My husband says that it reminds him of a cobbler, because of the crumbs on the top of it. I love crumbs... I used to pick them out every time my mom would bake szarlotka, leaving empty gaps all over the cake... It would always upset her and she would ask "Have you seen any mice around picking on my cake??!" :) If you prefer shortcrust on the top, just double the ingredients, but I recommend crumbs from the bottom of my heart!!
SZARLOTKA RECIPE
For a shortcrust layer (only one):
1/2 lb flour,
5 oz cold butter,
2.5 oz powdered sugar,
2 egg yolks,
pinch of salt.
Mix all ingredients and quickly form a ball (or two, if you used double amount). Wrap the dough in a plastic foil and refrigerate for 30-60 min.
In the meantime, prepare the crumbs and apple filling.
For crumbs:
5 oz flour,
2.5 oz sugar,
2.5 oz cold butter,
pinch of salt.
Mix the ingredients with a wooden or plastic spoon. Set aside.
For apple filling:
2 lb (or more) green tart apples,
5 oz sugar,
1 tbsp vanilla sugar,
1 tbsp cinnamon.
Wash, peel and cut apples into small chunks. Combine with sugar, vanilla sugar and cinnamon. Fry covered until apples get soft. Set one half aside and fry second half until you receive marmalade.
Preheat oven to 400 °F. Roll the dough and place it evenly in a baking pan (13x9 in or smaller). Poke it with a fork and bake for 10-15 min. Take it out and lower the temperature to 350 °F. Spread marmalade over the crust, then spread the rest of apples. Sprinkle with crumb topping. If you decide to use a second layer of crust, make sure to poke it with a fork before baking. Bake for 45 min. Let it cool and sprinkle liberally with powdered sugar. Serve with whipped cream or a scoop of vanilla ice cream.
TIP: It is easier to cut szarlotka into pieces when it cools off completely.
Smacznego!
