Apple Cream Torte Recipes

APPLE BAVARIAN TORTE

Steps:

• Preheat oven to 450 degrees F(230 degrees C).
• Cream together butter, 1/3 cup sugar, vanilla, and flour. Press crust mixture into the flat bottom of a 9-inch springform pan. Set aside.
• In a medium bowl, blend cream cheese and 1/4 cup sugar. Beat in egg and vanilla. Pour cheese mixture over crust.
• Combine 1/3 cup sugar and 1/2 teaspoon cinnamon. Toss the sliced apples with the sugar mixture and spread over the cheese filling.
• Bake for 10 minutes. Reduce heat to 400 degrees F (200 degrees C) and continue baking for 25 minutes. Sprinkle almonds over top of torte. Continue baking until almonds are lightly browned and apples are tender. Cool before removing from pan.

APPLE BAVARIAN TORTE

Steps:

• Preheat oven to 450°. In a small bowl, cream butter and sugar. Beat in flour and vanilla until blended. Press onto the bottom of a greased 9-in. springform pan., In a large bowl, beat cream cheese and 1/4 cup sugar until fluffy. Beat in egg and vanilla. Pour over crust. In another large bowl, toss apples with cinnamon and remaining sugar. Spoon over cream cheese layer., Bake 10 minutes. Reduce oven setting to 400°; bake 25 minutes. Sprinkle almonds over top; bake 10-15 minutes longer or until lightly browned and a toothpick inserted in the center comes out clean. Cool on a wire rack. Remove sides of pan before slicing. Store in the refrigerator.

PHILLY BAVARIAN APPLE TORTE

Steps:

• Heat oven to 425 degrees F. Beat butter and 1/3 cup of the sugar in small bowl with electric mixer on medium speed until light and fluffy. Add flour; mix well. Spread onto bottom and 1 inch up side of 9-inch springform pan.
• Beat cream cheese and 1/3 cup of the remaining sugar in same bowl with electric mixer on medium speed until well blended. Add egg and vanilla; mix well. Spread evenly over crust. Combine remaining 1/3 cup sugar and the cinnamon. Add to apples in large bowl; toss to coat. Spoon over cream cheese layer; sprinkle with almonds.
• Bake 10 min. Reduce temperature to 375 degrees F; continue baking 25 min. or until centre is set. Cool on wire rack. Loosen torte from rim of pan. Cover and refrigerate 3 hours before serving. Store any leftovers in refrigerator.

BAVARIAN APPLE TORTE

Steps:

• Combine the first four ingredients. Press onto the bottom of an ungreased 9-in. springform pan. In a bowl, beat cream cheese and sugar. Add eggs and vanilla; mix well. Pour over the crust. Combine topping ingredients; spoon over filling. Bake at 350° for 55-65 minutes or until the center is set. Cool on a wire rack. Store in the refrigerator. Cut into wedges with a serrated knife.

APPLE CREAM TORTE

Steps:

• For the crust, beat margarine until creamy and gradually stir in sugar, vanilla sugar, lemon extract, cinnamon and eggs. Mix flour and baking powder, sift over crust mixture and fold in with a whisk. If crust mixture is too stiff, stir in up to 2 tablespoons milk. Line bottom of a springform pan 26 cm diameter (approximately 10 inches diameter) with baking paper. Spread crust mixture in prepared pan and smooth. Bake crust in oven preheated to 180°C (fan: 160°C, gas mark 2-3)(approximately 350°F) for about 20 minutes. Carefully loosen crust from pan to a wire rack lined with parchment paper. Remove parchment paper from crust and let crust cool.
• For the filling, rinse, quarter and core apple and cut into small pieces. Heat wine, sauté apple pieces for 2-3 minutes (apple pieces should remain firm) and let cool. Soak gelatin in cold water for about 5 minutes. Mix yogurt and sugar. Squeeze gelatin, dissolve gently over low heat, stir in yogurt mixture and refrigerate until partially set. Beat cream until stiff and fold in apple pieces and yogurt mixture.
• Set crust on a serving plate and set a cake ring around crust. Spread filling over crust, smooth and refrigerate for about 3 hours.
• For garnish, rinse, quarter and core apple and cut into thin slices. Heat lemon juice and water, stir in apple slices and sauté 1-2 minutes. Drain apple slices on paper towel. Whip cream, stir in whip cream stabilizer and place in a pastry bag with a star tip. Carefully remove cake ring from torte and decoratively pipe whipped cream on torte as desired. Garnish torte with apple slices to serve.

APPLE-CREAM CHEESE TORTE

Steps:

• Make crust:
• Preheat oven to 400°F. Wrap outside of 9-inch-diameter springform pan with 2 3/4-inch-high sides with foil. Combine all ingredients in large bowl. Using fingertips, mix until moist dough clumps form. Gather dough into ball. Press onto bottom and 3/4 inch up sides of pan. Freeze 10 minutes. Bake until crust is light golden, about 10 minutes. Remove from oven. Reduce oven temperature to 350°F.
• Make filling:
• Beat all ingredients in large bowl until smooth. Pour filling into crust. Smooth top.
• Make topping:
• Combine sugar and cinnamon in large bowl. Add apple slices and toss to coat. Arrange atop filling. Sprinkle with almonds.
• Bake torte until crust is deep golden and apples are tender, about 1 hour 30 minutes. Remove from oven; cool 1 hour. Cover; refrigerate overnight. (Torte can be prepared 3 days ahead. Keep refrigerated.)
• Run small knife around pan sides to loosen torte. Remove pan sides. Place torte on platter. Serve cold.