Olive Garden Italian Apple Torte Food

EASY ITALIAN APPLE CAKE | TORTA DI MELE

Steps:

• Preheat the oven to 180 ° C (350 F) and prepare a 22 cm springform pan covered with parchment paper, wet and squeezed. Then wash and peel the apples.
• Cut some apples (about half of them) into small pieces and some into thin slices. Squeeze the lemon juice on both to flavour and keep them from blackening. Set the apples aside.
• In a large bowl, beat the eggs with the sugar for 5 minutes, until very frothy and well whipped (you can also use an electric mixer). Then add the melted butter and lemon zest.
• Add the flour, baking powder and milk. Mix and combine the ingredients very well. Finally add the chopped apples (but keep the slices aside) to the mixture and mix well by hand with a wooden spoon.
• Pour the mixture into the springform pan and then cover it completely with the apple slices arranged in a radial pattern.
• Before baking, sprinkle the surface of the cake with brown sugar, which during cooking will form a crunchy and delicious crust.
• Bake at 180° C (350 F) for about 50 minutes. The apple cake will be ready when the apple slices are toasted and golden. Let the cake cool before serving.

OLIVE GARDEN ITALIAN APPLE TORTE

Steps:

• Preheat oven to 350°F
• Soak raisins in Marsala wine; set aside. Peel and finely slice apples and place in large bowl. Add lemon juice and enough water to cover. In separate large bowl, mix one egg and two egg yolks. Add sugar and butter and cream at medium speed until smooth. Add raisins and wine mixture, flour and baking powder and mix thoroughly. Coat 9 inch spring form pan with butter.
• Place dough mixture in pan. Strain apples reserving 2 tbsp of the liquid. Toss apples with 1 Tbsp of sugar and place on top of dough mixture pressing lightly. Top torte evenly with pine nuts and 2 tbsp of reserved liquid. Place torte on center shelf of oven.
• Bake for 45 minutes or until toothpick inserted in center comes out clean. Sides and top of torte should be light brown. Remove and let cool.

ITALIAN APPLE CAKE

Steps:

• Preheat oven to 350 degrees. Grease a standard bundt cake pan with melted butter or cooking spray; set aside.
• Peel and core all three apples. Dice two of the apples into about half inch cubes. Grate one of the apples on a box grater using the larger holes. Place the apples in a medium bowl and toss with two tablespoons of lemon juice and one teaspoon of lemon zest; set aside.
• In a large bowl, combine the eggs and sugar. Use a handheld mixer to beat until light and fluffy, about 2-3 minutes. The mixture should be pale in color. Add in the milk, olive oil, and vanilla, and mix until combined. Add in the flour, baking powder, and salt and mix until all ingredients are incorporated.
• Fold the apples into the batter and mix until combined. Pour the batter into the prepared cake pan. Sprinkle the cake with two tablespoons of sugar.
• Bake on the center rack of the oven for about 40-50 minutes. You'll know the cake is done when it starts to pull away from its sides. Also, a toothpick inserted in the cake will come out mostly clean, except for some crumbs. Let the cake cool on a baking rack for 10 minutes, then remove from pan and let cool completely.
• Once the cake is completely cooled, dust the top with powdered sugar.

ITALIAN FRESH APPLE TORTE

Steps:

• FOR CRUST; Blend flour and sugar, cut in butter into small pieces and work into flour mixture by hand or fork, (DON'T Over Mix); then add egg yolk, stir gently until well incorporated into the flour-butter mixture.
• Gently form two balls of dough; ONE LARGER, for the bottom crust; the other ball is for the top; WRAP dough in wax paper and set in refrigerator for 1 hour.
• Line pizza pan with parchment paper; crumble large ball of dough on to the parchment paper and press to fit lined pan.
• Then roll small dough ball in between waxed paper, press or roll dough to 1/8 inch thick, cut into strips to layer over apple filling (cut any sze it doesn't matter, have fun); NOTE use kitcken knife to lift strips onto the apple filling in a crisscross pattern, (if strips break, DO NOT WORRY, arrange into pattern of squares).
• FOR FILLING: place apples in medium saucepan with water (or cider), and slowly warm slowly, then add flour, sugar, cinnamon, nutmeg and butter to apple mixture; cook over medium-high heat,stirring often until thick; set aside and cool.
• Pour filling over bottom crust, spread evenly, then layer top with strips of dough; Bake at 375 degrees for 35-40 minutes, until browned.