Russian Torte

Directions

Combine ground walnuts, 1 cup sugar and 2 teaspoon cinnamon and set aside.

Reserve ¾ cup for topping.

Cut butter into flour; add egg yolks, milk, and yeast dissolved in warm water blending well.

Line jelly roll pan with foil.

Roll out 1 part dough and line pan bottom.

Spread nut mixture less ¾ cup over dough.

Roll and spread second layer dough.

Spread with apricot filling.

Roll and spread top dough.

Bake at 350℉ (180℃) F in oven for 35 minutes.

Beat egg whites adding sugar until stiff.

Immediately spread over torte while still warm.

Sprinkle with reserved ¾ cup sugar/nut mixture.

Bake additional 10 minutes.

Cut into squares.