Bavarian Apple Torte Recipe

Ingredients


PASTRY

1/3 cup sugar
1/3 cup butter
1 tbsp shortening
1/2 tsp vanilla
1 cup flour

FILLING

5 apples, winesap, golden delicious
8 oz cream cheese, room temp
1/4 cup sugar
1 egg
1/2 tsp grated lemon peel
1/4 tsp vanilla
1/8 tsp salt
1 cinnamon sugar
1/2 cup sliced almonds


Directions

Pastry: cream sugar, butter, shortening and vanilla. Blend in flour
and pat into bottom and 1 1/2 inches up sides of greased 9 inch
spring form pan. Place in 400F oven for 15 minutes.

Pare and slice apples to make 1 quart (4 cups).

Filling: Beat cream cheese, sugar, egg, lemon peel, vanilla and salt
until smooth. Pour over pastry. Top with apple slices, cinnamon
sugar and nuts. Bake at 400F for 40 minutes.

From "A Flock of Good Recipes," Shepherd of the Bay Lutheran Church,
Ellison Bay and Sister Bay (Door County), Wisconsin

Good Tastes column, Green Bay Press Gazette, 10/1/1995


Servings: 8 servings

 

 

Bavarian Apple Torte Recipe brought to you by Recipe Ideas


Categories: Apple; Dessert; Fruit; German


The History of Recipes

We are able to follow the history of meal recipes far back into ancient history, in truth as far back into recorded history as the ancient Egyptians, and maybe further still. Interesting though that maybe, in the main part, these ancient cookbooks were just primitive pictorial, hieroglyphic or cunieform instructions for preparing meals.

Later on, in The time of the roman empire around 25BC a roman called Apicius compiled some scripts which described recipes enjoyed by wealthy Romans. In his scrolls, he tells us how the meals of wealthy Romans were separated into appetizers, main meal and dessert, a style of dining still practiced today. Additionally, he describes how the cooks of his times used many aromatic flavours, including a few that are still present in modern kitchens such as basil, fennel and asafoetida.

During the following few hundred years, the rich and powerful families of the West tried to serve the most exotic meals, and because of this the best cooks and their recipe collections were highly sought after. Even so, it was during the 19th century that haute cuisine and recipe collections became really popular. Mrs Beeton in the UK, and the equally famous Fannie Farmer in the US, devoted their lives to collating, trying out, and recording recipes for their fellow cooks to enjoy.

By the time we get to the 1900s, cookery books were increasing in popularity mostly due to higher levels of literacy, more leisure time and disposable income.

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We hope you enjoy this Bavarian Apple Torte recipe.

 


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