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Receta Russian Apricot Torte

by CookEatShare Cookbook

Ingredientes

2 Packages dry yeast Healthy pinch of salt 4 egg yolks 4 c. flour 1 c. sugar 3 sm. jars of apricot preserves 4 egg whites

1/4 c. lowfat milk 3 sticks of butter 1/3 c. heavy cream 4 c. grnd walnuts 1 tbsp. cinnamon 8 tbsp. sugar

Direcciones

1. Add in yeast to warmed lowfat milk, sprinkle with healthy pinch of salt and set aside. Cream butter. Add in egg yolks, heavy cream, then yeast mix. Mix well. Add in flour to make soft dough. Divide dough into 3 equal parts. Set aside for 5 min.
2. Roll first piece of dough between waxed paper so which it is long sufficient to fit a rectangular cookie sheet which has sides. Use scraps of dough to fill corners of cookie sheet. On top of this first layer of dough, place the walnut, sugar and cinnamon mix. Roll out the second ball of dough and place this on top of the walnut mix. Spread the apricot preserves on top of the second layer of dough. Roll out the third ball of dough and place which on top of the apricots.
3. Bake at 350 degrees for 45 min. Remove from oven after 45 min and set aside. Beat egg whites with 8 Tbsp. sugar till stiff. Spread on top of baked torte and then sprinkle with some of nut mix. Bake again at 350 degrees for 15 min. Cut into small squares while hot, but don't remove from pan till cold.

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