Ingredients
Vegan Polish Apple Cake (Szarlotka)
- 350 g plain flour, for the pastry
- 220 g Butter, non dairy
- 120 g caster sugar
- 1 level teaspoons baking powder
- 1 level teaspoons vanilla extract
- 50 g yoghurt, non-dairy
- 1500 g apples, for the apple filling
- 30 g Butter, non-dairy
- 50 g caster sugar
- 1 level teaspoons vanilla extract
- 2 level teaspoons ground cinnamon
- 1 level teaspoons ground ginger, optional
- 1/4 level tsp ground nutmeg, optional
- icing sugar, to serve
Accessories you need
-
Varoma
buy now -
Spatula TM5/TM6
buy now
Share your activity
I'm cooking this todayRecipe's preparation
For the Pastry:
Add flour, butter, sugar, baking powder, vanilla extract, and non-dairy yogurt to the Thermomix bowl. Mix on Speed 5 for 10 seconds until the ingredients form a dough.
Preheat the oven to 180C/350F/Gas Mark 4 and line a baking tin with baking paper. Set aside then:
Divide the dough into two pieces, with one slightly larger than the other. Wrap both pieces in beeswax wraps or plastic wrap, and place them in the freezer to chill approx 15 mins or longer. Then:For the Apple Filling:
Peel, core, and chop the apples into small chunks. Place them in the Thermomix bowl along with sugar, vanilla extract, spices, and non-dairy butter (if using). Cook on Varoma temperature, speed 2 for 10 minutes, or until the apples have softened slightly. Set aside to cool.
Remove the chilled/frozen pastry from freezer then, using a coarse grater, grate pastry over bottom of lined baking tin. Press down with fingers or roll with smooth side of glass to even out and form a pastry base.
Spread the cooled apple filling over the pastry base. Grate the smaller piece of pastry dough over the top of the apples. It should look like a crumble-style top.
Bake in the preheated oven for approximately 1 hour or until the pastry is golden brown.Let the Szarlotka cool in the tin before serving. Dust with icing sugar before serving.
Enjoy your delicious Vegan Apple Szarlotka made with love by you and Thermomix!
Method
Tip
Useful items:
Baking paper, 28cm x 18cmx 7cm rectangular baking tin (one with a spring quick release preferred) plastic wrap, apple corer
Pro Tip:
Make the caster sugar and icing sugar first - make caster sugar by milling granulated raw or white sugar for 10 seconds on speed 7. Make Icing sugar by milling granulated white or raw sugar for 10 seconds on speed 10.
Thermomix Model
-
Recipe is created forTM 6
For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl. -
Recipe is created forTM 5
If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
-
Recipe is created forTM 31
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Comments
Are you sure to delete this comment ?