Apple Cream Torte

Apple Cream Torte
Staff Writer
DessertsRequired.com

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. 

10
Servings
221
Calories Per Serving
Deliver Ingredients

Ingredients

For the apple layers

  • 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 Tablespoons lemon juice

For the crust

  • 8 Tablespoons unsalted butter, softened
  • 1/3 Cup sugar
  • 1/4 Teaspoon vanilla extract
  • 1 Cup all-purpose flour

For the cream layers and topping

  • Two 8-ounce packages cream cheese, softened
  • 1/2 Cup sugar
  • 2 eggs
  • 1 Teaspoon vanilla extract
  • 1/3 Cup sliced almonds

Directions

For the apple layers

Combine the sliced apples, sugar, cinnamon, and lemon into a large bowl. Set aside to soften, about 25-30 minutes.

For the crust

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.

For the cream layers and topping

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.

Nutritional Facts

Total Fat
6g
9%
Sugar
1g
1%
Saturated Fat
1g
4%
Carbohydrate, by difference
36g
28%
Protein
4g
9%
Vitamin C, total ascorbic acid
1mg
1%
Vitamin K (phylloquinone)
1µg
1%
Calcium, Ca
18mg
2%
Choline, total
2mg
0%
Fiber, total dietary
3g
12%
Folate, total
59µg
15%
Iron, Fe
2mg
11%
Magnesium, Mg
9mg
3%
Niacin
2mg
14%
Phosphorus, P
42mg
6%
Selenium, Se
8µg
15%
Sodium, Na
105mg
7%
Water
12g
0%

Apple Shopping Tip

When buying apples, they should be firm, free of bruises, and heavy for their size.

Apple Cooking Tip

Don’t throw out your overripe fruit – instead blend into a smoothie or salad dressing, add to muffin batter, bake into a cobbler, or boil down with sugar and a little lemon juice to make jam.