Streamlined Hungarian Torte
|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)|
|Dairy sour cream||1⁄2 Cup (8 tbs)|
|Chopped walnuts||1 1⁄2 Cup (24 tbs)|
|Sugar||3⁄4 Cup (12 tbs)|
|Apricot preserves||12 Ounce (1 Cup)|
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.