Apple Cream Torte
Author: adapted from unknown source
Prep time: 30 mins
Cook time: 45 mins
Total time: 1 hour 15 mins
Ingredients
  • Apple layers:
  • 2 Golden Delicious apples, peeled and sliced thinly
  • 2 Granny Smith Apples, peeled and sliced thinly
  • ⅓ cup sugar
  • 1 teaspoon ground cinnamon
  • 2 tablespoons lemon juice
  • Crust:
  • 8 tablespoons unsalted butter, softened
  • ⅓ cup sugar
  • ¼ teaspoon vanilla extract
  • 1 cup all purpose flour
  • Cream layers:
  • 2 – 8 ounce packages cream cheese, softened
  • ½ cup sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • Topping:
  • ⅓ cup sliced almonds
Instructions
  1. For the apple layers:
  2. Combine the sliced apples, sugar, cinnamon and lemon into a large bowl. Set aside to soften, 25-30 minutes.
  3. For the crust:
  4. Preheat the oven to 450°. Spray the side of a 9” springform pan with non stick cooking spray. Attach the side to the bottom of the pan and line the bottom with parchment paper. Set aside.
  5. Place the butter and sugar into a large mixing bowl. Beat until creamy, scraping down the bowl as needed. Add the vanilla. Blend in the flour.
  6. Transfer to the prepared springform pan and press evenly on the bottom and up 1½” of the side. Set aside.
  7. For the cream layers:
  8. Place the cream cheese and sugar into a large mixing bowl. Beat until creamy, scraping down the bowl as needed. Add the eggs and vanilla.
  9. Spread ½ of the cream layer over the crust. Arrange ½ of the apples, in a single layer, neatly over the cream layer. Start on the outside and work your way in.
  10. Spread the remaining cream layer over the apples. Arrange the remaining apples, in a single layer, neatly over the cream layer.
  11. For the topping:
  12. Sprinkle the sliced almonds over the apples.
  13. Wrap the bottom of the pan with aluminum foil.
  14. Bake in a 450° oven for 10 minutes. Lower the temperature to 400° and bake an additional 35 minutes. Rotate the pan front to back halfway through.
  15. Remove the pan from the oven and cool to room temperature. Gently release the side of the pan. Refrigerate until cold.
  16. Serve the torte from the bottom of the springform pan or use a long metal spatula to transfer the torte off of the pan.
Notes
Additional time is needed to allow the apples to soften.

9/4/13 update - I was asked to clarify what part of the pan is wrapped with aluminum foil. It is the bottom of the pan that gets wrapped before baking.
Recipe by Desserts Required at https://www.dessertsrequired.com/apple-cream-torte