Ingredients

• 2 cups chopped walnuts
• 0.75 cups white sugar
• 1 teaspoon ground cinnamon
• 1 , .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 , 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.

Nutrition per serving