Szarlotka with Apples & Red Fruits

  • Szarlotka is the word my mother used for (apple) crumble.
  • In some parts of Poland szarlotka is the word used for an apple cake.
  • This cake is a cross between a cake and a crumble and is based around my previous szarlotka recipe.
  • Apples are mixed with bottled blackcurrants – but you can use any red fruits such as raspberries, blackberries, whinberries and so on.
  • The red fruits can be bottled, fresh or frozen.

Ingredients – Filling

  • 4 Bramley Apples
  • Granulated Sugar to taste – keep it slightly tart
  • A little water
  • Around 350g of bottled blackcurrants – drained

Method – Filling

  • Make the filling first, even the day beforehand as it needs to be cold before you use it.
  • Peel and core the apples and cut them into thick slices.
  • Stew the apples gently with some sugar and very little water. You can make this in a saucepan on the stove or place the apples and sugar in a dish in the oven.
  • Do not add a lot of sugar at the beginning as it does not want to be too sweet, you can adjust the sweetness at the end.
  • Do not make it too much of a purée, cook it so that you have some soft apples but with some harder less cooked chunks as well.
  • Leave this to be completely cool.
  • Mix in the blackcurrants.
  • Adjust sweetness is necessary – but keep it fairy tart.

Ingredients – Base

  • 150g  plain flour
  • 2 teaspoons of baking powder
  • 100g butter
  • 40g granulated sugar
  • 1 egg yolk
  • 1 or 2 tablespoons of lemon juice or water.

Ingredients – Topping (kruszonka)

  • 120g plain flour
  • 60g butter
  • 60g granulated sugar

Method – Base

  • You have to use a loose bottom or spring-form tin or you will not be able to get the cake out.
  • I use a loose bottomed anodised aluminium cake tin which is 22cm in diameter and 8cm deep.
  • Grease the tin well.
  • First make the cake base by rubbing the butter into the flour to make crumbs, then stir in the sugar.
  • Add the yolk and lemon juice and bring the ingredients together to form a soft dough – do not handle the dough too much.
  • Cover and leave in the fridge for 30 minutes.
  • Pre heat the oven to GM 4 – 180ºC.
  • Make the dough into a rough flat circle and press it into the base of the tin.

Method – Topping

  • Make the topping by rubbing the butter into the flour to make crumbs and then stir in the sugar.
  • Put the  apple & blackcurrant mixture on top of the base – it wants to be quite a thick layer.
  • Sprinkle the topping crumbs over the apple & blackcurrant mixture.
  • Bake in the oven for around 75minutes.
  • Leave to cool in the tin.
  • Use a long metal spatula to ease the cake from the side of the tin, then place the cake onto the top of a tin can and slide the side down.

Tea plates – Aynsley – Las Palmas from the 1960s

Published by

jadwiga49hjk

I love cooking and baking. I love trying out new recipes and currently am trying out many old favourites from my Polish cookbooks and family recipes. I am trying out many variations, often to make them easier but still delicious. I collect glass cake stands and china tableware, mainly tea plates, jugs and serving dishes, many of which I use on a daily basis. They are an eclectic mixture from the 20th & 21st century.

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