Torta di mele polacca (Szarlotka)

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil offers a dairy-free option with similar texture.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey adds natural sweetness and moisture.

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: cake flour

Whole wheat flour increases fiber content.

apples

🥗Healthier: pears

💰Cheaper: frozen apples

Pears provide a different flavor profile while maintaining moisture.

Prepare the sour cream for the shortcrust pastry by mixing 50g of cream with 1 tablespoon of lemon juice until it thickens.

In a mixing bowl, combine 320g of 00 flour and 150g of cold butter cut into cubes, working it until a sandy dough forms.

Add 100g of sugar, a pinch of salt, lemon zest, and 3g of baking powder to the sandy mixture.

Separate the egg whites from 3 medium eggs, using the yolks for the shortcrust pastry and setting the whites aside for later.

Add the 3 egg yolks and the prepared sour cream to the mixture, mixing until a homogeneous dough forms.

Wrap the shortcrust pastry in cling film and refrigerate until ready to use.

Peel and core 1kg of apples, then cut them into cubes.

In a bowl, mix the apple cubes with lemon juice (to taste), cinnamon to taste, and 70g of sugar, then combine well.

Cook the apple mixture in a pan for 15-20 minutes until the apples are soft and have absorbed their juices, then remove from heat and let cool completely.

Butter and line a 25x25cm square mold with baking paper (or use a 20x30cm rectangular baking tray).

Remove the shortcrust pastry from the fridge and spread 2/3 of it into the base of the mold, reserving 1/3 for decoration.

Bake the shortcrust pastry base in a preheated static oven at 180°C for 20 minutes, then let it cool.

Prepare the meringue by whipping the reserved egg whites with an electric mixer for 30 seconds.

Gradually add 120g of sugar and 20g of corn starch to the whipped egg whites, along with a tablespoon of lemon juice, until the meringue forms stiff peaks and is shiny.

Spread the cooked apple mixture evenly over the cooled shortcrust pastry base.

Cover the apples with the prepared meringue, then crumble the reserved shortcrust pastry on top.

Bake the assembled cake in a preheated static oven at 180°C for 30 minutes.

Let the cake cool completely on a rack before removing it from the mold.

Dust the cooled cake with a light layer of vanilla icing sugar before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens