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Russian Torte Recipe

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This recipe for Russian Torte, by , is from The Judge Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
William Judge

Category:
Category:

Ingredients:  
Ingredients:  
4 cups ground nuts (fine)
1 cup sugar
2 tsp. cinnamon
Combine the above and reserve 3/4 cup for topping.

3 sticks butter (3/4 lb.)
4 egg yolks (slightly beaten) Reserve egg whites.
4 cups flour
1/4 cup milk
1/4 cup warm water
1 package dry yeast
2 jars apricot filling
4 egg whites for topping
8 T, sugar for topping

Directions:
Directions:
Combine yeast with warm water. Set aside.
Sift flour into bowl and add butter or margarine - blend until mealy.
Add beaten egg yolks, milk and yeast mixture.
Blend and stir till batter pulls from side of bowl.
Place on floured board and knead for a few minutes. Divide dough into 3 portions making one slightly larger.
Roll first(largest) portion between sheets of wax paper and place in 15x10 pan. Work dough up side of pan to form a wall for lining. Spread larger amount of nut filling over dough.
Roll second section of dough. Place on top of nut mixture, spread with apricot filling. Roll last section of dough and place on top of apricot filling.
Seal over around edges. Bake at 350 for 45 minutes.
About 10 minutes before end of baking time, beat egg whites and sugar until stiff.
Test torte for doneness.
Remove from oven and spread with beaten egg whites. Top with remaining nut mixture. Return to oven for 10 more minutes(toast color)
Remove from oven and while hot cut across and then diagonally to form diamond shapes.

Personal Notes:
Personal Notes:
This recipe is time consuming but well worth the effort. I have made this for weddings and it has been well received because of its delicious taste and the beautiful presentation. I place each slice in an individual paper cup. Plain white is nice but also can be placed in colored or decorated cups to match wedding colors.

 

 

 

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