Apple Cream Torte
Nutritional values
(Percentage of daily recommendation)
| Calorie | 283 cal. | (13 %) | ||
| Protein | 5 g | (5 %) | ||
| Fat | 18 g | (16 %) | ||
| Carbohydrates | 25 g | (17 %) | ||
| Sugar added | 9 g | (36 %) | ||
| Roughage | 1.3 g | (4 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.8 μg | (4 %) | ||
| Vitamin E | 0.7 mg | (6 %) | ||
| Vitamin K | 7.4 μg | (12 %) | ||
| Vitamin B₁ | 0 mg | (0 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 1.1 mg | (9 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 14 μg | (5 %) | ||
| Pantothenic acid | 0.4 mg | (7 %) | ||
| Biotin | 6.9 μg | (15 %) | ||
| Vitamin B₁₂ | 0.4 μg | (13 %) | ||
| Vitamin C | 8 mg | (8 %) | ||
| Potassium | 170 mg | (4 %) | ||
| Calcium | 69 mg | (7 %) | ||
| Magnesium | 13 mg | (4 %) | ||
| Iron | 0.4 mg | (3 %) | ||
| Iodine | 4 μg | (2 %) | ||
| Zinc | 0.4 mg | (5 %) | ||
| Saturated fatty acids | 9 g | |||
| Uric acid | 14 mg | |||
| Cholesterol | 64 mg | |||
| Complete sugar | 18 g |
Ingredients
- For the crust
- 100 grams Margarine
- 50 grams sugar
- 1 packet Vanilla sugar
- 3 drops Lemon extract
- 1 tsp cinnamon
- 2 medium eggs
- 100 grams Bread flour
- 1 tsp Baking powder
- 2 Tbsps milk (if needed)
- For the filling
- 2 Apple
- 3 Tbsps white wine
- 6 sheets clear gelatin
- 300 grams Yogurt (0.1% fat)
- 50 grams sugar
- 250 milliliters Whipped cream
- For garnish
- 1 Apple
- 0.5 lemons (juiced)
- 1 Tbsp water
- 100 milliliters Whipped cream
- whipped cream stabilizer
Kitchen utensils
Preparation steps
For the crust, beat margarine until creamy and gradually stir in sugar, vanilla sugar, lemon extract, cinnamon and eggs. Mix flour and baking powder, sift over crust mixture and fold in with a whisk. If crust mixture is too stiff, stir in up to 2 tablespoons milk. Line bottom of a springform pan 26 cm diameter (approximately 10 inches diameter) with baking paper. Spread crust mixture in prepared pan and smooth. Bake crust in oven preheated to 180°C (fan: 160°C, gas mark 2-3)(approximately 350°F) for about 20 minutes. Carefully loosen crust from pan to a wire rack lined with parchment paper. Remove parchment paper from crust and let crust cool.
For the filling, rinse, quarter and core apple and cut into small pieces. Heat wine, sauté apple pieces for 2-3 minutes (apple pieces should remain firm) and let cool. Soak gelatin in cold water for about 5 minutes. Mix yogurt and sugar. Squeeze gelatin, dissolve gently over low heat, stir in yogurt mixture and refrigerate until partially set. Beat cream until stiff and fold in apple pieces and yogurt mixture.
Set crust on a serving plate and set a cake ring around crust. Spread filling over crust, smooth and refrigerate for about 3 hours.
For garnish, rinse, quarter and core apple and cut into thin slices. Heat lemon juice and water, stir in apple slices and sauté 1-2 minutes. Drain apple slices on paper towel. Whip cream, stir in whip cream stabilizer and place in a pastry bag with a star tip. Carefully remove cake ring from torte and decoratively pipe whipped cream on torte as desired. Garnish torte with apple slices to serve.
