BREMEN APPLE TORTE
This classic Bremen Apple Torte recipe offers a comforting blend of sweet apples and a creamy, spiced filling, all baked to golden perfection. The combination of tender cooked apples, a rich custard, and a crunchy zwieback crust creates a delightful contrast of textures and flavors. This traditional dessert is perfect for a cozy afternoon treat or a special occasion.
Ingredients
- 7 pieces Apples, peeled and cored
- 6 tablespoons Granulated sugar
- 2 tablespoons Butter
- 6 pieces Eggs
- 1 pint Sour cream
- 1 tablespoon Vanilla extract
- 1/2 teaspoon Ground cinnamon
- 3 cups Zwieback, finely rolled
- 2 tablespoons Butter (Quantity estimated (not specified in original recipe))
Instructions
- 1In a saucepan, combine the peeled and cored apples, 6 tablespoons of sugar, and 2 tablespoons of butter. Cook over medium heat until the apples soften, about 15-20 minutes. Stir occasionally to prevent sticking.
- 2In a separate bowl, cream the eggs. Add the sour cream, vanilla extract, and cinnamon. Sweeten to taste with additional sugar, if desired. Stir well to combine.
- 3Pour the custard mixture into the cooked apples. Let the mixture boil together until it thickens, about 5-10 minutes. Remove from the stove.
- 4Preheat the oven to 350°F (175°C). In a well-greased baking pan, put a layer of 2 cups of the finely rolled zwieback crumbs. Top with a layer of the apple mixture, then another layer of the remaining crumbs. Dot the top with lumps of butter.
- 5Bake in the preheated oven for 1 hour, or until the top is golden brown and the filling is set.