Apple Torte with Caramel-Nut Glaze – Recipe

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
Apple Filling
• 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
Caramel-Nut Glaze
• ¾ cup chopped nuts (I used Pecans)
• ¾ cup sugar, granulated
• 3 Tbs. milk
• 3 Tbs. honey
• 5 Tbs. butter

Instructions

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. Line the bottom of 3 baking pans 9 x 13 x 2 with parchment paper, greased and dusted with flour the bottom and sides of the pans.
11. Spread evenly 1/3 portion of the batter, in each pan (I placed scoops of the batter over the bottom of the pan, then using the back of a spoon or my fingers, I spread the batter evenly over the bottom of the pan. You can also cut a piece of waxed or parchment paper the side of the pan and work the dough with your hands and a rolling pin to fit that size. Then invert it over the bottom of the pan and using your fingers fit it into the bottom and sides 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, leave in a pan and set aside to cool off. You may run a knife around the edges of cake to loosen it up for easier removal.
Apple Filling:
14. Heat a large frying pan, melt the butter to coat the bottom of the pan.
15. Mix in shredded apples.
16. Lower the heat to medium, cover pan, and saute for 10 -15 minutes. Mixing occasionally.
17. Mix in the jello powder, and lemon juice.
18. Remove from heat, and scoop them into a colander placed over a bowl to cool off and to drain the excess liquid.
19. Remove one of the cakes from a pan (read the comment below the post for an easier removal method), and lay it on a serving platter, or a tray (I used a large cookie sheet, lined with aluminum foil).
20. Divide the apple filling in half. Spread the first half of the apple filling over the first cake.
21. Place the second cake over the filling.
22. Spread the second half of the apple filling over this cake.
23. Cover it with the third cake.
24. Set aside.
Caramel-Nut Glaze:
25. Mix all ingredients in a sauce pan.
26. Bring to boil, and cook for 1-1.5 minutes.
27. Pour hot glaze over the top of the cake, and spread evenly. I start in the middle of the cake and gently work my way towards the edges.
28. Cool slightly, and score the top of the glaze all the way through the first layer of the cake for easier cutting into serving pieces, later on.
29. Once the glaze cools completely, you may continue to cut through the other layers of the cake, to form  serving pieces.  Otherwise, you may cover the cake with aluminum foil, and keep it refrigerated until ready to cut and serve.

Notes