. Rinse the 5 eggs under running water, pat them dry, and gently separate the yolks from the whites. Set the yolks aside and place the egg whites in the bowl of a stand mixer. Beat until stiff peaks. Stream in the 200 g (1 cup) of sugar while continuing to beat.

Add the egg yolks to the mixture and continue beating for another minute.

Mix 1/2 tsp of baking soda with the 180 g (1.5 cups) of flour and gradually add them to the mixture with eggs and sugar. Continue beating for about another minute.

The finished dough should have the consistency of thick sour cream. If the dough is not uniform, just keep beating for a little longer.

Wash the 400 g of peaches, wipe them dry and remove the stones. Cut them into slices.

Grease a 10” or 11” (26-28 cm) round baking dish with butter to make it easier to take out the sharlotka after it bakes. Pour half of the dough into the mold.

Spread the peach slices on the dough around the perimeter of the form. Ensure that they are not touching each other.

Pour the rest of the dough into the baking dish. Preheat the oven to 220°C / 425°F and bake the sharlotka at 220°C / 425°F for 5 minutes. Reduce the temperature to 170°C / 350°F and bake for another 30 minutes. Check readiness with a wooden stick.

Remove the finished sharlotka from the oven and let it cool in the baking dish. Serve with whipped cream or ice cream.