|Nutritional Guidelines (per serving)|
|Servings: 24 slices Torte (24 servings)|
|Amount per serving|
|% Daily Value*|
|Total Fat 26g||34%|
|Saturated Fat 9g||46%|
|Total Carbohydrate 20g||7%|
|Dietary Fiber 2g||8%|
|*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.|
This recipe for Russian Torte made with apricot filling, walnuts and meringue seem to be pretty popular among Balkans, but not so much with Slavs. So wherefore the name? It's hard to tell. Serbians seem to favor this dessert and maybe that's where it originated. Adding an exotic adjective or foreign country name to a recipe isn't unusual. What is a little unusual is that it's called a "torte," which is a tall, multi-layered cake. This has multiple layers, but it's quite flat like a tart. But it's not a tart, so I'll just stick with "torte." It can be filled with other fruit filling like pineapple, date, prune, but I like apricot. Wherever this dessert originated, it's delicious. Compare this recipe with a true Russian Apricot Torte.
- 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
- 4 large egg whites
- 1/2 cup sugar
- 1 teaspoon vanilla extract
To make the pastry dough: In a small bowl, dissolve yeast in warm water and stir in sour cream. Set aside. In a large bowl, cream the butter, and mix in the egg yolks and yeast mixture. Then add the flour and salt, and mix well. Divide dough into three parts and let stand wrapped in plastic for 20 minutes.
To make the nut filling: In a medium bowl, mix together ground walnuts, 3/4 cup sugar, and cinnamon. Reserve 1/2 cup of this for the topping and set the rest aside.
To assemble: Heat oven to 350 degrees. 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). Place on a cookie sheet or into a half-sheet pan. Top with the ground walnut mixture, reserving 1/2 cup for topping.
Roll out the second portion of dough and place on top of walnut mixture. Loosen the apricot filling by stirring it well and spread it over the entire surface of the dough. Roll out the third portion of dough and place it on top of the apricot filling. Bake for 40 minutes. Remove from oven.
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. Increase oven temperature to 400 degrees. Spread meringue over hot torte and sprinkle with reserved nut mixture. Bake 10 to 15 minutes or until brown. When cool, cut into diamond shapes to serve.