Sul Sul, gerbits. Today we are going to be making a … apple pie cake. This cake comes from Poland and it is called a “Szarlotka.” It is different from the American Apple pie in both the filling and the crust. The American Apple Pie tends to be a little bit more sweet.
The recipe says to add a meringue on top because it adds color. But, I want to give you a little piece of advice, don’t try making meringue when it is raining outside. It will not stiffen. I learned that the hard way this time.
But this apple cake is strange. It’s good, simple, but it is just weird. When I was making this recipe I was thinking to myself, “Am I sure that this is a cake and not a pie.” Either way it was really good.
The recipe will be down in the description. Feel free to check it out.
The first thing you are going to is preheat your oven to 350 degrees Fahrenheit.
We are going to start with the crust. It is very similar and very different from that of an American Pie Crust. For this recipe you are going to combine the flour, sugar and baking powder into a bowl.
You then are going to cut in the butter with a pastry blender or two forks, until it resembles small peas.
Next you are going to add the 1 egg and the egg yolks to the dough. Don’t worry if the dough is crumbly, because that is how it is supposed to look.
Cover the dough and refrigerate it for 30 minutes.
Again this recipe is completely different from that of an American Apple pie, in many different ways. Another way is by the dough itself is not rolled out, it is patted in.
Once the dough is chilled and the 30 minutes are up, you are going to take your dough and divide it into thirds.
Two thirds are going to be the bottom, while the last third is going to be the top.
You are going to pat the two thirds into a 9 inch springform pan. Making sure that you cover the entire bottom, and most of the sides. I found that it didn’t cover the entire side of the pan. But it gives a fun texture on the sides.
The filling is just simply sliced apples and cinnamon. Mixed together. And then add them to the pan, pilling them up.
With the last third you are going to crumble it on top of the apples.
Now you are going to bake the apples for 50 minutes, or until the crust is lightly brown and the apples are tender.
After the 50 minutes is up, this is when you can put your meringue on top. But remember not to make a meringue when it is raining outside. Because meringues are very temperamental, and will not stiffen up. I completely forgot that meringues were like that.
I hope that you liked this recipe. Again make sure to check out the recipe down in the description down below. Vadish, Dag Dag.
Show the original author some 💖💖💖The Polish Housewife
Show the original pie crust, author, some 💖💖💖 Betty Crocker
Printable version of this recipe: on the blog
Printable version of this pie crust recipe: on the blog
