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Russian Torte

 

252

Yield

6

servings

Prep

15

min

Cook

45

min

Ready

1

hrs

Trans-fat Free, High Fiber
 

Ingredients

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

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.

 

* not incl. in nutrient facts

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Comments

Nutrition Facts

Serving Size 315g (11.1 oz)
Amount per Serving
Calories 142661% of calories from fat
 % Daily Value *
Total Fat 96g 148%
Saturated Fat 32g 161%
Trans Fat 0g
Cholesterol 122mg 41%
Sodium 335mg 14%
Total Carbohydrate 41g 41%
Dietary Fiber 9g 34%
Sugars g
Protein 60g
Vitamin A 29% Vitamin C 3%
Calcium 10% Iron 39%
* based on a 2,000 calorie diet How is this calculated?

 

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