RCI-BR.004.0520.001
Szarlotka (Polish Apple Cake)
Thick crusty apple cake, similiar to an apple pie, but with a tangier bite. Be warned, this makes a fairly large cake, you may want to halve the recipe for smaller functions.
Prep15 min
Cook30 min
Total45 min
Servings4
Difficultyintermediate
Ingredients
- 3 Cups
- 2/3 Lb
- of Icing Sugar (Powdered Sugar)3/4 Cup
- BOILED Egg Yolks4-5 unit
- (2.2 Lbs) Apples1 Kgpeeled and chopped
- 1 unit
- 1 unit
- 1 unit
- 1 unit
- Chopped Orange and/or lemon peel1 unit
Method
1
Cream together 2/3 lb butter and 3/4 cup icing sugar until light and fluffy, approximately 3-4 minutes.
2
Beat 4-5 boiled egg yolks and add them gradually to the butter mixture, stirring until fully incorporated.
3
Add vanilla extract (or fresh vanilla) to the mixture and stir until combined.
4
Fold in 3 cups all-purpose flour gently until a soft dough forms, being careful not to overmix.
5
Press two-thirds of the dough evenly into the bottom and up the sides of a 9-inch greased baking pan to form the crust.
6
Combine 1 kg peeled and chopped apples with brown sugar and cinnamon in a large bowl, then toss in raisins and chopped orange or lemon peel.
7
Spread the apple filling evenly over the crust in the baking pan.
8
Crumble the remaining one-third of the dough into small pieces and distribute evenly over the apple filling as a topping.
9
Bake in a preheated 350°F (175°C) oven for 50 minutes until the topping is golden brown and a fork inserted into the cake comes out clean.
50 minutes
10
Allow the szarlotka to cool in the pan for 10-15 minutes before serving, which helps the cake set and makes portioning easier.