Russian Torte Recipe
Summary
Difficulty LevelEasyHealth IndexJust Enjoy
Ingredients
1/2 lb. shelled filberts, ground
8 eggs, separated
1 1/2 c. sugar
1/2 c. bread crumbs
Grated rind of 1/2 lemon
Juice of 1 lemon
1 tsp. vanilla
1 c. tart apricot jam
1 c. heavy cream, whipped
How to make Russian Torte
Reserve 2 tablespoons filberts.Beat egg whites until stiff.
Beat egg yolks until thick and light, beating in sugar gradually.
Add bread crumbs, lemon rind, lemon juice and vanilla; fold in egg whites.
Spread batter in 2 greased and floured waxed paper-lined layer pans.
Bake at 325 degrees for 30 minutes.
Turn layers onto racks; cool.
Spread jam between layers and on top of torte.
Garnish top of torte with part of the whipped cream; frost side with remaining whipped cream.
Refrigerate until ready to serve.
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Russian Torte
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