Caramel Apple Blitz Torte

Caramel Apple Blitz Torte

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Ingredients

  • ½ C unsalted butter
  • 5 LG Michigan apples, peeled and sliced evenly (Honey Crisp, Golden Delicious)
  • 1 tsp. cinnamon
  • 1 T Pioneer® Sugar
  • dash of pink Himalayan sea salt

Torte Cake Batter:

  • ½ C butter
  • ½ C Pioneer® Sugar
  • ¼ tsp. pink Himalayan sea salt
  • 4 LG egg yolks
  • 1 tsp. vanilla
  • 3 T milk
  • 1 tsp. baking powder
  • 1 C unbleached all-purpose flour

Cake Batter Topping:

  • 4 LG egg whites
  • ¾ C Pioneer® Sugar
  • ¼ tsp. cream of tartar
  • ½ tsp. ground cinnamon
  • 1 T Pioneer® Sugar

Mascarpone Cream:

  • 2 C mascarpone (16 oz.)
  • 2 C chilled heavy cream
  • 2 tsp. dry white chocolate pudding mix
  • ½ C caramel

Garnish:

  • ½ C sliced almonds, toasted
  • extra caramel for drizzling

Directions

  1. Spray two 8 or 9-inch round cake pans with non-stick baking spray. If you use parchment paper for on the bottom, make sure you spray those too; set aside.

Caramel Apple Filling Directions:

  1. Start by melting the butter in a large Dutch oven stove-top pan. Mix the apples with the cinnamon, Pioneer® Sugar and salt. Cook over medium-high heat, gently turning them often, until apples are tender and caramelized in color, but not mushy (8-10 minutes). Set aside to cool completely.Preheat oven to 350° F.

Torte Cake Batter Directions:

  1. Beat together butter, Pioneer® Sugar, salt, egg yolks, vanilla and milk. Whisk the flour and baking powder and mix into the wet ingredients. Spread the batter into prepared cake pans. Do not be concerned that the batter barely covers the bottom of the cake pans.

Cake Batter Topping:

  1. Next beat the egg whites until light. Gradually add Pioneer® Sugar. Beat until the meringue is nice and glossy and somewhat stiff – but not enough to make stiff peaks! Spread the meringue over the torte cake batter equally and sprinkle each one with cinnamon sugar mixture.
  2. Bake for 25 minutes or until torte cakes are lightly browned. Place torte cake onto a cooling rack and set timer for 10 minutes. Before you turn out of the cake pans, make sure you’ve loosened the edges so they easily fall out of the pans. Cool completely, meringue side up.

Mascarpone Cream:

  1. Place both the mascarpone and heavy cream into a high-sided mixing bowl and beat until nice and smooth. Add the dry pudding mix and the caramel; mix just until thick.

Assembly:

  1. Place a meringue cake layer onto a serving plate with placing pieces of parchment paper all around cake edges to keep the plate clean while you assemble and decorate your torte cake. Add a thick layer of apples, saving some to decorate the top of your cake. Next add a thick layer of mascarpone cream. Top with another cake layer; meringue side up.
  2. Frost top and sides of torte cake with the rest of the mascarpone cream. Place leftover apples that are cut to smaller pieces to decorate the top of the cake.
  3. Place the toasted almonds all around the sides of the cake. Place any extra almonds in between the apple and the tops of the cake. Drizzle the top of the finished torte with more caramel to make the cake look mouthwatering good. Pull off the parchment paper around the bottom and be prepared for the WOW factor!
 
 
 

While every effort is made to ensure that the information contained in the recipes on our website is accurate, not all recipes are tested by Michigan Sugar Company. Michigan Sugar Company does not guarantee the outcome of these recipes and are prepared at your own risk. Most recipes are submitted through visitors and recipe contests sponsored by Pioneer Sugar®.