Szarlotka (Polish Apple Cake with Grated Shortcrust Topping)
In short: A buttery shortcrust base layered with cinnamon apples and topped with grated frozen dough, the crumbly golden Polish apple cake. It takes about 1 h 55 min in total and makes 12 servings.
- Prep
- 40 min
- Cook
- 1 h 15 min
- Resting
- 1 h 45 min
- Total
- 1 h 55 min
- Servings
- 12
- Difficulty
- Medium
- Calories
- 380 kcal
Szarlotka is the apple cake that turns up at many Polish family gatherings. A buttery shortcrust forms the base, a thick layer of softly cooked tart apples with cinnamon sits in the middle, and a lid of grated frozen dough bakes into a golden, crumbly top. It is far easier than a double-crust pie, since the top needs no rolling, and the cake tastes even better on the second day.
Instructions
- Whisk the flour, baking powder, sugar and salt in a large bowl. Rub in the cold butter with your fingertips until the mixture looks like coarse crumbs. Add the egg yolks and sour cream and knead quickly into a smooth dough.
- Divide the dough into two pieces, about two thirds and one third. Wrap both. Refrigerate the larger piece for 30 minutes and freeze the smaller piece for at least 45 minutes.
- Peel, core and coarsely grate the apples. Cook them in a wide pan with the sugar, cinnamon and lemon juice over medium heat for 12 to 15 minutes, stirring often, until most of the liquid has evaporated. Stir in the starch, cook for 1 minute, then cool completely.
- Heat the oven to 180°C (350°F). Grease and line a 24 cm (9 1/2 in) springform pan. Press the chilled dough over the base and about 3 cm (1 1/4 in) up the sides, then prick it with a fork. Bake for 15 minutes.
- Spread the cooled apple filling over the warm base. Coarsely grate the frozen dough over the top in an even layer, without pressing it down.
- Bake for 40 to 45 minutes, until the top is golden. Cool in the pan for at least 1 hour. Dust with powdered sugar and cut into wedges.
Tips
- Grating the frozen dough over the filling gives the signature crumbly, golden lid and saves rolling out a second crust. Freeze it for at least 45 minutes so it grates cleanly.
- Cook the apples until most of their liquid has evaporated, then cool them completely. A wet filling soaks the base. Firm, tart apples such as Bramley or Antonovka hold their texture best.
Questions and answers
What apples are best for szarlotka?
Firm, tart apples that keep some texture when baked, such as Bramley, Antonovka or other baking apples. Sweeter apples work too, but use less sugar and a little more lemon juice.
How long does it keep?
Up to 3 days, covered, at room temperature, or 5 days in the fridge. The flavor improves on day two. Dust with powdered sugar just before serving.
Can I use a different top crust?
Yes. Roll out the second piece of dough and cut a lattice, or rub it with a little extra flour and butter into crumbs for a streusel-style top.
How long does it take to make Szarlotka (Polish Apple Cake with Grated Shortcrust Topping)?
About 1 h 55 min in total: 40 min of preparation and 1 h 15 min of cooking.
How many calories are in Szarlotka (Polish Apple Cake with Grated Shortcrust Topping)?
About 380 kcal per serving, with 5 g of protein, 56 g of carbohydrates and 15 g of fat. These values are estimates.
Nutrition per serving
| Calories | 380 kcal |
|---|---|
| Protein | 5 g |
| Carbohydrates | 56 g |
| Fat | 15 g |
| Fiber | 3 g |
| Sugar | 28 g |
| Sodium | 130 mg |
Estimated values, calculated from the ingredients.
