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A delicate, fluffy and buttery cake with a delicious filling of saut\u00e9ed apples. Where does the name come from? Traditional Polish apple cakes are usually made with shortcrust pastry, but here the batter is poured \u2013 light, soft and slightly sponge-like. It tastes just as good after three days as it does on the day it\u2019s baked. Everyone loved it without exception \u2013 perhaps because it reminded us of a classic apple cake. Highly recommended!<\/em><\/p>\n<\/blockquote>\n

Ingredients for the apple filling:<\/span><\/p>\n

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• 1.8 kg apples*<\/li>\n
• 1 tablespoon lemon juice<\/li>\n
• 1\u20133 tablespoons sugar (depending on the tartness of the apples)<\/li>\n
• 1 teaspoon ground cinnamon<\/li>\n
• 1 tablespoon cornflour (or potato starch)<\/li>\n<\/ul>\n

  Peel, core and slice the apples into thick slices. Toss with the lemon juice.<\/p>\n

  Place the apples in a large frying pan, add the sugar and cinnamon, and mix. Cook for a few minutes, stirring occasionally, until softened but not falling apart. At the end, sift over the cornflour and stir to combine. Remove from the heat and allow to cool.<\/p>\n

  Ingredients for the cake batter:<\/span><\/p>\n

  \n
  • 6 large eggs, separated<\/li>\n
  • 220 g caster sugar<\/li>\n
  • 225 g plain flour<\/li>\n
  • 80 g cornflour<\/li>\n
  • 1 teaspoon baking powder<\/li>\n
  • 250 g butter, melted and hot<\/li>\n
  • a pinch of salt<\/li>\n<\/ul>\n

    All ingredients should be at room temperature.<\/p>\n

    Whisk the egg whites with a pinch of salt until stiff peaks form (take care not to overwhip). Gradually add the sugar, one tablespoon at a time, whisking well after each addition. Add the egg yolks one by one, continuing to whisk. Sift the flour, cornflour and baking powder directly into the mixture; gently fold in with a spatula (or whisk) until just combined. Slowly pour in the hot melted butter in a thin stream, folding gently until incorporated.<\/p>\n

    Line a 24 \u00d7 36 cm baking tin with baking parchment. Pour in half of the batter and level it. Bake at 175\u00b0C for 12\u201315 minutes. Remove from the oven and spoon the cooled apple filling evenly over the partially baked layer. Pour the remaining batter over the apples. Return to the oven and bake for a further 35\u201340 minutes. Remove from the oven and allow to cool. Dust with icing sugar before serving.<\/p>\n

    * Good apple varieties in the UK include Cox, Russet and Golden Delicious.<\/p>\n

    Enjoy!<\/p>\n

    <\/figure>\n

    Recipe source: the blog \u201cTakie tam moje pomys\u0142y\u201d.<\/a><\/em><\/p>\n","protected":false},"excerpt":{"rendered":"

    A delicate, fluffy and buttery cake with a delicious filling of saut\u00e9ed apples. Where does the name come from? Traditional Polish apple cakes are usually made with shortcrust pastry, but here the batter is poured \u2013 light, soft and slightly sponge-like. It tastes just <\/p>\n","protected":false},"author":1,"featured_media":13566,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[25,21],"tags":[101,86,94],"duration":[],"tag_group":[],"class_list":["post-13565","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-apple-cakes","category-fruit-cakes","tag-apple","tag-cinnamon","tag-lemon-lime"],"acf":[],"yoast_head":"\n