Traditional Cakes
For the pastry:
For the apple filling:
For the meringue:
A delicious traditional Polish apple cake with a buttery shortcrust pastry base, a generous layer of sweet apple purée and a light, fluffy meringue topping. Finished with a golden, crumbly pastry layer, this comforting homemade dessert combines tender apples with delicate sweetness and a wonderfully crisp texture. Perfect for afternoon tea, family gatherings or special occasions.
Prepare the pastry. In a bowl, mix the flour with the baking powder and vanilla sugar. Add the sugar, chopped butter and egg yolks. Mix everything together with an electric mixer until the mixture resembles sticky crumbs.
Transfer two-thirds of the pastry mixture to a 22 × 28 cm baking tin lined with baking parchment. Press the pastry firmly into the base of the tin using your hands, then place in an oven preheated to 180°C and bake for 10 minutes.
Prepare the apple filling. Mix the sweetened apple purée with the dry Gellwe Lemon Flavour Kisiel Mix.
Prepare the meringue. Whisk the egg whites until stiff peaks form, gradually adding the sugar in batches. Towards the end of whisking, add the Gellwe Cream Flavour Pudding Mix and stir until combined.
Spread the apple filling over the partially baked pastry base, then cover with the meringue mixture. Sprinkle the remaining pastry crumbs evenly over the top. Return to the oven and bake at 180°C for approximately 50 minutes.
Enjoy!
