Wroclaw Cookie

Few Wrocław bakings found a wider renown and recognition beyond the borders of Silesia. One of them is the Wrocław cake, which Carl Krackhart names in his book "Neues Illustriertes Conditoreibuch" (New Illustrated Cookbook, 1891) under the name Breslauer Kuchen (which in German means The Wrocław Cake). This easy in preparation cake with apple preserve became at the beginning of the 20th century a tasty morsel to the afternoon coffee in many cafés and cake shops of Wrocław.


  • 300 g flour
  • 3 yolks
  • 125 g butter
  • 2 spoons of baking powder
  • 100 g sugar

  • 1 kg apples
  • one spoon of grated lemon peel
  • 175 g sugar
  • 2 finely broken pimentos
  • pulp of 1 vanilla bean
  • cinnamon for the taste


Sieve the flour into the bowl, grate chilled butter.
Add yolks, sugar and baking powder.
Hand - knead the dough, put it into the refrigerator.
Clean apples, peel , stone them and finely chop up. Next put onto deep frying pans and fry with a pinch of sugar until it becomes a thick preserve, at the end adding vanilla bean, grated lemon peel, cinnamon and broken primento.
Rest of the cake (2 / 3) roll up to 1 cm thick pie and lay onto the bottom of the cake tin about the diameter of 22 cm smeared with butter.
Put the apple mass on the top, spreading it evenly.
Roll the remaining cake up to 2-3 mm and cut ca half centimetre strips.
Make checks of apple mass.
Bake the cake c 15-20 minutes in the oven heated to 80 - 90 ° C, as far as the check of dough gets nicely brown.

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