Apple Cream Torte

4 from 1 ratings

This dessert recipe will impress your guests with little to no effort from you. Fresh Golden Delicious and Granny Smith apples are tossed with cinnamon and lemon juice, and then layered with a silky cream cheese frosting for a truly delicious ending to a meal.

Servings

servings

Ingredients

2 golden delicious apples, peeled and sliced thinly
2 granny smith apples, peeled and sliced thinly
1/3 cup sugar
1 teaspoon ground cinnamon
2 tablespoon lemon juice
8 tablespoon unsalted butter, softened
1/3 cup sugar
1/4 teaspoon vanilla extract
1 cup all-purpose flour
two 8-ounce packages cream cheese, softened
1/2 cup sugar
2 eggs
1 teaspoon vanilla extract
1/3 cup sliced almonds

Directions

Combine the sliced apples, sugar, cinnamon, and lemon into a large bowl. Set aside to soften, about 25-30 minutes.
Spray the side of a 9-inch springform pan with nonstick cooking spray. Attach the side to the bottom of the pan and line the bottom with parchment paper. Set aside.
Place the butter and sugar into a large mixing bowl. Beat until creamy, scraping down the bowl as needed. Add the vanilla. Blend in the flour.
Transfer to the prepared springform pan and press evenly on the bottom and up 1 ½-inch of the side. Set aside.
Preheat the oven to 450 degrees.
Place the cream cheese and sugar into a large mixing bowl. Beat until creamy, scraping down the bowl as needed. Add the eggs and vanilla.
Spread ½ of the cream layer over the crust. Arrange ½ of the apples, in a single layer, neatly over the cream layer. Start on the outside and work your way in.
Spread the remaining cream layer over the apples. Arrange the remaining apples, in a single layer, neatly over the cream layer. Sprinkle the sliced almonds over the apples. Wrap the pan with aluminum foil.
Bake in the oven for 10 minutes. Lower the temperature to 400 degrees and bake for an additional 35 minutes. Rotate the pan front to back halfway through. Remove the pan from the oven and cool to room temperature. Gently release the side of the pan. Refrigerate until cold. Serve the torte from the bottom of the springform pan or use a long metal spatula to transfer the torte off of the pan.