Streamline Hungarian Torte

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease an 11x17 inch jelly roll pan. Mix together the walnuts, ground cinnamon, and 3/4 cup of sugar in a medium bowl and set aside.
2. In a small bowl, dissolve the yeast and 1 teaspoon sugar in warm water. Let stand until creamy, about 10 minutes. In a large bowl, stir together the yeast mixture, egg yolks, sour cream, and butter. Gradually stir in the flour until the dough becomes too stiff to use a spoon. Use your hand to knead the dough in the bowl until it becomes smooth, about 5 minutes. Divide the dough into three equal parts, form into balls, cover, and set aside to rest for about 15 minutes.
3. Roll one of the balls of dough between 2 sheets of waxed paper to fit the pan. Place the dough in the bottom of the prepared baking pan and spread with 3/4 of the nut mixture. Roll out another ball of dough in the same way, place this over the nut layer in the pan and spread the apricot preserves evenly over the dough. Roll the third ball in the same way and place on top of the layer of preserves.
4. Place the torte in the preheated oven and set the timer for 40 minutes. When the timer goes off, the top of the torte should be golden brown, if not then wait a few minutes. Place the egg whites into a clean glass or metal bowl. Whip the egg whites to soft peaks, then gradually add 2/3 cup sugar while beating the egg whites to stiff peaks. Spread the meringue evenly over the top of the torte and sprinkle with the remaining nut mixture.
5. Bake the meringue-covered torte for an additional 15 minutes. Cool the torte in the pan set on a wire rack. Trim the edges for a cleaner presentation. Serve at room temperature.

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Reviews (4)

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11

Yello

Apr. 19, 2010

"I really like the flavor and texture! Reminds me of those Cotlets candies. I bet any flavor of jam/jelly/preserves could be delicious, as well as any combination of nuts but I did use apricot/walnut..." See more this time. My pan size was a lot smaller than this recipe suggested, so rather than make my dough rolled extra thick, I just did five thin layers of dough instead of three. Also, I put both a thin layer of apricot followed by a sprinkling of nut mixture on top of each layer of dough. The end result was so pretty with the stratified layering effect and various hues of golden color. I'll definitely be making this dessert again sometime. p.s. I did not have sour cream, so used plain yogurt instead and it seemed to work great."

9

DeaCerte

Aug. 5, 2010

"This Torte was absolutely delicious. I found that it tasted better several days after I baked it. This Torte keeps wonderfully without going too dry. Will definitely bake again and again and again...." See more"

9

christine

Feb. 22, 2010

"Absolutely incredible!! By far one of the best desserts. My husband made it for my birthday, and it was perfectly not too sweet and the layers were delicious!!!..." See more"