Apple Cream Torte

Recipe by:

"This is out of the September 2016 Sunset magazine. It says that a cream torte is like a cross between a cake, a custard and a dutch baby. The tender-sweet varieties of apples used here soften more readily than some when baked, making them a better match for the delicate cake. Cooking time does not include cooling time."

Recipe: #25014       October 11, 2016



Original recipe yields 10 servings
OK

Nutritional

  • Serving Size: 1 (127.7 g)
  • Calories 212.2
  • Total Fat - 5.1 g
  • Saturated Fat - 2.6 g
  • Cholesterol - 74.8 mg
  • Sodium - 198.5 mg
  • Total Carbohydrate - 38.8 g
  • Dietary Fiber - 1.2 g
  • Sugars - 27 g
  • Protein - 3.8 g
  • Calcium - 71.7 mg
  • Iron - 0.6 mg
  • Vitamin C - 2.8 mg
  • Thiamin - 0 mg

10
Servings
20m
Prep Time
75m
Cook Time
1h 35m
Ready In
 

Step 1

Preheat oven to 325°F. Butter and generously flour a 9-inch spring-form pan. Shake out excess flour and set aside.

Step 2

Using a paring knife or sharp corer, core apples from stem down through seeds and base to remove in one cylinder. Peel apples and slice crosswise into 1/4-inch rings. Set apples aside.

Step 3

In a large bowl, using a mixer with whisk attachment, beat eggs and granulated sugar on high speed until pale and slightly thickened, 1 1/2 to 2 minutes. Reduce speed to medium and add cream and vanilla. Beat about 30 seconds more to blend. Add flour, baking powder, and salt and blend on low speed until evenly combined.

Step 4

Add apples (including any uneven end pieces) to batter and stir gently with a spatula to coat, separating slices. Pour mixture into prepared pan and arrange apples flat.

Step 5

Bake cake until golden brown on top and a toothpick inserted into center of cake (rather than an apple piece) comes out clean, 1 to 1 1/4 hours. Let cake cool on a rack 20 minutes, then run a slender knife between edge of cake and pan. Remove pan rim and cool cake at least 10 minutes more.

Step 6

Serve warm or at room temperature, dusted with powdered sugar and topped with spoonfuls of creme fraiche if you like.

Tips & Variations


  • 9-inch spring form pan

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