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Russian Torte

Ingredients
  Shelled filberts 1⁄2 Pound, ground
  Eggs 8 , separated
  Sugar 1 1⁄2 Cup (24 tbs)
  Bread crumbs 1⁄2 Cup (8 tbs)
  Lemon rind 1⁄2 Teaspoon, grated
  Lemon juice 1 Tablespoon
  Vanilla 1 Teaspoon
  Tart apricot jam 1 Cup (16 tbs)
  Heavy cream 1 Cup (16 tbs), whipped
Directions

Reserve 2 tablespoons filberts.
Beat egg whites until stiff.
Beat egg yolks until thick and light, beating in sugar gradually.
Add bread crumbs, lemon rind, lemon juice and vanilla; fold in egg whites.
Spread batter in 2 greased and floured waxed paper-lined layer pans.
Bake at 325 degrees for 30 minutes.
Turn layers onto racks; cool.
Spread jam between layers and on top of torte.
Garnish top of torte with part of the whipped cream; frost side with remaining whipped cream.
Refrigerate until ready to serve.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Dessert
Method: 
Baked
Dish: 
Cake
Ingredient: 
Nut
Interest: 
Party

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