September 24, 2024
Gluten Free Apple Cream Torte
Prep time:
15 min
Cook time:
1 hr up to 1.5 hrs
Total time:
1.5 hrs
Gluten Free Apple Cream Torte
Let me tell you about a dessert that’s the perfect blend of cozy and classy: the Apple Cream Torte. Bite into a slice of this—sweet, juicy apples layered with a velvety cream filling and tender cake made with Hand & Heart Gluten Free All Purpose Flour. Sounds amazing, right?
This torte is all about layers of flavor. The cake base is tender and buttery that pair beautifully with those juicy apple slices. It’s the kind of dessert that hits all the right notes: soft, moist cake meets crisp apples for a mouthful of pure deliciousness.
Whether you’re looking to impress at a special occasion or just want to treat yourself, the Apple Cream Torte has got you covered. It looks stunning, tastes even better, and is surprisingly easy to pull together. Perfect for showing off the best of apple season. Trust me, this one’s a crowd-pleaser.
Gluten Free Apple Cream Torte
Prep time:
15 min
Cook time:
1 hr up to 1.5 hrs
Total time:
1.5 hrs
Yield:
8 servings
Author:
made by hand, from the heart
Ingredients
1 1/2 pounds apple varieties (gala, fuji, granny smith)
3 large eggs, room temperature
1 cup granulated sugar
3/4 cup heavy whipping cream
1 1/2 teaspoons pure vanilla extract
1 cup Hand + Heart Gluten Free All Purpose Flour
1 1/2 teaspoons baking powder
1/2 teaspoon sea salt
Powdered sugar for dusting
Instructions
- Preheat oven to 325ºF. Butter the sides and line the bottom of a springform pan.
- Peel and core apples and slice into 1/4 inch thick slices.
- In a large mixing bowl using a hand or stand mixer fitted with a paddle, beat eggs and granulated sugar on high speed until light and pale. Reduce speed to medium and add heavy cream and sugar and beat until well blended.
- Add gluten free flour, baking powder and salt and mix until well incorporated.
- Add apples to batter and fold with the batter.
- Pour mixture into the prepared pan making sure the apples are evenly distributed and flat on the pan.
- Bake for 60 to 85 minutes until the cake is golden brown and a wooden stick inserted in the center comes out clean. Let cake cool in the pan for 20 minutes, then unlatch rim and let cake cool in the pan for another 10 minutes. After cooling, remove the cake from the springform pan and transfer to a serving plate. Serve warm or room temperature dusted with powdered sugar and with whipped cream if desired.
keywords: gluten free apple cream torte
