Szarlotka Na Zimno

Ingredients · 10 servings

• 300 gLadyfinger biscuit
• 250 gMilk, cold
• 140 gSugar, divided
• 1500 gApple, peeled, cored, and diced
• 7 gCinnamon, divided (to serve)
• 20 gGelatin, powdered
• 90 gWater, 45 g cold and 45 g warm
• 600 gHeavy cream, well chilled
• 70 gPowdered sugar, sifted
• 40 gAlmond flake (to serve)

Equipment

stovetop, refrigerator, measuring scale, 24 by 35 cm dish, frying pan, small saucepan, mixing bowl, hand mixer, spatula, sieve, shallow bowl, small bowl

Instructions

1. 1
   Prepare Station

   Gather and measure all ingredients; set out a 24 by 35 cm dish, pan, saucepan, mixer, bowls, spatula, sieve, and fridge space. · 8 min

   What to look for: All ingredients are weighed and tools are within reach.

2. 2
   Line Biscuit Base

   Sweeten milk with 20 g sugar, dip each ladyfinger for 1-2 seconds, and line the dish base in a tight single layer. · 5 min

   What to look for: Biscuits are damp on the outside but still hold their shape.

3. 3
   Cook Apple Filling

   Cook diced apples with remaining sugar and 5 g cinnamon over medium heat for 10-15 minutes, stirring until tender but still shaped. · 15 min

   What to look for: Apple pieces look glossy and softened, with some cubes still visible.

4. 4
   Cool Apple Layer

   Cool apple filling completely in a shallow bowl before assembly; stir once or twice so no warm pockets remain under the surface. · 30 min

   What to look for: The apple mixture is fully cool and no steam rises when stirred.

5. 5
   Prepare Gelatin

   Bloom gelatin in 45 g cold water for 5 minutes, dissolve it with 45 g warm water, then cool to room temperature while still fluid. · 10 min

   What to look for: Gelatin is smooth, clear, and pourable with no visible grains.

6. 6
   Toast Almond Flakes

   Toast almond flakes in a dry pan over medium heat, shaking often, then cool them on a plate until crisp and lightly golden. · 3 min

   What to look for: Almond flakes are pale golden at the edges and smell nutty.

7. 7
   Whip Cream

   Whip cold heavy cream with powdered sugar to firm peaks, then stream in cooled gelatin and fold gently until the cream is even. · 6 min

   What to look for: Cream holds firm peaks and looks smooth after the gelatin is folded in.

8. 8
   Assemble Cake

   Spread the cold apple mixture over the biscuit base, cover with the gelatin cream, and smooth the top without pressing down. · 7 min

   What to look for: The apple layer is level and the cream layer sits evenly on top.

9. 9
   Chill Until Set

   Refrigerate the cake for at least 4 hours until the cream is set, the biscuits soften, and the slices can hold clean edges. · 4 h

   What to look for: The cream layer is firm and no longer wobbles loosely when the dish is moved.

10. 10
    Garnish And Serve

    Dust the chilled top with remaining cinnamon, scatter toasted almond flakes, slice neatly, and serve cold from the dish. · 3 min

    What to look for: Each square shows a biscuit base, apple layer, and clean cream topping.