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Fruit Charlotte
Fruit Charlotte
Fot. Cafe Polskie Smaki

Tasty dessert straight from hotel cake shop? Now it is possible with recipes from the menu of Polskie Smaki Restaurant Café offering Polish and Kashubian dishes based on seasonal, local products and traditional formulas. This menu inspires Andrzej Frelak, the chief of Sheraton Hotel Cake Shop, to create another surprising desserts.

Ingredients

Mass:

  • 900 g of apples (peeled, hollowed, chopped into large dice)
  • 100 g of sugar
  • 25 g of butter
  • 45 g of potato flour (about 4 tablespoons)
  • a pinch of cinnamon
  • a half of vanilla pod
  • rind from half a lemon
  • 150 g of frozen raspberries
  • 150 g of blackcurrant

Shortcrust base:

  • 120 g of sugar
  • 240 g of butter
  • 300 g of wheat flour
  • 60 g of ground almonds
  • an egg

Crumble topping:

  • 100 g of sugar
  • 100 g of butter
  • 200 g of wheat flour

Preparation

Shortcrust base:

Knead all the ingredients into a smooth dough, then leave it in a fridge for half an hour until it solidifies. Then pin the dough out and transfer it to a cake tin. Use a fork to make small holes in the dough. Finally bake it in 180°C about 25 minutes until it turns gold in colour.

Crumble topping:

Mix soft butter with sugar. Then add wheat flour. Mix everything.

Cake:

Overdo hollowed vanilla on butter. Add apples. Fry shortly; apples should be al dente. Then add sugar, cinnamon, scraped lemon rind, potato flour (half of it). Overdo eveytyhing until apples coagulate.

Leave to cool off.

Combine fruit and the rest of potato flour. Add them to the cooled mass, then mix thoroughly. After your shortcrust base is ready and cool, add the mass to the cake tin. Sprinkle your cake with crumble topping. Then place it in the oven heated to 180°C. Bake it for 60 min, until the crumble topping becomes golden in colour.
Serve with vanilla ice cream and fresh fruit.

Enjoy!