This Danish applesauce torte is a dessert I’ve made often over the years. It can vary in texture, depending on the applesauce (always freshly made!) and on how finely the almonds are grated. If you use the commercially grated almonds, the consistency will almost be similar to sponge cake; while, if you grate the almonds yourself (I use a microplane rotary grater) and leave them coarser, the top will be delightfully crunchy. Either way, it’s delicious.
Aeblegroed Med Mandeldejg
2 cups thick applesauce
1½ cups (a generous ¼ pound) ground, blaanched almonds
1½ Tbsp crystalline fructose (powdered fruit sugar)
3 large eggs, separate
heavy cream, whipped – for garnish
Preheat oven to 400° F.Use release spray to coat a 1-qt soufflé dish, or other deep baking dish of equivalent capacity.
Pour applesauce into prepared dish. Mix sugar with ground almonds and beat in egg yolks, individually. Mixture will be stiff. Whip egg white with a pinch of salt until frothy, add a ¼ tsp cream of tartar, and whip just until stiff peaks develop. Fold whites into yolk mixture. Pour combined mixture over the applesauce and bake for about 30 minutes.
Serve lukewarm with whipped cream, softened ice cream, or nutmeg-scented anglais.
Note: The most nutritiuous & eye-appealing applesauce is made from unpeeled apples. The flavour is more intense & the colour is a lovely deep pink (unless, of course, green-skinned apples are used). Adding the sugar & seasoning after the initial cooking also ensures your preferred sweetness level. My method:
1½ pounds apples (4 large)
8 fl. oz water (or unfiltered apple juice)
1/3 cup sugar (or to taste)
2 tsp lemon juice (or a couple drops of pure lemon extract)
½ tsp ground cinnamon
1/8 tsp freshly ground nutmeg
Wash, core, and slice apples. Combine apples & liquid in saucepan. Cover & cook over gentle heat, stirring occasionally, until apples are soft. Remove from heat & press sauce through a strainer or food mill to remove peel. Return applesauce to the pan; add sugar (or honey), lemon, cinnamon, and nutmeg and cook, stirring constantly, until the sugar has dissolved. Remove from heat & cool. Recipe can be doubled very successfully.