Dulce de Leche Apple Cream Torte
Dulce de Leche Apple Cream Torte
It was my best girlfriends birthday in July and I wanted to reinvent cake for her. She’s not a fan of all chocolate and loves things that are creamy and buttery. (Who doesn’t?) In my quest for creating something original I landed upon a recipe for an Eclair cake that sounded fascinating. . .except for the fact that the recipe called for pudding mix and cool whip and used chocolate.
I liked the idea of it and so, I did some tinkering and found a way to make something that is infinitely better but uses real food and apples and Dulce de Leche!!! I did decide, after trial and error, that using a box of vanilla pudding mix is a great way to cheat and make a stiff pastry cream.
Here’s the recipe:
Recipe: Dulce de Leche Apple Cream Torte
Ingredients
- 8 firm apples, peel, cored and sliced (I used frozen ones from our apple tree last season!)
- 1 tbsp. of Sweet Auburn (1 tsp. of cinnamon)
- 1 cup of sugar
- 1 tbsp. of flour
- 2 boxes of vanilla pudding mix (yes, I used a processed mix here and lived to tell the story!)
- 1 cup of half and half cream
- 2 cups of milk
- 1 tsp. of vanilla
- 1 cup of sour cream
- 2 cups of whipped cream
- 1 box of graham wafers
- 1 recipe of Dulce de Leche (or a bottle of store bought)
Instructions
Combine the apples, Sweet Auburn and sugar in a large saucepan and set over medium heat. Cook, stirring occasionally, until the apples are tender. Mix in the flour, and continue to simmer until thickened. Remove from the heat and allow to cool completely. In a large bowl, whisk together the pudding mix, half and half, milk and vanilla until smooth. Stir in the sour cream and then fold in the whipped cream. To assemble the cake, line the bottom of a 9×13 inch baking dish with a single layer of graham wafers. (I used a large spring form pan that I covered with plastic wrap, inside and out.) Top the wafers with a thin layer of the apple mixture and top that with a generous layer of the cream mixture. Repeat the layers until the fillings are all used; ending with a layer of graham wafers. ( I got 2 layers when I made the one pictured above.) Cover the cake with plastic wrap and refrigerate for 24 hours. When ready to serve, warm the Dulce de Leche until it can be easily poured and then pour it over the top layer. Slice the cake into servings and drizzle each piece with more Dulce de Leche, if desired. Keep any remaining cake refrigerated.
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