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This recipe for CARAMEL APPLE TORTE, by , is from GOURMET GIRLS COOKBOOK, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.


Added: Monday, April 13, 2009


6 egg yolks
1 1/2 cups sugar
1/2 cup apple cider or apple juice
2 tsp. vanilla
1 tsp baking powder
1/2 tsp ground cinnamon
6 egg whites
2 cups graham cracker crumbs
1 cup ground almonds

1 recipe Carmel Sauce
2/3 c. brown sugar
1 T. cornstarch
1/4 c. apple cider or juice
1/4 c. margarine or butter
1 egg yolk

1 recipe Carmel Cream Cheese Filling
8 oz. package cream cheese
1/2 c. caramel sauce

1 recipe Sweetened Whipped Cream
1 c. whipping cream
2 T. sugar
1/2 t. vanilla

In a small mixer bowl combine egg yolks, 1 cup of the sugar, the apple cider or juice, vanilla, baking powder and cinnamon. Beat with an electric mixer on medium speed about 3 minutes or till light and fluffy. Wash the beaters thoroughly.

in a large mixer bowl beat egg whites on medium speed till soft peaks form (tips curl). Beat on high speed, slowly adding remaining sugar, till still peaks form (tips stand straight)

Fold the yolk mixture into the egg white mixture. Fold cracker crumbs and almonds into egg mixture, a fourth at a time.

Divide batter evenly among 3 well-greased and floured 8-inch round baking pans.

Bake in a 325 oven for 25 to 30 minutes or till cake springs back when lightly touched near the center. Cool on a wire rack for 10 minutes. Loosen sides; remove cake layers from pans. Cool thoroughly on wire racks.

Place one cake layer on a cake plate; spread with half of the Caramel Cream Cheese Filling. Top with second layer; spread with remaining filling. Top with the last layer. Frost the top and sides with the Sweetened Whipped Cream. Drizzle with the remaining Caramel Sauce.

In a small saucepan combine 2/3 cup packed brown sugar and 1 tablespoon cornstarch. Add 1/4 cup apple cider or juice and 1/4 cup margarine or butter. Cook and stir over medium heat till thickened and bubbly. Cook and stir for 2 minutes more.
In a small bowl beat 1 egg yolk; gradually stir in 1/2 cup of the hot brown sugar mixture. Return the egg mixture to the saucepan. Cook and stir till bubbly; reduce heat. Cook and stir for 2 minutes more. Remove from heat; cover and cook. Makes 3/4 cup.

Use 1/2 cup of the Caramel Sauce for the Caramel Cream Cheese Filling. Use remaining sauce to drizzle atop the Sweetened Whipped Cream. If necessary, thin the remaining Caramel Sauce with 1 to 2 teaspoons apple cider or apple juice to
make of drizzling consistency.

In a bowl beat one 8—ounce package cream cheese till fluffy. Gradually beat in 1/2 cup of the Caramel Sauce.

In a small chilled mixing bowl combine 1 cup whipping cream, 2 tablespoons sugar, and 1/2 teaspoon vanilla. Beat till mixture mounds slightly and soft peaks form. Makes 2 cups.




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