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Russian Torte




Source of Recipe


Internet


List of Ingredients




Pastry:
3 sticks softened butter or margarine (we used butter)
4 egg yolks (3 of the whites used in nut filling, 4th used in icing)
4 cups flour
1/4 cup milk
1 package dry yeast, dissolved in 1/4 cup warm milk

Nut Filling:
3 cups ground walnuts
1 cup sugar
1 teaspoon cinnamon
3 stiffly beaten egg whites
A little vanilla (we used 1/2 teaspoon)

Fruit Filling:
2 (10-ounce) jars of Baker brand apricot filling

To make pastry: Sift flour, add butter and mix like pie dough. Add eggs and milk; add yeast last. Mix until dough pulls away from the bowl. Place onto a floured board and knead for 5 minutes. Divide into 3 balls. Roll out one ball (Brown rolls between sheets of waxed paper) into a rectangle to fit the pan. (We found that parchment paper worked even better than waxed paper for us.) Place into a greased 15-by-10-by-1-inch pan.

To make the nut filling: Beat egg whites until stiff. Fold walnuts, sugar, cinnamon and vanilla into egg whites until filling is consistency of a paste.

Spread nut filling onto dough. Roll second ball of pastry out and lay over nut layer. Spread apricot filling onto second layer. Roll third ball of pastry out and place on top of fruit filling.

Bake at 350 degrees for 35 minutes. Ice when cooled. Sprinkle with ground walnuts if desired. Cut into 1 1/2-inch squares and place in petit four cups. See option for icing below.

Icing
2 sticks butter or margarine (we used butter)
1 1/2 cups powdered sugar, sifted
1 egg white, see note
1 teaspoon milk

Mix all ingredients and beat until light and creamy. CAKE MUST BE COOL BEFORE ICING.

Note: Brown uses Just Whites -- powdered, pasteurized egg whites reconstituted with water -- to prevent possible salmonella poisoning.

Option for icing: Place icing into decorating bag with star tip, and pipe a rosette atop each square.

Real butter and real vanilla extract make a real difference!

Recipe