Washington Post Recipe Apple Sharlotka

POLISH APPLE CAKE (SZARLOTKA)



Polish apple cake (Szarlotka) image

This traditional spiced cake is served with a cinnamon whipped cream and a dusting of icing sugar

Recipe From bbcgoodfood.com

Provided by Ren Behan

Categories     Dessert

Time 1h35m

Number Of Ingredients 15

half a lemon
6 large Bramley or cooking apples
4 tbsp soft brown sugar
1 tbsp ground cinnamon
450g plain flour , plus extra for dusting
1 tsp baking powder
200g unsalted butter , cut into pieces, plus extra for greasing
225g golden caster sugar
3 egg yolks , plus 1 whole egg, at room temperature
1 tbsp natural yogurt
1 tbsp lemon zest (from the half a lemon, above)
1 tsp vanilla extract
icing sugar , for dusting
300ml pot whipping cream
1 tsp cinnamon
Calories398 calories
Fat16 grams fat
SaturatedFat9 grams saturated fat
Carbohydrate60 grams carbohydrates
Sugar33 grams sugar
Fiber3 grams fiber
Protein5 grams protein
Sodium0.1 milligram of sodium

Steps:

  • Heat oven to 180C/160C fan/gas 4. Grease and line a 20 x 29cm baking tray with baking parchment.
  • For the filling, zest the lemon half and leave aside for the dough. Peel, core and thinly slice the apples, then squeeze over the juice of the lemon to stop the fruit turning brown. Put the apples in a large pan and add the sugar, 200ml water and cinnamon. Cook for 5 mins, then remove from the heat and leave to cool in the liquid (you'll need this later).
  • To make the dough, put the flour and baking powder in a food processor or into a large bowl and pulse or stir to combine. Add the butter and mix again until the mixture is sandy. Add the sugar, egg yolks and egg, yogurt, lemon zest and vanilla extract and mix into a dough. Tip it out onto a floured surface. Bring it together with your hands and roll it into a ball.
  • Split the dough in half, wrap one half in cling film and freeze for 1 hr. Roll out the other dough half so that it is big enough to fill the bottom of the lined tray. With the palm of your hand, push the dough about halfway up the sides of the tray until the whole base is covered. Prick the dough with a fork and bake in the oven for about 15 mins until it is golden and lightly springy to the touch.
  • Spoon over the apple filling, with about half the cooking liquid, then set aside.
  • Remove the dough from the freezer and coarsely grate, as you would a block of cheese. Sprinkle the grated dough over the apples and bake for 40-45 mins until it is golden and the topping has cooked through. Leave to cool completely, dust with icing sugar, then cut into squares. Whip the cream until thick, stir in the cinnamon and serve alongside the cake.

SHARLOTKA



Sharlotka image

Sharlotka is a traditional Russian apple cake. I like to make it in a deep pie dish and serve it with a brown sugar glaze in a fashion similar to a pineapple upside-down cake. However, the recipe may also be used (minus the glaze) to make a single loaf, mini loaves, or cupcakes. Traditionally, it is baked in a cast iron skillet.

Recipe From allrecipes.com

Provided by Mike Zenk

Categories     World Cuisine Recipes     European     Eastern European     Russian

Time 1h

Yield 8

Number Of Ingredients 8

2 Granny Smith apples - peeled, cored, and chopped
5 eggs
1 cup white sugar
1 cup all-purpose flour
¼ cup sour cream
1 teaspoon salt
½ teaspoon baking powder
1 teaspoon vanilla extract
Calories230.6 calories
Carbohydrate41.9 g
Cholesterol119.4 mg
Fat4.8 g
Fiber1.1 g
Protein5.9 g
SaturatedFat1.9 g
Sodium369.4 mg
Sugar28.9 g

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease an oversized, deep, glass pie dish and spread apples inside.
  • Combine eggs and sugar in the bowl of a stand mixer fitted with the wire whisk attachment. Mix on the highest setting until eggs are foamy and change in color, 5 to 7 minutes. The goal is to achieve a consistency something close to meringue.
  • Turn stand mixer off and switch the attachment to the standard mixing paddle. With the machine on its lowest setting, add flour, sour cream, salt, baking powder, and vanilla extract. Mix until just incorporated. Batter should be thick, fluffy, and airy. Do not overmix, as it will deflate the batter. Pour batter over apples in the pie dish.
  • Bake in the preheated oven until the top turns golden brown and a knife comes out clean, about 40 minutes. Let cool just until it is safe to handle the pan; loosen edges and flip the cake onto a serving platter.

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