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Bavarian Apple Torte https://www.metro.ca/userfiles/image/recipes/gateau-pommes-bavarois-3499.jpg PT30M PT35M PT4H05M
Combine butter and 1/3 cup (75 mL) granulated sugar. Blend in flour. Spread dough on bottom and 1-inch (2.5 cm) up sides of a 9-inch (23 cm) springform pan. Beat PHILADELPHIA cream cheese and 1/3 cup (75 mL) granulated sugar until well blended. Add egg and vanilla; mix well. Spread evenly over crust. Combine remaining sugar and cinnamon. Toss apples in sugar mixture. Spoon over PHILADELPHIA cream cheese layer. Sprinkle with almonds. Bake at 425°F (220°C) for 10 minutes. Reduce temperature to 375°F (190°C) and continue baking 25 minutes longer. Cool on wire rack. Chill 3 hours before serving.
10
1/2 cup (125 mL) butter 1 cup (250 mL) granulated sugar 1 cup (250 mL) all purpose flour 250 g PHILADELPHIA cream cheese 1 egg 1/2 tsp. (2 mL) vanilla 1/2 tsp. (2 mL) cinnamon 4 cups (1 L) peeled, sliced apples 1/4 cup (60 mL) almonds, sliced
Bavarian Apple Torte

Bavarian Apple Torte

Rate this recipe
3 Votes
10
servings
0:30
Preparation
0:35
COOKING
4:05
TOTAL TIME

Imprimer ma sélection
Imprimer ma sélection

Ingredients

  • 1/2 cup
    (125 mL)
    butter
  • 1 cup
    (250 mL)
    granulated sugar
  • 1 cup
    (250 mL)
    all purpose flour
  • 250 g
    PHILADELPHIA cream cheese
  • 1
    egg
  • 1/2 tsp.
    (2 mL)
    vanilla
  • 1/2 tsp.
    (2 mL)
    cinnamon
  • 4 cups
    (1 L)
    peeled, sliced apples
  • 1/4 cup
    (60 mL)
    almonds, sliced
Imprimer ma sélection

Preparation

Combine butter and 1/3 cup (75 mL) granulated sugar. Blend in flour. Spread dough on bottom and 1-inch (2.5 cm) up sides of a 9-inch (23 cm) springform pan.

Beat PHILADELPHIA cream cheese and 1/3 cup (75 mL) granulated sugar until well blended. Add egg and vanilla; mix well. Spread evenly over crust.

Combine remaining sugar and cinnamon. Toss apples in sugar mixture. Spoon over PHILADELPHIA cream cheese layer. Sprinkle with almonds. Bake at 425°F (220°C) for 10 minutes. Reduce temperature to 375°F (190°C) and continue baking 25 minutes longer. Cool on wire rack. Chill 3 hours before serving.

Source : Metro

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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