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Streamlined Hungarian Torte

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Ingredients
  Warm water 1⁄4 Cup (4 tbs)
  Butter 1 1⁄3 Cup (21.33 tbs), softened
  All purpose flour/Self raising flour 3 1⁄2 Cup (56 tbs)
  Egg yolks 4
  Dairy sour cream 1⁄2 Cup (8 tbs)
  Chopped walnuts 1 1⁄2 Cup (24 tbs)
  Sugar 3⁄4 Cup (12 tbs)
  Cinnamon 1 Teaspoon
  Apricot preserves 12 Ounce (1 Cup)
Directions

Soften yeast in water.
Combine butter and flour in large mixer bowl, blending at low speed until mixture resembles coarse crumbs.
Add egg yolks, sour cream and yeast.
Blend at low speed until a dough forms.
Shape into a ball.
Divide into three portions.
Roll out each portion or dough on floured surface to 13x9-inch rectangles.
Place one rectangle in bottom of greased 13x9-inch pan.
Combine walnuts, sugar and cinnamon; sprinkle over dough in pan.
Top with second rectangle of dough; spread with preserves.
Top with remaining dough.
Bake at 350° for 50 to 55 minutes.
Cover with Meringue Topping.

Recipe Summary

Cuisine: 
European
Method: 
Baked
Dish: 
Cake

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