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Apple
Bavarian Torte
From PETA's Web site
www.vegcooking.com (Note: the
web designer has added metric measurements.)
- 1/2 cup (120 ml) plus 1 tbsp (15
ml) margarine, chilled
- 3 apples,
peeled, cored, cut in half, and thinly sliced
- 1/3 cup (80 ml) brown
sugar
- 1/2 tsp (3 ml) ground
cinnamon
- 1/3 cup (80 ml) plus 1/4 cup (60 ml)
white sugar, chilled
- 1/4 tsp (2 ml) vanilla extract
- 1 cup
(240 ml) flour, chilled
- 1 8-oz (240 ml) package
nondairy cream cheese (try Tofutti
brand)
- 1 tbsp (15 ml) fresh lemon
juice
- 1/2 tsp (3 ml) vanilla
extract
- 1 tbsp (15 ml) cornstarch
- 1/4 cup (60 ml) almonds, sliced
Preheat the oven to 400°F (200C.) Oil a 9-inch (23 cm)
springform pan.
In a skillet over medium heat, melt
1 tablespoon (15 ml) 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 (120 ml) margarine,
1/3 cup (80 ml) white sugar, 1/4 teaspoon (2 ml) 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 (3 ml) vanilla, cornstarch,
and remaining 1/4 cup (60 ml) sugar. Pour this mixture over the crust and
spread the apples on top.
Bake for 10 minutes.
Drizzle with a couple 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. Serves 6.
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