Title: Russian Torte
Categories: Russian Dessert
Yield: 6 Servings
| 4 | c | Ground walnuts |
| 1 | c | Sugar |
| 2 | ts | Cinnamon |
| 2 | cn | Solo apricot filling |
| 4 | c | Flour |
| 3 | | Stick butter |
| 4 | | Beaten egg yolks |
| 1/4 | c | Milk |
| 3/4 | c | Warm water |
| 1 | pk | Dry yeast |
| 4 | | Egg whites |
| 8 | tb | Sugar |
Combine ground walnuts, 1 cup sugar and 2 teaspoon cinnamon and set aside.
Reserve 3/4 cup for topping. Cut butter into flour; add egg yolks, milk,
and yeast dissolved in warm water blending well. Line jelly roll pan with
foil. Roll out 1 part dough and line pan bottom. Spread nut mixture less
3/4 cup over dough. Roll and spread 2 nd layer dough. Spread with apricot
filling. Roll and spread top dough. Bake at 350 degrees in oven for 35
minutes. Beat egg whites adding sugar until stiff. Immediately spread over
torte while still warm. Sprinkle with reserved 3/4 cup sugar/nut mixture.
Bake additional 10 minutes. Cut into squares.