- Szarlotka is the word my mother used for (apple) crumble.
- In some parts of Poland szarlotka is the word used for an apple cake.
- I wanted to create a cake that was cross between a cake and a crumble.
- I have used half the quantity from my apple cake (jabłecznik) recipe as the base and then used a drier crumble type mixture – called kruszonka in Polish – for the top.
- I have already done this for a rhubarb cake, so I have revisted this recipe.
- I have adjusted the recipe to use just one type of flour (plain) and one type of sugar (granulated) to make it easier.
- You can use an apple filling with just apples and sugar with the addition of cinnamon.
- Sometimes in Poland raisins or sultanas are added to the apples.
- As I had some homemade, fruit mincemeat left from last year to use up (made from Delia Smith’s recipe but without nuts) before I made this year’s batch, I added some of this to the apples.
- 4 to 6 Bramley Apples
- Granulated Sugar to taste – keep it slightly tart
- A little water
- 4 tablespoons of mincemeat
- Make the apple 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 mincemeat.
When I have lots of apples, I cook a large amount and portion this up and keep them in the freezer – add the mincemeat when making the cake.
- 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.
- 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.
- 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 mixture on top of the base – it wants to be quite a thick layer.
- Sprinkle the topping crumbs over the apple mixture.
- Bake in the oven for around 1 hour.
- 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 on to the top of a tin can and slide the side down.
Tea set here is Woodside by Royal Grafton, 1940 – 1959
Sweet Yeast Buns
Kołaczyki means little wheels from the word koła which means wheels.
In a previous post – Bułeczki – Sweet Yeast Buns– I gave a recipe for basic sweet yeast dough – since then I have tried out a slightly different recipe – nearly the same ingredients but a slightly different method – and I think these turned out to be the best yeast buns I have ever made – so this is – Basic sweet yeast dough version two.
A few reminders when using yeast in baking
- Learn to be patient – you cannot control the timings exactly with yeast, it depends on the temperature of the room and the flour used and other variables.
- Do yeast baking on a day you are planning to be in & have other things to do, but ones you can break off from when needed.
- Heat the milk so it is at body temperature – use the finger test – too hot and you will kill the yeast – too cold is okay – it will just take longer.
- An egg glaze often burns too quickly – I have found an egg white or egg white & water glaze gives a better result.
Older Polish recipes use fresh yeast. I have used dried yeast and have had very good results. (I have not tried using easy bake yeast for this recipe).
Basic Sweet Yeast Dough Version 2
Leaven – Starter
- 100g plain flour
- 30g fresh yeast or 15-20g dried yeast
- 125ml milk
Rest of ingredients
- 3 egg yolks
- 60g sugar
- 50g melted butter or block margarine
- 400g plain flour
- 1/4 tsp salt
- Zest of 1 lemon
- 2-3 drops of vanilla essence
- 125ml milk
Save 1 egg white for use as a wash on the buns.
- Warm the milk slightly – so it is just warm to the touch – and add the yeast and mix together.
- Put the flour in to a bowl and add the milk and yeast mix it all together and leave it covered until it is double in size.
- Melt the butter and leave it to cool.
- Whisk the yolks and sugar until they are pale and fluffy.
- Grease 2 baking sheets – You should get around 15 buns. – invite people round!
- Into a large bowl put: the flour and the salt, the yeast starter, the yolk mixture, the zest of a lemon, the vanilla essence and the milk.
- Mix it all together so that you get a soft dough that comes away from the side of the bowl – you do not have to knead it.
- Then work in the melted butter (this is the hardest part) until it is all incorporated and you have a uniform shiny dough.
- Cover the dough with a cloth and leave this to rise until it is double in size.
- Onto a floured surface place the dough and form it into a rectangle and then roll this out until it is around 2cm thick.
- Using a 8cm diameter cutter cut out circles of dough and place them on the greased baking sheets, leaving room for the dough to rise.
- Gather together the left over dough and repeat the process.
- Cover the trays and leave the circles to rise and double in size.
- Pre heat the oven to GM5 – 190ºC
- Use a clean napkin or tea towel and cover the base of a tumbler.
- Use the covered tumbler and press down on the centre of each circle to form an indentation into which you will put a filling.
- These are the ones I tried –
- Cheese mixture – similar to ones for baked cheesecake.
- Mix together around 250g of cream cheese/twaróg/curd or yoghurt cheese, 70g icing sugar, 1 egg yolk and 2-3 drops of vanilla essence.
- Blackcurrant jam (you could use any tart jam such as cherry or gooseberry )
- English style sweet mincemeat – I use Delia Smith’s recipe (without the nuts)
- Put a large dollop of the filling onto each circle.
Brush the exposed dough with beaten egg white.
This is for the jam or mincemeat only – not the cheese mixture.
Kruszonka – Crumble Mixture
- 50g plain flour
- 50g butter
- 50g granulated sugar
- Mix together the flour and butter to make fine crumbs then mix in the sugar.
- Sprinkle around a tablespoon or so over the jam or mincemeat.
- Bake the buns for around 15 minutes.
Tea plate pattern below is called Mayfair.
They were all delicious – the sweet cheese ones were my favourites!