Polish Apple Cake Szarlotka Food

CLASSIC SZARLOTKA: POLISH APPLE PIE

Steps:

• For my szarlotka I used a deep rectangular baking tray (18x27 cm / 7x10 inch), but any shape will do just fine.
• Take out the butter for half an hour in advance to let it soften.
• Knead together all the ingredients (flour, icing sugar, butter, eggs, vanilla sugar), form a smooth mass, wrap into cling film and place in the fridge.
• Wash the apples, peel them and then grate or cube them. I've done the latter.
• Move the apple pieces to a pot. Cover in sugar and start cooking until soft. Add cinnamon mid-way through.
• Grease the baking tray and/or line it with baking paper. Roll out half of the dough and place in the tray. Pierce with a fork.
• Heat the oven to 170°C (340°F), bake the shortcrust base for 5-10 minutes until it starts to gain some colour.
• Remove from the oven. Spread apples on top. Roll the remaining dough and use it on top to cover the apples. Bake for 1 hour in 140-160°C (280-320°F).
• Serve cooled or warm with some whipped cream or vanilla ice-cream, with some icing sugar sprinkled on top.

POLISH APPLE CAKE

Steps:

• Gather the ingredients.
• Lightly coat a 13-by-9-inch pan with cooking spray. Heat the oven to 350 F.
• In a large bowl, combine the flour, baking powder, salt, and 3/4 cup of sugar. Add 4 ounces softened butter, milk, and eggs. Beat it with a hand mixer or on a stand mixer at medium speed for 4 minutes.
• Pour half of the batter into the prepared pan, then layer on half of the thinly sliced apples. Spoon all but 1/2 cup of the remaining batter over the apples, covering them completely.
• Place the remaining apples on top and dot the reserved 1/2 cup batter over the apples.
• Cut the remaining 1/4 cup sugar and the cloves into 3 tablespoons cold butter and sprinkle this over the unbaked cake.
• Bake about 40 minutes or until a toothpick tests clean. Note that you will be sticking the toothpick through the apple layer, so it can be a bit confusing as to whether you are seeing uncooked batter or apple juices.
• Let the cake cool in the pan so the apple juices will be reabsorbed to create a moist cake.
• Sprinkle the top of the cake with powdered sugar, if desired, and cut it into 12 squares.
• Serve the apple cake and enjoy!

POLISH APPLE CAKE (SZARLOTKA)

Steps:

• Heat oven to 180C/160C fan/gas 4. Grease and line a 20 x 29cm baking tray with baking parchment.
• For the filling, zest the lemon half and leave aside for the dough. Peel, core and thinly slice the apples, then squeeze over the juice of the lemon to stop the fruit turning brown. Put the apples in a large pan and add the sugar, 200ml water and cinnamon. Cook for 5 mins, then remove from the heat and leave to cool in the liquid (you'll need this later).
• To make the dough, put the flour and baking powder in a food processor or into a large bowl and pulse or stir to combine. Add the butter and mix again until the mixture is sandy. Add the sugar, egg yolks and egg, yogurt, lemon zest and vanilla extract and mix into a dough. Tip it out onto a floured surface. Bring it together with your hands and roll it into a ball.
• Split the dough in half, wrap one half in cling film and freeze for 1 hr. Roll out the other dough half so that it is big enough to fill the bottom of the lined tray. With the palm of your hand, push the dough about halfway up the sides of the tray until the whole base is covered. Prick the dough with a fork and bake in the oven for about 15 mins until it is golden and lightly springy to the touch.
• Spoon over the apple filling, with about half the cooking liquid, then set aside.
• Remove the dough from the freezer and coarsely grate, as you would a block of cheese. Sprinkle the grated dough over the apples and bake for 40-45 mins until it is golden and the topping has cooked through. Leave to cool completely, dust with icing sugar, then cut into squares. Whip the cream until thick, stir in the cinnamon and serve alongside the cake.