Dopracowałam do perfekcji mój przepis na szarlotkę z budyniem i kruszonką Oczywi (Wersja do druku)
A Polish apple cake with tender shortcrust, cinnamon apples, creamy vanilla pudding, and a buttery crumble top.
# Składniki:
For the crumb dough
01 -
3 2/3 cups (450 g) all-purpose flour
02 -
2 teaspoons baking powder
03 -
1/2 cup (100 g) granulated sugar
04 -
1/4 teaspoon fine salt
05 -
13 tablespoons (180 g) cold unsalted butter, cubed
06 -
2 large egg yolks
07 -
2 tablespoons sour cream
For the apple layer
08 -
3 1/3 lb (1.5 kg) tart apples, peeled, cored, and diced
09 -
3 tablespoons granulated sugar, or to taste
10 -
1 teaspoon ground cinnamon
11 -
1 tablespoon lemon juice
12 -
2 tablespoons plain breadcrumbs or fine semolina
For the pudding layer
13 -
3 cups (750 ml) whole milk
14 -
2 packets vanilla pudding powder, about 1.4 oz (40 g) each
15 -
3 tablespoons granulated sugar
16 -
1 teaspoon vanilla extract
17 -
1 tablespoon unsalted butter
To finish
18 -
1/4 cup (25 g) sliced almonds
19 -
Powdered sugar for dusting, optional
# Przygotowanie:
01 -
Heat the oven to 350°F (180°C). Line a 9x13 inch (23x33 cm) baking pan with parchment, leaving overhang on two sides.
02 -
Mix flour, baking powder, sugar, and salt in a bowl. Rub in the cold butter until sandy, then mix in egg yolks and sour cream just until the dough forms moist crumbs.
03 -
Press a little more than half of the dough firmly into the pan. Chill the remaining dough. Bake the base for 10-12 minutes, until dry on top and barely golden at the edges.
04 -
Place apples, sugar, cinnamon, and lemon juice in a wide pan. Cook over medium heat for 8-10 minutes, stirring often, until just tender. Stir in breadcrumbs and spread the apples over the prebaked base.
05 -
Whisk milk, pudding powder, and sugar in a saucepan. Cook over medium heat, whisking constantly, until thick and bubbling. Remove from the heat and whisk in vanilla and butter.
06 -
Spread the hot pudding evenly over the apples. Crumble the chilled dough over the pudding in uneven pieces and scatter sliced almonds on top.
07 -
Bake for 42-48 minutes, until the crumble is golden and the edges are set. Cool completely before slicing, at least 2 hours, or chill for cleaner squares.
# Uwagi:
01 -
Best sliced after full cooling or a short chill.
02 -
Use tart, firm apples for the cleanest layers.
03 -
The recipe makes 12 generous squares.