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Apple Torte with Caramel-Nut Glaze – Recipe

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.

### Please scroll down to the end of this post for a Printable Recipe ###


Apple Torte - first layer of apples

Spread first half of the filling over the first cake, and cover with another layer of cake.

Apple Torte - second layer of cake and apple filling

Spread the second half of the apple filling over this layer, and another cake layer.

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


Apple Torte with Caramel-Nut Glaze – Recipe

Apple Torte with Caramel-Nut Glaze – Recipe


  • 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


  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.
  14. Apple Filling:
  15. Heat a large frying pan, melt the butter to coat the bottom of the pan.
  16. Mix in shredded apples.
  17. Lower the heat to medium, cover pan, and saute for 10 minutes. Mixing occasionally.
  18. Mix in the jello powder, and lemon juice.
  19. Remove from the heat, and set aside to cool off.
  20. 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).
  21. DivideSpread first half of the filling over the first cake.
  22. Place the second cake over the filling. the apple filling in half.
  23. Spread the second half of the apple filling over this cake.
  24. Cover it with the third cake.
  25. Set aside.
  26. Caramel-Nut Glaze:
  27. Mix all ingredients in a sauce pan.
  28. Bring to boil, and cook for 1 minute.
  29. Pour hot glaze over the top of the cake, and spread evenly.
  30. 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.
  31. 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.


This cake is firmer right after assembly, but with time the cake layers continue to absorb moisture from the apple filling, making it very moist, and harder to handle. The Caramel/Nut glaze tends to separate slightly away from the top of the cake, so for easier handling, I placed each piece in an individual cupcake wrap, before arranging it on a platter

Since the cake layers are very crisp after baking, just like a sugar cookie, it is somewhat difficult to remove them from a baking pan. I placed a cutting board on top of the cake to support it, then inverted the pan so the cake rested on the cutting board. Then gently slid it onto a counter top to work with for assembling the cake layers.


4 thoughts on “Apple Torte with Caramel-Nut Glaze – Recipe”

  1. Rhonda says:

    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 says:

    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.

  3. Vera says:

    I have tried your 7 layer honey cake 3 times now and have 3 disasters with the layers.
    They are chewy not crispy. So upset over this recipe. Butter and cream of wheat sitting on counter. Have you forgotten anything. I did it EXACTLY as per instructions. Can you help……I’m so upset!

  4. Suburban Grandma says:

    I am so sorry to hear about your bad experience with the 7 layer honey cake. I wish you would have left this comment under that particular recipe for others to view and share their comments. Anyway, I am not sure why you are having such issues with the cake. I made this cake a while back, so don’t exactly remember having such issues as you described. I have to make it again and pay attention more to figure out what you may have been doing different than I and was not as successful with the final result. The only thing I can think of is that your filling was too warm or too runny, but cooking the cream of wheat to runny, mixing in butter too soon, and not having it cool enough. You said you made it 3 times, but did not say what changes you have tried each time to remedy your issue. As you can see from my pictures of the cake my filling was holding firmly between the layers of the cake. The cake layers are not crispy ever, since it is a honey cake not a short bread pastry, but if your filling was too soft then this would have seeped into the cake layers making them soggy. I stressed that this cake needs to be wrapped and refrigerated for best results, and not stored for more than a day or two, to prevent the cake layers from absorbing lots of moisture from the filling. I will offer more comments after i make this cake again, and keep you issues in mind to figure out what might have gone wrong for you.

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