Emily’s Food and Recipe Blog

Recipes, menus, cooking, restaurant reviews – All about food!

Hungarian Torte

Posted by moderndaygourmet on August 31, 2007

This is really pretty when cut into pieces because you can see all the layers.  It’s out of some old cookbook my mom had and she has been making it all my life.  I made it for a wedding shower for my sister in law’s sister (Is that my sister in law too?  Hmmmmm) and I have also taken it to church parties before.

1 package active dry yeast
1/4 cup warm water
1 1/3 cups butter
3 1/2 cups flour
4 eggs, separated
1/2 cup sour cream
1 3/4 cups chopped walnuts (divided)
1 1/4 cup sugar (divided)
1 teaspoon cinnamon
1 jar (12 oz) apricot preserves

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 of dough on a floured surface to a 13×9 inch rectangle (Doesn’t have to be perfect). Place one rectangle in the bottom of a greased 13×9 inch baking pan. Combine 1 1/2 cups walnuts, 3/4 cup sugar and cinnamon; sprinkle over dough in pan. Top with second rectangle of dough. Spread with preserves. Top with remaining dough rectangle. Bake at 350 degrees for 50 to 55 minutes. Cover with meringue topping: Beat 4 egg whites until soft peaks form. Gradually add 1/2 cup sugar; continue beating until meringue stands in stiff peaks. Spread over dessert; sprinkle with 1/4 cup walnuts. Continue baking 15 minutes or until meringue is browned.


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