Russian Torte (Apricot-Nut-Meringue)

By
Barbara Rolek
Barbara Rolek
Barbara Rolek is a former chef who became a cooking school instructor and award-winning food writer.
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Updated on 09/29/20
Apricot Jam
GMVozd / Getty Images
Prep: 30 mins
Cook: 60 mins
Dough resting time: 20 mins
Total: 110 mins
Servings: 24 servings
Nutrition Facts (per serving)
327 Calories
26g Fat
20g Carbs
6g Protein
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Nutrition Facts
Servings: 24
Amount per serving
Calories 327
% Daily Value*
Total Fat 26g 34%
Saturated Fat 9g 46%
Cholesterol 71mg 24%
Sodium 94mg 4%
Total Carbohydrate 20g 7%
Dietary Fiber 2g 8%
Protein 6g
Calcium 47mg 4%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This recipe for Russian Torte made with apricot filling, walnuts, and meringue seems to be pretty popular among Balkans, but not so much with Slavs. Serbians seem to favor this dessert and maybe that's where it originated. Adding a foreign adjective or different country name to a recipe isn't unusual, but what's a little unusual is that it's called a "torte." A torte is a tall, multi-layered cake, this recipe has multiple layers, but it's quite flat like a tart.

It can be filled with other fruit filling like pineapple, date, or prune.

Ingredients

  • Pastry Dough:
  • 1 package yeast (active dry)
  • 1/4 cup water (warm)
  • 1/2 cup sour cream (room temperature)
  • 12 ounces butter (soft)
  • 4 large egg yolks (save the whites)
  • 4 cups flour (all-purpose)
  • 1/2 teaspoon salt
  • Nut Filling:
  • 16 ounces walnuts (ground, not chopped)
  • 3/4 cup sugar
  • 2 teaspoons cinnamon
  • Apricot Filling:
  • 24 ounces apricot filling
  • Meringue:
  • 4 large egg whites
  • 1/2 cup sugar
  • 1 teaspoon vanilla extract

Steps to Make It

Make the Pastry Dough

  1. Gather the ingredients.

  2. In a small bowl, dissolve yeast in warm water and stir in sour cream. Set aside.

  3. In a large bowl, cream the butter, and mix in the egg yolks and yeast mixture.

  4. Then add the flour and salt, and mix well.

  5. Divide dough into three parts and let stand wrapped in plastic for 20 minutes.

Make the Nut Filling

  1. In a medium bowl, mix together ground walnuts, 3/4 cup sugar, and cinnamon.

  2. Reserve 1/2 cup of this for the topping and set the rest aside.

Assemble the Torte

  1. Preheat oven to 350 F.

  2. Working with one piece of dough at a time, roll out into a thin rectangle (the size of a half-sheet pan, about 18x12 inches).

  3. Place on a cookie sheet or into a half-sheet pan. Top with the ground walnut mixture, reserving 1/2 cup for topping.

  4. Roll out the second portion of dough and place on top of walnut mixture.

  5. Loosen the apricot filling by stirring it well and spread it over the entire surface of the dough.

  6. Roll out the third portion of dough and place it on top of the apricot filling. Bake for 40 minutes. Remove from oven.

  7. Toward the end of the 40 minute baking time, make the meringue by whipping the egg whites until foamy. Add 1/2 cup sugar and vanilla and beat until stiff.

  8. Increase oven temperature to 400 F. Spread meringue over hot torte and sprinkle with reserved nut mixture. Bake 10 to 15 minutes or until brown.

  9. When cool, cut into diamond shapes to serve.

  10. Enjoy.