Russian Torte
Russian Torte recipe
Yield
6 servingsPrep
15 minCook
45 minReady
1 hrsTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | cups |
walnuts
ground |
|
| 1 | cup |
sugar
|
|
| 2 | teaspoons |
cinnamon
|
|
| 2 | cans |
apricot, fruit filling
solo |
* |
| 4 | cups |
all-purpose flour
|
|
| 3 | sticks |
butter
|
|
| 4 | each |
egg yolks
beaten |
*
|
| ¼ | cup |
milk
|
|
| ¾ | cup |
water
warm |
|
| 1 | package |
yeast, active dry
|
|
| 4 | each |
egg whites
|
*
|
| 8 | tablespoons |
sugar
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 946 | ml |
walnuts
ground |
|
| 237 | ml |
sugar
|
|
| 1E+1 | ml |
cinnamon
|
|
| 2 | cans |
apricot, fruit filling
solo |
* |
| 946 | ml |
all-purpose flour
|
|
| 339 | g |
butter
|
|
| 4 | each |
egg yolks
beaten |
*
|
| 59 | ml |
milk
|
|
| 177 | ml |
water
warm |
|
| 1 | package |
yeast, active dry
|
|
| 4 | each |
egg whites
|
*
|
| 1.2E+2 | ml |
sugar
|
|
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.
