Donald Higgins Bavarian Apple Torte

• Increase the amounts for the crust by 50% for a big dish
• this recipe is for a 9” flan pan; a 12” pan with removal bottom will be large enough for at least 12 people
• the amounts for the second layer are fine, even for a large torte... in fact it may be a bit too much for the 9” pan

  Source

  Donald Higgins > Gary Brooks > Dan MacKay AND Norval Collins > Elderberries Cookbook

  Ingredients

  ½ cup	butter
  ⅓ cup	sugar
  ⅓ tsp	vanilla
  1 cup	flour
  1 8-oz package, softened (light is fine)	cream cheese
  ¼ cup	sugar
  3	eggs
  ½ tsp	vanilla
  5 medium	apples
  ⅓ cup	sugar
  ½ tsp	cinnamon
  ¼ cup	sliced almonds

  Bust Out

  9” or large springform pan

  Steps

  Base
  1. Cream the butter and sugar.
  2. Add the vanilla
  3. Add flour and mix.
  4. Spread dough (patting with fingers) in a 9” or large springform pan, patting it to spread evenly.
  Second layer
  5. Cream the cream cheese
  6. Add the sugar, then the eggs, one at a time.
  7. Add the vanilla
  8. Spread over the base.
  Topping
  9. Preheat oven to 450°.
  10. Thinly slice the apples
  11. Beginning at the outside edge, arrange the slices in overlapping concentric forms; continue until you reach the centre and all the apples are used.
  12. Sprinkle with the sugar, cinnamon, and sliced almonds.
  13. note: Alternatively: mix the apple slices, sugar, cinnamon, and almonds and pile the mixture on top of the topping.
  14. Bake at 450° for ten minutes, and then reduce the heat to 375°.
  15. Continue to cook for another 30 to 45 minutes until nicely browned.
  16. Loosen the torte from the rim of the pan.
  17. Cool before removing the rim of the spring form pan.
  18. Serve cool with whipped cream if you like, but the cream isn’t necessary.