Apple Cream Torte

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Apple Cream Torte
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Health Score:
49 / 100
1 hr

Nutritional values

1 piece contains
(Percentage of daily recommendation)
Calorie283 cal.(13 %)
Protein5 g(5 %)
Fat18 g(16 %)
Carbohydrates25 g(17 %)
Sugar added9 g(36 %)
Roughage1.3 g(4 %)
Vitamin A0.2 mg(25 %)
Vitamin D0.8 μg(4 %)
Vitamin E0.7 mg(6 %)
Vitamin K7.4 μg(12 %)
Vitamin B₁0 mg(0 %)
Vitamin B₂0.1 mg(9 %)
Niacin1.1 mg(9 %)
Vitamin B₆0.1 mg(7 %)
Folate14 μg(5 %)
Pantothenic acid0.4 mg(7 %)
Biotin6.9 μg(15 %)
Vitamin B₁₂0.4 μg(13 %)
Vitamin C8 mg(8 %)
Potassium170 mg(4 %)
Calcium69 mg(7 %)
Magnesium13 mg(4 %)
Iron0.4 mg(3 %)
Iodine4 μg(2 %)
Zinc0.4 mg(5 %)
Saturated fatty acids9 g
Uric acid14 mg
Cholesterol64 mg
Complete sugar18 g


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
How healthy are the main ingredients?
Whipped creamMargarineWhipped creamsugarcinnamonegg

Kitchen utensils

1 Hand mixer, 1 Springform pan 26 cm diameter (approximately 10 inches diameter), 1 Knife, 1 Cake ring, 1 Pot, 1 Piping bag

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.