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RUSSIAN TORTE 
4 c. ground walnuts
2 tsp. cinnamon
4 egg yolks
1/4 c. milk
1 pkg. dry yeast
6 tbsp. sugar (for topping)
1 c. sugar
3 sticks butter
4 s. sifted flour
1/4 c. water
2 cans apricot filling

Combine nuts, sugar, and cinnamon; mix. Measure 1/2 cup and set aside for topping. Combine the yeast with warm water and set aside. Sift flour into a bowl; add butter and blend until mealy in texture. Add 1 slightly beaten egg yolk, milk, and yeast mixture. Blend and stir batter until it pulls away from the side of bowl. Place on a floured board and knead for a few minutes. Divide and cut dough into 3 sections. Roll the first section of dough to measure 15 x 10 inches. This should be the size of your pan. Place the first layer of dough in the pan, which has been lightly greased. Work the edges of the dough up the side of the pan to form the lining. Spread the nut mixture evenly over the dough. Roll the second section of dough into the same measurement and place over the nuts. Spread the apricots evenly over the dough. Roll the remaining section of dough and place over the apricots. Bake in a 350 degree oven for 45 minutes. 10 minutes before the baking time is over, beat the egg whites and sugar until stiff. Check the torte; if it is done, remove from the oven and spread the egg whites over the hot torte evenly. Sprinkle the remaining 1/2 cup nuts over the egg whites and return torte to the oven for 10 more minutes. When done to a toasty color, remove from the oven. While torte is still hot, cut into diamond shaped pieces. It helps to roll the dough between 2 sheets of waxed paper.
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