Apple TorteIf you love Tortes, but have been looking for a lighter filling, rather than the traditional butter cream one, this is a great recipe for you.  The cake layers are very thin, and the filling is mostly apples, with a nice caramel glaze.

My sister-in-law shared this recipe with me, and I tried my best to convert the metric measures to cups, and spoons.

She actually has  a nice collection of really great recipes, but they need some modifications here and there, to make them more precise.

This torte is quite easy to assemble, and to cut into serving pieces, since it is in a sheet cake form, rather than the usual round shape.

Torte Ingredients:

  • 4 cups flour, all purpose
  • 1 cup sugar, granulated
  • 2 cups butter, unsalted
  • 3 egg yolks
  • 3 Tbs sour cream
  • 2 tsp. vanilla extract
  • 1/8 tsp. salt
  • 3 tsp. baking powder

Torte Directions:

  1. Sift the flour with baking powder, and salt.
  2. Set aside.
  3. Grate the butter on a large eye grater, over flour.
  4. Using a pastry cutter, cut together the flour and butter.
  5. Set aside.
  6. Beat the egg yolks with sugar, until light and fluffy.
  7. Mix in vanilla extract, and sour cream.
  8. Add egg mixture to flour mixture, and form dough.
  9. Divide dough into 3 equal parts.
  10. Grease and flour, three sheet cake pans, 9 x 13 x 2.
  11. Spread evenly 1/3 portion of the batter, in each pan (I placed scoops of the batter all over the pan, then using the back of a spoon, I spread the batter evenly over the bottom of the pan).
  12. Preheat the oven to 350 degrees F, and bake the cakes for 15-20 minutes, until golden.
  13. Remove from the oven, and cool off in the pans, loosening up around the edges for easier removal.

Apple Filling Ingredients

  • 8 apples, pared, cored, and shredded on a large eye shredder (I used 4 Granny Smith, and 4 Gala)
  • 1 single package of lemon, or orange jello ( I used orange, but next time will try the lemon)
  • 1 Tbs. of butter
  • 1 tsp. of lemon juice

Directions for Apple Filling:

  1. Heat a large frying pan, melt the butter to coat the bottom of the pan.
  2. Mix in shredded apples.
  3. Lower the heat to medium, cover pan, and saute for 10 minutes. Mixing occasionally.
  4. Mix in the jello powder, and lemon juice.
  5. Remove from the heat, and set aside to cool off.
  6. Remove one of the cakes from a pan (read comment below the post), and lay it on a serving platter, or tray (I used a large cookie sheet, lined with aluminum foil).
  7. Divide the apple filling in half.

Apple Torte - first layer of apples

7.  Spread first half of the filling over the first cake.

8.  Place the second cake over the filling.

Apple Torte - second layer of cake and apple filling

9.  Spread the second half of the apple filling over this cake.

10.  Cover it with the third cake.

11.  Set aside.

Caramel-Nut Glaze Ingredients:

  • ¾ cup chopped nuts (I used Pecans)
  • ¾ cup sugar, granulated
  • 3 Tbs. milk
  • 3 Tbs. honey
  • 5 Tbs. butter

Directions for Caramel-Nut Glaze:

  1. Mix all ingredients in a sauce pan.
  2. Bring to boil, and cook for 1 minute.

Apple Torte with caramel glaze
3.  Pour hot glaze over the top of the cake, and spread evenly.

4.  Cool slightly, and score the top of the glaze all the way through, to the first cake layer, to prepare for easier

cutting into serving pieces, later on.

5.  Once the glaze cools completely, you may continue to cut through the other layers of the cake, to form  serving

pieces.  Otherwise, may cover the cake with aluminum foil, and store it in the refrigerator, until ready to serve, at

which time you will cut it up into serving pieces.
TIP: This cake is firmer right after assembly, but later on the cake layers pick up the moisture from the apple filling, and become very moist.  The Caramel/Nut glaze tends to separate slightly away from the top of the cake, so for serving ease, I arranged my serving pieces on a serving platter, in individual cupcake liners.  For a better presentation, I trimmed about 1/2 inch of f ,  from all the sides of the cake, before cutting it into serving pieces.

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2 Responses

  1. Rhonda

    December 28th, 2012 at 9:05 pm

    1

    Just made this with my son. This is a cookie dough and not a cake dough and very crumbly. I’m sure it will be delicious tomorrow for our adventurous guests.

  2. Suburban Grandma

    December 29th, 2012 at 1:37 pm

    2

    I agree. The cake sheets are very fragile, so you have to find your best way of handling it.
    What I do is place a cutting board on top of the cooled cake still in the pan (the cutting board is slightly narrower and shorter than my cake pan), place my hand over the cutting board, invert the pan so the cutting board rests on my hand now, tap gently the bottom of the cake pan to loosen the cake from it so it rests on the cutting board, then remove the pan, and slide off the cake from the cutting board onto the platter I will be using to assemble this torte. It works very well, and does not crumble the torte layers.
    If your layers broke up slightly, do not panic. Try to recreate the cake sheet as close as possible, and be gentle with placing the apple filling. The moisture from the filling will hold it all together, once it begins to seep into the cake layer. Make sure you refrigerate the assembled torte, to prevent it from getting too soft. I even froze it, to test it, and once thawed, it was as delicious as fresh.


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