Apple Cream Torte
Another fabulous apple cake for the books!
In this cake, the star is the apples and the heavy cream. It's a cross between a custard and a flan/cake. When I posted it on instagram, it was an instant hit.
Most of you have made this already from my social media post....but for those of you who didn't see it, here is the recipe.
I used to shy away from heavy cream in cooking, thinking it was too rich or too fattening, but have since changed my style (you might remember the secret ingredient to my quiches lately). A little goes a long way.
There is no butter, no oil, no spices either. Just apples and custardy layers of cake.
It's so good, I can't wait to make it again, and please don't ask me if you can use skim milk instead, the answer is..........NO. :)
Apple Cream Torte (original recipe appeared in an old Sunset Magazine)
3 large Gala or Fuji apples, peeled, cored and sliced into rings
3 large eggs
1 cup sugar
3/4 cup of HEAVY CREAM (not milk, not 2%, or half and half either)
1 tsp vanilla
1 cup flour
1 1/2 tsp baking powder
1/2 tsp salt
powdered sugar for dusting the top
Preheat oven to 325F. Spray an 8" springform pan with cooking spray and cover the bottom with a round piece of parchment paper (and if you don't have a springform, I think it's time to go to Home Goods and buy one).
Mix the eggs, cream, sugar and vanilla for 2 minutes until creamy. Add in flour, baking powder and salt and combine.
Add in the apples and coat them with the batter. Pour the batter into the prepared pan, making sure the apples are flat.
Bake 1 hour (you may need a few more minutes on the time).
Important: Let rest in the pan for 20 minutes, then run a knife around the sides and release the mold.
Sprinkle with powdered sugar and serve.