Apples can easily bear the name of the Polish national fruit. They are extremely popular in Poland, available in plenty of varieties all year round, tasty and healthy and, last but not least, cheap. At the end of summer apples are rich in flavor and literally warmed up with sun rays. Hence it is the best time to prepare our home preserves, jams, marmalades, apple vinegar and so on. As autumn approaches we can also be looking forward to "apple pie season." There are a number of various apple cakes and pies in Polish cookery books.
Here some of them are presented:
Apple Cake Roll
Dough: 5 eggs
0,15 kg of sugar
0,1 kg of flour
1 spoon of spread fat
Filling: 1 kg of apples
0.1 kg of sugar
juice of 1 lemon
1 teaspoon of ground cinnamon or 1 teaspoon of lemon zest, 3 spoons of powdered sugar, 1 cup of whipped cream (optional).
Method of preparation:
Rinse the eggs, separate yolks from whites. Whisk the whites while adding your sugar. Add yolks and stir with a whisk. Strain the flour onto your egg mixture and carefully stir with a spoon. Place your dough evenly on a sheet of greaseproof paper, spread with fat, and placed on baking sheet. Bake for ca. 15 minutes in 180 centigrades. Take your cake from the oven , place it on a kitchen towel sprinkled with powdered sugar, take off the greaseproof paper and roll the cake together with the kitchen towel. Leave to cool. Rinse, peel off and grate your apples and sprinkle with lemon juice. Add cinnamon or lemon zest and 0,1 kg of sugar. Take kitchen towel off the cake and cover it with your apple mixture. Then roll it up once again and place in a fridge for an hour. Sprinkle with powdered sugar or add some whipped cream and serve cool.
Vilnius Apple Pie
Pancake batter: 0,2 kg of flour, 0,2 liter of milk, 0,2 liter of water,2 – 3 eggs, 0,2 kg of fat, salt to taste
Apple filling: 1,5 kg of apples, 0, 25 kg of sugar, 0,1 kg of honey, 0, 05 kg of raisins, fat, bread crumbs for cake tin spread
Method of preparation:
Rinse the eggs, place yolks and whites in a blender, add milk, water and salt and blend for 30- 40 seconds. You may also use a whisk. Add strained flour and stir it thoroughly until a mixture is even and air bubbles appear on its surface. The batter density should be that of a single cream and it should spread evenly on a frying pan. Fry your pancakes, put them aside. Rinse and peel off the apples, take out the seeds and grind the fruit. Mix with sugar and simmer until slightly transparent. Spread a cake tin of a size of a pancake with fat, sprinkle with crumbled bread and place with pancakes so that they cover the rims. Add honey and rinsed raisins to apple mixture. Spread the filling on pancakes and place them one by one in a cake tin, pour with fat and place in preheated oven. Bake for 15 minutes. Serve hot, poured with cream and cherry juice.