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Szarlotka

Polish apple cake: grated apples between two layers of buttery shortcrust, the top one grated frozen. From peko-peko.

par

Prép.
45 minutes
Cuisson
60 minutes
Total
3 hours
Pour
1 Szarlotka (20x30cm), 12 squares

Components

Further Ingredients

  • 1.5kg tart apples (Reinette grise du Canada, Boskop)

  • 50g sugar (optional, depends on the apples)

  • ½ tsp cinnamon

  • Icing sugar

Further Improvements

  • Not tried yet. 8g baking powder is a lot for a shortcrust, use less if it puffs too much.

Directions

  • Prepare the kruche ciasto and split it in two halves. Put one half in the freezer for 20 minutes.

  • Peel, quarter and core the apples and grate them coarsely.

  • Let them sit for 20 minutes, then squeeze out the juice with your hands. Mix in the sugar and cinnamon.

  • Preheat the oven to 180°C and line a 20x30cm mold with parchment.

  • Press the other half of the dough evenly into the base.

  • Spread the apples on top.

  • Grate the frozen half of the dough coarsely over the apples.

  • Bake at 180°C for about 1 hour until golden.

  • Let it cool down in the mold, dust with icing sugar and cut into squares.

Steps

1. Kruche Ciasto

Ingredients

  • 300g flour (T45 or T55)

  • 200g cold butter

  • 60g sugar

  • 1 egg

  • 8g baking powder

  • 1 pinch of salt

Directions

  • Mix the flour, sugar, baking powder and salt.

  • Rub in the cold butter cut in small cubes until there are no big pieces left.

  • Add the beaten egg and form a ball. Add 1 tbsp of cold water if it’s too dry.

  • Let it rest in the fridge for 1 hour.

Category: cake