{"id":2418,"date":"2019-10-23T13:34:18","date_gmt":"2019-10-23T13:34:18","guid":{"rendered":"http:\/\/www.womansconed.com\/?p=2418"},"modified":"2019-10-23T13:34:20","modified_gmt":"2019-10-23T13:34:20","slug":"taking-a-lighter-approach-with-apple-torte","status":"publish","type":"post","link":"https:\/\/www.womansconed.com\/?p=2418","title":{"rendered":"Taking a lighter approach with apple torte"},"content":{"rendered":"\n
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Just what is a torte? I have such limited experience with them. Actually, I have had no experience with them until making my first one recently \u00e2\u20ac\u201d an irresistible recipe for Apple Cream Torte seemed to promise a range of many of the things I found delicious in dessert: a cake that was not cake, but a light variation of a cake-like creature, creamy and custardy that featured my favorite fall fruit \u00e2\u20ac\u201d apples!<\/p>\n\n\n\n

A torte is somewhat a cross between a cake and a pie, usually a sweet thing (although I\u00e2\u20ac\u2122ve seen some savory versions here and there) and usually baked in a springform pan. I love the idea of getting your whole cake out of the way in one pan like this (or in a tube pan or a single layer of square, round or rectangle). Cakes can be such a fuss if one is expected to bake layers and assemble them.<\/p>\n\n\n\n

Here, in this Sunset magazine recipe was what appeared to be a beautiful dessert in a simple apple torte that was baked, released from its springform cage and dusted with confectioner\u00e2\u20ac\u2122s sugar to be nothing less than a showstopper for any table.<\/p>\n\n\n\n

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[I] had been eating my share of apples this season\u00e2\u20ac\u00a6they all seem to be truly delicious, crisp and juicy and just the right amount of sweet-to-tart.\u00c2\u00a0 I\u00e2\u20ac\u2122ve been particularly taken with Fuji apples, their dense sweetness and semi diminutive size this season make them the perfect snack. I thought they would be a nice apple for the torte.<\/p>\n\n\n\n

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[T]he recipe instructs to core the apples, then peel them, then slice them into rings. I have a great little hand-crank apple corer, peeler and slicer that does the job in a few turns. I had only to take a paring knife and cut through the spiral of apple to make the rings. I dressed the apple rings with a little lemon and a whiff of cinnamon, a departure from the recipe that I didn\u00e2\u20ac\u2122t think would hurt.<\/p>\n\n\n\n

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[T]he batter for the torte could not be simpler. Eggs and sugar are beaten to a foamy pale yellow.<\/p>\n\n\n\n

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[R]ich heavy cream and vanilla are beaten in. Then flour (a minimal amount), baking powder and salt are mixed into the batter just until it all comes together.<\/p>\n\n\n\n

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[T]he apple rings are gently tossed into the batter, so they are coated evenly.<\/p>\n\n\n\n

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[T]hen everything is spread evenly into the buttered-and-floured springform pan.\u00c2\u00a0<\/p>\n\n\n\n

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[I] baked my cake at a low temperature (325) for about an hour. It looked sturdy but light, and beautifully golden when I removed it from the oven.<\/p>\n\n\n\n

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[A]fter removing the springform ring and allowing adequate cooling time, the cake was finished with powdered sugar. Lovely. I was excited to cut and taste.<\/p>\n\n\n\n

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[T]he cake was fluffy-light, almost souffle-like, but sturdier, with a creamy custard moistness and the sweet spice of those thin Fuji apples. What a dreamy dessert! And simple. Sometimes that is the best.<\/p>\n\n\n\n

Apple Cream Torte<\/strong><\/p>\n\n\n\n

From Sunset magazine<\/p>\n\n\n\n

Makes 10 servings<\/p>\n\n\n\n

  • 1 1\/2 pounds (3 or 4) tender-sweet apples, such as Cameo, Fuji, or Gala<\/strong><\/li>
  • \u00c2\u00a03 large eggs, at room temperature<\/strong><\/li>
  • \u00c2\u00a01 cup granulated sugar\u00c2\u00a0<\/strong><\/li>
  • 3\/4 cup heavy whipping cream<\/strong><\/li>
  • \u00c2\u00a01 teaspoon vanilla extract\u00c2\u00a0<\/strong><\/li>
  • 1 cup flour\u00c2\u00a0<\/strong><\/li>
  • 1 1\/2 teaspoons baking powder<\/strong><\/li>
  • \u00c2\u00a01\/2 teaspoon table salt<\/strong><\/li>
  • \u00c2\u00a0Powdered sugar<\/strong><\/li>
  • \u00c2\u00a0Cr\u00c3\u00a8me fra\u00c3\u00aeche (optional)<\/strong><\/li><\/ul>\n\n\n\n

    Preheat oven to 325\u00c2\u00b0. Butter and generously flour a 9-inch springform pan.<\/p>\n\n\n\n

    Using a paring knife or sharp corer, core apples from stem down through seeds and base to remove in one cylinder. Peel apples and slice crosswise into 1\/4-in. rings. Set apples aside.<\/p>\n\n\n\n

    In a large bowl, using a mixer with whisk attachment, beat eggs and granulated sugar on high speed until pale and slightly thickened, 1 1\/2 to 2 minutes. Reduce speed to medium and add cream and vanilla. Beat about 30 seconds more to blend. Add flour, baking powder, and salt and blend on low speed until evenly combined.<\/p>\n\n\n\n

    Add apples (including any uneven end pieces) to batter and stir gently with a spatula to coat, separating slices. Pour mixture into prepared pan and arrange apples flat.<\/p>\n\n\n\n

    Bake cake until golden brown on top and a toothpick inserted into center of cake (rather than an apple piece) comes out clean, 1 to 1 1\/4 hours. Let cake cool on a rack 20 minutes, then run a slender knife between edge of cake and pan. Remove pan rim and cool cake at least 10 minutes more.<\/p>\n\n\n\n

    Serve warm or at room temperature, dusted with powdered sugar and topped with spoonfuls of cr\u00c3\u00a8me fra\u00c3\u00aeche if you like<\/p>\n","protected":false},"excerpt":{"rendered":"

    Just what is a torte? I have such limited experience with them. Actually, I have had no experience with them until making my first one recently \u00e2\u20ac\u201d an irresistible recipe for Apple Cream Torte seemed to promise a range of many of the things I found delicious in dessert: a […]<\/p>\n","protected":false},"author":1,"featured_media":2419,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[13,14,10,12,1],"tags":[39,36,46,208,379],"class_list":["post-2418","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-bookshelf","category-guest-kitchen","category-oantry","category-recipe-box","category-uncategorized","tag-apples","tag-cake","tag-custard","tag-dessert","tag-torte"],"_links":{"self":[{"href":"https:\/\/www.womansconed.com\/index.php?rest_route=\/wp\/v2\/posts\/2418","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.womansconed.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.womansconed.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.womansconed.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.womansconed.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=2418"}],"version-history":[{"count":0,"href":"https:\/\/www.womansconed.com\/index.php?rest_route=\/wp\/v2\/posts\/2418\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.womansconed.com\/index.php?rest_route=\/wp\/v2\/media\/2419"}],"wp:attachment":[{"href":"https:\/\/www.womansconed.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=2418"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.womansconed.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=2418"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.womansconed.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=2418"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}