QiMeal
Szarlotka z Bezą
Szarlotka z Bezą · ready in 5 h 11 min · 12 servings · 536 kcal per serving · medium · 11 ingredients
A festive Polish apple cake with buttery shortcrust, cinnamon apples, and a glossy meringue cap that bakes into a light golden finish.
- Prep
- 4 h 8 min
- Cook
- 1 h 3 min
- Total
- 5 h 11 min
- Serves
- 12
- kcal
- 536
- Difficulty
- medium
Ingredients · 12 servings
- 500 gWheat flour
- 250 gButter, cold and cubed
- 5Egg, separated
- 300 gSugar
- 1800 gApple, peeled, grated, and squeezed
- 6 gCinnamon, ground
- 10 gBaking powder
- 16 gVanilla sugar
- 40 gBreadcrumb, toasted
- 15 gPowdered sugar (optional)
- 1 pinchSalt
Equipment
oven, measuring scale, mixing bowl, 24 by 35 cm baking tin, box grater, hand mixer, rolling pin, pastry cutter, spatula, knife, plastic wrap, refrigerator-safe tray
Instructions
- Mise En Place
Gather measured ingredients, separate 5 eggs, and set out a 24 by 35 cm tin, bowls, grater, mixer, rolling pin, and oven. · 10 min
What to look for: Ingredients are weighed, eggs are separated, and tools are within reach.
- Make Shortcrust
Rub cold butter into flour with baking powder and 100 g sugar, then mix in egg yolks until the shortcrust just holds together. · 12 min
What to look for: The dough looks crumbly at first, then forms a soft, cohesive mass.
- Chill Dough
Divide the dough into 2 portions, wrap both, chill 1 portion and freeze 1 portion for 60 minutes so the top can be grated. · 1 h
What to look for: One dough portion is firm and cool, while the frozen portion feels hard enough to grate.
- Season Apple
Peel and grate the apples, squeeze out excess juice, then season them with 50 g sugar, cinnamon, and vanilla sugar. · 20 min
What to look for: The apple filling is moist but not dripping, with cinnamon evenly speckled throughout.
- Build Base
Toast breadcrumbs in a dry pan until pale gold, butter the tin, press in the chilled dough, and scatter breadcrumbs evenly. · 10 min
What to look for: The base is even, the tin is lightly greased, and breadcrumbs make a thin sandy layer.
- Layer Apple
Spread the apple filling evenly over the base, then grate the frozen dough portion across the apples in a loose, even layer. · 8 min
What to look for: The apples are level and covered with fine shreds of pale frozen dough.
- Whip Meringue
Beat egg whites with salt to soft foam, add 150 g sugar gradually, and whip until the meringue is stiff, glossy, and smooth. · 8 min
What to look for: The meringue is shiny and holds upright peaks that do not slump.
- Bake Cake
Spread the meringue over the grated dough and bake until set, lightly golden, and gently bubbling at the apple edges. · 1 h 3 min
What to look for: The meringue is dry to the touch, lightly golden, and the edges show small apple bubbles.
- Cool Serve
Cool the cake completely in the tin, dust with powdered sugar if desired, then cut into 12 neat squares for serving. · 2 h
What to look for: The meringue stays intact, and the slices hold clean apple layers when lifted.
Nutrition (per serving)
| kcal | 536 |
|---|---|
| Protein | 8 g |
| Carbohydrates | 82 g |
| of which sugars | 43 g |
| Fat | 20 g |
| of which saturated | 12 g |
| Fibre | 4 g |
| Sodium | 180 mg |
Nutri-ScoreC
Allergens
Contains: gluten, milk, eggs
Ingredient substitutions
Butter
- Sunflower oil: Use only if necessary; the dough will be less crumbly and less buttery.
Sugar
- Powdered sugar: Use by weight; it dissolves quickly but may make the dough slightly softer.
Vanilla sugar
- Sugar: Use plain sugar if needed; the filling will lose its gentle vanilla aroma.
Breadcrumb
- Wheat flour: Toast it lightly first; it absorbs juice but gives less texture than breadcrumb.
Powdered sugar
- Sugar: Use only if you do not mind a coarser finish on the top.
