Swiss Style Apple Custard Torte. Sweet seasonal apples float in a creamy custard swaddled in a nutty buttery sweetened crust.
Back in the day I joyously worked in a restaurant featuring Swiss Continental cuisine. I remember those days with fondness, when the individual mom and pop restaurants reigned supreme. The industry has changed so drastically since that time with the advent of corporate chains where everything looks and tastes the same.
Our signature dessert at that time was Hans’ Swiss Apple Cake. His was more a torte than a cake. I’ve searched for years trying to recreate what I remember and this version comes close as far as the filling yet falls short on the crust which I remember as being more cake-like. My prep work for these delicious treats consisted of peeling and slicing a couple bushels of apples. All this done to meet the demands of weekend service. The banquet hall was the place to be during this time as the baked treats were set here to cool. The room permeated with an aroma of apples and cinnamon seemed dreamlike.
This particular version of Swiss Style Apple Custard Torte boasts ease of preparation for a dessert that evokes sweet accolades wherever it is served.
Honestly one of the easiest apple tortes I’ve come across and whipped up to date. Soon to become a favorite in recipe boxes nationwide. The natural sweetness from the apples negates the want or need to weigh this treat down with excess sugar. Apple slices seem to float cloud like in the custard producing a velvety mouthfeel.
Leftovers (if any) need to be refrigerated but I can honestly tell you the crust retained its crunch even after refrigeration. The two of us enjoyed this tasty treat for several days post bake.
We enjoyed it topped with vanilla ice cream and whipped cream. But, my preference was eating it unadorned allowing the apples and custard to play off of each other with the hint of cinnamon.