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Double Almond Apple Torte Recipe
|Flour||1 1⁄2 Cup (24 tbs) (375 Milliliter)|
|Butter/Margarine||1⁄2 Cup (8 tbs) (125 Milliliter)|
|Apples||5 , pared, cored and sliced|
|Sour cream||1 Cup (16 tbs)|
|Sugar||15 Milliliter (1 Tablespoon)|
|Slivered almonds||1⁄4 Cup (4 tbs) (50 Milliliter)|
|Whipping cream||1 Cup (16 tbs) (250 Milliliter)|
|Amaretto liqueur||60 Milliliter (4 Tablespoon)|
Serving size: Complete recipe
Calories 3691 Calories from Fat 2144
% Daily Value*
Total Fat 243 g373.2%
Saturated Fat 141.9 g709.4%
Trans Fat 0 g
Cholesterol 1115.9 mg
Sodium 414.2 mg17.3%
Total Carbohydrates 317 g105.5%
Dietary Fiber 26.4 g105.7%
Sugars 127.6 g
Protein 45 g90.8%
Vitamin A 100.6% Vitamin C 60.9%
Calcium 61% Iron 71.4%
*Based on a 2000 Calorie diet
Mix together the flour and sugar in a large bowl.
Cut in the butter or margarine until the mixture resembles coarse crumbs.
Beat the two eggs and blend thoroughly into the flour mixture.
Pat the resulting mixture into the bottom of a 12" (30 cm) springform pan.
Arrange the apple slices in a slightly overlapping circular pattern on top of the pastry.
Beat together the eggs, sour cream and 1 Tbsp. (15 mL) sugar until smooth and spoon this mixture over top of the apples.
Sprinkle with the slivered almonds and bake for approximately 40-50 minutes or until the topping is set and slightly browned.
Cool completely and cut into wedges.
Serve with whipped cream that has been sweetened with Amaretto liqueur.