Streamline Hungarian Torte
Hard French Preserves

Streamline Hungarian Torte

Total Time
2h 13m
34m prep · 99m cook
Servings
4 people
Rating
Difficulty
Hard
32 views

This streamlined Hungarian torte is a recipe handed down from my mother, it is a family favorite requested at all gatherings and potlucks.

Ingredients

  • 2 cups chopped walnuts
  • 0.75 cups white sugar
  • 1 teaspoon ground cinnamon
  • 1 envelope active dry yeast , .25 ounce
  • 1 teaspoon white sugar
  • 0.25 cups warm water , 110 degrees F/45 degrees C
  • 1.33 cups unsalted butter or margarine , softened
  • 0.5 cups sour cream
  • 4 eggs yolks
  • 4.5 cups all-purpose flour
  • 1 jar apricot preserves , 16 ounce
  • 4 eggs whites
  • 0.67 cups white sugar

Instructions

  1. 1

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

  2. 2

    Combine walnuts, ¾ cup sugar, and cinnamon in a medium bowl; set aside.

  3. 3

    Dissolve yeast and 1 teaspoon sugar in warm water in a small bowl. Let stand until yeast softens and begins to form a creamy foam, about 10 minutes. Stir yeast mixture, butter, sour cream, and egg yolks together in a large bowl. Gradually stir in flour until dough becomes too stiff to use a spoon. Knead dough in the bowl using hands until it becomes smooth, about 5 minutes. Divide dough into three equal pieces, form into balls, cover, and set aside to rest for 15 minutes.

  4. 4

    Roll one dough ball between 2 sheets of waxed paper to fit the jelly roll pan; transfer to the prepared baking pan. Spread with ¾ walnut mixture. Repeat rolling with second dough ball; place over walnut layer in the pan. Evenly spread apricot preserves over dough. Repeat rolling with third dough ball; place on top of apricot preserves.

  5. 5

    Bake in the preheated oven until top of torte is golden brown, about 40 minutes.

  6. 6

    Beat egg whites in a glass or metal bowl to soft peaks. Gradually add ⅔ cup sugar while continuing to beat to stiff peaks. Evenly spread meringue over top of torte; sprinkle with remaining ¼ walnut mixture.

  7. 7

    Bake in the heated oven for 15 minutes more. Cool in the pan on a wire rack. Trim edges for a cleaner presentation. Serve at room temperature.

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Nutrition Facts

Per serving

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