Badische Apfeltorte (Baden apple torte)
A thin baked sponge disc topped with an apple compote layer and stabilised whipped cream, finished with a fan of thinly sliced apple brushed with warm apricot glaze so it stays glossy rather than browning. This is a composed torte for slicing at the table, not a rustic bake.
Prep45 min
Cook25 min
Rest120 min
Oven175°C
Servings12
Christoph's Baden apple torte, a composed cake for slicing rather than a rustic streusel bake, glazed to keep the fanned apple on top glossy.
Ingredients
Written for a 24 cm round tin
Units
Temperature
Servings
Sponge
- 4 eggs rounded
- 120 g sugar rounded
- 100 g flour rounded
- 25 g cornstarch rounded
- 4 g baking powder rounded
Apple compote
- 500 g apples, peeled, cored, diced rounded
- 50 g sugar rounded
- 10 ml lemon juice rounded
To finish
- 400 ml cream, cold, whipped to stiff peaks rounded
- 8 g cream stabiliser (optional) rounded
- 2 apples, for the top, thinly sliced just before assembling rounded
- 15 ml lemon juice, for tossing the apple slices rounded
- 80 g apricot jam, warmed and sieved, for glazing rounded
Dietary labels are a guide, not a guarantee. If you have an allergy, read the ingredients yourself.
Method
- Whisk the eggs and sugar together until pale and roughly tripled in volume, about 5 minutes. Sift the flour, cornstarch and baking powder over and fold in gently.
- Pour into a lined 24 cm springform and bake at 175°C for 20 to 25 minutes, until it springs back when pressed and a skewer comes out clean. Cool completely, then wash and dry the tin ring for reassembly.
- Combine the diced apples, sugar and lemon juice in a pan. Cook over medium heat, stirring, for 8 minutes, until softened to a chunky compote. Cool completely.
- Whip the cream with the stabiliser, if using, to stiff peaks.
- Set the ring back around the cooled sponge. Spread the apple compote evenly over it, then spread two-thirds of the whipped cream over the compote, smoothing the top.
- Chill for at least 1 hour, until the layers are set enough to release the ring cleanly.
- Toss the sliced apples with the lemon juice and fan them over the top. Brush with the warm, sieved apricot glaze. Pipe or spoon the remaining cream around the edge, if wanted, and chill at least 1 more hour before slicing.
Notes
- Cool every layer fully before the next one goes on. Warm compote onto a warm sponge, or warm sponge under cream, softens everything and the torte will not hold clean layers when sliced.
- The apricot glaze is what keeps the top apple slices from browning and drying out, not just decoration; brush it on within a few minutes of slicing the apples.
- Chill properly before releasing the ring. A torte released too early has soft layers that slump rather than holding their shape at the cut edge.
- It keeps for 2 days in the fridge, covered, and is best within the first day while the top apple is still fresh.
Ingredient substitutions
- Apricot jam can be any pale jam, warmed and sieved to remove lumps; a darker jam changes the colour of the glaze noticeably.
- Cream stabiliser helps the whipped cream hold its shape through the chill and slicing; without it, use slightly colder cream and whip a touch firmer.
- A layer of thinly sliced almonds pressed around the sides of the torte is a traditional finishing touch.
- For a version with more spice, add a pinch of cinnamon to the apple compote while it cooks.
From Christoph Mayer