Russian torte

6 servings

Ingredients

Quantity Ingredient
4 cups Ground walnuts
1 cup Sugar
2 teaspoons Cinnamon
2 cans Solo apricot filling
4 cups Flour
3 Stick butter
4 Beaten egg yolks
¼ cup Milk
¾ cup Warm water
1 pack Dry yeast
4 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 2 nd layer dough. Spread with apricot filling. Roll and spread top dough.

Bake at 350 degrees 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.

Related recipes