Apple Cream Torte

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Apple Cream Torte
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Difficulty:
moderate
Difficulty
Preparation:
1 hr
Preparation
Calories:
218
calories
Calories

Nutritional values

1 piece contains
(Percentage of daily recommendation)
1 piece contains
(Percentage of daily recommendation)
Calories218 kcal(10 %)
Protein3.3 g(3 %)
Fat13.1 g(11 %)
Carbohydrates22 g(15 %)

Ingredients

for
12
For the crust
100 grams
50 grams
1 packet
3 drops
1 teaspoon
2
medium Eggs
100 grams
1 teaspoon
2 tablespoons
Milk (if needed)
For the filling
2
3 tablespoons
6 sheets
clear Gelatin
300 grams
50 grams
250 milliliters
For garnish
1
0.5 Lemons (juiced)
1 tablespoon
100 milliliters
Preparation

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

1.

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.

2.

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.

3.

Set crust on a serving plate and set a cake ring around crust. Spread filling over crust, smooth and refrigerate for about 3 hours.

4.

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.