Apple Bavarian Torte
From EatingWell: September/October 2014
In this gorgeous apple torte dessert recipe, whole-wheat flour and almonds make a cookie-like crust that is topped with a lighter cream cheese filling and cinnamon-sugar apples.
- 1 cup white whole-wheat or all-purpose flour
- 1/2 cup sliced almonds
- 2 tablespoons sugar
- 1/4 teaspoon salt
- 6 tablespoons cold unsalted butter, cut in small pieces
- 1 large egg yolk
- 1/2 teaspoon vanilla extract
- 1 large egg
- 8 ounces reduced-fat cream cheese, at room temperature
- 1/4 cup sugar
- 3/4 teaspoon vanilla extract
- 4 cups peeled and thinly sliced McIntosh apples
- 1/4 cup sugar
- 1/2 teaspoon ground cinnamon
- 1/4 cup sliced almonds
- Preheat oven to 400°F.
- To prepare crust: Pulse flour, almonds, sugar and salt in a food processor, using about 10 one-second pulses, until combined. With the motor running, add butter, a few pieces at a time, until combined. Add egg yolk and vanilla and process until evenly combined (the mixture will look like wet sand). Pat the crust into the bottom of a 9-inch springform pan and about 1 inch up the sides.
- To prepare filling: Wipe out the food processor. Add egg, cream cheese, sugar and vanilla; process until smooth. Spread into the crust.
- To prepare topping: Toss apples, sugar and cinnamon in a bowl until combined. Spoon over the filling, pressing gently. Top with almonds.
- Bake the torte for 15 minutes.
- Reduce oven temperature to 350°. Continue baking until set around the edges and just a bit jiggly in the center, 20 to 25 minutes more.
- Let cool on a wire rack for 15 minutes. Run a knife around the edges, remove the pan sides and let cool completely, about 1 hour. Refrigerate until cold, at least 2 hours or up to 8 hours, before serving.
Per serving: 282 calories; 16 g fat (8 g sat, 6 g mono); 72 mg cholesterol; 30 g carbohydrates; 13 g added sugars; 18 g total sugars; 6 g protein; 3 g fiber; 143 mg sodium; 151 mg potassium.
Carbohydrate Servings: 2
Exchanges: 1/2 starch, 1/2 fruit, 1 other carbohydrate, 3 fat
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- Total Time
- More than 1 hour
- 8 or more
- Ease of Preparation
- September/October 2014