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Apricot Torte




Source of Recipe


Internet


List of Ingredients




Nut filling:
1 pound ground walnuts (about 3 cups)
2 tablespoons cinnamon
1 cup sugar

Dissolve 1 envelope dry yeast in 1/4 cup warm water (105 to 115 degrees).

Dough:
1 envelope dry yeast
1/4 cup warm water (105-115 degrees)
1 1/2 cups (3 sticks) margarine or butter (we used butter)
4 egg yolks, whites reserved
4 cups flour
1/2 cup milk
2 (10-ounce) jars apricot filling


Preheat oven to 350 degrees. Make the nut filling; set aside. Combine the yeast and 1/4 cup warm water; set aside until yeast is dissolved. Beat together butter and egg yolks. Stir in the flour, milk and yeast mixture and mix well. Knead slightly. Divide dough into 3 balls. Roll one ball of dough to fit a slightly greased 15-by-10-by-1-inch pan. Place dough in the pan and up the sides of the pan. Spread 3/4 of the nut filling over dough. Roll second ball out and place on top of the nut filling. Press down gently along the edges. Spread both jars of apricot filling over second layer. Roll out third dough layer and place on top of the apricot filling. Place in preheated oven for 35 minutes.

Beat 4 egg whites until stiff. Add 8 tablespoons sugar and beat until dissolved; spread on baked cake. Sprinkle remaining nut filling on top. Bake additional 10 minutes. Cut into diamond shapes immediately.



Recipe