This recipe came from a newspaper clipping that was stuffed into an antique bureau drawer with all of Grandma G’s other clippings. There is no date on the clipping but I would guess anywhere from the 50’s to the 70’s. The clipping says that this may be served warm or cold and should be garnished with a dollop of whipped cream sprinkled with slivered almonds.
SOUR CREAM APPLE TORTE
2 1/2 cups pared, sliced fresh apples
2 T butter or margarine
1/2 cup sugar
1/4 cup sour cream
4 eggs, separated
1 T flour
1 T grated lemon rind
1 1/2 T lemon juice
1/4 tsp salt
2 cups corn flakes or 1/2 cup packaged corn flake crumbs
1/3 cup sugar
1 tsp cinnamon
1/2 cup blanched shredded almonds
Cook apples in heated butter in a covered fry pan until tender, stirring occasionally. Combine sugar, sour cream, egg yolks, flour, lemon rind, and lemon juice. Pour over apples. Cook over low heat, stirring until mixture thickens; remove from heat. Cool.
Beat egg whites with salt until stiff but not dry. Fold into custard mixture.
If using corn flakes, crush into fine crumbs. Combine sugar, cinnamon, corn flake crumbs and almonds. Spread half of crumb mixture in bottom of greased 8×8-inch baking pan. Pour in filling: cover with remaining crumb mixture.
Bake at 325 degrees F. about 45 minutes. Cut into squares and serve hot or cold with whipped cream or ice cream if desired. Makes 9 servings.
This recipe interests me because of the weird use of corn flakes in a dessert. Other than that, it sounds pretty good.