Cocktail Torte Recipe

Summary

Ingredients

 Piecrust mix10 Ounce (1 Package)
 Egg yolk/Egg white1 , slightly beaten
 Egg yolks/Egg white1 , slightly beaten
 Mayonnaise1⁄2 Cup (8 tbs)
 Dairy sour cream1⁄2 Cup (8 tbs)
 Lemon juice2 Teaspoon
 Caviar3 1⁄2 Ounce (Black Or Red, 1 Jar)
 Canned shrimp4 1⁄2 Ounce, drained and rinsed (1 Can)
 Canned shrimps4 1⁄2 Ounce, drained, rinsed (1 Can)
 Dill sprigs/Parsley2

Nutrition Facts

Serving size: Complete recipe

Calories 2543 Calories from Fat 1231

% Daily Value*

Total Fat 137 g211.2%

Saturated Fat 28 g139.9%

Trans Fat 0 g

Cholesterol 1092.1 mg

Sodium 3368.1 mg140.3%

Total Carbohydrates 220 g73.4%

Dietary Fiber 10.6 g42.5%

Sugars 14.9 g

Protein 116 g232.4%

Vitamin A 46.1% Vitamin C 15.1%

Calcium 44.7% Iron 230.1%

*Based on a 2000 Calorie diet

Directions

Prepare piecrust mix as directed on label.
Divide dough in half.
Roll out one half on lightly floured surface and cut in 9-inch circle, using 9-inch pan or cardboard circle as guide.
Put on ungreased baking sheet and prick with fork.
Roll out remaining dough 1/8 inch thick.
Cut out 9-inch circle, then put an 8-inch plate or cardboard evenly on circle and cut around it, forming a ring about 1 inch wide.
Reroll center piece and any remaining scraps and cut in 7 strips 1/2 inch wide and 9 inches long.
Weave strips loosely to form a lattice and put on ungreased baking sheet.
Put ring over strips, covering ends.
Trim ends even with ring.
Brush lattice with egg and bake with circle in preheated very hot oven (450°F.) 8 minutes, or until golden brown.
Loosen carefully with spatula and leave on sheet to cool.
Just before serving, put circle on serving platter.
Mix well mayonnaise, sour cream and lemon juice.
Spread on circle, cover with lattice and fill empty spaces with caviar.
Top with shrimps and dill and serve in wedges to be eaten with fork
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