Szarlotka, otherwise known as Polish Apple Cake, is a dessert my paternal grandmother (babcia) used to make. Not only did my babcia make a delicious szarlotka, she was an amazing lady who was a big part of the Polish resistance against the Nazis in WWII. Unfortunately she passed away many years ago and I never had a chance to get her recipe. Over time I’ve made several szarlotkas, experimenting to make one similar to what she made. I think babcia would be very proud of this one!
Ingredients
For the filling
- 5-6 Granny Smith apples, cored, peeled and chopped
- 1 teaspoon cornstarch
- ½ teaspoon cinnamon
- pinch of nutmeg
- pinch of cloves
- ½ cup sugar
For the crust
- 1 cup flour (substitute gluten free flour if you like)
- ¼ teaspoon baking powder
- ¼ cup sugar
- 2 small organic egg yolks
- 1 tablespoon sour cream or Greek yogurt
- 75 grams cold butter (approximately ⅓ cup)
- ½ teaspoon Kirkland pure vanilla
For the meringue
- 3 small egg whites (use the two from the yolk plus you’ll need 1 more white)
- 3 tablespoons sugar
