Apple Bavarian Torte

Low Sodium Low Potassium High Protein Vegetarian No Shellfish American Dessert

Apple Bavarian Torte

Low Sodium Low Potassium High Protein Vegetarian No Shellfish American Dessert
10 servings
Prep time: 35 minutes
Total time: 4 hours 30 minutes

Description

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.

Directions

  1. Preheat oven to 400°F.
  2. 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.
  3. To prepare filling: Wipe out the food processor. Add egg, cream cheese, sugar and vanilla; process until smooth. Spread into the crust.
  4. To prepare topping: Toss apples, sugar and cinnamon in a bowl until combined. Spoon over the filling, pressing gently. Top with almonds.
  5. Bake the torte for 15 minutes.
  6. 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.
  7. 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.

Tips

  • Equipment: 9-inch springform pan
© Meredith Operations Corporation. All rights reserved. Used with permission.

Nutrition Per Serving

  • Calories284 cal
  • Total Fat16.8 g
  • Saturated Fat7.8 g
  • Cholesterol0 mg
  • Sodium143 mg
  • Carbohydrate Total29.4 g
  • Protein6.2 g
  • Phosphorus131 mg
  • Potassium181 mg
  • Fiber2.8 g
  • Calcium60 mg

Ingredients

Crust

  • 1 cup white whole-wheat or all-purpose flour
  • ½ cup sliced almonds
  • 2 tablespoons sugar
  • ¼ teaspoon salt
  • 6 tablespoons cold unsalted butter, cut in small pieces
  • 1 large egg yolk
  • ½ teaspoon vanilla extract

Filling

  • 1 large egg
  • 8 ounces reduced-fat cream cheese, at room temperature
  • ¼ cup sugar
  • ¾ teaspoon vanilla extract

Topping

  • 4 cups peeled and thinly sliced McIntosh apples
  • ¼ cup sugar
  • ½ teaspoon ground cinnamon
  • ¼ cup sliced almonds

Ingredients

Crust

  • 1 cup white whole-wheat or all-purpose flour
  • ½ cup sliced almonds
  • 2 tablespoons sugar
  • ¼ teaspoon salt
  • 6 tablespoons cold unsalted butter, cut in small pieces
  • 1 large egg yolk
  • ½ teaspoon vanilla extract

Filling

  • 1 large egg
  • 8 ounces reduced-fat cream cheese, at room temperature
  • ¼ cup sugar
  • ¾ teaspoon vanilla extract

Topping

  • 4 cups peeled and thinly sliced McIntosh apples
  • ¼ cup sugar
  • ½ teaspoon ground cinnamon
  • ¼ cup sliced almonds

Crust

  • 1 cup white whole-wheat or all-purpose flour
  • ½ cup sliced almonds
  • 2 tablespoons sugar
  • ¼ teaspoon salt
  • 6 tablespoons cold unsalted butter, cut in small pieces
  • 1 large egg yolk
  • ½ teaspoon vanilla extract

Filling

  • 1 large egg
  • 8 ounces reduced-fat cream cheese, at room temperature
  • ¼ cup sugar
  • ¾ teaspoon vanilla extract

Topping

  • 4 cups peeled and thinly sliced McIntosh apples
  • ¼ cup sugar
  • ½ teaspoon ground cinnamon
  • ¼ cup sliced almonds

Description

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.

Directions

  1. Preheat oven to 400°F.
  2. 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.
  3. To prepare filling: Wipe out the food processor. Add egg, cream cheese, sugar and vanilla; process until smooth. Spread into the crust.
  4. To prepare topping: Toss apples, sugar and cinnamon in a bowl until combined. Spoon over the filling, pressing gently. Top with almonds.
  5. Bake the torte for 15 minutes.
  6. 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.
  7. 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.

Tips

  • Equipment: 9-inch springform pan
© Meredith Operations Corporation. All rights reserved. Used with permission.