Recipe for: Apple and Walnut Cake (Polish, Traditional with a Twist) - photo 1
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Recipe for: Apple and Walnut Cake (Polish, Traditional with a Twist)

Cakes and Bakes Desserts 60 min Hard 24 wyświetleń ~63.39 PLN - (0)
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Description

The cake combines classic Polish apple pie with the richness of walnuts and a light cream made from cheese and sour cream. It is a layered cake: a crumbly base, aromatic stewed apples with cinnamon and lemon juice, a crunchy walnut layer, and a delicate cheese-sour cream cream. It looks impressive — the cut layers of apples and walnuts. Great for family occasions, communions, birthdays, or as an eye-catching dessert for a Polish-style party. Flavor qualities: sweet and sour apples, warm cinnamon, buttery crumbly base, and cream that softens the whole. Visually: a golden base, a layer of apples with a walnut topping, thick white cream, decorated with halves of walnuts and thin slices of apple.

Ingredients Used

Ingredients (14)

Servings:
8
  • Wheat flour 300 g
  • Butter 180 g
  • Powdered sugar 140 g
  • Chicken egg 3 szt. (~180 g)
  • Baking powder 5 g
  • Apple 5 szt. (~900 g)
  • Sugar 100 g
  • Lemon juice 30 ml
  • Walnuts 150 g
  • 30% heavy cream 400 g
  • Semi-fat cottage cheese 250 g
  • 🌿 Przyprawy
  • Salt 1 g
  • Cinnamon 4 g
  • ✨ Opcjonalne
  • Raisins 50 g
💰 Szacowany koszt dania: ~63.39 PLN (7.92 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Base

1

Prepare the ingredients for the shortcrust base. Take the butter out of the fridge 10 minutes before working so that it is cold but not rock hard. Sift the flour into a large bowl. Add the powdered sugar and salt. Mix the dry ingredients with a wooden spoon.

Ingredients: Wheat flour, Powdered sugar, Salt, Butter
Use a large metal or glass bowl and a sieve to sift the flour. This process takes 2–3 minutes.
2

Add cold butter cut into cubes. Chop the butter with a knife in the flour or rub it with your fingers quickly until the mixture resembles coarse crumbs with a few larger pieces of butter (time 2–4 minutes).

Ingredients: Butter, Wheat flour
Use a chef's knife or pastry cutter; do not warm the butter with your hands — work quickly so the dough does not become greasy.
3

Add 60 g of egg (1 piece) to the crumble and 5 g of baking powder. Quickly knead by hand or with short movements of a dough hook mixer until the dough comes together into a compact ball — do not knead for long (10–30 seconds). If it is too dry, add 1 tablespoon of cold water.

Ingredients: Baking powder, Wheat flour, Butter
Use a mixer with a hook or knead by hand on the countertop. The dough is ready when it holds its shape after being pressed and does not crumble excessively.
4

Roll out the dough between two sheets of baking paper into a circle slightly larger than a 24 cm springform pan (thickness about 3–5 mm). Transfer the dough along with the paper to the springform pan, press it against the sides, and trim the excess. Place the pan in the refrigerator for 20 minutes to let the butter firm up.

Ingredients: Wheat flour, Butter
Use a 24 cm springform pan. Rolling between parchment paper prevents sticking.

Filling

5

Peel the apples, remove the cores, and cut them into eighths, then into slices about 5 mm thick. Place the sliced apples in a large pot with a thick bottom.

Ingredients: Apple
Use a sharp knife and cutting board; a consistent, even size of slices will ensure even braising. Cutting time: 8–12 minutes.
6

Add 100 g of sugar, 30 g of lemon juice, and 4 g of cinnamon to the pot. Heat over medium heat, stirring every 2–3 minutes, until the apples soften but still hold their shape — 8–12 minutes. Finally, add 120 g of chopped walnuts and remove from heat. If you are using raisins, add them 5 minutes before the end of cooking.

Ingredients: Sugar, Lemon juice, Cinnamon, Raisins, Apple
Use a wide pot (diameter 22–24 cm). Proper stewing: the apple should be soft to the touch of a spoon, but not mushy.

Baking

7

Preheat the oven to 180°C (top-bottom). Take the tart pan out of the fridge. Prick the bottom of the crust several times with a fork. Line the chilled crust with baking paper and weigh it down (e.g., with ceramic baking beads or dry beans). Bake for 12 minutes. Remove the weight and bake for another 6–8 minutes, until the crust is lightly golden.

Ingredients: Wheat flour, Butter, Powdered sugar
Use the convection function only if the oven tends to bake unevenly — set the temperature to 160°C. Rotate the pan halfway through the time for an even color.

Assembly

8

Remove the baked crust from the oven. Evenly spread the cooled apple filling on the crust, leaving some nuts on top for decoration. The ingredients should be warm or at room temperature before applying the cream (not hot).

Ingredients: Apple, Raisins, Sugar
Use a spatula to spread evenly. If the filling is very moist, lightly drain excess juice before applying.

Cream

9

Chill the heavy cream and the mixing bowl in the refrigerator for 10–15 minutes. Pour 400 ml of cream into the chilled bowl, add 80 g of powdered sugar, and beat on medium speed until soft peaks form (about 3–4 minutes). Do not whip too long to avoid making butter.

Ingredients: Powdered sugar
Use a hand mixer or a stand mixer with a whisk attachment. A metal or glass bowl gives the best results.
10

Blend 250 g of semi-fat cottage cheese until smooth. Add it to the whipped cream and gently combine with a spatula using an up-and-down motion until the mixture is uniform and creamy. Taste and, if necessary, sweeten with the remaining powdered sugar.

Ingredients: Semi-fat cottage cheese, Powdered sugar
Use a silicone spatula to avoid destroying the fluffiness of the cream. The cream is ready when it is smooth and slightly stiff.

Assembly and decoration

11

After cooling the springform pan, spread the cream evenly over the layer of apples. Smooth the top and sprinkle with the remaining chopped nuts. Decorate with slices of raw apple and a few walnut halves for effect. Chill the cake in the refrigerator for at least 2 hours (preferably 4 hours) before slicing.

Ingredients: Semi-fat cottage cheese, Apple, Powdered sugar
Use a rotating cake stand and a large spatula for smoothing. Chilling is key for the cream to set and the layers to bond.

Serving

12

Before serving, take the cake out of the fridge for 15–20 minutes to let the cream soften slightly. When cutting, use a sharp knife dipped in hot water and wipe the knife after each cut to achieve clean slices.

Ingredients: Semi-fat cottage cheese
Use a wide serving spatula. Cutting with a hot knife gives the best slice.

Fun Fact

💡

Apple pie and cakes have a long history in Poland; combining them with nuts was popular in rural homes, where nuts added energy and durability to baked goods.

Best for

rodzinne przyjęcie urodziny komunia świąteczny deser

Tips

🍽️ Serving

Serve slightly chilled, with a cup of strong coffee or tea. For adults, add 1–2 teaspoons of caramel sauce or a splash of liqueur to the cream. Slice so that each piece has some cream, apples, and nuts.

🥡 Storage

Store in the refrigerator in a closed container for up to 3 days. To reheat a piece before serving, take it out for 15–20 minutes from the refrigerator; do not heat in the microwave (the cream will curdle). The cake can be frozen without the cream (only the base with apples) for up to 2 months; thaw in the refrigerator.

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