Another ‘must try’ Polish cake, probably one of the most famous Polish cakes, called beautifully Szarlotka (apple pie). Nice apple and cinnamony flavour brings back the childhood memories. Best eaten while still warm, with a scoop of vanilla ice cream on the side.
The recipe below is for a big pie to share but we also managed to make some small individual cute ones ^^
for the dough
540g good quality wheat flour
1 tsp baking powder
1 tsp vanilla extract
250g cold butter
2kg apples (we mixed sour with sweet apples)
3 tbsp sugar
2 tsp cinnamon
HOW TO MAKE?
1. Peel the apples and grate them fairly coarse. Add the grated apples with sugar and cinnamon into the small saucepan and cook them for a bit. Don’t cook them for too long so they won’t fall apart.
4. Divide the dough into two parts and roll out one part. Place it into prepared before baking tin (spread the butter on the tin and sprinkle it with some breadcrumbs to prevent a pie sticking to it). Put the tin with the dough in the fridge and the second half of your dough as well.
5. Beat the egg whites you put aside earlier with a little pinch of salt until you have a firm foam. Start adding the leftover sugar (you should have 1/4 left from before) and keep beating the whites until the foam is firm and glossy.
7. Add your beaten egg whites to the form.
8. Roll out the second half of your dough and cut out the lid of your cake. You can do it by placing the baking tin on the rolled out dough and cutting it around with a knife. Cover your pie with the rolled out dough. Make little holes in the dough with a fork, don’t press it too hard though.
9. Put the cake in the oven and bake for an hour. If the lid of the pie is getting burnt, cover it with foil.
10. When baked and chilled, sprinkle the cake with some icing sugar and (optionally) cinnamon. Serve with custard or ice cream.