Streamline Hungarian Torte

Name: Streamline Hungarian Torte
Prep time: 1 h 30 min
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 24
Cuisine: Eastern European, European
Ingredients: 7 grams envelope active dry yeast; 454 grams apricot preserves; 315 milliliters butter or margarine, softened; 4 egg whites; 4 egg yolks; 1 liters all-purpose flour; 1 teaspoon ground cinnamon; 118 milliliters sour cream; 473 milliliters chopped walnuts; 59 milliliters warm water (110 degrees F/45 degrees C); 158 milliliters white sugar

Streamline Hungarian Torte is a vegetarian dessert. This recipe serves 24. One serving contains 329 calories, 5g of protein, and 19g of fat. This recipe covers 7% of your daily requirements of vitamins and minerals. A mixture of warm water, egg yolks, sugar, and a handful of other ingredients are all it takes to make this recipe so flavorful. It is a cheap recipe for fans of Eastern European food. From preparation to the plate, this recipe takes roughly 1 hour and 30 minutes.

Instructions

Preheat oven to 350 degrees F (175 degrees C). Grease an 11x17 inch jelly roll pan.

Ingredients you will need

Jelly

Roll

Equipment you will use

Oven

Frying Pan

Mix together the walnuts, ground cinnamon, and 3/4 cup of sugar in a medium bowl and set aside.

Ingredients you will need

Ground Cinnamon

Walnuts

Sugar

Equipment you will use

Bowl

In a small bowl, dissolve the yeast and 1 teaspoon sugar in warm water.

Ingredients you will need

Sugar

Water

Yeast

Equipment you will use

Bowl

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.

Ingredients you will need

Sour Cream

Egg Yolk

Butter

Dough

All Purpose Flour

Yeast

Equipment you will use

Bowl

Roll one of the balls of dough between 2 sheets of waxed paper to fit the pan.

Ingredients you will need

Dough

Roll

Equipment you will use

Frying Pan

Place the dough in the bottom of the prepared baking pan and spread with 3/4 of the nut mixture.

Ingredients you will need

Spread

Dough

Equipment you will use

Baking Pan

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.

Ingredients you will need

Apricot Preserves

Spread

Dough

Roll

Equipment you will use

Frying Pan

Roll the third ball in the same way and place on top of the layer of preserves.

Ingredients you will need

Preserves

Roll

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.

Equipment you will use

Kitchen Timer

Oven

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.

Ingredients you will need

Egg Whites

Sugar

Equipment you will use

Bowl

Spread the meringue evenly over the top of the torte and sprinkle with the remaining nut mixture.

Ingredients you will need

Spread

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.

Equipment you will use

Wire Rack