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Apple Torte, Pesach I (P, KLP, TNT)
Source: Gourmet Magazine, April 1988
Serves: 8

6 large eggs, separated, at room temperature
2 cups plus 1 tbsp. sugar
3/4 cup matzo cake meal
3/4 cup potato starch
1 cup apple juice
1 tbsp. freshly grated lemon rind
1/2 tsp. vanilla
3 large Golden Delicious apples (about 1-1/2 pounds), peeled, cored and sliced thin
1 tsp. cinnamon

Pre-heat oven to 325°F.

In a large bowl with an electric mixer, beat the egg yolks until they are thick and pale. Add 1-3/4 cups of the sugar gradually. Beat the mixture until it is very thick.

In a small bowl, mix together the matzo cake meal and potato starch and add this mixture to the yolk mixture alternately with the apple juice, beginning and ending with the matzo mixture and blending the mixture after each addition. Add the rind and the vanilla and beat the mixture until well combined.

In another bowl, with well-cleaned beaters, beat the egg whites until they hold soft peaks. Add 1/4 cup of the remaining sugar, a little at a time, beating until the whites hold stiff peaks. Stir one cup of the whites into the apple juice mixture and then fold in the remaining whites gently but thoroughly.

Pour the batter into a greased 13"x9" baking pan, spreading it evenly. Arrange the apple slices evenly over it, overlapping them slightly.

In a small bowl mix together the remaining 1 tbsp. sugar and the cinnamon. Sprinkle this evenly over the apples.

Bake the torte in the middle of a pre-heated 325°F oven for 50 to 55 minutes, or until it is golden and a tester comes out clean. Let cool in the pan on a rack.

Posted by Elaine Thickman

Nutritional Info Per Serving: N/A