Apple Bavarian Torte

Dawn Nidy commented:

12-20-2011 8:29 AM

This is an amazing recipe, I have to say. I dont care what it's called and I wouldn't change anything about it. It was a smash with vegans and omnis alike.
Rose commented:

12-9-2011 8:35 AM

Regardless of what it's called, this recipe is amazingly fantastic! I had to review it, since there were no comments on it. I made this for thanksgiving as well as for my daughter's birthday, and my guests all went crazy over it!!! Even my husband who works at an upscale restaurant and is not a vegan completely raved about it. In fact, he said I could enter a contest and win it with this dessert!! At first I was nervous about using a spring form pan, but it was simple. I just made sure to grease it really well. The only thing I modified was that instead of using 1 TBSP of Lemon juice, I used the juice from the whole lemon. If you use 1 TBSP, the filling will just taste like the soy cream cheese. When you use the whole lemon, the filling tastes like key lime pie! OMG- you can eat it on a spoon it is so delicious!! You can't even tell that there is no dairy in it. What a great recipe! I will be using this for years to come!!!
Silke from Germany commented:

11-20-2011 2:23 AM

This sure sounds tasty but I have never heard that a German would make a "torte" in such a way. This recipe sounds more like a pie and less like a Torte (which means cake but a very special kind of cake with several layers in German) to me. I will give you a recipe for an original German Apfelkuchen which also means apple cake but is a different kind and thus easier to bake. Sunken Apple Kuchen 160 g margarine 140 g raw cane sugar 1 pinc salt 2 tsp vanillaextract 260 g flour (speltflour) 3 tsp backingpowder 1 tsp lemon zest 200 ml Soymilk 4 apples apricotjam (optional) Instructions: Cream together margarine, sugar, salt und vanilla extract. Mix backin powder and flour. Alternatingly combine flour mixture and soymilk with margarine mixture. Add lemon zest if you like. The batter shoud be pourable but thiker than pancake batter. Pour batter in an about 12 inch (28 cm) diametre spring form, which has been greased. Peel core and half apples. Cut into the apples as if using a cutting harp. Press the apples into the batter. Alternaively you can cut the apple halves into thin sices and put them on the batter that way. Bake Kuchen about 50-55 min at 340°F. (insert a thoothpick after the baking time to see if the Kuchen is done: when it comes out clean it is ready.) Hint: -Brush it with apricot jam while it is still warm. -This is a German cake and cakes in Germany are not half as sweet as American or British cakes, which of course means you can eat some more of this wonderfull backing good and not feel to guilty about it!