Russian Torte Recipe
Ingredients
| Shelled filberts | 1⁄2 Pound, ground | |
| Eggs | 8 , separated | |
| Sugar | 1 1⁄2 Cup (24 tbs) | |
| Bread crumbs | 1⁄2 Cup (8 tbs) | |
| Lemon rind | 1⁄2 Teaspoon, grated | |
| Lemon juice | 1 Tablespoon | |
| Vanilla | 1 Teaspoon | |
| Tart apricot jam | 1 Cup (16 tbs) | |
| Heavy cream | 1 Cup (16 tbs), whipped |
Nutrition Facts
Serving size: Complete recipe
Calories 4608 Calories from Fat 2297
% Daily Value*
Total Fat 259 g398.3%
Saturated Fat 78.6 g393.2%
Trans Fat 0 g
Cholesterol 2020.7 mg673.6%
Sodium 805.2 mg33.5%
Total Carbohydrates 515 g171.8%
Dietary Fiber 22.5 g89.9%
Sugars 456.3 g
Protein 86 g171.7%
Vitamin A 109.6% Vitamin C 43.3%
Calcium 69.8% Iron 86.1%
*Based on a 2000 Calorie diet
Directions
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.
Chef
