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Russian Torte Recipe

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This recipe for Russian Torte is from Gram and Pap's Favorite Recipes Family 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:  
2 cups ground nuts
1 cup sugar
1 tsp cinnamon - combine and set 1/2 cup aside for topping

3 sticks butter
4 cups flour
1/4 cup warm water
2 jars apricot filling(12 ouncers)
4 egg yolks
1/4 cup milk
1 pkg dry yeast

icing
1/2 scaled milk - coll
1 egg white - beat until stiff

cream together
1/2 cup crisco
1/2 cup butter
1 cup suger

Directions:
Directions:
combine yeast and warm water and set aside. Sift flour into bowel and add butter and mix as fro pie dough. Add slightly beaten egg yolks, milk and yeast mixture. blend and stir batter until it pulls away from the sides of the bowel. Place on a flour board and knead fro a few minutes.

Divide dough into three pieces. Roll first section and place on lightly greased pan. Work edge of dough up onto the sides of pan. spread nut mixture over dough.

Roll second section of dough and place over the nuts and work the edges up onto sides. Spread apricot over the 2nd layer of dough.

place the remaining dough over the apricot. Prick all over the dough with a fork and bake in 350 oven for 40 to 45 minutes.

Creamy Icing
Cream Crisco, butter and sugar. Fold egg whites into cream mixture. Add half of the milk and beat. Then add remaining half. and beat.

use a 15 x 10 jelly roll pan at least 1 inch high

Personal Notes:
Personal Notes:
350 for 40 - 45 minutes
15 x 10 x 1 jelly roll pan
My favorite

 

 

 

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