Best 7 German Apple Torte Recipes

BAVARIAN-STYLE APPLE TORTE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Mix together the butter, 1/2 teaspoon vanilla extract, all-purpose flour, and 1/2 cup of sugar in a bowl. Press the mixture into the bottom of an ungreased 9-inch springform pan.
• Beat together the cream cheese and sugar in a large bowl. Stir in the eggs and 3/4 teaspoons vanilla extract. Pour the egg mixture over the crust.
• Combine the sliced apples, cinnamon, and 1/2 cup sugar in a bowl. Spoon apple mixture evenly over the cream cheese mixture. Place the springform pan on a baking sheet.
• Bake in preheated oven until center is set, 50 to 65 minutes.

GERMAN APPLE TORTE

Steps:

• Preheat oven to 220°C. Grease a springform tart pan (Ø 24 cm) with butter.
• Cream together butter, sugar, vanilla with an electric mixer until light and fluffy. Add the flour and beat together until JUST combined, and forms a dough. Do not overmix.
• Press the crust mixture into the flat bottom the springform pan, with 2,5 cm up the side of the pan. Set aside. (dust fingertips in flour, if necessary to stop from sticking to fingers).
• In a medium bowl, whisk egg and vanille zucker together until well combined. Add the quark and whisk together until incorporated. Pour cheese mixture over crust. Using a spatula, spread the mixture evenly over the base.
• For the topping: Place apples in another bowl. Sprinkle with brown sugar and cinnamon. Toss the sliced apples with the sugar mixture until well coated with the sugar mixture. Spread the apples over the quark filling in a circular pattern, starting from the outside and working in a circle, slightly overlapping. Scatter almonds on top.
• Bake on middle rack, for 10 minutes. Reduce heat to 190°C and continue baking for 25 minutes. Until center set and the sides are golden brown. Transfer to a cooling rack to cool slightly before removing from pan.
• Serve warm or wait until cooled completely. Enjoy!

BAVARIAN APPLE TORTE

Steps:

• Combine the first four ingredients. Press onto the bottom of an ungreased 9-in. springform pan. In a bowl, beat cream cheese and sugar. Add eggs and vanilla; mix well. Pour over the crust. Combine topping ingredients; spoon over filling. Bake at 350° for 55-65 minutes or until the center is set. Cool on a wire rack. Store in the refrigerator. Cut into wedges with a serrated knife.

GERMAN APPLE CAKE I

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 9x13 inch cake pan.
• In a mixing bowl; beat oil and eggs with an electric mixer until creamy. Add the sugar and vanilla and beat well.
• Combine the flour salt, baking soda, and ground cinnamon together in a bowl. Slowly add this mixture to the egg mixture and mix until combined. The batter will be very thick. Fold in the apples by hand using a wooden spoon. Spread batter into the prepared pan.
• Bake at 350 degrees F (175 degrees C) for 45 minutes or until cake tests done. Let cake cool on a wire rack. Once cake is cool serve with a dusting of confectioners' sugar or with a Cream Cheese Frosting.

GERMAN APPLE CAKE

Steps:

• Preheat the oven to 375 degrees Fahrenheit. Butter an 8-inch square pan or equivalent-size baking dish.
• In a small bowl, whisk together the flour, baking powder, and salt. In a medium bowl, cream together the butter and 1 cup of the sugar. Stir in the eggs and vanilla. Add the flour mixture and beat until combined. Spread the mixture evenly in the prepared pan.
• In a small bowl, combine the remaining 1/3-cup sugar with the cinnamon. Squeeze lemon juice into a medium bowl. Peel, core, and slice the apples into the bowl. Add the cinnamon-sugar mixture and toss to thoroughly coat each apple slice. Arrange the apple slices on top of the batter in overlapping rows, pressing lightly into the batter. Bake for 45 minutes, until a cake tester or toothpick inserted in the center comes out clean. Cool in the pan on a wire rack for 10 to 15 minutes before serving.

GERMAN APPLE TORTE

Steps:

• Cut peeled apples into quarters, then each quarter into 5 pieces, then partically cook apple with sugar, keep hot.
• Sift flour into bowl, rub in butter, add sugar, then egg and mix to soft dough.
• Roll out half the pastry and line large, deep flan.
• Spread apples to within 1/2" of top of flan tin.
• Grate remainder of pastry over top and bake 25-30mins at 220 deg C (425 deg F).
• Serve hot or cold, with cream, custard or ice-cream.

GERMAN APPLE TORTE (KRUMMELTORTE)

Steps:

• TO MAKE THE FILLING: Peel, core and quarter apples; cut each quarter crosswise into 5 or 6 pieces.
• Place in empty saucepan; stir in 1/2 cup of the sugar.
• Cover and simmer for 7 minutes or until apples are partially cooked.
• Place in sieve to drain.
• TO MAKE THE PASTRY: In bowl, combine flour, sugar, baking powder and salt.
• Cut in butter until mixture resembles fine crumbs.
• Lightly beat together egg and vanilla.
• Stir into flour mixture and mix well until ball of soft dough forms.
• (If dough seems too stiff, add a few drops of water.) Rolls out half the pastry to about 1/8 inch thickness and cut to fit bottom of lightly greased 8-inch springform pan.
• Place drained apples on top of pastry, leaving 1/2 inch space between apples and inside edge of pan.
• Crumble remaining pastry dough into currant-sized crumbs.
• Drop half the crumbs into the space between apples and edge of pan.
• Flatten top surface of apples and sprinkle with remaining pastry crumbs.
• Sprinkle torte with remaining sugar.
• Bake in 425 F.
• oven for 25 to 30 minutes or until well browned.
• Remove hinged ring and serve torte on pan base.
• Serve warm, garnished with whipped cream.
• Makes 8 servings.
• Canadian Living.