Torta Mele Alla Panna Apple Cream Cake
Indulge in the rustic charm of Torta Mele Alla Panna, a luscious Italian Apple Cream Cake that combines simplicity with decadence. Featuring tender slices of sweet-tart apples like Granny Smith or Fuji nestled in a velvety batter made with heavy cream and rich melted butter, this dessert is a celebration of comfort and elegance. The delicate balance of flavors is enhanced by a hint of vanilla and a touch of lemon, while the golden-brown crust conceals a moist, creamy interior. Perfectly suited for holidays, brunches, or any occasion that calls for a touch of sophistication, this easy-to-make cake comes together in under an hour and serves as a delightful centerpiece when garnished with a light dusting of powdered sugar. Whether paired with a cup of coffee or served à la mode, this Torta Mele Alla Panna is sure to captivate your taste buds.
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Recipe Information
Ingredients
- 200 grams All-purpose flour
- 150 grams Granulated sugar
- 8 grams Baking powder
- 1 pinch Salt
- 80 grams Unsalted butter, melted
- 200 ml Heavy cream
- 3 large Eggs
- 1 teaspoon Vanilla extract
- 3 medium Apples (e.g., Granny Smith or Fuji), peeled and thinly sliced
- 1 tablespoon Lemon juice
- 1 tablespoon Powdered sugar (for dusting, optional)
Instructions
Preheat your oven to 180°C (350°F). Grease and line a 9-inch (23 cm) springform pan with parchment paper.
In a medium bowl, toss the sliced apples with the lemon juice to prevent browning and set aside.
In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt until well combined.
In a separate bowl, whisk the eggs, melted butter, heavy cream, and vanilla extract until smooth and homogenous.
Gradually add the wet ingredients to the dry ingredients, mixing gently with a spatula until you achieve a smooth batter. Do not overmix.
Pour half of the batter into the prepared springform pan and spread evenly.
Layer half of the sliced apples over the batter in a fan pattern or evenly distributed.
Pour the remaining batter over the apple layer, smoothing the surface, and then arrange the remaining apple slices decoratively on top.
Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown.
Allow the cake to cool in the pan for 10 minutes before carefully removing the springform ring. Let it cool completely on a wire rack.
Dust lightly with powdered sugar before serving, if desired.
Nutrition Facts
Calories |
3121 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 149.0 g | 191% | |
| Saturated Fat | 86.2 g | 431% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 933 mg | 311% | |
| Sodium | 1215 mg | 53% | |
| Total Carbohydrate | 400.5 g | 146% | |
| Dietary Fiber | 19.9 g | 71% | |
| Total Sugars | 219.4 g | ||
| Protein | 42.0 g | 84% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 166 mg | 13% | |
| Iron | 12.5 mg | 69% | |
| Potassium | 1105 mg | 24% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
