Apple cream torte - delicate, tender, moist and cream-like, this apple torte is a cross between a flan, a cake and a dutch baby, tastes and smells heavenly, and can be served either as a breakfast, or dessert.
Course
Dessert / Breakfast
Prep Time20minutes
Cook Time1hour
Total Time1hour20minutes
Servings10pieces
Calories210kcal
Authoradapted from Sunset magazine, September 2016 issue
Ingredients
4apples(Junogold, Gala, Cameo, Fuji, or other tender sweet variety)
3large eggs
1/2cupsugar
3/4cupheavy whipping cream
1tspvanilla extract
1cupflour
1 1/2tspbaking powder
1/2tspsalt
powdered sugar for dusting
Crème fraîche,whipped cream, or plain yogurt for serving
Instructions
Preheat oven to 325° F. Butter, and flour a 9 inch round cake pan (or spring form)
Peel apples, remove cores, and slice crosswise into 1/4 inch rings.
Beat eggs and sugar for 2-3 minutes until slightly thickened
Add cream and vanilla, and beat a bit more.
Add flour, mixed with baking powder and salt, and beat until incorporated.
Add apples to batter and gently mix with a spatula, then pour into prepared cake form, pushing the apples slightly down so no pieces stick out.
Bake for an hour or until a toothpick inserted into dough comes out clean.
Let rest for 20 minutes, then carefully remove the torte from the cake form.
Dust with powdered sugar, and serve with a cup of cold creamy yogurt for snack or breakfast, or with whipped cream, ice cream or creme fraiche for dessert.