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Russian torte

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Ingredients/Components

sugar - 1 c
cinnamon - 2 tsp
milk - 1/4 c
flour - 4 c
egg yolks - 4 item
egg whites - 4 item
warm water - 1/4 c
sticks oleo - 3 item
dry yeast - 1 pkg
c ground nuts - 4 item
jars apricot or pineapple filling - 2 item

How to make russian torte:

Combine ground nuts, 1 cup sugar and cinnamon. Measure 1 cup of mixture; set aside for top.

Combine yeast and warm water; set aside. Mix flour and oleo like pie dough. Add egg yolks, milk and yeast mixture. Mix until it pulls away from side of bowl. Knead on floured board. Divide dough into 3 parts. Roll dough to fit 10 x 15-inch pan. Roll first piece of dough and build up sides of cookie sheet. Spread nut mixture evenly over first layer. Roll second piece of dough and place over nut mixture. Then spread 2 jars of apricot or pineapple over dough. Roll third piece of dough and place over filling. Seal all edges. Bake at 350° for 45 minutes.

Ten minutes before the baking time is finished, beat egg whites and sugar until stiff. Spread egg whites over hot torte and sprinkle with nuts. Return to oven for 10 minutes or until it turns a toasty color. Remove from oven and cut into squares while hot.

Recipe categories: Desserts, Cookie and brownie, Bar cookie.

Rating:

2.5

Average rating: 2.5, total votes: 4

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Related ingredients:

sugar, cinnamon, vanilla, milk, salt