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Szarlotka
Polish Apple Cake
A classic Polish apple cake featuring a tender shortcrust pastry base and a warmly spiced apple filling, topped with a grated pastry layer for delightful texture.
๐ง ์ฌ๋ฃ
- 400g All-purpose flour(Plus extra for dusting)
- 200g Unsalted butter(Cold and cubed)
- 150g Granulated sugar(Divided: 100g for filling, 50g for pastry)
- 1 Large eggs(For the pastry)
- 1 tsp Baking powder(For the pastry)
- 1/2 tsp Salt(For the pastry)
- 1.5kg Apples(Firm, tart varieties like Granny Smith or a mix. Peeled, cored, and sliced or diced.)
- 1 tbsp Ground cinnamon(Adjust to taste)
- 1 tbsp Lemon juice(Optional, to prevent browning and add brightness)
- For dusting (optional) Powdered sugar
๐จโ๐ณ ์กฐ๋ฆฌ๋ฒ
- 1
Prepare the shortcrust pastry: In a large bowl, whisk together the flour (400g), 50g of the granulated sugar, baking powder, and salt. Cut in the cold, cubed butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining. In a small bowl, whisk the egg. Add the egg to the flour mixture and mix until just combined, forming a shaggy dough. Do not overmix. Divide the dough into two portions, one slightly larger than the other (about 2/3 and 1/3). Flatten each portion into a disc, wrap tightly in plastic wrap, and refrigerate for at least 30 minutes.
โฑ๏ธ 20 minutes (plus 30 minutes chilling) - 2
Prepare the apple filling: While the dough chills, prepare the apples. If sliced, cut them into smaller, bite-sized pieces. In a large bowl, combine the prepared apples, the remaining 100g of granulated sugar, ground cinnamon, and optional lemon juice. Toss gently to coat the apples evenly. Let the mixture sit for about 10-15 minutes to allow the apples to release some of their juices.
โฑ๏ธ 15 minutes - 3
Assemble the cake: Preheat your oven to 180ยฐC (350ยฐF). Grease and flour a 23-25 cm (9-10 inch) round springform pan or a rectangular baking pan. Take the larger portion of chilled dough from the refrigerator. On a lightly floured surface, roll it out or press it evenly into the bottom and up the sides of the prepared pan to form the base and edges of the cake. Ensure the pastry is about 0.5 cm thick.
โฑ๏ธ 10 minutes - 4
Add the apple filling: Spoon the prepared apple mixture evenly over the pastry base. Distribute the apples and any accumulated juices. Ensure the filling is spread out to the edges.
โฑ๏ธ 5 minutes - 5
Top the cake: Take the smaller portion of chilled dough. Using the large holes of a box grater, grate the dough directly over the apple filling. Aim for an even layer of grated pastry to cover the apples. This will create a rustic, crumbly topping.
โฑ๏ธ 5 minutes - 6
Bake the Szarlotka: Place the cake in the preheated oven. Bake for 50-60 minutes, or until the pastry is golden brown and the apple filling is bubbling. If the top starts to brown too quickly, you can loosely tent it with aluminum foil.
โฑ๏ธ 50-60 minutes - 7
Cool and serve: Once baked, remove the cake from the oven and let it cool in the pan on a wire rack for at least 20-30 minutes before releasing the springform ring (if using). This allows the filling to set. Dust with powdered sugar just before serving, if desired. Szarlotka is best served warm, perhaps with a dollop of whipped cream or vanilla ice cream.
โฑ๏ธ Cooling time: 30+ minutes
๐ก ์ ๋ฌธ๊ฐ ํ
- โUsing a mix of apple varieties can add complexity to the flavor.
- โEnsure butter and eggs are cold for the flakiest pastry.
- โGrate the top layer of dough while it's still cold for the best texture.
- โAllow the cake to cool sufficiently before slicing to prevent it from falling apart.
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์ด ๋ ์ํผ๋ฅผ ๋๋ง์ ์คํ์ผ๋ก ๋ฐ๊พธ๋ ์๊ฐ
- For a 'kruszonka' (crumb topping), mix equal parts flour, sugar, and butter until crumbly and sprinkle over the apples before grating the pastry.
- Top with a meringue after baking the apple filling, then briefly return to the oven or use a kitchen torch to brown the meringue.
- Add a tablespoon of rum or brandy to the apple filling for an extra flavor dimension.