Polish Apple Szarlotka

Sift the flour with the baking powder into a bowl, add the sugar, cold butter cut into cubes, and the egg. Quickly rub together and knead into a smooth shortcrust pastry, working fast so it doesn't warm up in your hands.

Divide the dough into two parts: one slightly larger for the base, the other for the topping. Wrap the smaller portion and place it in the freezer for 20 minutes so it's easy to grate later.

Peel the apples, remove the cores, and grate them coarsely. Transfer to a saucepan, add the sugar and cinnamon, and simmer over medium heat for 10–12 minutes, stirring occasionally, until the excess liquid evaporates and the apples soften.

Roll or press the larger portion of dough into a layer about 5 mm thick, line the bottom of the baking pan with it, and prick all over with a fork. Bake the base for 10 minutes in an oven preheated to 180°C.

Spread the apple filling evenly over the hot base.

Take the chilled dough out of the freezer and grate it coarsely directly over the apples to form an uneven crumb topping.

Bake the szarlotka at 180°C for another 35–40 minutes, until the top turns golden. Let the cake rest in the pan for at least 30 minutes so the filling sets, then serve warm or fully cooled.