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"I don't think America will have really made it until we have our own salad dressing. Until then we're stuck behind the French, Italians, Russians and Caesarians."--Pat McNelis

Russian Torte Recipe

3.7 stars - based on 5 votes
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This recipe for Russian Torte is from The Three Sisters Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Nut Layer:
4 C. ground walnuts
1 C. sugar
2 tsp, cinnamon
Combine nuts and cinnamon and mix. Measure 1/2 C. and set aside for topping.

3 sticks butter
4 egg yolks
4 C. sifted flour
1/4 Milk
1/4 warm water
1 pkg. dry yeast
2 cans apricot filling
5 egg whites for topping
10 T. sugar for topping
Directions:
Directions:
Combine yeast with warm water and set aside. Sift flour into a bowl, add butter and blend until mealy in texture. Add slightly beaten egg yolks, milk and yeast mixture. Blend and stir batter until it pulls away from the sides of the bowl.
Place on a floured board and knead for a few minutes. Divide and cut dough into three sections. Roll the first section of dough to measure 15 by 10 inches, which should be the size of your pan. Place this first layer of dough into the pan, which has been lightly greased. When this first layer is in the pan, work the edges of the dough up along the pan's edge to form a wall for lining. Now spread the nut mixture evenly over the dough. Roll the second section of dough to the same measurements and place over the nuts. Spread the apricots evenly over the dough. Roll the remaining section of dough and place over the apricots.
Bake in 350 degree oven for 45 minutes. Ten minutes before the baking time is over, beat egg whites and sugar until stiff. Check the torte. If it is done, remove from the oven and spread the egg whites over the hot torte evenly. Sprinkle the remaining 1/2 C. of nuts over egg whites and return torte to oven for 10 more minutes. When done to a toasty color, remove from oven and while still hot cut into diamond shaped pieces. It will help if you roll the dough between two sheets of wax paper.
Personal Notes:
Personal Notes:
Theresa made this torte every Christmas. The whole family loved it and the recipe was passed on to many other family members and friends to enjoy.

 

 

 

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