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Polish apple cake (szarlotka)

This cake is as popular with the Polish people as apple pie is with Americans!


  • 2 ¾ cup flour
  • 1 cup confectioner’s sugar
  • 4 egg yolks
  • ¼ teaspoon salt
  • 2 ¼ lb apples
  • ½ cup sugar
  • cinnamon, nutmeg or ground cloves for flavor
  • 4 tablespoons vanilla wafers
  • 1 teaspoon vanilla sugar
Polish apple cake (szarlotka)


Combine 2-3/4 c flour with 1 c confectioner’s sugar, 4 egg yolks and 1/4 t salt and blend ingredients into a uniform dough. Do not knead! Roll into ball, wrap in foil and refrigerate at least 30 min.

Meanwhile, in pot combine 1 lb tart cooking apples, peeled and sliced, with 1/2 c sugar and simmer on low heat until apples are tender. To cooked apples add 1-1/4 lb peeled, diced or sliced uncooked apples. Season with several pinches cinnamon, nutmeg or ground cloves or a combination of any 2 or all 3 (1 pinch of each). Several T raisins and or 1 T diced candied orange rind may be added to apple mixture.

Divide chilled dough in 1/2. Roll one half out thin into a rectangle or square to fit your baking pan. Pierce all over with fork and bake in preheated 390° oven 10-15 min.

Sprinkle surface of baked dough with 3-4 T crushed vanilla wafers and spread apple filling evenly over surface. Season with 1 t vanilla sugar.

Roll out remaining dough half and cover apples.

Reduce heat to 350° and bake about 45-60 min.

Serving Suggestions

Slice cake into squares after it has cooled. If the apple filling seems too tart, dust cake with confectioners sugar. Each portion may be topped with a dollop of real whipped cream just before serving. Alternatively, cake may be heated and served with a scoop of vanilla ice cream for a more Americanized version of the dessert.