Apple Cream Torte

This weekend our friends Sam and Julia brought over a huge bag of heirloom apples from their tree. Fortunately, I found this recipe from Sunset Magazine to help me put them to delicious use. They describe it as a cross between a cake, a custard and a Dutch baby. I’d have to say that’s pretty darn accurate. We made it for some young men from China who had just moved into their dorms (it was move-in weekend at Cal). They were playing a game of tennis and wanted us to take a photo of them. We became friends and they started to play tennis with my kids. Before I knew it I was making this cake for them to celebrate their first year of college so far from home. The kindness of strangers always fed me in college and it was time to return the favor.

3 or 4 apples

3 large eggs

1 cup sugar

¾ cup heavy cream

1 teaspoon vanilla

1 cup flour

1 ½ teaspoon baking powder

½ teaspoon salt

Powdered sugar

Crème fraiche

Peel and slice apples. The recipe called for them to be cored and sliced in rings. Beat eggs together with sugar. Add in heavy cream and vanilla and continue to whip. In a separate bowl mix flour, baking powder and salt. Add apples to cream mixture and then stir in flour mixture. Bake in buttered or oiled round dish until golden brown and toothpick comes out clean.