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Apple Bavarian Torte

1/2 cup plus 1 Tbsp. vegan margarine, chilled
3 apples, peeled, cored, cut in half, and thinly sliced
1/3 cup brown sugar
1/2 tsp. ground cinnamon
1/3 cup plus 1/4 cup white sugar, chilled
1/4 tsp. plus 1/2 tsp. vanilla extract
1 cup flour, chilled
1 8-oz. package nondairy cream cheese (try Tofutti or Galaxy brand)
1 Tbsp. fresh lemon juice
1 Tbsp. cornstarch
1/4 cup sliced almonds

  • Preheat the oven to 400°F.
  • Oil a 9-inch springform pan.
  • In a skillet over medium heat, melt 1 tablespoon margarine. Toss the apples with the brown sugar and cinnamon and sauté for 2 to 3 minutes. Drain off and reserve the liquid.
  • Cream together 1/2 cup margarine, 1/3 cup white sugar, 1/4 teaspoon vanilla, and the flour. Press the crust mixture into the bottom of the springform pan. Set aside.
  • In a food processor, blend together the nondairy cream cheese, lemon juice, 1/2 teaspoon vanilla, cornstarch, and remaining 1/4 cup sugar. Pour this mixture over the crust and spread the apples on top.
  • Bake for 10 minutes. Drizzle with a couple of spoonfuls of the reserved apple liquid, avoiding the edges of the pan, and continue baking for 25 minutes.
  • Sprinkle almonds over the top of the torte. Continue baking until lightly browned. Cool before removing from the pan.

Makes 6 to 8 servings

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  • KK says:

    I love this! I followed the recipe exactly and it’s so yummy. I love to actually eat it cold as a quick hand held breakfast.

  • Katie says:

    OMG…..SO GOOD……so easy to make, I used the whole lemon like “Rose” suggested because I love, love, love lemony desserts. It turned out fantastic. My meat eating husband couldn’t get enough of it. I will be bringing it for a Christmas Eve dessert.

  • Dawn Nidy says:

    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 says:

    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 says:

    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)

    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!