Polish Apple Cake

• servings: 15 servings
• active time: 1 hour
• total time: 2 hours 5 minutes

Ingredients

3.3 pounds apples (unpeeled weight, Braeburn, Granny Smith, see the post for more detail)

2½ tablespoons sugar

1½ teaspoons cinnamon

3 tablespoons lemon juice

3 cups+2tbsp all-purpose/plain flour (14.11 oz)

1 teaspoon baking powder

¼ teaspoon fine sea salt

½ cup sugar (plus 2½ tablespoons for the egg whites layer)

1⅔ sticks butter (6.7 oz chilled, chopped)

4 large eggs (separated, room temperature)

3 tablespoons thick yogurt (or sour cream)

2 teaspoons vanilla extract

Directions

Start by preparing the apples. Core, peel and cube the apples and place in a large pot along with the lemon juice, cinnamon and 2.5 tablespoons of sugar. Stir thoroughly, cover and cook the apples over a medium heat for about 10 minutes or until they have released their juices and softened. Stir the mixture gently occasionally.Remove the lid and continue cooking for 3-4 more minutes stirring gently. Remove from the heat and set aside to cool completely stirring once in a while (the apples will absorb excess moisture as they cool).

While your apples are cooling prepare the dough. Place the flour, baking powder, salt, sugar, 4 egg yolks, butter, vanilla extract and yogurt in a food processor. Pulse until the ingredients come together in a dough.

Place the dough on top of a flat surface and form a log. Cut it into 2 parts (2/3 and 1/3). Place both on a plate/cutting board and freeze for 30 minutes.After about 20 minutes preheat the oven to 375 F/ 190 C/ gas mark 5. Lightly grease a 23/33 cm (9/13'’) pan and dust with flour (or line with parchment) and set aside.

Remove the dough from the freezer (place the smaller piece in the fridge for now). Cut the larger dough into thin slices (approx. 5mm thick) and arrange in a single layer in the bottom of the baking pan. If you don’t have enough slices you can cut a little off the smaller dough and use that.

Press down with your knuckles to spread the dough evenly over the bottom of the pan. Place the pan in the fridge while you prepare the egg whites.

Beat the egg whites with a pinch of salt until soft peaks appear then gradually add 2.5 tablespoons of sugar beating all the time until the mixture is thick and firm. Set aside.

Remove the pan as well as the remaining dough from the fridge. Spread the apple filling (it should be completely cooled by now) over the layer of dough and even out without pressing down too much.

Spread the egg white mixture over the top.

Coarsely grate the remaining dough over the whole thing without pressing down.

Bake in the centre of the oven for 40 minutes then cover loosely, if necessary (to prevent the top becoming too dark) and continue baking for another 25 minutes (to ensure the bottom of the cake is fully cooked).

Remove from the oven and set aside to cool before cutting. Dust your apple cake with a little icing/powdered sugar before serving.

Nutrition

• Calories: 286 kcal
• Total Fat: 12 g
• Saturated Fat: 7 g
• Unsaturated Fat: 4 g
• Trans Fat: 1 g
• Cholesterol: 71 mg
• Sodium: 151 mg
• Total Carbohydrate: 44 g
• Dietary Fiber: 3 g
• Total Sugars: 20 g
• Protein: 5 g