Szarlotka Sypana (Polish Layered Apple Cake)

Preheat the oven to 180°C with top and bottom heat. Line the base of a springform pan about 24 cm across with baking paper. Wash and core the apples, then coarsely grate the flesh. Mix with the cinnamon and keep all released juice; do not squeeze the fruit.

In a separate bowl, thoroughly combine the flour, semolina and sugar. Divide the dry mixture into three portions as evenly as possible. Divide the apples and their juice in half so each layer receives both flesh and liquid.

Add the first portion of dry ingredients to the pan and spread into a thin, even layer. Top with half the apples and their juice. Repeat with another dry layer and the remaining apples, then cover with the third portion of dry mixture. Carefully level the ingredients near the edges without mixing the layers.

Thinly slice the cold plant-based butter and cover the entire surface evenly, including near the pan's rim. If large gaps remain, divide the slices into smaller pieces; the melting fat needs to reach every part of the dry topping.

Bake on the middle rack for about 50 minutes, until the top is golden, the apples are tender and the dry ingredients are moistened with juice and fat. No loose, pale patches of flour should remain. After removing from the oven, let the cake cool in the pan before slicing so the layers stabilize.