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1
Preheat the oven to 350u00b0. Grease the bottom and sides of an 8-inch springform pan. (Note: you can use a regular 8-inch round cake pan. Butter the bottom and sides, and line the bottom with a circle of parchment paper and the sides with 2- to 3-inch high strips of parchment paper.)
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2
In a large bowl, toss the apples with the lemon juice and 2 tablespoons of the sugar and let stand for 15 minutes.
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3
Meanwhile, in a small bowl, whisk the flour with the cinnamon, nutmeg and salt. In a medium bowl, using an electric mixer, beat the eggs with the almond extract and the remaining 3/4 cup at medium-high speed until thick and pale yellow and a ribbon forms when the beaters are lifted, 8 to 10 minutes.
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4
Measure out the applesauce in a small bowl, and fold a small amount of the egg and sugar mixture into the applesauce to lighten it. Return this mixture to the larger bowl.
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5
Gently fold in the dry ingredients just until incorporated, then fold in the apples.
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6
Pour the batter into the cake pan, and smooth the top.
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7
Bake the sharlotka for about 1 hour and ten minutes, until it is golden and crisp on top and a cake tester inserted in the center comes out clean (a little bit of apple clinging to the tester is okay). Transfer to a rack and let rest for 15 minutes, (30 minutes if using a regular cake pan). Unmold and transfer to a serving platter. Dust with powdered sugar and serve warm.
